1. bookVolume 30 (2018): Issue 2 (December 2018)
Journal Details
License
Format
Journal
First Published
01 Jan 1989
Publication timeframe
2 times per year
Languages
English
access type Open Access

Antimicrobial activity of berries extracts of four Ribes species, their phenolic content and anthocyanin composition

Published Online: 14 Dec 2018
Page range: 249 - 257
Received: 31 Oct 2017
Accepted: 13 Mar 2018
Journal Details
License
Format
Journal
First Published
01 Jan 1989
Publication timeframe
2 times per year
Languages
English

Phenolic compounds are widespread in berries and determine their antimicrobial activity. The aim of our study was to establish the amounts of phenolic compounds and the anthocyanin composition in berries of four Ribes species, and to evaluate the effect of berry extracts on the growth of common Gram-positive and Gram-negative bacteria, and also yeasts isolated from food processing plants. The phenolic content and anthocyanin composition were estimated spectrometrically and by HPLC, respectively. The highest amount of phenolic compounds, and also anthocyanins, was found in extracts of R. aureum ‘Corona’. The anthocyanin content was the lowest in berries of R. aureum Au Gs-5, with equal amounts of delphinidins and cyanidins. Delphinidins were predominant (68.6%) in berries of R. nigrum ‘Ben Tirran’, while cyanidins dominated in R. uva-crispa. The berry extracts of R. aureum Au Gs-5 and R. uva-crispa ‘Lûðiai’ had the largest growth-suppressing effect on yeasts and most of the bacteria tested. All of the berry extracts suppressed the growth of pathogenic and conditionally pathogenic bacteria. The industrially important Lactococcus lactis was the most resistant to the Ribes berry extracts. There was no correlation between the amount of anthocyanins in the extracts and their antimicrobial properties. Extracts with a lower anthocyanin–to-phenolics ratio more effectively inhibited the growth of bacteria.

Keywords

Aldulaimi O., 2017. General overview of phenolics from plant to laboratory, good antibacterials or not. Pharmacogn. Rev. 11, 123-127.Search in Google Scholar

Anisimovienë N., Rubinskienë M., Viðkelis P., Stackevièienë E., Stanys V., Ðikðnianas T. etal., 2009. Anthocyanins in currants, cherries, blueberries, and antioxidative activity of berry extracts. Zemdirbyste 96, 158-167.Search in Google Scholar

Bishayee A., Mbimba T., Thoppil R.J., Háznagy-Radnai E., Sipos P., Darvesh A.S. etal., 2011. Anthocyaninrich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamine-induced hepatocellular carcinogenesis in rats. J. Nutr. Biochem. 22, 1035-1046.Search in Google Scholar

Blando F., Gerardi C., Nicolleti J., 2004. Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional foods. J. Biomed. Biotechnol. 5, 253-258.Search in Google Scholar

Burger O., Ofek I., Tabak M., Weiss E.I., Sharon N., Neeman, I., 2000. A high molecular mass constituent of cranberry juice inhibits Helicobacter pylori adhesion to human gastric mucus. FEMS Immunol. Med. Microbiol. 29, 295-301.Search in Google Scholar

Cisowska A., Wojnicz D., Hendrich A.B., 2011. Anthocyanins as antimicrobial agents of natural plant origin. Nat. Prod. Commun. 6, 149-156.Search in Google Scholar

Cooke D., Steward W.P., Gescher A.J., Marczylo T., 2005. Anthocyanins from fruits and vegetables – Does bright colour signal cancer chemopreventive activity. Eur. J. Cancer. 41, 1931-1940.Search in Google Scholar

Da Silva Pinto A.D.S., Kwon Y.I., Apostolidis E., Lajolo F.M., Genovese M.I., Shetty K., 2010. Evolution of red currants (Ribes rubrum L.), black currants (Ribes nigrum L.), red and green gooseberries (Ribes uva-crispa) for potential management of type 2 diabetes and hypertension using in vitro models. J. Food Biochem. 34, 639-660.Search in Google Scholar

Daglia M., 2012. Polyphenols as antimicrobial agents. Curr. Opin. Biotechnol. 23, 174-181.Search in Google Scholar

