Comparison of Components from Red and White Wines for Antimicrobial Activity by Biodetection after OPLC Separation
| Autor: | Ernő Tyihák, Péter G. Ott, Zsuzsa Király-Véghely, György Kátay, Iván Bélai, Ágnes M. Móricz |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
Wine Chromatography biology Phytoalexin Clinical Biochemistry Pseudomonas food and beverages Pharmaceutical Science Pseudomonas savastanoi biology.organism_classification Antimicrobial Biochemistry Analytical Chemistry chemistry.chemical_compound chemistry White Wine Phenols Antibacterial activity |
| Zdroj: | Journal of Liquid Chromatography & Related Technologies. 32:1259-1272 |
| ISSN: | 1520-572X 1082-6076 |
| DOI: | 10.1080/10826070902854417 |
| Popis: | Using OPLC separation and subsequent biodetection with Pseudomonas savastanoi pv. phaseolicola antibacterial compounds have been detected in both red and white wine extracts. However, the microbicidal power of red wine extracts was, in all cases, higher than that of white wines. The red wines contain different types of antimicrobial compounds but trans-resveratrol (TR) and its reduced form (bibenzyl-3,5,4′-triol, BB) in some cases are determining components. When the formaldehyde (HCHO) capturing molecule was used in culture medium (BioArena system) the antimicrobial activity of all antibiotic-like compounds was decreased characteristically, that is, HCHO plays a role in the antibacterial activity of these known and unknown compounds. |
| Databáze: | OpenAIRE |
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