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首页> 外文期刊>Journal of the Institute of Brewing >Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine
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Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine

机译：李子酒的化学成分及体外抗微生物和细胞毒活性

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摘要

A moderate intake of wine is associated with a positive impact on human health owing to the effects of important biologically active components present in the wine in large amounts. The aim of this study was to examine the chemical composition and to assess antimicrobial and cytotoxic activities of fruit wines produced from three plum varieties (Cacanska rana, Cacanska lepotica and Pozegaca) commonly grown in Serbia as an approach to assess the quality and acceptability of these wines as a functional food. Furthermore, the activity of a series of control samples was assessed in order to determine components from the wine that are responsible for its functional properties. The plum wines produced showed considerable antimicrobial activity against six bacterial and two yeast strains used in this study. In addition to antimicrobial activity, the plum wines showed a significant cytotoxic effect (IC50 < 50 mu g mL(-1)) on the growth of three tested cancer cell lines (Hep2c, RD and L2OB). Regarding the determined activities, Cacanska rana plum wine achieved the best results. The results indicated that the antimicrobial activity of the plum wines was, in large part, based on the effects of the total acids and the pH value, while the contribution of ethanol and the content of the phenolic compounds were not significant. Similar conclusions were drawn regarding the cytotoxic activity of this fruit wine. The results can be seen as a contribution to the global acceptance of fruit wines as a functional food, with the accent placed on moderate consumption. An important advantage of fruit wines (in particular plum wine), compared with traditional grape wine, is their lower alcohol content. Copyright (c) 2016 The Institute of Brewing & Distilling
机译：由于葡萄酒中大量存在的重要生物活性成分的影响，适度摄入葡萄酒对人类健康有积极影响。这项研究的目的是要检查化学成分，并评估由三种通常在塞尔维亚种植的李子品种（Cacanska rana，Cacanska lepotica和Pozegaca）生产的果酒的抗微生物和细胞毒性活性，以此来评估这些酒的质量和可接受性。葡萄酒作为功能食品。此外，评估了一系列对照样品的活性，以便确定葡萄酒的功能特性。生产的李子酒对本研究中使用的六种细菌和两种酵母菌株显示出显着的抗菌活性。除了抗微生物活性外，李子酒还对三种测试癌细胞系（Hep2c，RD和L2OB）的生长表现出显着的细胞毒性作用（IC50 <50μg mL（-1））。关于确定的活动，Cacanska rana李子酒取得了最佳效果。结果表明，李子酒的抑菌活性很大程度上取决于总酸和pH值的影响，而乙醇的贡献和酚类化合物的含量均不显着。关于这种果酒的细胞毒性活性也得出了类似的结论。结果可以看作是对果酒作为功能性食品的全球认可的一种贡献，重点是适度消费。与传统葡萄酒相比，果酒（尤其是李子酒）的一个重要优势是其酒精含量较低。版权所有（c）2016酿酒与蒸馏研究所

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