Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system

Autores
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Strasser de Saad, Ana Maria
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, the effectiveness of phenolic compounds of different varieties of wines as antibacterial agent in a meat model system was determined. Total phenolic, flavonoid and flavanol compounds concentrations were greater inMerlot andMalbec wines compared with Cabernet Sauvignon variety. In meat, the best antibacterial effect of wine phenolic compounds against both bacteria was observed withMerlot and Malbec wine varieties at 4C, even when inhibitory effect was also observed at 20C. The lowest decimal reduction time was obtained withMerlot wine for Listeriamonocytogenes and with Malbec and Merlot wines for Escherichia coli. From our results,we propose the use of wine phenolic compounds as natural biopreservatives for meat in combination with low temperatures. These natural products provide the additional human health benefit inherent to polyphenols properties. The exploration of natural antimicrobials for food preservation receives increased attention due to a growing microbial resistance towards conventional preservatives, added to consumer awareness of natural food products. The antibacterial effect of individual phenolic compounds in culturemedia has been largely studied,, but there is no information about the antibacterial effect of natural combinations of polyphenols fromdifferent varieties of wines in meat. In thiswork,we demonstrate that phenolic compounds combination of Argentinean wines were effective in inhibiting the growth of two pathogenic bacteria that produce food contamination and illness in the consumer.Natural polyphenol combinations found in Argentinean wines could act as natural biopreservatives for meat in combination with low temperatures, achieving extension of the shelf life of food.
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia;
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia;
Fil: Strasser de Saad, Ana Maria. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia; . Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Phenolic Compounds
Red Wine
Antimicrobial Activity
Pathogenic Bacteria
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2412
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2412
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model systemRodriguez Vaquero, Maria JoseAredes Fernández, Pedro AdriánManca, Maria CristinaStrasser de Saad, Ana MariaPhenolic CompoundsRed WineAntimicrobial ActivityPathogenic Bacteriahttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4In this work, the effectiveness of phenolic compounds of different varieties of wines as antibacterial agent in a meat model system was determined. Total phenolic, flavonoid and flavanol compounds concentrations were greater inMerlot andMalbec wines compared with Cabernet Sauvignon variety. In meat, the best antibacterial effect of wine phenolic compounds against both bacteria was observed withMerlot and Malbec wine varieties at 4C, even when inhibitory effect was also observed at 20C. The lowest decimal reduction time was obtained withMerlot wine for Listeriamonocytogenes and with Malbec and Merlot wines for Escherichia coli. From our results,we propose the use of wine phenolic compounds as natural biopreservatives for meat in combination with low temperatures. These natural products provide the additional human health benefit inherent to polyphenols properties. The exploration of natural antimicrobials for food preservation receives increased attention due to a growing microbial resistance towards conventional preservatives, added to consumer awareness of natural food products. The antibacterial effect of individual phenolic compounds in culturemedia has been largely studied,, but there is no information about the antibacterial effect of natural combinations of polyphenols fromdifferent varieties of wines in meat. In thiswork,we demonstrate that phenolic compounds combination of Argentinean wines were effective in inhibiting the growth of two pathogenic bacteria that produce food contamination and illness in the consumer.Natural polyphenol combinations found in Argentinean wines could act as natural biopreservatives for meat in combination with low temperatures, achieving extension of the shelf life of food.Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia;Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); ArgentinaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia;Fil: Strasser de Saad, Ana Maria. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia; . Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2412Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Strasser de Saad, Ana Maria; Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system; Wiley; Journal Of Food Biochemistry; 37; 4; 8-2013; 425-4310145-8884enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2011.00648.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4514.2011.00648.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:00:52Zoai:ri.conicet.gov.ar:11336/2412instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:00:52.315CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
title Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
spellingShingle Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
Rodriguez Vaquero, Maria Jose
Phenolic Compounds
Red Wine
Antimicrobial Activity
Pathogenic Bacteria
title_short Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
title_full Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
title_fullStr Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
title_full_unstemmed Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
title_sort Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
dc.creator.none.fl_str_mv Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
Strasser de Saad, Ana Maria
author Rodriguez Vaquero, Maria Jose
author_facet Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
Strasser de Saad, Ana Maria
author_role author
author2 Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
Strasser de Saad, Ana Maria
author2_role author
author
author
dc.subject.none.fl_str_mv Phenolic Compounds
Red Wine
Antimicrobial Activity
Pathogenic Bacteria
topic Phenolic Compounds
Red Wine
Antimicrobial Activity
Pathogenic Bacteria
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv In this work, the effectiveness of phenolic compounds of different varieties of wines as antibacterial agent in a meat model system was determined. Total phenolic, flavonoid and flavanol compounds concentrations were greater inMerlot andMalbec wines compared with Cabernet Sauvignon variety. In meat, the best antibacterial effect of wine phenolic compounds against both bacteria was observed withMerlot and Malbec wine varieties at 4C, even when inhibitory effect was also observed at 20C. The lowest decimal reduction time was obtained withMerlot wine for Listeriamonocytogenes and with Malbec and Merlot wines for Escherichia coli. From our results,we propose the use of wine phenolic compounds as natural biopreservatives for meat in combination with low temperatures. These natural products provide the additional human health benefit inherent to polyphenols properties. The exploration of natural antimicrobials for food preservation receives increased attention due to a growing microbial resistance towards conventional preservatives, added to consumer awareness of natural food products. The antibacterial effect of individual phenolic compounds in culturemedia has been largely studied,, but there is no information about the antibacterial effect of natural combinations of polyphenols fromdifferent varieties of wines in meat. In thiswork,we demonstrate that phenolic compounds combination of Argentinean wines were effective in inhibiting the growth of two pathogenic bacteria that produce food contamination and illness in the consumer.Natural polyphenol combinations found in Argentinean wines could act as natural biopreservatives for meat in combination with low temperatures, achieving extension of the shelf life of food.
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia;
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia;
Fil: Strasser de Saad, Ana Maria. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Microbiologia; . Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In this work, the effectiveness of phenolic compounds of different varieties of wines as antibacterial agent in a meat model system was determined. Total phenolic, flavonoid and flavanol compounds concentrations were greater inMerlot andMalbec wines compared with Cabernet Sauvignon variety. In meat, the best antibacterial effect of wine phenolic compounds against both bacteria was observed withMerlot and Malbec wine varieties at 4C, even when inhibitory effect was also observed at 20C. The lowest decimal reduction time was obtained withMerlot wine for Listeriamonocytogenes and with Malbec and Merlot wines for Escherichia coli. From our results,we propose the use of wine phenolic compounds as natural biopreservatives for meat in combination with low temperatures. These natural products provide the additional human health benefit inherent to polyphenols properties. The exploration of natural antimicrobials for food preservation receives increased attention due to a growing microbial resistance towards conventional preservatives, added to consumer awareness of natural food products. The antibacterial effect of individual phenolic compounds in culturemedia has been largely studied,, but there is no information about the antibacterial effect of natural combinations of polyphenols fromdifferent varieties of wines in meat. In thiswork,we demonstrate that phenolic compounds combination of Argentinean wines were effective in inhibiting the growth of two pathogenic bacteria that produce food contamination and illness in the consumer.Natural polyphenol combinations found in Argentinean wines could act as natural biopreservatives for meat in combination with low temperatures, achieving extension of the shelf life of food.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2412
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Strasser de Saad, Ana Maria; Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system; Wiley; Journal Of Food Biochemistry; 37; 4; 8-2013; 425-431
0145-8884
url http://hdl.handle.net/11336/2412
identifier_str_mv Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Strasser de Saad, Ana Maria; Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system; Wiley; Journal Of Food Biochemistry; 37; 4; 8-2013; 425-431
0145-8884
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2011.00648.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4514.2011.00648.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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