Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.

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dc.contributor.authorAntolak, Hubert
dc.contributor.authorCzyzowska, Agata
dc.contributor.authorSakač, Marijana
dc.contributor.authorMišan, Aleksandra
dc.contributor.authorĐuragić, Olivera
dc.contributor.authorKregiel, Dorota
dc.date.accessioned2018-06-29T10:18:22Z
dc.date.available2018-06-29T10:18:22Z
dc.date.issued2017-07-28
dc.descriptionpeer-revieweden_US
dc.description.abstractThe aim of the study was to evaluate antioxidant activity and total phenolic content of juice from three different types of fruits: elderberry (Sambucus nigra), lingonberry (Vaccinium vitis-idaea) and cornelian cherry (Cornus mas), and their action against adhesion of bacterial strains of Asaia lannensis and Asaia bogorensis isolated from spoiled soft drinks. The antioxidant profiles were determined by total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, DPPH), and ferric-reducing antioxidant power (FRAP). Additionally, total polyphenol content (TPC) was investigated. Chemical compositions of juices were tested using the chromatographic techniques: high-performance liquid chromatography (HPLC) and liquid chromatography–mass spectrometry (LC-MS). Adhesion properties of Asaia spp. cells to various abiotic materials were evaluated by luminometry, plate count and fluorescence microscopy. Antioxidant activity of fruit juices expressed as inhibitory concentration (IC50) ranged from 0.042 ± 0.001 (cornelian cherry) to 0.021 ± 0.001 g/mL (elderberry). TPC ranged from 8.02 ± 0.027 (elderberry) to 2.33 ± 0.013 mg/mL (cornelian cherry). Cyanidin-3-sambubioside-5-glucoside, cyanidin-3-glucoside, and cyanidin-3-sambubioside were detected as the major anthocyanins and caffeic, cinnamic, gallic, protocatechuic, and p-coumaric acids as the major phenolic acids. A significant linear correlation was noted between TPC and antioxidant capacity. In the presence of fruit juices a significant decrease of bacterial adhesion from 74% (elderberry) to 67% (lingonberry) was observed. The high phenolic content indicated that these compounds may contribute to the reduction of Asaia spp. adhesion.en_US
dc.description.sponsorshipThis work was financially supported by the Faculty of Biotechnology and Food Sciences, Lodz University of Technology—funds for Young Leaders of Science.en_US
dc.identifier.citationH. Antolak, A. Czyzowska, M. Sakač, A. Mišan, O. Đuragić, D. Kregiel. Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp. Molecules, 22 (2017) 1256. DOI: 10.3390/molecules22081256en_US
dc.identifier.issn1420-3049
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/91
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation-
dc.relation.ispartofseries001;0086
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAsaia spp.en_US
dc.subjectfruit juicesen_US
dc.subjectberry juicesen_US
dc.subjectpolyphenolsen_US
dc.subjectanti-adhesionen_US
dc.titlePhenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.en_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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