Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens
[Aims]: To investigate the effect of seven wine phenolic compounds and six oenological phenolic extracts on the growth of pathogenic bacteria associated with respiratory diseases (Pseudomonas aeruginosa, Staphylococcus aureus, Moraxella catarrhalis, Enterococcus faecalis, Streptococcus sp Group F, Streptococcus agalactiae and Streptococcus pneumoniae). [Methods and Results]: Antimicrobial activity was determined using a microdilution method and quantified as IC 50. Mor. catarrhalis was the most susceptible specie to phenolic compounds and extracts. Gallic acid and ethyl gallate were the compounds that showed the greatest antimicrobial activity. Regarding phenolic extracts, GSE (grape seed extract) and GSE-O (oligomeric-rich fraction from GSE) were the ones that displayed the strongest antimicrobial effects. [Conclusions]: Results highlight the antimicrobial properties of wine phenolic compounds and oenological extracts against potential respiratory pathogens. The antimicrobial activity of wine phenolic compounds was influenced by the type of phenolic compounds. Gram-negative bacteria were more susceptible than Gram-positive bacteria to the action of phenolic compounds and extracts; however, the effect was species-dependent. [Significance and Impact of Study]: The ability to inhibit the growth of respiratory pathogenic bacteria as shown by several wine phenolic compounds and oenological extracts warrants further investigations to explore the use of grape and wine preparations in oral hygiene. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology.
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Format: | artículo biblioteca |
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John Wiley & Sons
2012
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Subjects: | Phenolic compounds, Phenolic extracts, Respiratory pathogenic bacteria, Wine, Antimicrobial activity, |
Online Access: | http://hdl.handle.net/10261/101229 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100004587 http://dx.doi.org/10.13039/100012818 |
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dig-cial-es-10261-1012292018-09-19T08:29:26Z Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens Cueva, Carolina Muñoz-González, Irene Bustos, Irene Requena, Teresa Campo, Rosa del Martín-Álvarez, Pedro J. Bartolomé, Begoña Moreno-Arribas, M. Victoria Comunidad de Madrid Ministerio de Ciencia e Innovación (España) Instituto de Salud Carlos III Phenolic compounds Phenolic extracts Respiratory pathogenic bacteria Wine Antimicrobial activity [Aims]: To investigate the effect of seven wine phenolic compounds and six oenological phenolic extracts on the growth of pathogenic bacteria associated with respiratory diseases (Pseudomonas aeruginosa, Staphylococcus aureus, Moraxella catarrhalis, Enterococcus faecalis, Streptococcus sp Group F, Streptococcus agalactiae and Streptococcus pneumoniae). [Methods and Results]: Antimicrobial activity was determined using a microdilution method and quantified as IC 50. Mor. catarrhalis was the most susceptible specie to phenolic compounds and extracts. Gallic acid and ethyl gallate were the compounds that showed the greatest antimicrobial activity. Regarding phenolic extracts, GSE (grape seed extract) and GSE-O (oligomeric-rich fraction from GSE) were the ones that displayed the strongest antimicrobial effects. [Conclusions]: Results highlight the antimicrobial properties of wine phenolic compounds and oenological extracts against potential respiratory pathogens. The antimicrobial activity of wine phenolic compounds was influenced by the type of phenolic compounds. Gram-negative bacteria were more susceptible than Gram-positive bacteria to the action of phenolic compounds and extracts; however, the effect was species-dependent. [Significance and Impact of Study]: The ability to inhibit the growth of respiratory pathogenic bacteria as shown by several wine phenolic compounds and oenological extracts warrants further investigations to explore the use of grape and wine preparations in oral hygiene. