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Farid Azizi Jalilian 
, Safoora Aghaei , Kobra Heidarzadi , Somayeh Shokri , Razieh Amini , Iraj Pakzad , Morovat Taherikalani , Shahab Mahmoudvand , Nastaran Ansari , Zahra Ramezannia , Amir Keshavarzi , Gholamreza Kalvandi *
, Safoora Aghaei , Kobra Heidarzadi , Somayeh Shokri , Razieh Amini , Iraj Pakzad , Morovat Taherikalani , Shahab Mahmoudvand , Nastaran Ansari , Zahra Ramezannia , Amir Keshavarzi , Gholamreza Kalvandi *
Abstract: (381 Views)
Background and Objectives: This study examines the in vitro antimicrobial properties of black and yellow grape juice and raisin extracts against 12 Gram-positive and Gram-negative bacterial strains and five Candida species.
Materials and Methods: Cell viability was assessed by MTT assay: antibacterial activity by disk diffusion, MIC and MBC tests: biofilm inhibition by a microtiter plate method: and wound-healing potential by a scratch assay.
Results: MTT assay showed that black and yellow grape juices and yellow raisin were non-toxic up to 30 µg/mL, while black raisin was safe only up to 15 µg/mL. Disk diffusion demonstrated antibacterial activity of all extracts against most tested bacteria except A.baumannii and Methicillin-resistant S.aureus. The strongest inhibition zones were observed for P. aeruginosa, Enterococcus, S. epidermidis, L. monocytogenes, and S. maltophilia, varying by extract type, while E. coli and E. coli O157 showed the lowest sensitivity. None of the extracts showed antifungal activity against Candida species. The highest MIC for yellow and black raisin extracts were 15 µg/mL for Enterococcus and S.maltophilia. In extracts of yellow and black juice, the highest MIC for S.epidermidis and S.maltophilia was visible at a concentration of 30 µg/mL. Black grape juice showed the greatest inhibition of P. aeruginosa biofilm formation. The yellow and black juice showed an increase in wound-healing activity.
Conclusion: Grape extracts, owing to their minimal side effects as natural compounds, hold promise as a basis for novel treatments against diseases caused by the bacteria discussed here.
Materials and Methods: Cell viability was assessed by MTT assay: antibacterial activity by disk diffusion, MIC and MBC tests: biofilm inhibition by a microtiter plate method: and wound-healing potential by a scratch assay.
Results: MTT assay showed that black and yellow grape juices and yellow raisin were non-toxic up to 30 µg/mL, while black raisin was safe only up to 15 µg/mL. Disk diffusion demonstrated antibacterial activity of all extracts against most tested bacteria except A.baumannii and Methicillin-resistant S.aureus. The strongest inhibition zones were observed for P. aeruginosa, Enterococcus, S. epidermidis, L. monocytogenes, and S. maltophilia, varying by extract type, while E. coli and E. coli O157 showed the lowest sensitivity. None of the extracts showed antifungal activity against Candida species. The highest MIC for yellow and black raisin extracts were 15 µg/mL for Enterococcus and S.maltophilia. In extracts of yellow and black juice, the highest MIC for S.epidermidis and S.maltophilia was visible at a concentration of 30 µg/mL. Black grape juice showed the greatest inhibition of P. aeruginosa biofilm formation. The yellow and black juice showed an increase in wound-healing activity.
Conclusion: Grape extracts, owing to their minimal side effects as natural compounds, hold promise as a basis for novel treatments against diseases caused by the bacteria discussed here.
Keywords: Antibacterial activity, Biofilm inhibition, Grape extracts, Natural compounds, Wound healing
Type of Study: Original Research Article |
Subject:
Medical Biology
Received: 2025/08/3 | Accepted: 2026/03/17
Received: 2025/08/3 | Accepted: 2026/03/17
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