Antibacterial screening of anthocyanic and proanthocyanic fractions from cranberry juice.J Med Food 2005; 8(1):36-40JM
The effect of anthocyanin- and proanthocyanidin-rich fractions isolated from cranberry juice was studied for their antibacterial activity against nine bacterial strains. Activity was assessed by the agar diffusion assay. Staphylococcus aureus ATCC 6538 was the only strain to exhibit some susceptibility to four out of 10 anthocyanin-rich fractions tested. A variable susceptibility of S. aureus, Enterococcus faecalis ATCC 10541, and Micrococcus luteus ATCC 9341 to proanthocyanidin- rich fractions was also observed. Streptococcus mutans strains as well as Escherichia coli ATCC 10538 and Pseudomonas aeruginosa ATCC 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 this work, the role of cranberry juice anthocyanic and proanthocyanic fractions upon bacterial viability is discussed.