Table 5.

Anti-adhesion activity of cranberry polyphenol-enriched matrices, proanthocyanidins (PAC) levels measured gravimetrically after isolation, equivalencies of matrices to PAC content in 300 mL cranberry juice cocktail, and anti-adhesion activity isolated PAC.

Sample	Anti-adhesion activity of whole sample MIC mg/mL	PAC level (Gravimetric)	Amount of matrix equivalent to 300 mL CB cocktail (g)	Anti-adhesion activity of isolated PAC MIC mg/mL*
CB-DSF	120	43.3 mg/g	1.2	0.04
CB-SPI	60	33.9 mg/g	0.9	0.04
CB-HPI	120	42.7 mg/g	1.2	0.08
CB-MPF	120	43.3 mg/g	1.2	0.08
CB-PPI	60	30.8 mg/g	0.9	0.08
CJC (1×)	9.9	6.5 mg/mL	NA	0.16

CB = cranberry, DSF = defatted soy flour; SPI = soy protein isolate; HPI = hemp protein isolate; MPF = medium roast peanut flour; PPI = pea protein isolate, CJC (1×) = cranberry juice concentrate (undiluted), MIC = minimum inhibitory concentration.

^*No significant differences between results