Our research is focused on the molecular mechanisms involved in the colonization of surfaces by microorganisms. We are particularly interested in a group of enzymes, the glucosyltransferases, formed by oral streptococci, and which form glucan from sucrose. These enzymes have distinct properties on surfaces compared with those observed when the enzymes are in solution. For example, glucan with a distinct structure may be formed on a surface compared with the product formed by the same enzyme in solution. Thus highly specific binding sites for bacteria may be formed on a surface.
In addition, we are exploring the influence of low molecular weight oligosaccharides on the formation of glucan by glucosyltransferases. The use of food preservatives has increased enormously over the past several decades. They behave chemically in many respects much like fluoride. We are also exploring the influence of common food preservatives on the development of caries. |
