Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials.

Arianna Di Lorenzo,Livia Visai,Silvia Meneghini,Nora Bloise,Antoni Sureda,Gian Tenore,Maria Daglia,Carla Arciola

doi:10.3390/ma9050316

Abstract

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 Oltrepò Pavese region (Italy), obtained from the winemaking processes of “Bonarda dell’Oltrepò 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.

Highlights

IntroductionGrowing evidence suggests that natural antimicrobial substances can be used in different fields such as food products (i.e., food preservatives and components for active, intelligent, and environmentally friendly packaging), cosmetic products (i.e., cosmetics for oral hygiene, as toothpastes and mouthwashes), medical devices, and antimicrobial drugs
Growing evidence suggests that natural antimicrobial substances can be used in different fields such as food products, cosmetic products, medical devices, and antimicrobial drugs
During the initial stages of winemaking, the increasing extraction of polyphenols and anthocyanins is due to the maceration of grape skin and seeds occurring in the must and to the formation of ethanol during fermentation, which enhances the solubilization of these polyphenolic compounds

Summary

Introduction

Growing evidence suggests that natural antimicrobial substances can be used in different fields such as food products (i.e., food preservatives and components for active, intelligent, and environmentally friendly packaging), cosmetic products (i.e., cosmetics for oral hygiene, as toothpastes and mouthwashes), medical devices, and antimicrobial drugs. With regard to the latter issue, infections are the leading causes of morbidity and mortality worldwide. There has been increased interest in adding antimicrobial agents to medical devices. Antimicrobial substances (i.e., thyme oil) have been incorporated into chitosan films for potential applications in wound healing [7]

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Conclusion