抗菌剂
没食子酸
葡萄酒
粪肠球菌
微生物学
化学
致病菌
肉汤微量稀释
食品科学
生物
细菌
金黄色葡萄球菌
最小抑制浓度
生物化学
抗氧化剂
遗传学
作者
Carolina Cueva,S. Mingo,Irene Muñoz-González,Irene Bustos,Teresa Requena,R. del Campo,P.J. Martín-Álvarez,Begoña Bartolomé,M.V. Moreno-Arribas
标识
DOI:10.1111/j.1472-765x.2012.03248.x
摘要
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).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.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.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.
科研通智能强力驱动
Strongly Powered by AbleSci AI