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master's thesis
Antimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix
Split: University of Split, School of Medicine, 2020. urn:nbn:hr:171:870221
Wheeler [Santoro], Heidi Christine
University of Split
School of Medicine

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Wheeler [Santoro], H. C. (2020). Antimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix (Master's thesis). Split: University of Split, School of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:171:870221

Wheeler [Santoro], Heidi Christine. "Antimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix." Master's thesis, University of Split, School of Medicine, 2020. https://urn.nsk.hr/urn:nbn:hr:171:870221

Wheeler [Santoro], Heidi Christine. "Antimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix." Master's thesis, University of Split, School of Medicine, 2020. https://urn.nsk.hr/urn:nbn:hr:171:870221

Wheeler [Santoro], H. C. (2020). 'Antimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix', Master's thesis, University of Split, School of Medicine, accessed 04 May 2024, https://urn.nsk.hr/urn:nbn:hr:171:870221

Wheeler [Santoro] HC. Antimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix [Master's thesis]. Split: University of Split, School of Medicine; 2020 [cited 2024 May 04] Available at: https://urn.nsk.hr/urn:nbn:hr:171:870221

H. C. Wheeler [Santoro], "Antimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix", Master's thesis, University of Split, School of Medicine, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:171:870221

Metadata
TitleAntimicrobial activity of selected red and white wines against Escherichia coli: In vitro inhibition using fish as food matrix
Title (croatian)Antimikrobna aktivnost odabranih crnih i bijelih vina protiv Escherichie coli: inhibicija in vitro uporabom ribe kao matrice hrane
AuthorHeidi Christine Wheeler [Santoro]
MentorMladen Boban (mentor)
Committee memberIvana Mudnić (predsjednik povjerenstva)
Committee memberVedrana Čikeš Čulić (član povjerenstva)
Committee memberIvana Pavlinac Dodig (član povjerenstva)
GranterUniversity of Split
School of Medicine
Split
Defense date and country2020-07-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Infectology
Abstract
Objectives: The main objective of the present study was to test the antimicrobial activity of five wines against two E. coli strains and to verify the findings in wine-marinated fish fillets as a food matrix. Materials and methods: Five different wines (standard Graševina, macerated Graševina with and without sulfur, rosé, and standard Plavac Mali), all typical Croatian wines, were tested to determine the antimicrobial activity against two Escherichia coli bacterial strains (ATCC® 25922 and ATCC® 8739) in vitro and using sea bass (Dicentrarchus labrax) fillets as food matrix. The chemical composition of wines (pH, acidity, alcohol, total phenolics, anthocyanins, tannins, and sulfur content) and antimicrobial activity (minimal inhibitory concentration (MIC), agar-well diffusion method) were determined. Results: The total phenolic content of the wines ranged from 305–3210 mg gallic acid equivalents per liter (GAE/L), and did not correlate to antimicrobial activity. The two wines with the lowest phenolic content (standard Graševina and rosé) had the lowest MIC values (122 and 429 mg GAE/L). A specific relation between the winemaking process and a particular MIC value was not established. There was also no relation found between the pH value, ethanol content, sulfur, or phenolics in regards to the antimicrobial effect. In fish fillets marinated in wine + water mixture (v/v = 1:1) and inoculated with 7 log colony forming units (CFU)/25 g the growth of bacteria was reduced after three days of storage at 4 ◦C. Subsequent storage resulted in the growth of bacteria in all samples, with the lowest growth of E. coli ATCC® 25922 in macerated Graševina and E. coli ATCC® 8739 in standard Graševina. All wines showed the capacity to reduce the number and growth of heavily infected sea bass filets, but correlation with specific wine constituents was not found. Conclusions: Taking into account the numerous reactive mechanisms between food and wine, all in vitro studies in controlled laboratory conditions should be further verified in the relevant environment, and additional research is needed to clarify the role of individual wine components in the mechanism of antimicrobial activity.
Abstract (croatian)
Ciljevi: Glavni cilj istraživanja bio je dokazati antimikrobnu aktivnost pet vrsta vina na dva soja Escherichiae coli te potvrditi nalaze na prehrambenom proizvodu. Sredstva i metode: Ispitana je in vitro antimikrobna aktivnost pet različitih vrsta vina (standardna Graševina, macerirana Graševina sa i bez sumpora, rosé i standardni Plavac Mali) na dva soja Escherichia coli (ATTC ® 25922 i ATTC ®8739) te u filetima brancina (Dicentrachus labrax) mariniranima u smjesi vina i vode (V/V=1:1) i inokuliranim bakterijama u koncentraciji 107 jedinica koje formiraju kolonije (CFU). Utvrđeni su slijedeći parametri vina: pH, kiselost, alkohol, ukupni fenoli, antocijani, tanini i udio sumpora te antimikrobna aktivnost korištenjem metode difuzije u jažicama i metode određivanja minimalne inhibitorne koncentracije (MIC). Rezultati: Ukupan sadržaj fenola u vinima bio je u rasponu od 305 do 3210 mg izraženo u ekvivalentima galne kiseline po litri (GAE/L), a korelacija između sadržaja ukupnih fenola i antimikrobne aktivnosti nije utvrđena. Dvije vrste vina s najnižim udjelom ukupnih fenola (standardna Graševina i rosé) imali su i najniže MIC vrijednosti (122 i 429 mg GAE/L). Nije utvrđena povezanost tehnologije proizvodnje vina s dobivenim MIC vrijednostima. Također, nije utvrđena povezanost između pH vrijednosti, udjela etanola ili sumpora i antimikrobne aktivnoste ispitivanih vina. U mariniranim ribljim filetima, rast bakterija bio je smanjen nakon tri dana pohrane na 4 ◦C. Daljnja pohrana rezultirala je porastom bakterija u svim uzorcima, a najniži porast E. coli ATTC ® 25922 zabilježen je u maceriranoj Graševini i E. coli ATTC ®8739 u standardnoj Graševini. Sva vina pokazala su djelotvornost u inhibiciji rasta bakterija u filetima brancina inokuliranih velikim brojem CFU. Povezanost s pojedinačnim komponentama vina nije utvrđena. Zaključak: Zbog mogućih brojnih inetereakcija između kompleksnih medij kao što su prehrambeni proizvodi i vino, sva in vitro mikrobiološka istraživanja u kontroliranim laboratorijskim uvjetima trebala bi se potvrditi i u relevantnom okruženju. Potrebna su dodatna istraživanja kako bi se pojasnila uloga pojedinih komponenti vina u njegovom antimikrobnom djelovanju.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:171:870221
Study programmeTitle: Medical Studies in English
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica medicine (doktor/doktorica medicine)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-04-09 13:23:03