Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Spain.
Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Spain.
Food Chem. 2014 Aug 15;157:14-9. doi: 10.1016/j.foodchem.2014.01.126. Epub 2014 Feb 12.
The selective antimicrobial effect of fruit juices enriched with pine bark extract (PBE) (0.5 g/L) has been studied before and after in vitro gastrointestinal digestion. PBE (a concentrate of water-soluble bioflavonoids, mainly including phenolic compounds) has been proven to have high stability to the digestion process. Pure phenolic compounds such as gallic acid had a high antimicrobial effect on Staphylococcus aureus and Escherichia coli, maintaining the lactic acid bacteria population (≈100%). Otherwise, E. coli O157:H7 only growth 50% when PBE was added to the culture media, while a slight increase on the growth of lactobacilli and bifidobacteria was observed after exposition to the bark extract. Fresh fruit juices enriched with PBE showed the highest inhibitory effect on pathogenic intestinal bacterial growth, mainly E. coli and Enterococcus faecalis. The in vitro digestion process reduced the antibacterial effect of juices against most pathogenic bacteria in approximately 10%. However, the beneficial effect of fruit juices enriched with PBE (0.5 g/L) on gut microbiota is still considerable after digestion.
富含松树皮提取物（PBE）（0.5 g/L）的果汁具有选择性的抗菌作用，这一作用在体外胃肠道消化前后都进行了研究。PBE（一种水溶性生物类黄酮的浓缩物，主要包括酚类化合物）已被证明对消化过程具有很高的稳定性。纯酚类化合物，如没食子酸，对金黄色葡萄球菌和大肠杆菌具有很高的抗菌作用，保持了乳酸菌的数量（≈100%）。另一方面，当向培养基中添加 PBE 时，大肠杆菌 O157:H7 的生长仅增加 50%，而在暴露于树皮提取物后，观察到乳酸杆菌和双歧杆菌的生长略有增加。富含 PBE 的新鲜果汁对肠道致病菌的生长表现出最高的抑制作用，主要是大肠杆菌和粪肠球菌。体外消化过程使果汁对大多数致病菌的抗菌作用降低了约 10%。然而，富含 PBE（0.5 g/L）的果汁对肠道微生物群的有益作用在消化后仍然相当可观。
