A byproduct from the Valles Calchaquíes vineyards (Argentina) rich in phenolic compounds: a tool against endemic Leishmania dissemination.

Vineyard-derived pomace is a byproduct of the wine industry that can have a negative impact on the environment if it is only disposed of or used as a fertilizer. Owing to its polyphenol content, grape pomace is an alternative to biocontrol undesirable microorganisms. In the present study, we characterized the phenolic composition of red and white grape pomace from Valles Calchaquíes, Argentina, and explored its activity against Leishmania (Leishmania) amazonensis, an etiological agent of American tegumentary leishmaniasis, a neglected endemic disease in northern Argentina.

Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols.

Background: Low molecular-weight phenolic fractions (LMPFs) were extracted from Albion (LMPF-A) and Camarosa (LMPF-C) strawberry cultivars. Their antibacterial activity against Listeria monocytogenes and Salmonella Typhimurium cocktails in vitro and in vivo was investigated using strawberry juice as a food model. This study also sought to determine their antibacterial mechanism.

Biofilm inhibition of spoilage bacteria by Argentinean fruit juices with antihypertensive activity.

Argentinean juices have been studied for their antihypertensive activity, the inhibition of bacteria biofilm formation and the effect on the viability of wine yeast. The influence of phenolic compounds on these activities was evaluated. These studies are the first step for the development of a new type of wine that includes grape must supplement with fruit juices with antihypertensive effect.

Proteolytic activity of Oenococcus oeni enables the increase in antioxidant and antihypertensive activities from wine.

Oenococcus oeni is a lactic acid bacterium involved in winemaking where it generally carries out the malolactic fermentation converting the wine's malic acid into lactic acid. In this work were used the strain m of Oenococcus oeni. The culture was inoculated at 10⁸ Log CFU/mL in a synthetic wine medium (SW) supplemented with a fraction of high molecular weight constituted by proteins and polypeptides (FPP) obtained from Cabernet Sauvignon and Syrah wines from Colalao del Valle, Tucumán, Argentine.

Increase in antioxidant and antihypertensive activity by Oenococcus oeni in a yeast autolysis wine model.

Accelerated autolysis of Saccharomyces cerevisiae mc2 in synthetic wine medium enabled the release of 3.7 mg peptide nitrogen/l, concomitantly with an increase in antioxidant properties (243 micromol FeSO(4)/l in the case of ferric reducing antioxidant power and 0.5% in 2,2-diphenyl-1-picrylhydrazyl radical scavenging) and antihypertensive activity (22% in angiotensin I-converting enzyme inhibitory activity).

Phenolic compound combinations on Escherichia coli viability in a meat system.

The aim of this work was to investigate the antibacterial activity of flavonoid and nonflavonoid phenolic compound combinations and the synergistic antibacterial effects against Escherichia coli ATCC 35218. In nutrient medium, the combinations of gallic and protocatechuic acids, gallic and caffeic acids, and rutin and quercetin were the best antibacterial agents, with synergistic effects, and were selected to test their activity in a meat model system. All combinations diminished the bacterial growth, without cellular death at 20 degrees C.

Growth parameter and viability modifications of Escherichia coli by phenolic compounds and Argentine wine extracts.

The anti-bacterial effect of pure non-flavonoids gallic, vanillic, protocatechuic, and caffeic acids and flavonoids quercetin, rutin, and catechin and the effect of total polyphenols of three Argentinean wine varieties, Cabernet Sauvignon, Malbec, and Merlot, against Escherichia coli, microorganism frequently detected in fresh and processed foods, was investigated. The hydroxycinnamic derivate caffeic acid and the flavonoid quercetin were the more effective against E. coli.