Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains

Radovanović, AN; Jovančičević, BS; Radovanović, BC; Mihajilov‐Krstev, Tatjana

doi:10.4314/tjpr.v13i5.24

Cited by 6 publications

(5 citation statements)

References 19 publications

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“…The maceration duration and the addition of sulfur in the vinification process could not be fully correlated with the antimicrobial effects of the wines. This was also previously confirmed in several studies [6,12,14]. Further, the ethanol diluted to the level of concentration found in the wines (13 to 15%) showed no antimicrobial activity.…”

Section: Antimicrobial Activitysupporting

confidence: 83%

“…The particular role of total phenolics remains unclear. In previous studies, it has been suggested that compounds such as flavonoids (quercetin and quercetin-3-glucoside) and monomeric anthocyanins might be used as biochemical markers that contribute to the antimicrobial activity of red wines [9,14]. Among wine phenolics, resveratrol has been particularly emphasized as a strong antimicrobial compound [34,41].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…One potential approach to reducing the counts of E. coli could be the application of natural and sustainable substances with antimicrobial properties. Red and white wines have demonstrated antimicrobial activity under various experimental conditions against spoilage and pathogenic food bacteria such as Bacillus spp., Escherichia spp., Listeria spp., Salmonella spp., Sigella, Pseudomonas spp., Campylobacter jejuni, Yersinia enterocolitica, Vibrio spp., and Staphylococcus aureus [6][7][8][9][10][11][12][13][14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix

Santoro

Skroza

Dugandžić

et al. 2020

Foods

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Five different wines (standard Graševina, macerated Graševina with and without sulfur, rosé, and standard Plavac Mali), all typical Croatian wines, were tested to determine the antimicrobial activity against two Escherichia coli bacterial strains (ATCC® 25922 and ATCC® 8739) in vitro and using sea bass (Dicentrarchus labrax) fillets as food matrix. The chemical composition of wines (pH, acidity, alcohol, total phenolics, anthocyanins, tannins, and sulfur content) and antimicrobial activity (minimal inhibitory concentration (MIC), agar-well diffusion method) were determined. The total phenolic content of the wines ranged from 305–3210 mg gallic acid equivalents per liter (GAE/L), and did not correlate to antimicrobial activity. The two wines with the lowest phenolic content (standard Graševina and rosé) had the lowest MIC values (122 and 429 mg GAE/L). A specific relation between the winemaking process and a particular MIC value was not established. There was also no relation found between the pH value, ethanol content, sulfur, or phenolics in regards to the antimicrobial effect. In fish fillets marinated in wine + water mixture (v/v = 1:1) and inoculated with 7 log colony forming units (CFU)/25 g the growth of bacteria was reduced after three days of storage at 4 °C. Subsequent storage resulted in the growth of bacteria in all samples, with the lowest growth of E. coli ATCC® 25922 in macerated Graševina and E. coli ATCC® 8739 in standard Graševina. All wines showed the capacity to reduce the number and growth of heavily infected sea bass filets, but correlation with specific wine constituents was not found. Taking into account the numerous reactive mechanisms between food and wine, all in vitro studies in controlled laboratory conditions should be further verified in the relevant environment, and additional research is needed to clarify the role of individual wine components in the mechanism of antimicrobial activity.

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Section: Antimicrobial Activitysupporting

confidence: 83%

Section: Antimicrobial Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix

Santoro

Skroza

Dugandžić

et al. 2020

Foods

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“…In different studies C. coum Miller subsp. coum extracts of flowers had an increased efficiency solely against C. albicans [ 98 , 99 ], highlighting the existing antibacterial differences even between similar genotypes. The potential antimicrobial activity of C. persicum Halios falbala (FC9) can be correlated with the total content of polyphenolic and flavonoid compounds that can act synergistically with the content of anthocyanins.…”

Section: Resultsmentioning

confidence: 99%

“…Multivariate analysis, such as the combination of cluster analysis and PCA, are techniques widely used for a precise classification of different extracts based on their chemical composition and bioactivities. PCA is the most commonly used method for performing multivariate analysis in flowers, leaves, and fruits of multiple plants [ 98 , 99 ], which is frequently compared with correlation coefficients [ 110 ].…”

