Daglia Maria, Papetti Adele, Grisoli Pietro, Aceti Camilla, Dacarro Cesare, Gazzani Gabriella
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Pavia, Italy.
J Agric Food Chem. 2007 Jun 27;55(13):5038-42. doi: 10.1021/jf070352q. Epub 2007 Jun 5.
Wine contains a number of biologically active compounds with beneficial effects on human health. The antibacterial action of commercial red and white wines against oral streptococci responsible for caries development and against S. pyogenes responsible for pharyngitis was studied. Its postcontact effect against S. mutans was also studied. Both wines displayed activity. The compounds responsible for such activities were succinic, malic, lactic, tartaric, citric, and acetic acid. The synthetic mixtures of the organic acids tested at the concentrations found in wine had greater antibacterial activity than the beverages, indicating that in wine they are inhibited by other components. Wine polyphenols displayed no activity against oral streptococci or S. pyogenes. Findings show that wine is active against oral streptococci and S. pyogenes and suggest that it enhances oral health.
葡萄酒含有多种对人体健康有益的生物活性化合物。研究了市售红葡萄酒和白葡萄酒对导致龋齿的口腔链球菌以及导致咽炎的化脓性链球菌的抗菌作用。还研究了其对变形链球菌的接触后效应。两种葡萄酒均显示出活性。导致这种活性的化合物是琥珀酸、苹果酸、乳酸、酒石酸、柠檬酸和乙酸。在葡萄酒中发现的浓度下测试的有机酸合成混合物比饮料具有更强的抗菌活性，这表明在葡萄酒中它们受到其他成分的抑制。葡萄酒多酚对口腔链球菌或化脓性链球菌没有活性。研究结果表明葡萄酒对口腔链球菌和化脓性链球菌具有活性，并表明它有助于增强口腔健康。
