Drinking cranberry juice is a more effective method to ward off bacterial infections, compared to taking cranberry extracts, according to a new study published in the journal Food Science and Biotechnology. Researchers at Worcester Polytechnic Institute tested proanthocyanidins or PACs, a group of flavonoids found in cranberries. Because they were thought to be the ingredient that gives the juice its infection-fighting properties, PACs have been considered a hopeful target for an effective extract. The study shows that cranberry juice, itself, is far better at preventing biofilm formation, which is the precursor of infection, than PACs alone.
The researchers incubated two different strains of E. coli in the presence of two different mixtures of commercially available cranberry juice cocktail. They also incubated the bacteria separately in the presence of PACs, but not juice. While the juice cultures completely prevented biofilm formation, the PACs showed only limited ability to reduce biofilm formation, and only after extended exposure to the E. coli.
“Cranberries have been recognized for their health benefits for a number of years, especially in the prevention of UTIs," the authors write in the new paper. “While the mechanisms of action of cranberry products on bacterial adhesion and biofilm formation are not fully understood … this study shows that cranberry juice is better at inhibiting biofilm formation than isolated A-type cranberry flavonoids and PACs, although the reasons for this are not yet clear."
The researchers incubated two different strains of E. coli in the presence of two different mixtures of commercially available cranberry juice cocktail. They also incubated the bacteria separately in the presence of PACs, but not juice. While the juice cultures completely prevented biofilm formation, the PACs showed only limited ability to reduce biofilm formation, and only after extended exposure to the E. coli.
“Cranberries have been recognized for their health benefits for a number of years, especially in the prevention of UTIs," the authors write in the new paper. “While the mechanisms of action of cranberry products on bacterial adhesion and biofilm formation are not fully understood … this study shows that cranberry juice is better at inhibiting biofilm formation than isolated A-type cranberry flavonoids and PACs, although the reasons for this are not yet clear."
Sources:
- Worcester Polytechnic Institute: More Power to the Cranberry: Study Shows the Juice is Better than Extracts at Fighting Bacterial Infections
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