Characterization of non-dialyzable constituents from cranberry juice that inhibit adhesion, co-aggregation and biofilm formation by oral bacteria-Reference-Cited by-同舟云学术

Characterization of non-dialyzable constituents from cranberry juice that inhibit adhesion, co-aggregation and biofilm formation by oral bacteria

Published:2017 Issue:5 Volume:8 Page:1955-1965
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Neto C. C.¹²³⁴⁵^ORCID,Penndorf K. A.¹²³⁴⁵,Feldman M.⁶⁷⁸⁹¹⁰,Meron-Sudai S.⁶⁷⁸⁹,Zakay-Rones Z.¹¹¹²¹³⁹,Steinberg D.¹⁰¹⁴¹²¹³⁹,Fridman M.¹⁵⁷⁸⁹,Kashman Y.¹⁵⁷⁸⁹,Ginsburg I.¹⁰¹⁴¹²¹³⁹,Ofek I.⁶⁷⁸⁹,Weiss E. I.¹⁶⁷⁸⁹

Affiliation:

1. Department of Chemistry and Biochemistry

2. Cranberry Health Research Center

3. University of Massachusetts-Dartmouth

4. North Dartmouth

5. USA

6. Department of Clinical Microbiology and Immunology

7. Tel Aviv University

8. Tel Aviv 91120

9. Israel

10. Institute of Dental Sciences

11. Institute of Virology

12. Hebrew University-Hadassah

13. Jerusalem

14. Faculty of Dental Medicine

15. School of Chemistry

16. Goldschleger School of Dental Medicine

Abstract

A mixture of compounds identified in non-dialyzable fraction from cranberry juice inhibits adhesion, coaggregation and biofilm formation by oral bacteria.

Funder

Division of Chemistry

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00109F

Reference34 articles.

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2. Anti-adhesion methods as novel therapeutics for bacterial infections

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5. A-type cranberry proanthocyanidins and uropathogenic bacterial anti-adhesion activity

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