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Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
ISSN: 1596-5996
EISSN: 1596-9827
Vol. 13, No. 5, 2014, pp. 819-824
Bioline Code: pr14116
Full paper language: English
Document type: Research Article
Document available free of charge

Tropical Journal of Pharmaceutical Research, Vol. 13, No. 5, 2014, pp. 819-824

 en Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains
Radovanović, Aleksandra N; Jovančičević, Branimir S; Radovanović, Blaga C & Mihajilov-Krstev, Tatjana

Abstract

Purpose: The aim of this study was to assess potential antimicrobial effectiveness of selected red wines from Balkan region, made from autochthonic Vranac V. vinifera check for this species in other resources L. grape variety.
Methods: The antimicrobial activity of Vranac wines against Gram-positive: C. perfringens check for this species in other resources , B. subtillis check for this species in other resources , S. aureus check for this species in other resources , L. inocua check for this species in other resources , S. Lutea check for this species in other resources , and M. flavus check for this species in other resources and Gram-negative: E. coli check for this species in other resources , P. aeruginosa check for this species in other resources , S. enteritidis check for this species in other resources , S. sonnei check for this species in other resources , K. pneumonia check for this species in other resources and P. vulgaris check for this species in other resources bacteria stains were studied using the agar well diffusion and micro-well dilution methods. The concentrations of the wine phenolic compounds: gallic acid, caffeic acid, (+)-catechin, resveratrol, quercetin, quercetin-3-glucoside and malvidin-3-glucoside were determined using HPLC analysis.
Results: There was excellent correlation between the contents of gallic acid, caffeic acid, resveratrol, quercetin, quercetin-3-glucoside and malvidine-3-glucoside and the antimicrobial activity of the wines against Gram-positive - C. perfringens and M. flavus (from 0.936 to 0.999) and against Gram-negative bacteria stains - E. coli, P. aeruginosa, S. enteritidis, S. sonnei and P. vulgaris (from 0.904 to 0.999). Furthermore, the content of (+)-catechin has good correlation with the antimicrobial activity of the wines only against L. inocua and P. vulgaris with correlation coefficient of 0.996 and 0.999, respectively. All selected wine phenolic compounds, however, did not show correlation with antimicrobial activity against K. pneumonia strain.
Conclusion: The antimicrobial activity of selected Vranac wines indicates that some of the wine’s phenolic constituents have the potential to inhibit the growth of certain bacterial strains.

Keywords
Red wine; Antimicrobial activity; Bacterial strains; Phenolic compounds

 
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