Relation of Benzoic Acid Content and Other Constituents of Cranberries to Keeping Quality

Clague, J. A.; Fellers, C. R.

doi:10.1104/pp.9.3.631

Cited by 15 publications

(3 citation statements)

References 7 publications

(10 reference statements)

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“…Vattem et al (2005) suggested that phenolics with partial hydrophobicity could act efficiently at the bacterial membraneewater interface by embedding in the membrane thereby impairing the cell membrane and the transport process. Earlier studies of cranberries' natural resistance to deterioration (Clague & Fellers, 1934;Eschenbecher & Jost, 1977;Marwan & Nagelm, 1986) demonstrated that the suppressive effect of the berries is a complex interaction and that benzoic acid does not play the dominant role as first hypothesized. Other plant substances including alkaloids, phenols, glycosides, steroids, essential oils, coumarins and tannins are believed to be involved.…”

Section: Discussionmentioning

confidence: 92%

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

Qiu

Bushway

et al. 2008

LWT - Food Science and Technology

115

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Section: Discussionmentioning

confidence: 92%

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

Qiu

Bushway

et al. 2008

LWT - Food Science and Technology

115

View full text Add to dashboard Cite

“…In our studies, cranberry and blueberry extracts rich in anthocyanins inhibited Gram‐negative bacteria. The antibacterial properties of cranberry juice have been known for a long time (Clague and Fellers 1934; Moen 1962; Kinney and Blount 1979), and the effect may be associated with the inhibition of E. coli adherence to mucosal surfaces (Sobota 1984; Schmidt and Sobota 1988); Howell et al . (1998) recently suggested that proanthocyanidins (condensed tannins) were responsible for this.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial properties of phenolic compounds from berries

et al. 2001

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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.

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“…Özçelik et al ( 2011 ) found that QA may also act as an antimicrobial agent. However, other studies were contrary and indicated that QA alone did not have inhibitory effects, or even stimulated growth of various microorganisms (Clague and Fellers, 1934 ; Valle, 1957 ; Sokolova, 1963 ; Kallio et al, 1985 ; Bartz et al, 2013 ). Growth rate of an organism is not necessarily an indication of its pathogenicity and virulence.…”

Section: Discussionmentioning

confidence: 95%

Interactions between cranberries and fungi: the proposed function of organic acids in virulence suppression of fruit rot fungi

et al. 2015

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Cranberry fruit are a rich source of bioactive compounds that may function as constitutive or inducible barriers against rot-inducing fungi. The content and composition of these compounds change as the season progresses. Several necrotrophic fungi cause cranberry fruit rot disease complex. These fungi remain mostly asymptomatic until the fruit begins to mature in late August. Temporal fluctuations and quantitative differences in selected organic acid profiles between fruit of six cranberry genotypes during the growing season were observed. The concentration of benzoic acid in fruit increased while quinic acid decreased throughout fruit development. In general, more rot-resistant genotypes (RR) showed higher levels of benzoic acid early in fruit development and more gradual decline in quinic acid levels than that observed in the more rot-susceptible genotypes. We evaluated antifungal activities of selected cranberry constituents and found that most bioactive compounds either had no effects or stimulated growth or reactive oxygen species (ROS) secretion of four tested cranberry fruit rot fungi, while benzoic acid and quinic acid reduced growth and suppressed secretion of ROS by these fungi. We propose that variation in the levels of ROS suppressive compounds, such as benzoic and quinic acids, may influence virulence by the fruit rot fungi. Selection for crops that maintain high levels of virulence suppressive compounds could yield new disease resistant varieties. This could represent a new strategy for control of disease caused by necrotrophic pathogens that exhibit a latent or endophytic phase.

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Relation of Benzoic Acid Content and Other Constituents of Cranberries to Keeping Quality

Cited by 15 publications

References 7 publications

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

Antimicrobial properties of phenolic compounds from berries

Interactions between cranberries and fungi: the proposed function of organic acids in virulence suppression of fruit rot fungi

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