Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp.

Silván, José Manuel; Mingo, Elisa; Hidalgo, Mayra; Pascual‐Teresa, Sonia de; Carrascosa, Alfonso V.; Martínez-Rodríguez, Adolfo J.

doi:10.1016/j.foodcont.2012.05.063

Cited by 113 publications

(103 citation statements)

References 41 publications

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“…These results show the contribution of phenolic acids to the inhibition of Campylobacter growth, although as part of the extract, additive and/or synergistic effects could be involved in the behavior observed in the case of the grape extract. This fact was previously described by us for the GSE extract [12] and others are observed a similar behavior for some catechins [28] and for phenolic acids such as gallic acid [29].…”

Section: Concentrationsupporting

confidence: 87%

“…Concerning Campylobacter, other researchers have reported that some phenolic compounds from grape leaves can have antimicrobial activity against this pathogen [10], contributing to modulating the resistance to macrolide antibiotics [11]. We have previously reported the antimicrobial activity of a commercial extract of GSE against Campylobacter, identifying the main phenolic compounds related with the behavior observed [12]. In this work, we have obtained several grape extracts using two solvents (methanol and water).…”

Section: Introductionmentioning

confidence: 96%

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Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

Mingo¹,

Carrascosa²,

Pascual‐Teresa³

et al. 2014

AiM

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In this work, a grape phenolic extract obtained by methanol extraction has been demonstrated to be effective in inhibiting the growth of different strains and species of Campylobacter, one of the most important bacterial foodborne pathogens causing gastroenteritis worldwide. Noteworthily, it was particularly effective against several strains presenting multiple antibiotic resistances. In all cases, the minimum inhibitory concentration (MIC) was lower than 300 mg GAE/L, being of 60 mg GAE/L for one of the most resistant strains (C. coli LP2), while the others were between 120 mg GAE/L and 180 mg GAE/L. The analytical study of the main phenolic compounds in the grape extract revealed that it was mainly constituted by catechins (85.7%) and phenolic acids (13.7%). However, experiments developed using pure standards demonstrate that phenolic acids (such as gallic, p-hidroxibenzoic, vanillic, and homovanillic acids) were the most active, provoking a Campylobacter growth decrease between 6.7 and 7.6 log, while epicatechin was the only catechin with activity as pure compound (1 log of growth decrease).

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Section: Concentrationsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 96%

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

Mingo¹,

Carrascosa²,

Pascual‐Teresa³

et al. 2014

AiM

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“…Proanthocyanidins are oligomers and polymers of =avans that are abundantly existed in the grape seed and berry fruits [64][65][66]. They have been reported to be effective antibacterial agents against both sensitive and multi-drug resistant strains [67,68].…”

Section: Flavanolsmentioning

confidence: 99%

Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism

Fei¹,

Yang²,

Tang³

et al. 2014

CMC

605

369

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Flavonoids are well known as antibacterial agents against a wide range of pathogenic microorganism. With increasing prevalence of untreatable infections induced by antibiotic resistance bacteria, flavonoids have attracted much interest because of the potential to be substitutes for antibiotics. In this review, the structure-relationship of flavonoids as antibacterial agents is summarized, and the recent advancements on the antibacterial mechanisms of flavonoids are also discussed. It is concluded that hydroxyls at special sites on the aromatic rings of flavonoids improve the activity. However, the methylation of the active hydroxyl groups generally decreases the activity. Besides, the lipopholicity of the ring A is vital for the activity of chalcones. The hydrophobic substituents such as prenyl groups, alkylamino chains, alkyl chains, and nitrogen or oxygen containing heterocyclic moieties usually enhance the activity for all the flavonoids. The proposed antibacterial mechanisms of flavonoids are as follows: inhibition of nucleic acid synthesis, inhibition of cytoplasmic membrane function, inhibition of energy metabolism, inhibition of the attachment and biofilm formation, inhibition of the porin on the cell membrane, alteration of the membrane permeability, and attenuation of the pathogenicity.

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“…The use of polyphenols from grape seed shows a strong capacity to inhibit Campylobacter spp. growth from 5 to 7 Log colony forming unit/g, and a minimal inhibitory concentration (MIC) of 20 mg/L and a minimal bactericidal concentration (MBC) of 60 mg/L against Campylobacter jejuni [23]. Furthermore, the MIC and MBC of blackberry pomace extract against Campylobacter jejuni were 0.6 mg/mL and 0.8 mg/mL Gallic Acid Equivalent (GAE) respectively, whereas the MIC and MBC of blueberry pomace extract were 0.4 mg/mL and 0.5 mg/mL GAE [24].…”

Section: Resultsmentioning

confidence: 99%

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

et al. 2016

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Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater) and solid waste (pomace or olive cake). These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dietary effect of both olive mill wastewater polyphenolic extract (OMWPE) and dehydrated olive cake (DOC) on the prevalence of Campylobacter spp. in broiler chickens was investigated. A commercial basal diet was supplemented with either OMWPE-or DOC-enriched maize at two dosages (low: 16%; high: 33%). The prevalence of Campylobacter spp. shedding was evaluated at 21, 35, and 49 days of age. The prevalence of Campylobacter spp. differed among groups only at 49 days of age. Both OMWPE groups showed a lower (p < 0.05) prevalence compared to the control group. The odds ratio evaluation showed that the higher dose of OMWPE reduced the possibility of shedding 11-fold compared to the control group (p < 0.001). These results highlight the potential use of olive by-products against Campylobacter spp. in poultry.

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Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp.

Cited by 113 publications

References 41 publications

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

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Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp.

Cited by 113 publications

References 41 publications

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of &lt;i&gt;Campylobacter&lt;/i&gt;

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of &lt;i&gt;Campylobacter&lt;/i&gt;

Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

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Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>