New Insights into Cranberry Bioactivity: Polyphenol Composition, Adhesive Effects Against Food Spoilage Yeasts, and Influence on Intestinal Cells.

ABSTRACT: The purpose of this study was to characterise the effect of cranberry (Vaccinium macrocarpon) juice on unicellular and multicellular systems, specifically food spoilage yeasts (Wickerhamomyces anomalus, Dekkera bruxellensis and Rhodotorula mucilaginosa) and intestinal cells (IEC-6 and Caco-2 cells). The effects of both raw cranberry juice and juice digested in vitro were investigated. The juices were analysed for polyphenol content using high-performance liquid chromatography coupled with mass spectrometry. The cranberry juice was evaluated for its impact on yeast surface hydrophobicity and anti-adhesive action using the MATH test and luminometry/microscopy, respectively. We also assessed the effects of raw and digested cranberry juices on IEC-6 and Caco-2 cells

SUBMITTER: Kregiel D 

PROVIDER: S-EPMC12898502 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature