terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

Abstract

Bacterial antibiotic resistance is a major current health problem. Polyphenols have demonstrated antibacterial activity, and in this work we studied the effect of oenological polyphenols on the growth of intestinal multidrug-resistant strains of human and animal origin. Two Enterococcus faecium strains, resistant to vancomycin and other antibiotics, and four Escherichia coli strains, resistant to ampicillin and other antibiotics, were included in this study. All strains showed multidrug resistant phenotypes and genotypes to at least two antibiotic families. Two Vitis vinifera extracts obtained from red grape skins (GG) and seeds (TS) were studied. Standards of malvidin, epicatechin and myricetin were also included in this study. The antimicrobial activities of the polyphenolic extracts and standards alone and in combination with the corresponding antibiotic of reference were evaluated against the six multidrug-resistant strains. Minimal inhibitory concentration (MIC) and fractional inhibitory concentration index (FIC) were determined. FIC values were interpreted as follows: synergy (FIC≤0.5); partial synergy (0.5<FIC<1); additive effect (FIC=1); indifference (1<FIC<2) and antagonism (FIC≥2).

The oenological extracts tested alone inhibited the growth of the six multidrug-resistant strains: GG (MIC=6.25 mg/mL) and TS (MIC≥1 mg/mL), and their effect was bacteriostatic. Combined with the corresponding antibiotic, GG showed a synergistic effect against all the E. coli and E. faecium strains (FICs=0.4-0.6), and it was able to reduce 3-8-fold the antibiotic MICs. Similarly, malvidin inhibited the growth of all the strains (MICs=0.67-1.34 mg/mL), it showed a synergistic effect in combination with the corresponding antibiotic against all the studied strains (FICs=0.6-0.9) and it was able to reduce 2-4-fold the antibiotic MICs. TS, epicatechin and myricetin were also able to inhibit the growth of all the strains (MICs=0.3-2.68 mg/mL) and their effect in combination with the corresponding antibiotic was either additive or indifferent (1£FICs<2).

Acknowledgements: ADER2019-I-IDD-00048 of the C.A.R./FEDER; AFIANZA 2022, PR-10-20 and PR-11-19 of the C.A.R.

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Rocío Fernández-Pérez*, Carmen Tenorio Rodríguez and Fernanda Ruiz-Larrea
Universidad de La Rioja, ICVV (Instituto de Ciencias de la Vid y del Vino: CSIC, Universidad de La Rioja, Gobierno de La Rioja), Av. Madre de Dios 53, 26006 Logroño, Spain

Contact the author*

Keywords

antibiotic resistance, MIC, FIC, synergy, polyphenols

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Vines are exposed to environmental conditions that cause abiotic stress on the plants (drought, nutrient and mineral deficits, salinity, etc.). Polyamines are growth regulators involved in various physiological processes, as in abiotic plant stress responses. Stressful conditions can modify grape’s composition, and in this work, we have focused on studying the effect of abiotic stress on the composition of polyamines and amino acids in grapes. In addition, the effect of grape variety on these compounds has been studied.

Read More

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Read More