Antimicrobial properties of phenolic compounds from berries

Abstract

Aims: To investigate the antimicrobial properties of phenolic compounds present in Finnish berries against probiotic bacteria and other intestinal bacteria, including pathogenic species. Methods and Results: Antimicrobial activity of pure phenolic compounds representing flavonoids and phenolic acids, and eight extracts from common Finnish berries, was measured against selected Gram‐positive and Gram‐negative bacterial species, including probiotic bacteria and the intestinal pathogen Salmonella. Antimicrobial activity was screened by an agar diffusion method and bacterial growth was measured in liquid culture as a more accurate assay. Myricetin inhibited the growth of all lactic acid bacteria derived from the human gastrointestinal tract flora but it did not affect the Salmonella strain. In general, berry extracts inhibited the growth of Gram‐negative but not Gram‐positive bacteria. These variations may reflect differences in cell surface structures between Gram‐negative and Gram‐positive bacteria. Cloudberry, raspberry and strawberry extracts were strong inhibitors of Salmonella. Sea buckthorn berry and blackcurrant showed the least activity against Gram‐negative bacteria. Conclusions: Different bacterial species exhibit different sensitivities towards phenolics. Significance and Impact of the Study: These properties can be utilized in functional food development and in food preservative purposes.

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

“…Anthocyanin-rich extracts, such as blueberry, raspberry, blackcurrant, and strawberry extracts, inhibit Gram-negative bacteria but not Gram-positive bacteria [104]. This variation may be due to the different structures of cell wall between Gram-negative and Gram-positive bacteria, in which the outer membrane of Gram-negative bacteria acts as a preventive barrier against hydrophobic compounds but not on hydrophilic compounds [131].…”

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

“…Apresentam uma ampla gama de propriedades farmacológicas, como antialergênicas, antiarteriogênicas, antiinflamatórias, antimicrobianas, antitrombóticas e também efeitos cardioprotetores e vasodilatadores (PUUPPONEN-PIMIÄ et al, 2001;MANACH;MAZUR;SCALBERT, 2005).A uva é fonte de diversos compostos fenólicos em elevadas concentrações e os subprodutos da vinificação, em sua maioria, podem manter quantidades apreciáveis, principalmente de fenó-licos, que pertencem ao grupo dos flavonóides. Os glicosídeos de flavonóis e as antocianinas estão entre os compostos fenólicos mais determinados e estudados nas uvas, por sua destacada atividade antioxidante e por suas propriedades antiinflamatórias e anticancerígenas (NEGRO; TOMMASI; MICELI, 2003;AMICO et al, 2004;SILVA;MATIAS;NUNES, 2005).…”

“…Apresentam uma ampla gama de propriedades farmacológicas, como antialergênicas, antiarteriogênicas, antiinflamatórias, antimicrobianas, antitrombóticas e também efeitos cardioprotetores e vasodilatadores (PUUPPONEN-PIMIÄ et al, 2001;MANACH;MAZUR;SCALBERT, 2005).…”

Antimicrobial Activity of Thinned Strawberry Fruits at Different Maturation Stages

“…Strawberry extract inhibited the growth of gram-negativebacteria, especially Escherichia coli, and Salmonella enterica ser. Typhimurium, Campylobacter jejuni, and Candida albicans (Nohynek et al, 2006;Puupponen-Pimiä et al, 2001. In addition, the antimicrobial effect on 1D TLC bioassay plates for ethanol extract of unripe fruit was greater than that of the extract of ripe fruit (Terry et al, 2004).…”