# The Effect of Processed Grain Consumption on the Dentogingival Microbiome and Host Response in Periodontal Disease

> **NIH NIH F30** · UNIVERSITY OF CALIFORNIA, SAN FRANCISCO · 2023 · $53,494

## Abstract

PROJECT SUMMARY/ABSTRACT
Periodontal disease (PD) affects approximately 50% of the world population. Microbial dysbiosis and gingival
inflammation are well-recognized in PD. However, the role of diet on these parameters is minimally explored.
Increased PD incidence coincides with the adoption of the western diet that is characterized by consumption of
highly processed, refined grains. Grain processing alters both nutritional and structural properties of grains via
removal of the outer bran layer to isolate inner starch-rich components. This disrupts the integrity of the grain
structure, resulting in increased starch bioavailability and finer grain texture. Refined grain consumption is
associated with increased incidence of PD. However, the mechanisms by which refined grains increase PD
incidence are unexplored. Digestion commences in the oral phase via starch hydrolysis by salivary amylase and
mechanical digestion by mastication. Saccharides are made available to bacteria in the oral cavity via starch
hydrolysis by salivary amylase. Increased saccharide availability alters microbial carbohydrate metabolism,
driving microbial dysbiosis within dentogingival biofilm communities. Dentogingival surfaces provide an
opportunity for mature microbial biofilm formation. Excess biofilm formation drives dysbiosis as successional
colonization increases the representation of periodontal pathogens within the community. As such, mechanical
debridement is required to disrupt biofilm formation. Increased diet texture has been shown to decrease biofilm
accumulation. Moreover, increased masticatory forces by hard diets induce a protective inflammatory response
in gingival tissues, consistent with the role of the gingiva as a physiological barrier. As grain processing increases
starch bioavailability and its susceptibility to salivary amylase, this may increase saccharide availability to
bacteria in the oral cavity and encourage dysbiosis. Moreover, as grain processing disrupts the integrity of the
grain structure, such changes may reduce masticatory forces and thereby encourage excess microbial
colonization and reduce gingival barrier function. Therefore, I hypothesize that processed grains induce PD
progression by promoting microbial dysbiosis and/or by conferring reduced gingival barrier function via
local influences within the oral cavity. This proposal will address my hypothesis via two specific aims: 1)
Determine the impact of processed grains on development of multispecies dentogingival biofilms in vitro, and 2)
Determine the impact of processed grains on the dentogingival microbiome, periodontal immune response, and
gingival barrier function in vivo. These aims will be achieved utilizing a combination of in vitro and in vivo models
to recapitulate changes in the dentogingival microbiome and periodontal immunity in response to processed
grain consumption. Outcomes from this investigation will improve the understanding of the role of diet in PD
progression and ...

## Key facts

- **NIH application ID:** 10652427
- **Project number:** 5F30DE031182-03
- **Recipient organization:** UNIVERSITY OF CALIFORNIA, SAN FRANCISCO
- **Principal Investigator:** Lea Maryam Sedghi
- **Activity code:** F30 (R01, R21, SBIR, etc.)
- **Funding institute:** NIH
- **Fiscal year:** 2023
- **Award amount:** $53,494
- **Award type:** 5
- **Project period:** 2021-07-01 → 2025-06-30

## Primary source

NIH RePORTER: https://reporter.nih.gov/project-details/10652427

## Citation

> US National Institutes of Health, RePORTER application 10652427, The Effect of Processed Grain Consumption on the Dentogingival Microbiome and Host Response in Periodontal Disease (5F30DE031182-03). Retrieved via AI Analytics 2026-05-24 from https://api.ai-analytics.org/grant/nih/10652427. Licensed CC0.

---

*[NIH grants dataset](/datasets/nih-grants) · CC0 1.0*