Preliminary communication

Biological Activity of Sour Cherry Fruit on the Bacterial Flora of Human Saliva in vitro

Mária Hevesi ; Corvinus University of Budapest, Faculty of Horticultural Science, Department of Pomology, Villányi út 29–43, HU-1118 Budapest, Hungary
Anna Blázovics ; Semmelweis University, Department of Pharmacognosy, Üllo”i út 26, HU-1085 Budapest, Hungary
Erzsébet Kállay ; Research Institute for Fruit Growing and Ornamentals, Park u. 2, HU-1223 Budapest–Érd, Hungary
Anita Végh ; Corvinus University of Budapest, Faculty of Horticultural Science, Department of Pomology, Villányi út 29–43, HU-1118 Budapest, Hungary
Monika Stéger-Máté ; Corvinus University of Budapest, Faculty of Food Science, Department of Food Preservation, Ménesi út 43–45, HU-1118 Budapest, Hungary
Gitta Ficzek ; Corvinus University of Budapest, Faculty of Horticultural Science, Department of Pomology, Villányi út 29–43, HU-1118 Budapest, Hungary
Magdolna Tóth ; Corvinus University of Budapest, Faculty of Horticultural Science, Department of Pomology, Villányi út 29–43, HU-1118 Budapest, Hungary

Abstract

This study is the first report on the antibacterial effect of Hungarian sour cherry cultivars. Biological activity of sour cherry juices prepared from fruits Érdi jubileum, Érdi bőtermő, Maliga emléke and Kántorjánosi 3 harvested at different maturity stages was investigated on bacteria present in human saliva. The influence of sour cherry on a mixed bacterial flora of human saliva of 10 volunteers was determined by different experimental approaches. Bactericidal effects were evaluated by minimum inhibitory concentration (MIC) using agar diffusion methods and by minimum bactericidal dilution (MBD) assays counting the number of surviving bacterial cells in the diluted juices. Time-dependent antibacterial effects were also determined by monitoring the decrease in bacterial cell numbers after the treatment with undiluted juices. The investigated sour cherry juices displayed an impressive bactericidal effect against human saliva bacteria (10–100× reduction of cell numbers) within a short time frame (10–40 min). Érdi jubileum was more effective (100 000× reduction of cell number after 270 min) than the other studied cultivars. Bactericidal effect was influenced by ripening of samples of Érdi jubileum obtained at different harvesting dates. Biologically active components were effective against a large spectrum of opportunistic bacterial pathogens such as Pseudomonas, Klebsiella, Pantoea spp. and Escherichia coli, including the antibiotic-resistant Pseudomonas aeruginosa but they were ineffective against beneficial probiotic Lactobacillus spp. Results confirmed the antibacterial potential of all the investigated sour cherry fruits, therefore the consumption of the fruit or its juice for positive influence on oral hygiene is highly recommended.

Keywords

Prunus cerasus; Érdi jubileum; polyphenols and anthocyanins; minimum inhibitory concentration; minimum bactericidal dilution; time-kill assay

Hrčak ID:

79006

URI

https://hrcak.srce.hr/79006

Publication date:

27.3.2012.

Article data in other languages: croatian

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