Which substance interferes with glucosyltransferase activity and reduces plaque, with tannins in cocoa, coffee, and tea?

Which substance interferes with glucosyltransferase activity and reduces plaque, with tannins in cocoa, coffee, and tea?

• A. Polyphenols
• B. Proteins
• C. Carbohydrates
• D. Lipids

Answer: (A)

The main idea is how certain plant-derived compounds can curb plaque by blocking the bacterial enzymes that make sticky glucan polymers. Glucosyltransferase, produced by cariogenic bacteria like Streptococcus mutans, uses sugar to synthesize glucans that help these organisms stick to teeth and form plaque. Tannins found in cocoa, coffee, and tea are polyphenols, and these compounds can hinder glucosyltransferase activity. When this enzyme is inhibited, less glucan is produced, so bacteria don’t adhere as well and plaque formation is reduced. The inhibition is tied to the polyphenolic nature of tannins, which can interact with enzymes and alter their function, rather than bulk components like proteins, carbohydrates, or lipids in this specific context.

The main idea is how certain plant-derived compounds can curb plaque by blocking the bacterial enzymes that make sticky glucan polymers. Glucosyltransferase, produced by cariogenic bacteria like Streptococcus mutans, uses sugar to synthesize glucans that help these organisms stick to teeth and form plaque. Tannins found in cocoa, coffee, and tea are polyphenols, and these compounds can hinder glucosyltransferase activity. When this enzyme is inhibited, less glucan is produced, so bacteria don’t adhere as well and plaque formation is reduced. The inhibition is tied to the polyphenolic nature of tannins, which can interact with enzymes and alter their function, rather than bulk components like proteins, carbohydrates, or lipids in this specific context.