Antimicrobial effect of cranberry juice and extracts

Food Control

Volumn 22, Issue 8, 2011, Pages 1413-1418

  Cote J ^a   Caillet, S ^a   Doyon, G ^b   Dussault, D ^a   Sylvain, J F ^c   Lacroix, M ^a  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c Atoka Cranberries Inc   (Canada)

Author keywords

Cranberry juice; Maximal tolerated concentration (MTC); Minimum inhibitory concentration (MIC); Pathogenic bacteria; Phenolic extracts

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; VACCINIUM MACROCARPON;

EID: 79953785970     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.02.024     Document Type: Article

References (29)

1. Cavanagh H.M., Hipwell M., Wilkinson J.M. Antibacterial activity of berry fruits used for culinary purposes. Journal of Medicinal Food 2003, 6:57-61.
2. Conner D.E. Naturally occurring compounds. Antimicrobials in foods 1993, 441-468. Marcel Dekker, Inc., New York. P. Davidson, A.L. Branen (Eds.).
3. Dorman H.J.D., Deans S.G. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 2000, 88:308-316.
4. Foo L.Y., Lu Y., Howell A.B., Vorsa N. The structure of cranberry proanthocyanidins which inhibit adherence of uropathogenic P-fimbriated Escherichia coli in vitro. Phytochemistry 2000, 54:173-181.
5. Gould G.W. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J. Food Protect. 1996, 59(Suppl.):82-86.
6. Gutierrez J., Barry-Ryan C., Bourke P. The antimicrobial efficacity of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 2008, 124:91-97.
7. Häkkinen S., Heinonen M., Karenlampi S., Mykkanen H., Ruuskanen J., Torronen R. Screening of selected flavonoids and phenolic acids in 19 berries. Food Research International 1999, 32:345-353.
8. Heinonen M. Antioxidant activity and antimicrobial effect of berry phenolics - a Finnish perspective. Molecular Nutrition and Food Research 2007, 51:684-691.
9. Jay J.M., Loessner M.J., Golden D.A. Modern food microbiology 2005, Springer, New York. 7th ed.
10. Jepson R.G., Graig J. Cranberries for preventing urinary tract infections. Cochrane Database Systematic Reviews 2008, (1). CD001321.
11. Jorgensen J.H., Ferraro M.J. Antimicrobial susceptibility testing: general principles and contemporary practices. Clinical Infectious Diseases 1998, 26:973-980.
12. Lacombe A., Wu V.C.H., Tyler S., Edwards K. Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7. International Journal of Food Microbiology 2010, 139:102-107.
13. Leitao D.P.S., Polozello A.C.M., Ito I.Y., Spadaro A.C. Antibacterial screening of anthocyanic and proanthocyanic fractions from cranberry juice. Journal of Medicinal Food 2005, 8:36-40.
14. Magarinos H.L., Sahr C., Selaive S.D., Costa M.E., Figuerola F.E., Pizarro O.A. In vitro inhibitory effect of cranberry (Vaccinium macrocarpon Ait.) juice on pathogenic microorganisms. Prikladnaya Biokhimiya i Mikrobiologiya 2008, 44:333-336.
15. Neto C.C., Krueger C.G., Lamoureaux T.L., Kondo M., Vaisberg A.J., Hurta R.A.R., et al. MALDI-TOF MS characterization of proanthocyanidins from cranberry fruit (Vaccinium macrocarpon) that inhibit tumor cell growth and matrix metalloproteinase expression in vitro. Journal of the Science of Food Agriculture 2006, 86:18-25.
16. Olsen S.J., MacKinnon L.C., Goulding J.S., Bean N.H., Slutsker L. Surveillance for foodborne-disease outbreaks-United States 1993-1997. MMWR CDC Surveillance Summaries 2000, 49(No. SS-1):1-64.
17. Puupponen-Pimiä R., Nohynek L., Hartmann-Schmidlin S., Kähkönen M., Heinonen M., Määttä-Riihinen K., Oksman-Caldentey K.-M. Berry phenolics selectively inhibit the growth of intestinal pathogens. Journal of Applied Microbiology 2005, 98:991-1000.
18. Puupponen-Pimiä R., Nohynek L., Meier C., Kähkönen M., Heinonen M., Hopia A., et al. Antimicrobial properties of phenolic compounds from Finnish berries. Journal of Applied Microbiology 2001, 90:494-507.
19. Rauha J.-P., Remes S., Heinonen M., Hopia A., Kähkönen M., Kujala T., et al. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology 2000, 56:3-12.
20. Seeram N.P., Adams L.S., Hardy M.L., Heber D. Total cranberry extract versus its phytochemical constituents: antiproliferative and synergistic effects against human tumor cell lines. Journal of Agricultural and Food Chemistry 2004, 52:2512-2517.
21. Seeram N.P., Heber D. Impact of berry phytochemicals on human health: effects beyond antioxidant. American Chemical Society Symposium Series 2007, 956:326-336.
22. Singleton V.L., Rossi A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Chemical Society Symposium Series 1965, 16:144-158.
23. Vattem D.A., Lin Y.T., Ghaedian R., Shetty R.K. Cranberry synergies for dietary management of Helicobacter pylori infections. Process Biochemistry 2005, 40:1583-1592.
24. Vinson J.A., Bose P., Proch J., Al Kharrat H., Samman N. Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants. Journal of Agricultural and Food Chemistry 2008, 56:5884-5891.
25. Wang S.Y., Stretch A.W. Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. Journal of Agricultural and Food Chemistry 2001, 49:969-974.
26. Waterhouse A.L. Polyphenolics: determination of total phenolics. Handbook of food analytical chemistry, pigments, colorants, flavors, texture, and bioactive food components 2004, 463-470. John Wiley & Sons, Inc., Indianapolis, IN. R.E. Wrolstand, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz (Eds.).
27. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry 2006, 54:4069-4075.
28. Wu X., Prior R.L. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS-MS in common foods in the US - Fruits and berries. Journal of Agricultural and Food Chemistry 2005, 53:2589-2599.
29. Wu V.C.H., Qiu X.J., Bushway A., Harper L. Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens. LWT-Food Science and Technology 2008, 41:1834-1841.