Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials
Arianna Di Lorenzo,
Nora Bloise,
Silvia Meneghini,
Antoni Sureda,
Gian Carlo Tenore,
Livia Visai,
Carla Renata Arciola,
Maria Daglia
Affiliations
Arianna Di Lorenzo
Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section, University of Pavia, V.le Taramelli 12, Pavia 27100, Italy
Nora Bloise
Molecular Medicine Department, Center for Health Technologies (CHT), UdR INSTM, University of Pavia, Viale Taramelli 3/b, Pavia 27100, Italy
Silvia Meneghini
Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section, University of Pavia, V.le Taramelli 12, Pavia 27100, Italy
Antoni Sureda
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
Gian Carlo Tenore
Department of Pharmaceutical and Toxicology Chemistry, University of Napoli Federico II, Via D. Montesano 49, Napoli 80131, Italy
Livia Visai
Molecular Medicine Department, Center for Health Technologies (CHT), UdR INSTM, University of Pavia, Viale Taramelli 3/b, Pavia 27100, Italy
Carla Renata Arciola
Research Unit on Implant Infections, Rizzoli Orthopaedic Institute, via di Barbiano 1/10, Bologna 40136, Italy
Maria Daglia
Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section, University of Pavia, V.le Taramelli 12, Pavia 27100, Italy
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.