De Pascual-Teresa S., Sanchez-Ballesta M.T., 2008. Anthocyanins: from plant to health. Phytochem. Rev. 7, 281-299.Search in Google Scholar

Del Rio D., Rodriguez-Mateos A., Spencer J.P.E., Tognolini M., Borges G., Crozier A., 2013. Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antiox. Redox Signal. 18, 1818-1892.Search in Google Scholar

Djordjević B., Savikin K., Zdunić G., Janković T., Vulić T., Oparnica C. etal., 2010. Biochemical properties of red currant varieties in relation to storage. Plant Foods Hum. Nutr. 65, 326-332.Search in Google Scholar

Durst R.W., Wrolstad R., 2001. Separation and characterization of anthocyanins by HPLC. In: Current Protocols in Food Analytical Chemistry. R.E. Wrolstad (Ed.), Wiley, New York, USA, F1.3.1-F1.3.13.Search in Google Scholar

Gatto, M.T., Falcocchio, S., Grippa, E., Mazzanti, G., Battinelli, L., Nicolosi, G. etal., 2002. Antimicrobial and anti-lipase activity of quercetin and its C2-C163-O-acyl-esters. Bioorg. Med. Chem. 10, 269-272.Search in Google Scholar

Havsteen B.H., 2002. The biochemistry and medical significance of the flavonoids. Pharmacol. Ther. 96, 67-202.Search in Google Scholar

He J., Guisti M.M., 2010. Anthocyanins: natural colorants with health-promoting properties. Ann. Rev. Food Sci. Technol. 1, 163-187Search in Google Scholar

Heinonen M., 2007. Antioxidant activity and antimicrobial effect of berry phenolics – a Finnish perspective. Mol. Nutr. Food Res. 51, 684-691.Search in Google Scholar

Hjalmarsson I., Wallace B., 2007. Gooseberry and currant in Sweden: History and cultivar development. In: Plant Breeding Reviews Vol. 29. J. Janick (Ed.), John Wiley and Sons Inc., New Jersey, USA, 145-175.Search in Google Scholar

Horbowicz M., Kosson R., Grzesiuk A., Dêbski H., 2008. Anthocyanins of fruit and vegetables – their occurence, analysis and role in human nutrition. Veg. Crop. Res. Bull. 68, 5-22.Search in Google Scholar

Howell A.B., 2002. Cranberry proanthocyanidins and the maintenance of urinary tract health. Crit. Rev. Food Sci. Nutr. 42, 273-278.Search in Google Scholar

Hummer K.E., Dale A., 2010. Horticulture of Ribes. Forest Pathol. 40, 251-263.Search in Google Scholar

Jordheim M., Måge F., Andersen Ø.M., 2007. Anthocyanins in berries of Ribes including gooseberry cultivars with a high content of acylated pigments. J. Agric. Food Chem. 55, 5529-5535.Search in Google Scholar

Khalid N., Fawad S.A., Ahmed I., 2011. Antimicrobial activity, phytochemical profile and trace minerals of black mulberry (Morus nigra L.) fresh juice. Pak. J. Bot. 43, 91-96.Search in Google Scholar

Kim D.-O., Heo H.J., Kim, Y.J., Yang H.S., Lee C.Y., 2005. Sweet and sour cherry phenolics and their protective effects on neuronal cells. J. Agric. Food Chem. 53, 9921-9927.Search in Google Scholar

Kong J.-M., Chia L.-S., Goh N.-K., Chia T.-F., Brouillard R., 2003. Analysis and biological activities of anthocyanins. Phytochemistry 64, 923-933.Search in Google Scholar

Lee B.-B., Cha M.-R., Kim S.-Y., Park E., Park H.-R., Lee S.-C., 2007. Antioxidative and anticancer activity of extracts of cherry (Prunus serrulata var. spontanea) blossoms. Plant Foods Hum. Nutr. 62, 79-84.Search in Google Scholar

Liegiûtë S., Majienë D., Trumbeckaitë S., Liobikas J., Bendokas V., Stanys V. etal., 2009. Anthocyanin composition and antimicrobial activity of sour cherry (Prunus cerasus L.) fruit extracts. Zemdirbyste 96, 141-148.Search in Google Scholar

