Anti-adhesion capacities of selected cranberry polyphenols and metabolites against P-type and Type-1 fimbriated uropathogenic E.coli using a fluorometric method  

作　　者：Shuhan Li Shaomin Zhao Lindsey M.Christman Taylor L.Washington Liwei Gu 

机构地区：[1]Food Science and Human Nutrition Department,Institute of Food and Agricultural Sciences,University of Florida,Gainesville,FL,32611,United States

出　　处：《Food Bioscience》2022年第5期924-932,共9页食品生物科学（英文）

基　　金：funded in part by University of Florida Research Foundation.TEM images were acquired by Nicole J.Machi and Rodolfo Alvarado in the Interdisciplinary Center for Biotechnology Research at University of Florida.

摘　　要：Adhesion of P-type and type-1 fimbriated uropathogenic E.coli(UPEC)to uroepithelial cells initiates urinary tract infections(UTIs).This research aimed to evaluate the capacities of selected cranberry polyphenols and their microbial metabolites to inhibit such adhesion in vitro using a modified fluorometric method.Data showed that the inhibition capacity of myricetin increased with concentration and plateaued at 70%.It had IC50 values of 13.2μM against P-type E.coli and 5.50μM against type-1 E.coli.Quercetin showed similar anti-adhesion capacities to myricetin.Procyanidin A2 and B2 had weaker anti-adhesion activities than myricetin and quercetin,with maximal inhibition capacities of 20%-30%against UPEC.Hippuric acid,a major metabolite of cranberry polyphenols in human urine,showed a maximal inhibition of 20%at 558μM against type-1 E.coli adhesion,whereas no anti-adhesion activity against P-type E.coli was detected.The fractions of cranberry fruit powder enriched with proanthocyanidin polymers showed the highest anti-adhesion activities compared to the fractions enriched with anthocyanins,flavonols,or proanthocyanidin oligomers.Overall,the anti-adhesion activities of cranberry polyphenols and metabolites depend on their structures and the types of fimbriae on E.coli.

关 键 词：CRANBERRY POLYPHENOLS Urinary tract infections Uropathogenic E.coli 

分 类 号：TS201.2[轻工技术与工程—食品科学]