Antibacterial Activity of Red and White Wine against Oral Streptococci
Maria Daglia, Adele Papetti, Pietro Grisoli, Camilla Aceti, Cesare Dacarro, and Gabriella Gazzani, J. Agric. Food Chem., 55 (13), 5038 -5042, 2007
Wine contains a number of biologically active compounds with beneficial effects on human health. The antibacterial action of commercial red and white wines against oral streptococci responsible for caries development and against S. pyogenes responsible for pharyngitis was studied. Its postcontact effect against S. mutans was also studied. Both wines displayed activity.
The compounds responsible for such activities were succinic, malic, lactic, tartaric, citric, and acetic acid. The synthetic mixtures of the organic acids tested at the concentrations found in wine had greater antibacterial activity than the beverages, indicating that in wine they are inhibited by other components. Wine polyphenols displayed no activity against oral streptococci or S. pyogenes.
Findings show that wine is active against oral streptococci and S. pyogenes and suggest that it enhances oral health
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Published on 10/24/2007