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Materials 2016, 9(5), 316;

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

Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section, University of Pavia, V.le Taramelli 12, Pavia 27100, Italy
Molecular Medicine Department, Center for Health Technologies (CHT), UdR INSTM, University of Pavia, Viale Taramelli 3/b, Pavia 27100, Italy
Research Group on Community Nutrition and Oxidative Stress and CIBEROBN (Physiopathology of Obesity and Nutrition), University of Balearic Islands, Palma de Mallorca, Balearic Islands E-07122, Spain
Department of Pharmaceutical and Toxicology Chemistry, University of Napoli Federico II, Via D. Montesano 49, Napoli 80131, Italy
Department of Occupational Medicine, Toxicology and Environmental Risks, S. Maugeri Foundation, IRCCS, Via S. Boezio 28, Pavia 27100, Italy
Research Unit on Implant Infections, Rizzoli Orthopaedic Institute, via di Barbiano 1/10, Bologna 40136, Italy
Department of Experimental, Diagnostic and Specialty Medicine (DIMES), University of Bologna, via San Giacomo 14, Bologna 40126, Italy
Authors to whom correspondence should be addressed.
Academic Editor: Maryam Tabrizian
Received: 22 February 2016 / Revised: 29 March 2016 / Accepted: 20 April 2016 / Published: 27 April 2016
(This article belongs to the Special Issue Anti-Infective Materials in Medicine and Technology)
Full-Text   |   PDF [816 KB, uploaded 27 April 2016]   |  


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. View Full-Text
Keywords: red wine; winemaking process; metabolite profiling; polyphenols; anti-infective biomaterials red wine; winemaking process; metabolite profiling; polyphenols; anti-infective biomaterials

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Di Lorenzo, A.; Bloise, N.; Meneghini, S.; Sureda, A.; Tenore, G.C.; Visai, L.; Arciola, C.R.; Daglia, M. Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials. Materials 2016, 9, 316.

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