Section: Resultsmentioning

confidence: 99%

Anthocyanins and Carotenoids Characterization in Flowers and Leaves of Cyclamen Genotypes Linked with Bioactivities Using Multivariate Analysis Techniques

et al. 2022

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The present study was carried out to evaluate and compare in vitro antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP)), antimicrobial, anticancer activities, and the individual carotenoids and anthocyanins content of methanol extracts of the Cyclamen genotypes: Persian cyclamen accessions (Cyclamen persicum Mill.), sowbread (C. mirabile Hildebr.), and ivy-leaved cyclamen (C. hederifolium Mill.) aerial parts. The HPLC-PDA analysis revealed the presence of five individual carotenoids (i.e., neoxanthin, violaxanthin, lutein, β-carotene, and cis-β-carotene) as the main compounds in Cyclamen leaves, and the presence of seven individual anthocycanins (i.e., cyanidin 3,5-di-O-glucoside, peonidin-rutinoside, peonidin 3,5-di-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, malvidin 3,5-di-O-glucoside, and malvidin-rutinoside) in Cyclamen flowers reported, hereby, for the first time. The highest phenolic content was found in the leaves of LC6, C. mirabile (46.32 ± 0.14 mg/g gallic acid equivalents [GAE]), and in the flowers of C. persicum Merengue Magenta (FC15) (58.63 ± 0.17 mg/g GAE), whereas the highest flavonoid content was reported in C. persicum Halios Falbala leaves, namely LC9 (54.90 ± 0.27 mg/g quercetin equivalents [QE]) and in flowers of C. persicum Victora (FC2) (77.87 ± 0.25 mg/g QE). The highest antioxidant activity in DPPH and FRAP assays was reported in C. persicum Dark Violet (LC1) and Victoria (LC2), whereas C. mirabile (LC6) had the highest activity in the TEAC assay. In flowers, high antioxidant activities in DPPH and TEAC were noticed in C. persicum Superserie Red (FC7) and Dark Violet (FC1), respectively, and Halios Falbala (FC9) exhibited the highest activity in the TEAC assay. Additionally, FC9 exhibited the highest antibacterial activity in almost all tested bacteria compared with the leaves extracts. Furthermore, the highest in vitro citotoxicity in MDA-MB-231 cells was noticed in C. hederifolium LC18 (56.71–69.35%) and FC18 (40.07–41.43%), with a lower effect against BJ cells demonstrating selective toxicity. The above findings, highlight the potential use of the Cyclamen flower and leaf extracts as significant anticancer agents along with their antioxidant and antimicrobial properties.

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Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties

Radovanović

Arsić

Radovanović

et al. 2016

World J Microbiol Biotechnol

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Fifteen commercial wines produced from international and autochthonic varieties of Vitis vinifera L. cultivation of different Balkan winegrowing subregions were studied for their antimicrobial activity against six Gram-positive (Clostridium perfringens, Bacillus subtilis, Staphylococcus aureus, Listeria inocua, Sarcina lutea and Micrococcus flavus) and six Gram-negative (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Shigella sonnei, Klebsiella pneumonia and Proteus vulgaris) bacteria. The concentrations and types of phenolic compounds responsible for antibacterial activity in wines were investigated by HPLC and spectroscopic methods. The correlation between amounts of phenolics and antibacterial activities of investigated wines were studied by application of statistical (PCA, factor and cluster) analyses. This study gives the possibility to predict the biological quality of the wine from the same cluster towards bacteria without "wet" analysis. Obtained results can to be useful both to wine producers for the formation of market price of wine, and to wine consumers in choosing quality red wine with high content of polyphenols.

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Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains

Abstract: P. aeruginosa, S. enteritidis, S. sonnei and P. vulgaris (from 0.904 to 0.999

Cited by 6 publications

References 19 publications

Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix

Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix

Anthocyanins and Carotenoids Characterization in Flowers and Leaves of Cyclamen Genotypes Linked with Bioactivities Using Multivariate Analysis Techniques

Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties

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