Grape seed extract inhibits the growth and pathogenicity of Staphylococcus aureus by interfering with dihydrofolate reductase activity and folate-mediated one-carbon metabolism

Kao, Tseng Ting; Tu, Hung Chi; Chang, Wei-Ju; Chen, Bing Hung; Shi, Ya Yuang; Chang, Tsung Chain; Fu, Tzu Fun

doi:10.1016/j.ijfoodmicro.2010.04.025

Cited by 69 publications

(52 citation statements)

References 19 publications

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“…The study conducted on the effects of muscadine grape seed extract on H. pylori suggested that damage to the bacteria occurs on multiple levels including the inhibition of basic energy production and/or virulence factors [11] . Further supportive researches have shown that grape seed extract, resembled THF structurally and interfered with folate mediated one-carbon metabolic pathway of S. aureus [7] .…”

Section: Discussionmentioning

confidence: 96%

“…A similar grape seed extract product IH636 was tested against 21 strains of gram positive and gram negative cocci which showed gram positive cocci to be more susceptible, especially S. aureus. In presence of 1 mg/mL, 99% inhibition was reported with no further bacterial recovery [7] . Complete inhibition of 43 clinical strains of Methicillin resistant S. aureus was noted at concentration of 3 mg/mL crude grape seed proanthrocyanide extract [8] .…”

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 95%

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In vitro antimicrobial effects of grape seed extract on peri-implantitis microflora in craniofacial implants

Shrestha

Theerathavaj

Thaweboon

et al. 2012

Asian Pacific Journal of Tropical Biomedicine

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Section: Discussionmentioning

confidence: 96%

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 95%

In vitro antimicrobial effects of grape seed extract on peri-implantitis microflora in craniofacial implants

Shrestha

Theerathavaj

Thaweboon

et al. 2012

Asian Pacific Journal of Tropical Biomedicine

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“…In the present study, the stability of active components in GSE may be lost resulting in lower inactivation rates through to the end of the incubation period. In a similar study (Kao et al, 2010), the inhibitory effect of GSE has been suggested to be affected by the nature of the food and prolonged incubation.…”

Section: Antimicrobial Activity On Vegetative Cells and Modeling Inacmentioning

confidence: 88%

Antimicrobial activity of grape seed extract on Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

Molva

Baysal

2015

LWT - Food Science and Technology

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Chemical compounds studied in this article: Grape seed extract (proanthocyanidins) (PubChem CID: 108065) gallic acid (PubChem CID: 370) disodium carbonate (PubChem CID: 10340) sodium acetate trihydrate (PubChem CID: 23665405) 2,4,6-tripyridyl-s-triazine (PubChem CID: 77258) iron chloride (PubChem CID: 24380) a b s t r a c tThe present study evaluated the antimicrobial activity of grape seed extract (GSE) against Alicyclobacillus acidoterrestris vegetative cells and spores in apple juice (pH 3.82, Brix 11.3) during storage at 37 C. After 336 h, reductions in the cell numbers were 3.14, 3.55, 3.8, 4.1, and 4.63 log CFU/mL in the apple juice with 0.23, 0.45, 0.9, 1.8, and 3.6% of GSE, respectively. The Weibull was found to be the best fitted model for cell inactivation kinetics (R 2 > 0.988). Moreover, the spores produced on different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) were treated with GSE (0e1.9%, v/v). While control spores in apple juice without GSE increased by 2.2e2.6 log CFU/mL within the first 48 h, 0.9% and 1.8% of GSE inhibited the growth from all spore suspensions. Finally, scanning electron microscopy (SEM) indicated that the main target of the GSE may be the membrane of A. acidoterrestris cells leading to leakage of cellular constituents and may prevent the development of spores into vegetative cells. This study highlights the potential use of the by-products of the fruit juice/ beverage industry as natural antimicrobials to inhibit the growth of A. acidoterrestris.

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“…Antibacterial activity has also been determined in extracts obtained from whole fruits [16], seeds [17]- [20], pomaces [17]- [21] and skins [18]. Organic extracts from seeds showed bacteriostatic activity against anaerobic bacteria responsible for periodontal diseases [19], and they were also able to inhibit hydrofolate reductase activity in Staphylococcus aureus [20].…”

Section: Introductionmentioning

confidence: 99%

Relation between Antibacterial Activity against Food Transmitted Pathogens and Total Phenolic Compounds in Grape Pomace Extracts from Cabernet Sauvignon and Syrah Varieties

Sanhueza¹,

Tello²,

Vivanco³

et al. 2014

AiM

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Grape pomace is the main by-product of wine production that concentrates bioactive metabolites of polyphenolic nature with antibacterial activity. Since grape pomace composition varied depending on grape variety, climate, vineyard location, and winemaking technology, it is important to study the composition and antibacterial activity of each variety separately. In this study, antibacterial activity against different food pathogens was evaluated and its relation with polyphenols content was determined. Grape pomace from Cabernet Sauvignon and Syrah varieties was extracted with methanol/HCl 1% (v/v), followed by sequential extractions with hexane, chloroform and ethyl acetate. Ethyl acetate fraction had the highest antibacterial activity determined through the microdilution method, reaching over 90% of inhibition at 500 µg•ml −1 with the exception of Salmonella Typhi (70% of inhibition). Staphylococcus aureus and Escherichia coli were the most susceptible strains, exceeding 50% of inhibition at 62.5 µg•ml −1 . Ethyl acetate fraction contains the highest phenolic concentration in both Cabernet Sauvignon (132.2 mg of GAE g −1 ) and Syrah (102.6 mg of GAE g −1 ) pomace, as determined by the Folin-Ciocalteau method. Antibacterial activity present in grape pomace extracts is in direct relation to the polar phenolic content, in particular * Corresponding author. L. Sanhueza et al. 226that from Cabernet Sauvignon.

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Grape seed extract inhibits the growth and pathogenicity of Staphylococcus aureus by interfering with dihydrofolate reductase activity and folate-mediated one-carbon metabolism

Cited by 69 publications

References 19 publications

In vitro antimicrobial effects of grape seed extract on peri-implantitis microflora in craniofacial implants

In vitro antimicrobial effects of grape seed extract on peri-implantitis microflora in craniofacial implants

Antimicrobial activity of grape seed extract on Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

Relation between Antibacterial Activity against Food Transmitted Pathogens and Total Phenolic Compounds in Grape Pomace Extracts from Cabernet Sauvignon and Syrah Varieties

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