Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 24, Pages 12864-12873Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf2035466
Keywords
cranberry; proanthocyanidins; yeast; Candida; Cryptococcus
Funding
- Cranberry Institute
- National Cancer Institute of Canada
- National Science Foundation
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Cranberry ( Vaccinium macrocarpon) has been shown in clinical studies to reduce infections caused by Escherichia colt and other bacteria, and proanthocyanidins are believed to play a role. The ability of cranberry to inhibit the growth of opportunistic human fungal pathogens that cause oral, skin, respiratory, and systemic infections has not been well-studied. Fractions from whole cranberry fruit were screened for inhibition of five Candida species and Cryptococcus neoformans, a causative agent of fungal meningitis. Candida glabrata, Candida lusitaniae, Candida krusei, and Cryptococcus neoformans showed significant susceptibility to treatment with cranberry proanthocyanidin fractions in a broth microdilution assay, with minimum inhibitory concentrations as low as 1 mu g/mL. MALDI-TOF MS analysis of subfractions detected epicatechin oligomers of up to 12 degrees of polymerization. Those containing larger oligomers caused the strongest inhibition. This study suggests that cranberry has potential as an antifungal agent.
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