Received for review February 7, 2007. Revised manuscript received April 26, 2007. Accepted April 30, 2007. The work was supported by a grant from MIUR 2005 to G.G. and took place within activities of the Interdepartmental Center of Food Quality and Safety.

Abstract:

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.

Keywords: Red and white wine; oral streptococci; antibacterial activity; organic acids

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