vitis vinifera/antibacterial

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Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).

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The effects of different drying methods (40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry) on the stability of two red wine grape (Pinot Noir, PN and Merlot, M) byproducts, pomace containing skins and seeds (P) and pomace containing skins only (S) were investigated. Freeze dried

Effects of Defoliation on Phenolic Concentrations, Antioxidant and Antibacterial Activity of Grape Skin Extracts of the Varieties Blaufränkisch and Merlot (Vitis vinifera L.).

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Vitis vinifera L. has been highlighted by its many positive effects on human health, including antibacterial, anti-inflammatory and antioxidant activity due to its rich phytochemical content. Removing six basal leaves has great potential to influence the production of phytochemicals. The

Fatty acid profile and in vitro antioxidant and antibacterial activities of red grape (Vitis vinifera L. cvs. Oküzgözü and Boğazkere) Marc extracts.

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The marcs of two red grape (V. vinifera L.) varieties (Boğazkere and Oküzgözü), grown in eastern Anatolia (Elazig), were evaluated for their fatty acid composition, and antioxidant and antibacterial activities. The hexane extracts of both varieties were found to contain linoleic, palmitic, stearic

Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties.

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Fifteen commercial wines produced from international and autochthonic varieties of Vitis vinifera L. cultivation of different Balkan winegrowing subregions were studied for their antimicrobial activity against six Gram-positive (Clostridium perfringens, Bacillus subtilis, Staphylococcus aureus,

Antibacterial activity and cytotoxicity of selected Egyptian medicinal plants.

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Medicinal plants have been used as a source of remedies since ancient times in Egypt. The present study was designed to investigate the antibacterial activity and the cytotoxicity of the organic extracts from 16 selected medicinal plants of Egypt. The study was also extended to the isolation of the

In vitro anti-bacterial and anti-adherence effects of natural polyphenolic compounds on oral bacteria.

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OBJECTIVE To investigate the action of different polyphenolic compounds, extracted from red wine, grape marc and pine bark, on oral bacteria. RESULTS The anti-microbial activity of extracts was examined by determining the Minimal Inhibitory Concentration and Minimal Bactericidal Concentration using

Review of the Pharmacological Effects of Vitis vinifera (Grape) and its Bioactive Constituents: An Update.

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Vitis vinifera fruit (grape) contains various phenolic compounds, flavonoids and stilbenes. In recent years, active constituents found in the fruits, seeds, stems, skin and pomaces of grapes have been identified and some have been studied. In this review, we summarize the active constituents of

Oregano essential oil vapour prevents Plasmopara viticola infection in grapevine (Vitis Vinifera) and primes plant immunity mechanisms.

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The reduction of synthetic fungicides in agriculture is necessary to guarantee a sustainable production that protects the environment and consumers' health. Downy mildew caused by the oomycete Plasmopara viticola is the major pathogen in viticulture worldwide and responsible for up to 60% of

Green Synthesis of Co₃O₄ Nanorods for Highly Efficient Catalytic, Photocatalytic, and Antibacterial Activities.

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Cobalt oxide nanorods were successfully synthesized by a hot plate combustion method using the plant extract of Vitis vinifera. The plant extract as an alternative to toxic chemicals can be used generally as reducing and capping agents. The obtained nanorods were characterized by XRD, FT-IR,

Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.

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Wine grape pomace (WGP) (cv. Merlot) extract-based films were studied in terms of their physicochemical, mechanical, water barrier, nutritional, and antibacterial properties. Pomace extract (PE) was obtained by hot water extraction and had a total soluble solid of 3.6% and pH 3.65. Plant-based

Nutritional constituents, phytochemical profiles, in vitro antioxidant and antimicrobial properties, and gas chromatography-mass spectrometry analysis of various solvent extracts from grape seeds (Vitis vinifera L.).

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The present study revealed that the nutritive value of grape seeds (Vitis vinifera L.) was 383.55±0.13 Kcal/100 g, with magnesium as the most abundant mineral element (70.44±0.88 mg/L). The maximum phenolic (392.58±1.70mg of GAE/g), flavonoid (256.16±1.60 mg of QE/g), and tannin (30.95±0.17mg of

Natural product HTP screening for antibacterial (E.coli 0157:H7) and anti-inflammatory agents in (LPS from E. coli O111:B4) activated macrophages and microglial cells; focus on sepsis.

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BACKGROUND Acute systemic inflammatory response syndrome arising from infection can lead to multiple organ failure and death, with greater susceptibility occurring in immunocompromised individuals. Moreover, sub-acute chronic inflammation is a contributor to the pathology of diverse degenerative

Bactericidal effect of grape seed extract on methicillin-resistant Staphylococcus aureus (MRSA).

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This study was conducted to measure the antibacterial activity of grape (Vitis vinifera L; Vitaceae) seed extract against methicillin-resistant Staphylococcus aureus (MRSA). Grape seed and skin extracts were tested for antibacterial activity against forty-three strains of MRSA by gel diffusion,

Vitis vinifera L. Leaf Extract Inhibits In Vitro Mediators of Inflammation and Oxidative Stress Involved in Inflammatory-Based Skin Diseases.

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Psoriasis is a chronic cutaneous condition characterized by the release of pro-inflammatory mediators and oxidative stress. The reduction of these factors is currently the most effective strategy to inhibit the symptoms of pathology. Antioxidants from natural sources are increasingly used to improve

Effect of Black Grape Seed Extract (Vitis vinifera) on Biofilm Formation of Methicillin-Resistant Staphylococcus aureus and Staphylococcus haemolyticus.

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Grape seeds are considered one of the most important sources for phenolic and other compounds and is globally consumed for the biological value of its active ingredients. The increasing prevalence of Methicillin-resistant Staphylococcus aureus-related infections has become a very challenging health

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