Thermally treated wine retains antibacterial effects to food-born pathogens

Boban, Nataša; Tonkić, Marija; Modun, Darko; Budimir, Danijela; Mudnić, Ivana; Sutlović, Davorka; Punda‐Polić, Volga; Boban, Mladen

doi:10.1016/j.foodcont.2010.01.012

Cited by 10 publications

(11 citation statements)

References 33 publications

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“…2b) show that the Acaxochitlán honey sample has certain behavior that is distinct from the other tested samples. The effects of temperature on the antibacterial activities of honey originating in the State of Hidalgo are comparable with the depletion of antibacterial activity resulting from thermal treatment of wine (Boban et al 2010). Similar results reported by Moussa et al (2012) dem-onstrate that inhibitory potency against C. albicans by eucalyptus honey decreased when the temperature increased.…”

Section: Discussionsupporting

confidence: 80%

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Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

Pimentel-González

Basilio-Cortés

Hernández-Fuentes

et al. 2015

J Food Process Engineering

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In this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit. PRACTICAL APPLICATIONSThe consumer trend to search for minimally processed foods has increased in recent years due to the perception that food processing decreases its health benefits and antibacterial activities. Honey can inhibit pathogenic bacteria, but this inhibition is determined by the floral source from which the honey is collected. In this study, it was shown that thermal processing has a different effect on the antibacterial activities of each honey. These effects were linear or quadratic according to the bacteria (Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) and the floral source of the honey. This effect did not depend on the Gram (the inhibition against Salmonella typhimurium was linear with respect to the thermal process in all honey), in contrast to E. coli (where the effect was quadratic with a peak at 60C in all of the honey). The results led to the conclusion that the thermal processing of each honey must be different to maximize their beneficial health effects as well as their antibacterial activities.

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Section: Discussionsupporting

confidence: 80%

“…The effects of temperature on the antibacterial activities of honey originating in the State of Hidalgo are comparable with the depletion of antibacterial activity resulting from thermal treatment of wine (Boban et al . ). Similar results reported by Moussa et al .…”

Section: Discussionmentioning

confidence: 97%

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

Pimentel-González

Basilio-Cortés

Hernández-Fuentes

et al. 2015

J Food Process Engineering

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“…Among wine phenolics, resveratrol has been particularly emphasized as a strong antimicrobial compound [34,41]. In line with our results, Boban et al [42] showed that resveratrol levels in the intact, dealcoholized, and thermally treated wines at 125 • C, which were similar in pH, total phenolics and ethanol content, differed significantly, although the wines showed a similar antimicrobial effect. To clarify the role of polyphenols, pH, ethanol, and other wine components, a study tested the antimicrobial effects of intact wine in comparison to that of phenols-stripped wine, dealcoholized wine, ethanol, and low pH applied separately and in combination [23].…”

Section: Antimicrobial Activitysupporting

confidence: 91%

“…There have been few studies conducted pertaining to bacterial survival, especially E. coli in food models with wine. Boban et al [42] found that the intact red wine kills S. enterica and E. coli after direct exposure in less than 5 min. In addition, the direct exposure of bacterial cells to white and red wine resulted in the rapid inactivation of C. jejuni [7].…”

Section: The Experiments On Fish Samplesmentioning

confidence: 99%

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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“…Okazało się, że systematyczne picie umiarkowanych ilości napojów alkoholowych, zwłaszcza czerwonego wina, ma działanie ochronne przed zakażeniem H. pylori [104][105][106]. Najnowsze badania dokumentują, że za przeciwbakteryjne działanie czerwonego wina wobec H. pylori odpowiadają zawarte w nim antocyjaniny oraz związki polifenolowe, głów-nie resweratrol [107][108][109].…”

Section: O Wpływie Napojów Alkoholowych Na Układ Trawienny W Ujęciu Nunclassified

Alcohol and the digestive system – should it always be blamed?

Kasicka-Jonderko¹

2012

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Thermally treated wine retains antibacterial effects to food-born pathogens

Cited by 10 publications

References 33 publications

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

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

Alcohol and the digestive system – should it always be blamed?

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