Friedman Mendel
Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States.
J Agric Food Chem. 2014 Jul 2;62(26):6025-42. doi: 10.1021/jf501266s. Epub 2014 Jun 19.
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
葡萄会产生一些有机化合物，这些化合物可能参与植物对入侵植物病原体的防御。这些代谢产物包括许多酚类化合物，它们对人类病原体也有活性。葡萄被用于生产各种葡萄酒、葡萄汁和葡萄干。葡萄果渣、种子和果皮是酿酒的副产品，也含有许多生物活性化合物，这些化合物与葡萄和葡萄酒中的不同。本综述调查并解读了我们目前对葡萄酒和酿酒厂副产品及其一些生物活性成分针对食源性病原体（蜡样芽孢杆菌、空肠弯曲菌、大肠杆菌、单核细胞增生李斯特菌、肠炎沙门氏菌、金黄色葡萄球菌、小肠结肠炎耶尔森菌、霍乱弧菌、创伤弧菌）、医学病原体（幽门螺杆菌、肺炎克雷伯菌）和口腔病原菌、病毒（腺病毒、巨细胞病毒、肝炎病毒、诺如病毒、轮状病毒）、真菌（白色念珠菌、灰葡萄孢菌）、寄生虫（柔嫩艾美耳球虫、阴道毛滴虫）以及培养物、体内和食物中（牛肉、鸡肉、法兰克福香肠、热狗、生菜、牡蛎、辣椒、猪肉、香肠、汤、菠菜）的微生物毒素（赭曲霉毒素A、志贺毒素）的活性的了解，涉及成分和感官特性。还涵盖了抗菌葡萄酒腌泡汁、抗氧化和免疫刺激方面以及与葡萄酒消费相关的不良影响。整理后的信息和建议的研究需求可能会促进和指导进一步的研究，以优化葡萄酒和副产品的使用，帮助改善微生物食品安全并预防或治疗动物和人类感染。
