In vitro inhibitory effect of cranberry (Vaccinium macrocarpom Ait.) juice on pathogenic microorganisms.
Prikl Biokhim Mikrobiol. 2008 May-Jun; 44(3):333-6.PB

Abstract

The purpose of this study was to determine the inhibitory effects of cranberry juice on pathogenic microorganisms. The microorganisms analyzed were Escherichia coli from patients with urinary infections, Salmonella spp., Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus. The disc method was used to determine the sensitivity of bacteria to cranberry juice (CJ, both concentrated and diluted). A lawn of 10(6) cfu/ml was grown on agar surfaces in Petri dishes and on Whatman discs that had been previously saturated with CJ and CJ : water 1 : 1 to 1 : 50 juice solutions had been placed on the discs, which were cultured and incubated. The results indicated that S. aureus was more susceptible to cranberry juice inhibition than the other microorganisms. L. monocytogenes was the most resistant to the inhibitory action of cranberry juice, showing a significant difference from the inhibition of P. aeruginosa, uropathogenic E. coli, Salmonella spp., and S. aureus. This study also demonstrated that the inhibitory activity of cranberry juice for E. coli took place up to a dilution of 1 : 20.

Authors+Show Affiliations

Magariños HL
Institute of Food Science and Technology, Faculty of Agropecuarian Sciences, Southern University of Chile, Valdivia, Chile. hmagarin@uach.cl
Sahr C
No affiliation info available
Selaive SD
No affiliation info available
Costa ME
No affiliation info available
Figuerola FE
No affiliation info available
Pizarro OA
No affiliation info available

MeSH

Anti-Bacterial AgentsBacteriaBacterial InfectionsColony Count, MicrobialDisk Diffusion Antimicrobial TestsFruitHumansPlant ExtractsSpecies SpecificityUrinary Tract InfectionsVaccinium macrocarpon

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18663959