Antimicrobial activity of red wine and oenological extracts against periodontal pathogens in a validated oral biofilm model

Table 3 Effect of the red wine phenolic extract (Provinols^TM), rich in anthocyanins, and the oenological extract from grape seeds (Vitaflavan^®) on the number of viable bacteria in the in vitro multi-species biofilm [colony forming units, CFU mL^-1, obtained by quantitative real-time polymerase chain reaction (qPCR)]. Data are expressed as means ± standard deviation (SD). PBS: phosphate buffer saline; DMSO: dimethyl sulfoxide

	Exposure time	Viable CFU mL^-1 [mean (SD)] in the biofilm
		Treatment with PBS	Treatment with the corresponding antimicrobial agent
		Treatment with PBS	Wine extract	Grape seeds extract	4% DMSO
A. actinomycetemcomitans	30 s	7.2x10⁶ (6.4x10⁶)	5.8x10⁶ (3.8x10⁶)	5.2x10⁶ (5.2x10⁶)	5.6x10⁶ (3.0x10⁶)
A. actinomycetemcomitans	1 min	5.2x10⁶ (3.7x10⁶)	5.0x10⁶ (5.8x10⁶)	2.4x10⁶ (1.2x10⁶)	5.2x10⁶ (4.9x10⁶)
P. gingivalis	30 s	1.7x10⁶ (7.0x10⁵)	1.8x10⁶ (1.5x10⁶)^†	1.3x10⁶ (1.5x10⁶)	1.6x10⁶ (1.8x10⁶)
P. gingivalis	1 min	8.9x10⁵ (6.8x10⁵)	5.0x10⁵ (2.6x10⁵)^†	8.5x10⁵ (4.7x10⁵)	1.0x10⁶ (7.0x10⁵)
F. nucleatum	30 s	3.8x10⁵ (3.1x10⁵)	1.0x10⁵ (4.6x10⁴)^*	1.1x10⁵ (9.2x10⁴)^*	3.5x10⁵ (1.3x10⁵)^†
F. nucleatum	1 min	1.5x10⁵ (1.0x10⁵)	3.3x10⁴ (2.7x10⁴)	5.4x10⁴ (4.2x10⁴)	1.8x10⁵ (1.5x10⁵)^†
Total bacteria	30 s	3.6x10⁷ (2.3x10⁷)	2.5x10⁷ (1.5x10⁷)^†	1.9x10⁷ (1.7x10⁷)	1.9x10⁷ (1.9x10⁷)
Total bacteria	1 min	1.3x10⁷ (1.1x10⁷)	5.5x10⁶ (4.7x10⁶)^†	5.6x10⁶ (3.4x10⁶)	1.1x10⁷ (6.2x10⁶)

^*p < 0.05, significant differences when compared viable CFU mL^-1 to control biofilms (exposed to PBS)
^†p < 0.05, significant differences when comparing exposure times for an antimicrobial agent

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