title: Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens.
abstract: OBJECTIVE
  To investigate the effect of seven wine phenolic compounds and six oenological phenolic extracts on the growth of pathogenic bacteria associated with respiratory diseases (Pseudomonas aeruginosa, Staphylococcus aureus, Moraxella catarrhalis, Enterococcus faecalis, Streptococcus sp Group F, Streptococcus agalactiae and Streptococcus pneumoniae).
  
  
  RESULTS
  Antimicrobial activity was determined using a microdilution method and quantified as IC(50) . Mor. catarrhalis was the most susceptible specie to phenolic compounds and extracts. Gallic acid and ethyl gallate were the compounds that showed the greatest antimicrobial activity. Regarding phenolic extracts, GSE (grape seed extract) and GSE-O (oligomeric-rich fraction from GSE) were the ones that displayed the strongest antimicrobial effects.
  
  
  CONCLUSIONS
  Results highlight the antimicrobial properties of wine phenolic compounds and oenological extracts against potential respiratory pathogens. The antimicrobial activity of wine phenolic compounds was influenced by the type of phenolic compounds. Gram-negative bacteria were more susceptible than Gram-positive bacteria to the action of phenolic compounds and extracts; however, the effect was species-dependent.
  
  
  CONCLUSIONS
  The ability to inhibit the growth of respiratory pathogenic bacteria as shown by several wine phenolic compounds and oenological extracts warrants further investigations to explore the use of grape and wine preparations in oral hygiene.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Campus de la Universidad Autónoma de Madrid, Madrid, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Cueva
authors.forename: S
authors.initials: S
authors.lastname: Mingo
authors.forename: I
authors.initials: I
authors.lastname: Muñoz-González
authors.forename: I
authors.initials: I
authors.lastname: Bustos
authors.forename: T
authors.initials: T
authors.lastname: Requena
authors.forename: R
authors.initials: R
authors.lastname: del Campo
authors.forename: P J
authors.initials: PJ
authors.lastname: Martín-Álvarez
authors.forename: B
authors.initials: B
authors.lastname: Bartolomé
authors.forename: M V
authors.initials: MV
authors.lastname: Moreno-Arribas
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D005707:Gallic Acid / Q000031:analogs & derivatives / Q000494:pharmacology; D006090:Gram-Negative Bacteria / Q000187:drug effects*; D006094:Gram-Positive Bacteria / Q000187:drug effects*; D056604:Grape Seed Extract / Q000494:pharmacology*; D006801:Humans; D020128:Inhibitory Concentration 50; D008826:Microbial Sensitivity Tests; D009055:Mouth / Q000382:microbiology; D010636:Phenols / Q000494:pharmacology*; D014920:Wine
chemical_list: D000900:Anti-Bacterial Agents; D056604:Grape Seed Extract; D010636:Phenols; C048734:ethyl gallate; D005707:Gallic Acid