Antioxidant, Antibacterial, and Antibiofilm Properties of Polyphenols from Muscadine Grape (Vitis rotundifolia Michx.) Pomace against Selected Foodborne Pathogens

Abstract

Polyphenols are predominantly secondary metabolites in muscadine grapes, playing an important role in the species' strong resistance to pests and diseases. This study examined the above property by evaluating the antioxidant, antibacterial, and antibiofilm activities of muscadine polyphenols against selected foodborne pathogens. Results showed that antioxidant activity for different polyphenols varied greatly, ranging from 5 to 11.1 mmol Trolox/g. Antioxidant and antibacterial activities for polyphenols showed a positive correlation. Muscadine polyphenols exhibited a broad spectrum of antibacterial activity against tested foodborne pathogens, especially Staphylococcus aureus (MIC = 67-152 mg/L). Muscadine polyphenols at 4 × MIC caused nearly a 5 log10 CFU/mL drop in cell viability for S. aureus in 6 h with lysis, whereas at 0.5 × MIC they inhibited its biofilm formation and at 16 × MIC they eradicated biofilms. Muscadine polyphenols showed synergy with antibiotics and maximally caused a 6.2 log10 CFU/mL drop in cell viability at subinhibitory concentration.

Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide

“…The findings in this study show that muscadine grape pomace extract can mitigate acrylamide formation in the Maillard reaction and illustrates new potential for winery pomace. Providing a good source of natural polyphenols, antioxidants, antimicrobials (Xu, Yagiz, Hsu, et al, 2014), and dietary fibre, muscadine winery pomace could be utilised as a functional food ingredient in a variety of heated starchy foods, including chips, breads, cookies and muffins.…”

“…Dietary polyphenols have been proposed to be promising functional food additives due to their potent antioxidant capacity and other health-beneficial bioactivities (Li, Jiang, Xu, & Gu, 2015;Xu, Yagiz, Hsu, et al, 2014). As an example, winery pomace was reported to be a good source of polyphenols and dietary fibres, and could be incorporated into baked goods as a functional ingredient (Walker, Tseng, Cavender, Ross, & Zhao, 2014).…”

In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

“…Among these, food-borne diseases can be caused by bacteria, viruses or parasites. The most commonly identified food-borne pathogens include Staphylococcus aureus and Escherichia coli (Xu et al, 2014). S. aureus is not always pathogenic, but is a common cause of food poisoning, respiratory disease and skin infections, while E. coli cause gastrointestinal tract infections (Todd, 2005).…”

“…The antimicrobial activity of these compounds might be helpful in eliminating many pathogenic microorganisms that have acquired the ability to survive existing antibiotics at clinically relevant concentrations (Daglia, 2012). The increasing incidence of methicillin-resistant S. aureus (MRSA) and multidrug-resistant E. coli is a worldwide problem in both food and clinical settings (Xu et al, 2014). Some studies have documented that polyphenols might be used in combination with antibiotics in order to potentiate their efficacy and lower their dose (Coutinho, Costa, Lima, Falcão-Silva, & Siqueira, 2009;Eumkeb, Sakdarat, & Siriwong, 2010).…”

Microbicidal action of photoirradiated aqueous extracts from wine lees

“…Recent studies suggested that natural substances, such as naturally occurring phenolic compounds, that possess antibacterial and antioxidative activities are required for food preservatives and sanitizers (Kang et al 2013;Xu et al 2014).…”