Liobikas J., Trumbeckaitë S., Bendokas V., Baniulis D., Majienë D., Kopustinskienë D.M. etal., 2009. Pro-apoptotic effect of black currant (Ribes nigrum L.) berry extracts on rat heart mitochondria, Zemdirbyste 96, 149-157.Search in Google Scholar

Liu Y., Black M.A., Caron L., Camesano T.A., 2006, Role of cranberry juice on molecular-scale surface characteristics and adhesion behavior of Escherichia coli. Biotechnol. Bioeng. 93, 297-305.Search in Google Scholar

Lugasi A., Hóvári J., Kádár G., Denes F., 2011. Phenolics in raspberry, blackberry and currant cultivars grown in Hungary. Acta Alimentaria 40, 52-64.Search in Google Scholar

Maatta K., Kamal-Eldin A., Törrönen R., 2001. Phenolics compounds in berries of black, red, green and white currants (Ribes sp.). Antiox. Redox Signal. 3, 981-993.Search in Google Scholar

Manach C., Scalbert A., Morand C., Remesy C., Jimenez L., 2004. Polyphenols: food sources and bioavailability. Am. J. Clin. Nutr. 79, 727-747.Search in Google Scholar

Mattila P.H., Hellström J., Karhu S., Pihlava J.-M. Veteläinen M., 2016. High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. Food Chem. 204, 14-20.Search in Google Scholar

Moyer R.A., Hummer K.E., Finn C.E., Frei B., Wrolstad R.E., 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J. Agric. Food Chem. 50, 519-525.Search in Google Scholar

Nohynek L.J., Alakomi H.-L., Kahkonen M.P., Heinonen M., Helander I.M., Oksman-Caldentey K.-M. etal., 2006. Berry phenolics: antimicrobial properties and mechanisms of action against severe human pathogens. Nutr. Cancer 54, 18-32.Search in Google Scholar

Nour V., Trandafir I., Ionica M.E., 2011. Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars. Fruits 66, 353-362.Search in Google Scholar

Ozgen M., Scheerens J.C., Reese R.N., Miller R.A., 2010. Total phenolic, anthocyanin contents and antioxidant capacity of selected elderberry (Sambucus canadensis L.) accessions. Pharmacogn. Mag. 6, 198-203.Search in Google Scholar

Pantelidis G.E., Vasilakakis M., Manganaris G.A., Diamantidis G., 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem. 102, 777-783.Search in Google Scholar

Puupponen-Pimia R., Nohynek L., Meier C., Kahkonen M., Heinonen M., Hopia A. etal., 2001. Antimicrobial properties of phenolic compounds from berries. J. Appl. Microbiol. 90, 494-507.Search in Google Scholar

Rodriguez-Mateos A., Vauzour D., Krueger C.G., Shanmuganayagam D., Reed J., Calani L. etal., 2014. Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update. Arch. Toxicol. 88, 1803-1853.Search in Google Scholar

Savoia D., 2012. Plant-derived antimicrobial compounds: alternatives to antibiotics. Future Microbiol. 7, 979-990.Search in Google Scholar

Shipp J., Abdel-Aal E.-S.M., 2010. Food application and physiological effects of anthocyanins as functional food ingredients. Open Food Sci. J. 4, 7-22.Search in Google Scholar

Slinkard K., Singleton V.L., 1977. Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Vitic. 28, 49-55.Search in Google Scholar

Szajdek A., Borowska E. J., 2008. Bioactive compounds and health-promoting properties of berry fruits: A review. Plant Foods Hum. Nutr. 63, 147-156.Search in Google Scholar

Xia E.Q., Deng G.F., Guo Y.J., Li H.B., 2010. Biological activities of polyphenols from grapes. Int. J. Mol. Sci. 11, 622-646.Search in Google Scholar

Yamanaka A., Kimizuka R., Kato T., Okuda K., 2004. Inhibitory effects of cranberry juice on attachment of oral streptococci and biofilm formation. Oral Microbiol. Immunol. 19, 150-154.Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo