Sójka Michał, Hejduk Agnieszka, Piekarska-Radzik Lidia, Ścieszka Sylwia, Grzelak-Błaszczyk Katarzyna, Klewicka Elżbieta
Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego St. 2/22, Lodz, 90-537, Poland.
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, 171/173 Wólczańska St, Lodz, 90-530, Poland.
Sci Rep. 2025 Mar 25;15(1):10196. doi: 10.1038/s41598-025-94731-6.
The tannin rich preparations isolated from red raspberry (Rubus idaeus L.) and strawberry (Fragaria x ananassa Duch.) fruits were evaluated for their polyphenol composition and antimicrobial activity against six strains of Listeria monocytogenes, sourced from the ATCC collection. The preparations were obtained using solvent extraction with a water-acetone solution, followed by purification using Amberlite XAD 1600 resin. The resulting products, RTRP (raspberry tannin rich preparation) and STRP (strawberry tannin rich preparation), were characterized by their content of ellagitannins, proanthocyanidins, and anthocyanins. Polyphenol content was determined using HPLC-FD and UHPLC-DAD-MS with QExactive mass spectrometer. The antagonistic activity of the preparations against Listeria spp. strains was assessed using the disk diffusion method, and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were determined by dilution techniques. The RTRP and STRP exhibited tannin contents of 74 g/100 g and 47 g/100 g, respectively. In the raspberry preparation, ellagitannins were dominant, while in the strawberry preparation, ellagitannins and proanthocyanidins were present at similar levels. In the general antagonism test at a concentration of 60 mg/mL, inhibition zones for L. monocytogenes ranged from 10.0 to 24.5 mm. The MIC values for the preparations ranged from 1.563 to 25 mg/mL, varying depending on the tested strains. Based on MIC and MBC, L. monocytogenes ATCC 19,111 was the most sensitive to the preparations, whereas ATCC 15,313 exhibited the greatest resistance. Despite their different tannin profiles, the preparations generally did not show statistically significant differences in their antilisterial activity. The results indicate that the tannin rich preparations from red raspberry and strawberry fruits exhibit moderate antilisterial activity, dependent on the sensitivity of the specific L. monocytogenes strain tested.
对从红树莓（悬钩子属 欧洲红树莓）和草莓（凤梨草莓）果实中分离出的富含单宁的制剂进行了评估，分析其多酚成分以及对来自美国典型培养物保藏中心（ATCC）的6株单核细胞增生李斯特氏菌的抗菌活性。制剂通过用水 - 丙酮溶液进行溶剂萃取，然后使用Amberlite XAD 1600树脂进行纯化而获得。所得产物，即富含树莓单宁的制剂（RTRP）和富含草莓单宁的制剂（STRP），通过其鞣花单宁、原花青素和花青素的含量进行表征。使用配备QExactive质谱仪的HPLC - FD和UHPLC - DAD - MS测定多酚含量。使用纸片扩散法评估制剂对李斯特氏菌菌株的拮抗活性，并通过稀释技术确定最低抑菌浓度（MIC）和最低杀菌浓度（MBC）值。RTRP和STRP的单宁含量分别为74 g/100 g和47 g/100 g。在树莓制剂中，鞣花单宁占主导，而在草莓制剂中，鞣花单宁和原花青素含量相近。在浓度为60 mg/mL的一般拮抗试验中，单核细胞增生李斯特氏菌的抑菌圈范围为10.0至24.5 mm。制剂的MIC值范围为1.563至25 mg/mL，因测试菌株而异。基于MIC和MBC，单核细胞增生李斯特氏菌ATCC 19111对制剂最敏感，而ATCC 15313表现出最大抗性。尽管它们的单宁谱不同，但制剂的抗李斯特氏菌活性总体上没有统计学上的显著差异。结果表明，来自红树莓和草莓果实的富含单宁的制剂表现出适度的抗李斯特氏菌活性，这取决于所测试的特定单核细胞增生李斯特氏菌菌株的敏感性。
