Deacidification of Cranberry Juice Reduces Its Antibacterial Properties against Oral Streptococci but Preserves Barrier Function and Attenuates the Inflammatory Response of Oral Epithelial Cells.

Pellerin, Geneviève; Bazinet, Laurent; Grenier, Daniel

Pellerin, Geneviève; Bazinet, Laurent; Grenier, Daniel.

Afiliación

Pellerin G; Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec City, QC G1V 0A6, Canada.
Bazinet L; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Quebec City, QC G1V 0A6, Canada.
Grenier D; Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec City, QC G1V 0A6, Canada.

Foods ; 10(7)2021 Jul 15.

Article en En | MEDLINE | ID: mdl-34359504

Palabras clave

antibacterial; cranberry juice; dental caries; electrodialysis; epithelial barrier; inflammation; oral streptococci; organic acids

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Suiza

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