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oai:repisalud.isciii.es:20.500.12105/202602024-11-28T20:14:05Zcom_20.500.12105_15322com_20.500.12105_2051col_20.500.12105_16967

00925njm 22002777a 4500 dc Di Lorenzo, Arianna author Bloise, Nora author Meneghini, Silvia author Soldevila Verdeguer, Carla author Tenore, Gian Carlo author Visai, Livia author Arciola, Carla Renata author Daglia, Maria author 2016-05 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 Oltrepo Pavese region (Italy), obtained from the winemaking processes of Bonarda dell'Oltrepo 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. Di Lorenzo A, Bloise N, Meneghini S, Sureda Gomila A, Tenore G, Visai L, et al. Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials. Materials. 2016 May;9(5):316. 10.3390/ma9050316 1996-1944 Materials http://hdl.handle.net/20.500.13003/10366 28773444 2-s2.0-84969920404 http://hdl.handle.net/20.500.12105/20260 378628500011 Red wine Winemaking process Metabolite profiling Polyphenols Anti-infective biomaterials Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials