Influence of phenolic compounds from wines on the growth of Listeria monocytogenes |
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| Affiliation: | 1. Centro de Referencia para Lactobacillus (CERELA), Chacabuco 145, 4000 Tucumán, Argentina;2. Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 Tucumán, Argentina;1. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy;2. Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy;1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China;2. School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China;1. Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico;2. Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Blvd. Rosales y Luis Encinas, Hermosillo, Sonora 83000, Mexico;1. Changchun University of Chinese Medicine, Changchun, 130117, China;2. Affiliated Hospital to Changchun University of Chinese Medicine, Changchun, 130021, China;3. Key Laboratory of Zoonosis, Ministry of Education, College of Veterinary Medicine, Jilin University, Changchun, 130062, China;4. School of Pharmacy, Jilin University, Changchun, 130021, China;5. MOE Key Laboratory of Developmental Genes and Human Disease, School of Life Science and Technology, Southeast University, Nanjing, 210096, China;6. Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 271016, China |
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| Abstract: | The anti-microbial properties against Listeria monocytogenes of pure flavonoids rutin, catechin and quercetin; non-flavonoids gallic, vanillic, protocatechuic and caffeic acids and total polyphenols of three Argentinean wines, Cabernet Sauvignon, Malbec and Merlot varieties were investigated. The non-flavonoid caffeic acid and the flavonoids rutin and quercetin were the compounds with higher inhibitory activities on L. monocytogenes growth. The knowledge of the anti-listerial effect of different wines varieties could be the basis to demonstrate if the wine consumption with a meal may collaborate in the health protection against some foodborne organisms such as L. monocytogenes. |
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