Resveratrol inclusion complexes: Antibacterial and anti-biofilm activity against Campylobacter spp. and Arcobacter butzleri

Antibacterial activity of a hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex against bacteria related to foodborne illness

“…However, this change was so small that it does not outweigh the benefit of the increased solubility of the HBA/M‐β‐CD complex. This change in antibacterial activity upon complexation is consistent with prior reports (Andrade et al, ; Duarte, Alves, Ferreira, Silva, & Domingues, ; Szabó et al, ). Of the positive controls, potassium sorbate did not show detectable antibacterial activity in the selected concentration range against all tested strains, while the antibacterial activity of penicillin and amoxicillin was lower than that of the inclusion complex in all tested strains except for B. cereus and S. paratyphi B .…”

Anti-Campylobacteractivity of resveratrol and an extract from waste Pinot noir grape skins and seeds, and resistance ofCamp. jejuniplanktonic and biofilm cells, mediated via the CmeABC efflux pump

“…The antibacterial activity of grape phenolics has been attributed to the antimicrobial effects on bacteriostatic actions through changes in cell morphology and DNA content (Paulo et al 2010). Additionally, resveratrol can be used to control Campylobacter and Arcobacter foodborne pathogens with antibacterial, antibiofilm and anti- QS potential activities, especially as inclusion complexes, which promote slower release of these compound within food and food products (Silv an et al 2013;Mingo et al 2014;Duarte et al 2015).…”

“…; Duarte et al . ), or can target the virulence properties and eliminate infections at the early stages (Szymanski and Gaynor ). This would thus represent a successful preprevention disease‐control step, rather than treatment for gastrointestinal tract infections.…”

“…There is a need to combat infections without providing selection pressure for the emergence of such resistant bacteria, and also without having deleterious effects on the host microbiota (Signoretto et al 2012). An alternative strategy that uses low doses of bioactive phytochemicals and targets bacterial adhesion properties can prevent bacterial surface growth, including the formation of biofilms (Giaouris et al 2014;Duarte et al 2015), or can target the virulence properties and eliminate infections at the early stages (Szymanski and Gaynor 2012). This would thus represent a successful preprevention disease-control step, rather than treatment for gastrointestinal tract infections.…”

Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

“…Resveratrol is a stilbene naturally present in food with known antimicrobial activity against common food pathogens (Ferreira et al ., ) but with low solubility restricting its use. However, recently, a resveratrol–cyclodextrin IC has been shown to reduce the formation of Campylobacter and Arcobacter biofilms, remove preformed biofilms and inhibit quorum sensing (Duarte et al ., ). The authors of this study suggest that this IC might be useful in situations where these organisms are present such as in poultry processing facilities.…”