Effects of methanolic extract of sour cherry (Prunus cerasus L.) on microbial growth

International Journal of Food Science and Technology

Volumn 47, Issue 8, 2012, Pages 1620-1629

  Coccia, Andrea ^a   Carraturo, Antonio ^b   Mosca, Luciana ^a   Masci, Alessandra ^a   Bellini, Andrea ^a   Campagnaro, Maurizio ^c   Lendaro, Eugenio ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b SANTA MARIA GORETTI HOSPITAL   (Italy)

^c ICOT   (Italy)

Author keywords

Anthocyanins; Antimicrobial agents; Biofilms; Polyphenols

Indexed keywords

ACINETOBACTERS; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL AGENT; BACTERICIDAL EFFECTS; BAUMANNII; COSMETIC PRODUCTS; EDIBLE FRUITS; HPLC ANALYSIS; HUMAN HEALTH; LOW CONCENTRATIONS; METHANOLIC EXTRACTS; MICROBIAL GROWTH; MINIMUM INHIBITORY CONCENTRATION; PATHOGENIC BACTERIUM; POLYPHENOLS; PRUNUS CERASUS; SOUR CHERRY; STIMULATING EFFECTS;

BACTERICIDES; BIOFILMS; FRUITS; HEALTH RISKS; PHENOLS;

ANTHOCYANINS;

ACINETOBACTER BAUMANNII; BACTERIA (MICROORGANISMS); NEGIBACTERIA; POSIBACTERIA; PRUNUS CERASUS;

EID: 84863992798     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03012.x     Document Type: Article

References (27)

1. Alberto, M.R., Farías, M.E. & Manca de Nadra, M.C. (2001). Effect of Gallic Acid and Catechin on Lactobacillus hilgardii 5w Growth and Metabolism of Organic Compounds. Journal of Agricultural and Food Chemistry, 49, 4359-4363.
2. Ames, J.M. & Hofmann, T. (2001). Selected Natural Colorants in Food and Beverage. Chemistry and Physiology of Selected Food Colorants. ACS Symposium series. Washington, DC: American Chemical Society. Pp. 1-20.
3. Blando, F., Gerardi, C. & Nicoletti, I. (2004). Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional food. Journal of Biomedicine and Biotechnology, 5, 253-258.
4. Britt, C., Gomaa, E.A., Gray, J.I. & Booren, A.M. (1998). Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties. Journal of Agricultural Food Chemistry, 46, 4891-4897.
5. Browne, F.A., Bozdogan, B., Clark, C. et al. (2003). Antipneumococcal activity of DK-507k, a new quinolone, compared with the activities of 10 other agents. Antimicrobial Agents Chemotherapeutics, 47, 3815-3824.
6. Cisowska, A., Wojnicz, D. & Hendrich, A.B. (2011). Anthocyanins as antimicrobial agents of natural plant origin. Natural Products Communication, 6, 149-156.
7. Cos, P., Tote, K., Horemans, T. & Maes, L. (2010). Biofilms: an extra hurdle for effective antimicrobial therapy. Current Pharmaceutical Design, 16, 2279-2295.
8. EUCAST (European Committee on Antimicrobial Susceptibility Testing), 2003. Determination of minimum inhibitory concentrations (MICs) of antibacterial agents by broth dilution. Eucast discussion document E. Dis 5.1. Available at: Accessed 15th January 2012.
9. Huber, B., Eberl, L., Feucht, W. & Polster, J. (2003). Influence of polyphenols on bacterial biofilm and Quorum-sensing. Zeitschrift fur Naturforschung. Journal of Biosciences, 58, 879-884.
10. Min mice and reduce proliferation of human colon cancer cells. Cancer Letters, 194, 13-19.
11. Kirakosyan, A., Seymour, E.M., Llanes, D.E.U., Kaufman, P.B. & Bolling, S.F. (2009). Chemical profile and antioxidant capacities of tart cherry products. Food Chemistry, 115, 20-25.
12. Kostick, R.H., Wang, S.P.H. & Wang, J.P.F. (2007). Cosmetic and dermatological formulation with natural pigments. Patent Application Publication, Pub.No. US 2007/0166253 A1.
13. Lila, M.A. (2004). Anthocyanins and human health: an in vitro investigative approach. Journal of Biomedicine and Biotechnology, 5, 306-313.
14. Merritt, J.H., Kadouri, D.E. & O'Toole, G.A. (2005). Growing and Analyzing Static Biofilms. Current Protocols in Microbiology. 22:1B.1.1-1B.1.17.
15. Monds, R.D. & O'Toole, G.A. (2009). The developmental model of microbial biofilms: ten years of a paradigm up for review. Trends Microbiology, 17, 73-87.
16. Mukherjee, S., Das, S.K. & Vasudevan, D.M. (2009). Role of polyphenols in diet and nutrition - an updated review. Current Nutrition and Food Science, 5, 149-159.
17. Osada, K., Hoshina, S., Nakamura, S. & Sugano, M. (2000). Cholesterol oxidation in meat products and its regulation by supplementation of sodium nitrite and apple polyphenol before processing. Journal Agricultural Food Chemistry, 48, 3823-3829.
18. Parkar, S.G., Stevenson, D.E. & Skinner, M.A. (2008). The potential influence of fruit polyphenols on colonic microflora and human gut health. International Journal of Food Microbiology, 124, 295-298.
19. Puupponen-Pimiä, R., Nohynek, L., Alakomi, H.L. & Oksman-Caldentey, K.M. (2005). Bioactive berry compounds-novel tools against human pathogens. Applied Microbiology Biotechnology, 67, 8-18.
20. Quave, C.L., Plano, L.R.W., Pantuso, T. & Bennett, B. (2008). Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus. Journal of Ethnopharmacology, 118, 418-428.
21. Rodrìguez, H., Curiel, J.A., Landete, J.M. et al. (2009). Food phenolics and lactic acid bacteria. International Journal of Food Microbiology, 132, 79-90.
22. Savikin, K., Zdunic, G., Jankovic, T. et al. (2009). Phenolic content and radical scavenging capacity of berries and related jams from certificated area in Serbia. Plant Foods Human Nutrition, 64, 212-217.
23. Siró, I., Kápolna, E., Kápolna, B. & Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance: a review. Appetite, 51, 456-467.
24. Slimestad, R., Vangdal, E. & Brede, C. (2009). Analysis of phenolic compounds in six Norwegian plum cultivars (Prunus domestica L.). Journal of Agricultural and Food Chemistry, 57, 11370-11375.
25. Viskelis, P., Rubinskiene, M., Jasutiene, I., Sarkinas, A., Daubaras, R. & Cesoniene, L. (2009). Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vavvinium macrocarpon Ait.) and their press cakes. Journal of Food Science, 74, C157-C161.
26. Wang, H., Nair, M.G., Strasburg, G.M. et al. (1999). Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. Journal Natural Products, 62, 294-296.
27. Wu, V.C., Qiu, X., de los Reyes, B.G., Lin, C.S. & Pan, Y. (2009). Application of cranberry concentrate (Vavvinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa. Food Microbiology, 26, 32-38.