TITLE:
Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of Campylobacter
AUTHORS:
Elisa Mingo, Alfonso V. Carrascosa, Sonia de Pascual-Teresa, Adolfo J. Martinez-Rodriguez
KEYWORDS:
Campylobacter; Food-Borne Pathogen; Antibiotic Resistance; Grape Phenolic Extract; Phenolic Acids; Flavanols
JOURNAL NAME:
Advances in Microbiology,
Vol.4 No.2,
January
21,
2014
ABSTRACT: In
this work, a grape phenolic extract obtained by methanol extraction has been demonstrated to be effective in inhibiting the growth of different strains and
species of Campylobacter, one of the most important bacterial foodborne
pathogens causing
gastroenteritis worldwide. Noteworthily, it was particularly effective against several strains presenting
multiple antibiotic resistances. In all cases, the minimum inhibitory
concentration (MIC) was lower than 300 mg GAE/L, being of 60 mg GAE/L for one
of the most resistant strains (C. coli LP2), while the others were
between 120 mg GAE/L and 180 mg GAE/L. The analytical study of the main
phenolic compounds in the grape extract revealed that it was mainly constituted
by catechins (85.7%) and phenolic acids (13.7%). However, experiments developed
using pure standards demonstrate that phenolic acids (such as gallic, p-hidroxibenzoic,
vanillic, and homovanillic acids) were the most active, provoking a Campylobacter growth decrease between 6.7 and 7.6 log, while epicatechin was the only
catechin with activity as pure compound (1 log of growth decrease).