Antibiofilm Activity of Plant Polyphenols

Slobodníková, Lívia; Fialová, S; Rendeková, Katarína; Kováč, Ján; Mučaji, Pavel

doi:10.3390/molecules21121717

Cited by 205 publications

(152 citation statements)

References 87 publications

(87 reference statements)

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“…Consistent with several studies, the strong antioxidant effect of vinegars is due to their bioactive compounds including: carotenoids, phytosterols and also phenolic compounds, represented by, among other, flavonoids, tannins, anthocyanins or phenolic acids (Masino et al, 2008;Charoenkiatkul et al, 2016;Slobodníková et al, 2016). Recently, Kawa-Rygielska et al (2018) found a highest concentration of biologically-active compounds in the vinegars obtained from different cherry cultivars, particularly from vinegars made with a red-fruit cherry variety.…”

Section: Introductionsupporting

confidence: 58%

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

Cruz¹,

Correia²,

Gonçalves³

et al. 2018

Ciência Téc. Vitiv.

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SUMMARYIn the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market. RESUMONos últimos anos tem ocorrido um aumento do consumo de vinagres de vinho em Portugal. Assim, o objetivo deste trabalho foi avaliar a composição fenólica e a capacidade antioxidante total de diversos vinagres de vinho tinto comercializados no mercado português. Vários parâmetros foram avaliados: composição fenólica geral, características cromáticas, antocianinas individuais e ácidos fenólicos por HPLC, e a capacidade antioxidante total por duas metodologias (DPPH e ABTS). Para os diferentes parâmetros analisados, as amostras de vinagres de vinho tinto estudadas diferiram significativamente. Vinagres com elevado conteúdo fenólico tenderam a ter baixos valores de luminosidade, mas elevados valores da componente vermelha da cor. Elevada diversidade de antocianinas foi detetada, com alguns dos vinagres a poderem ser significativamente distinguidos por apresentarem valores elevados de antocianinas comparativamente com os restantes, tal como foi detetado para a generalidade dos outros parâmetros fenólicos. A capacidade antioxidante total foi correlacionada positivamente com os diferentes parâmetros fenólicos. Finalmente, elevada capacidade antioxidante total foi detetada para a fração fenólica contendo antocianinas e proantocianidinas poliméricas. Os resultados obtidos confirmam que os vinagres de vinho tinto são boas fontes de compostos fenólicos e de antioxidantes. No entanto, existe uma grande diversidade de valores para os vários vinagres de vinho tinto comercializados no mercado português.

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Section: Introductionsupporting

confidence: 58%

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

Cruz¹,

Correia²,

Gonçalves³

et al. 2018

Ciência Téc. Vitiv.

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“…Koo and others investigated the effect of apigenin on the Streptococcus mutant biofilm accumulation and polysaccharide production and reported the lowering of the amounts of extracellular alkali‐soluble glucans, intracellular iodophilic polysaccharides, and fructan. In the last 20 y, many papers described the importance of quorum sensing (QS, cell–cell communication by extracellular chemical signals whose concentration is correlated with density of the microbial population) during the formation of bacterial biofilms (Annous and others ; Skandamis and Nychas ; Koh and others ; Bai and Vittal ; Solano and others ; Slobodníková and others ), and suggested that natural molecules and plant extracts with anti‐QS and anti‐biofilm activity could be used to develop a new strategy in food safety (Zhang and others ). Abraham and others () reported the anti‐QS and anti‐biofilm effect of a methanolic extract obtained from Capparis spinosa on S. marcescens , Pseudomonas aeruginosa PAO1, E. coli , and P. mirabilis .…”

Section: Antibacterial Activity Of Polyphenolsmentioning

confidence: 99%

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Papuc¹,

Goran²,

Predescu³

et al. 2017

Comp Rev Food Sci Food Safe

381

223

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Oxidative processes and meat spoilage bacteria are major contributors to decreasing the shelf-life of meat and meat products. Oxidative processes occur during processing, storage, and light exposure, lowering the nutritional and sensory value and acceptability of meat and generating toxic compounds for humans. Polyphenols inhibit oxidative processes in 3 ways: as reactive species scavengers, lipoxygenase inhibitors, and reducing agents for metmyoglobin. Thus, polyphenols are candidate antioxidants for meat and meat products. The cross-contamination of meat with spoilage and pathogenic microorganisms can occur in production lines and result in economic losses. The ability of polyphenols to interact with bacterial cell wall components and the bacterial cell membrane can prevent and control biofilm formation, as well as inhibit microbial enzymes, interfere in protein regulation, and deprive bacterial cell enzymes of substrates and metal ions. Thus, polyphenols are candidate antimicrobial agents for use with meat and meat products. Commercially available polyphenols can decrease primary and secondary lipid peroxidation levels, inhibit lipoxygenase activity, improve meat color stability, minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl groups, and retard bacterial growth. Further studies are now needed to clarify the synergistic/antagonistic action of various polyphenols, and to identify the best polyphenol classes, concentrations, and conditions of use.

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“…Dates are consumed either as dried or in the fresh form tamar (fully ripe) and rutab (semiripe) stages with no or little processing. In the processed form, they are transformed into jellies, jams, and syrup, and are utilized in various confectionary or bakery products together with honey, chocolate, coconut, vinegar, and others (Slobodníková, Fialová, Rendeková, Kováč, & Mučaji, ).…”

Section: Introductionmentioning

confidence: 99%

Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

Ali

Rashid

et al. 2019

Food Science & Nutrition

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Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly ( p < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different ( p > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace.

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Antibiofilm Activity of Plant Polyphenols

Cited by 205 publications

References 87 publications

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

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