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…

Detoxification capacities of heavy metals and pesticides by yeasts 

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

Read More

Wine odors: chemicals, physicochemical and perceptive processes involved in their perception

The odors of wines are diverse, complex and dynamic and much research has been devoted to the understanding of their chemical bases. However, while the “basic” chemical part of the problem, namely the identity of the chemicals responsible for the different odor nuances, was satisfactorily solved years ago, there are some relevant questions precluding a clear understanding. These questions are related to the physicochemical interactions determining the effective volatilities of the odorants and, particularly, to the perceptual interactions between different odor molecules affecting in different ways to the final sensory outputs.

Read More

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Read More

Quantifying water use diversity across grapevine rootstock-scion combinations

Vines require proper light levels, temperature, and water availability, and climate change is modifying these factors, hampering yield and quality. Despite the large diversity of rootstocks, varieties, and clones, we still lack knowledge of their combined effects and potential role in a warmer and dryer future. Therefore, we aim to characterize some of the existing diversity of rootstocks and genotypes and their interaction at the eco-physiological level, combining stomatal conductance (gs) and chlorophyll a fluorescence analysis.

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