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology. This research was supported by the Spanish Ministry for Science and Innovation (AGL2009-13361-C02-00, AGL2010-17499, AGL2006-04514 and CSD2007-00063 Consolider Ingenio 2010 FUN-C-FOOD Projects) and the Comunidad de Madrid (ALIBIRD P2009 ⁄ AGR-1469 Project). C.C. is the recipient of fellowships from the FPI-MICINN programme. R.d.C. has a Miguel Servet contract (CB05 ⁄ 137) from the Instituto Nacional de Salud Carlos III-FIS. Peer Reviewed 2014-08-26T12:07:58Z 2014-08-26T12:07:58Z 2012 2014-08-26T12:07:58Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1111/j.1472-765X.2012.03248.x issn: 0266-8254 e-issn: 1472-765X Letters in Applied Microbiology 54(6): 557-563 (2012) http://hdl.handle.net/10261/101229 10.1111/j.1472-765X.2012.03248.x http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100004587 http://dx.doi.org/10.13039/100012818 #PLACEHOLDER_PARENT_METADATA_VALUE# S2009/AGR-1469/ALIBIRD none John Wiley & Sons |
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Phenolic compounds Phenolic extracts Respiratory pathogenic bacteria Wine Antimicrobial activity Phenolic compounds Phenolic extracts Respiratory pathogenic bacteria Wine Antimicrobial activity |
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Phenolic compounds Phenolic extracts Respiratory pathogenic bacteria Wine Antimicrobial activity Phenolic compounds Phenolic extracts Respiratory pathogenic bacteria Wine Antimicrobial activity Cueva, Carolina Muñoz-González, Irene Bustos, Irene Requena, Teresa Campo, Rosa del Martín-Álvarez, Pedro J. Bartolomé, Begoña Moreno-Arribas, M. Victoria Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
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[Aims]: To investigate the effect of seven wine phenolic compounds and six oenological phenolic extracts on the growth of pathogenic bacteria associated with respiratory diseases (Pseudomonas aeruginosa, Staphylococcus aureus, Moraxella catarrhalis, Enterococcus faecalis, Streptococcus sp Group F, Streptococcus agalactiae and Streptococcus pneumoniae). [Methods and Results]: Antimicrobial activity was determined using a microdilution method and quantified as IC 50. Mor. catarrhalis was the most susceptible specie to phenolic compounds and extracts. Gallic acid and ethyl gallate were the compounds that showed the greatest antimicrobial activity. Regarding phenolic extracts, GSE (grape seed extract) and GSE-O (oligomeric-rich fraction from GSE) were the ones that displayed the strongest antimicrobial effects. [Conclusions]: Results highlight the antimicrobial properties of wine phenolic compounds and oenological extracts against potential respiratory pathogens. The antimicrobial activity of wine phenolic compounds was influenced by the type of phenolic compounds. Gram-negative bacteria were more susceptible than Gram-positive bacteria to the action of phenolic compounds and extracts; however, the effect was species-dependent. [Significance and Impact of Study]: The ability to inhibit the growth of respiratory pathogenic bacteria as shown by several wine phenolic compounds and oenological extracts warrants further investigations to explore the use of grape and wine preparations in oral hygiene. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology. |
author2 |
Comunidad de Madrid |
author_facet |
Comunidad de Madrid Cueva, Carolina Muñoz-González, Irene Bustos, Irene Requena, Teresa Campo, Rosa del Martín-Álvarez, Pedro J. Bartolomé, Begoña Moreno-Arribas, M. Victoria |
format |
artículo |
topic_facet |
Phenolic compounds Phenolic extracts Respiratory pathogenic bacteria Wine Antimicrobial activity |
author |
Cueva, Carolina Muñoz-González, Irene Bustos, Irene Requena, Teresa Campo, Rosa del Martín-Álvarez, Pedro J. Bartolomé, Begoña Moreno-Arribas, M. Victoria |
author_sort |
Cueva, Carolina |
title |
Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
title_short |
Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
title_full |
Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
title_fullStr |
Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
title_full_unstemmed |
Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
title_sort |
antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
publisher |
John Wiley & Sons |
publishDate |
2012 |
url |
http://hdl.handle.net/10261/101229 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100004587 http://dx.doi.org/10.13039/100012818 |
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