Effect of winemaking on the composition of red wine as a source of polyphenols for anti-infective biomaterials

Arianna Di Lorenzo, Nora Bloise, Silvia Meneghini, Antoni Sureda, Gian Carlo Tenore, Livia Visai, Carla Renata Arciola, Maria Daglia

Research output: Contribution to journalArticle

Abstract

Biomaterials releasing bactericides have currently become tools for thwarting medical device-associated infections. The ideal anti-infective biomaterial must counteract infection while safeguarding eukaryotic cell integrity. Red wine is a widely consumed beverage to which many biological properties are ascribed, including protective effects against oral infections and related bone (osteoarthritis, osteomyelitis, periprosthetic joint infections) and cardiovascular diseases. In this study, fifteen red wine samples derived from grapes native to the Oltrepò Pavese region (Italy), obtained from the winemaking processes of "Bonarda dell'Oltrepò Pavese" red wine, were analyzed alongside three samples obtained from marc pressing. Total polyphenol and monomeric anthocyanin contents were determined and metabolite profiling was conducted by means of a chromatographic analysis. Antibacterial activity of wine samples was evaluated against Streptococcus mutans, responsible for dental caries, Streptococcus salivarius, and Streptococcus pyogenes, two oral bacterial pathogens. Results highlighted the winemaking stages in which samples exhibit the highest content of polyphenols and the greatest antibacterial activity. Considering the global need for new weapons against bacterial infections and alternatives to conventional antibiotics, as well as the favorable bioactivities of polyphenols, results point to red wine as a source of antibacterial substances for developing new anti-infective biomaterials and coatings for biomedical devices.

Original languageEnglish
Article number316
JournalMaterials
Volume9
Issue number5
DOIs
Publication statusPublished - 2016

Fingerprint

Wine
Polyphenols
Biocompatible Materials
Biomaterials
Chemical analysis
Chromatographic analysis
Anthocyanins
Bactericides
Beverages
Pathogens
Antibiotics
Metabolites
Bioactivity
Bone
Anti-Bacterial Agents
Coatings

Keywords

  • Anti-infective biomaterials
  • Metabolite profiling
  • Polyphenols
  • Red wine
  • Winemaking process

ASJC Scopus subject areas

  • Materials Science(all)

Cite this

Di Lorenzo, A., Bloise, N., Meneghini, S., Sureda, A., Tenore, G. C., Visai, L., ... Daglia, M. (2016). Effect of winemaking on the composition of red wine as a source of polyphenols for anti-infective biomaterials. Materials, 9(5), [316]. https://doi.org/10.3390/ma9050316

Effect of winemaking on the composition of red wine as a source of polyphenols for anti-infective biomaterials. / Di Lorenzo, Arianna; Bloise, Nora; Meneghini, Silvia; Sureda, Antoni; Tenore, Gian Carlo; Visai, Livia; Arciola, Carla Renata; Daglia, Maria.

In: Materials, Vol. 9, No. 5, 316, 2016.

Research output: Contribution to journalArticle

Di Lorenzo, Arianna ; Bloise, Nora ; Meneghini, Silvia ; Sureda, Antoni ; Tenore, Gian Carlo ; Visai, Livia ; Arciola, Carla Renata ; Daglia, Maria. / Effect of winemaking on the composition of red wine as a source of polyphenols for anti-infective biomaterials. In: Materials. 2016 ; Vol. 9, No. 5.
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