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Antibacterial Screening of Anthocyanic and Proanthocyanic Fractions from Cranberry Juice
Augusto Cesar C. Spadaro,Denise P.S. Leit?,Ana Cristina M. Polizello,Izabel Y. Ito 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.1
The effect of anthocyanin- and proanthocyanidin-rich fractions isolated from cranberry juice was studied fortheir antibacterial activity against nine bacterial strains. Activity was assessed by the agar diffusion assay. Staphylococcus au-reusATCC 6538 was the only strain to exhibit some susceptibility to four out of 10 anthocyanin-rich fractions tested. A vari-able susceptibility of S. aureus, Enterococcus faecalisATCC 10541, and Micrococcus luteusATCC 9341 to proanthocyani-din-rich fractions was also observed. Streptococcus mutansstrains as well as Escherichia coliATCC 10538 and PseudomonasaeruginosaATCC 27853 were not susceptible to any of the cranberry juice samples or fractions at the tested concentrations.There was no clear correlation between Gram-positive or Gram-negative bacterial susceptibility to cranberry juice. In thiswork, the role of cranberry juice anthocyanic and proanthocyanic fractions upon bacterial viability is discussed.