In vitro antimicrobial activity of douro wines against  clinical Helicobacter Pylori Strains

Lidia Po Catalao Dionisio; Alejandro Manuel Labella; María  Palma; Juan José  Borrego

doi:10.22490/24629448.5499

Vol. 19 No. 37 (2021)

Published 2021-12-23

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Investigación original

In vitro antimicrobial activity of douro wines against clinical Helicobacter Pylori Strains

DOI: https://doi.org/10.22490/24629448.5499

Lidia Po Catalao Dionisio

Alejandro Manuel Labella Universitario Teatinos

María Palma Universidade do Algarve

Juan José Borrego

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Abstract
References

Aim. In vitro antimicrobial activities of seven wines (5 reds and 2 whites) from the Douro region (Iberian Peninsule) against eleven clinical strains of Helicobacter pylori were evaluated.

Methods. The disk diffusion method, using Columbia Agar supplemented with horse blood (CAB), were used to determine the antimicrobial properties of some wine components against H. pylori strains. Potential interactions of antioxidants contained in the wines and two antimicrobials (amoxicillin and metronidazole) were studied by the disk diffusion method.

Results. All the tested strains showed growth in CAB supplemented with 9% of the tested wines but none of them grew in media supplemented with 45% and 67.5% of wine. Similarly, all the tested strains grew in media with the concentration of proanthocyanidins present in the different types of the studied wines. The Minimal Inhibitory Concentration (MIC) values of the wine antioxidant components tested (benzoic acid, catechin, quercetin, and resveratrol) indicate that resveratrol was the most powerful inhibitory substance against H. pylori. An effect of potentiation between amoxicillin and metronidazole and the antioxidants tested was also established. The interaction of amoxicillin and resveratrol or metronidazole and catechin increased the antimicrobial activity against H. pylori.

Conclusions. The results obtained suggested a potential role of resveratrol as a chemopreventive agent for H. pylori infection.

keywords: Helicobacter pylori, antioxidants, antimicrobial activity, Duero wine, resveratrol, proanthocyanidins

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Catalao Dionisio , L. P., Labella , A. M., Palma , M. ., & Borrego , J. J. . (2021). In vitro antimicrobial activity of douro wines against clinical Helicobacter Pylori Strains. NOVA Biomedical Sciences Journal, 19(37), 121-134. https://doi.org/10.22490/24629448.5499

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In vitro antimicrobial activity of douro wines against clinical Helicobacter Pylori Strains

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