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In the present study, we tested the efficiency of various juice fractions from blackcurrant fruits (all-fruit juice: AFJ, squeezed juice: SJ, non-dialyzable juice material: NDFM, alcoholic fraction from berry skins: AFBS, aqueous fraction from berry skins: AQFBS) in their efficiency to suppress various oral gram-positive and gram-negative bacteria.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      AFJ, SJ, NDFM, AFBS, and AQFBS were prepared from freshly harvested blackcurrant fruits. These fractions were used for direct contact tests with planktonic cultures of\n                      <jats:italic>Fusobacterium nucleatum<\/jats:italic>\n                      (F.n.),\n                      <jats:italic>Aggregatibacter actinomycetemcomitans<\/jats:italic>\n                      (A.a.),\n                      <jats:italic>Porphyromonas gingivalis<\/jats:italic>\n                      (P.g.),\n                      <jats:italic>Streptococcus gordonii<\/jats:italic>\n                      (S.g.),\n                      <jats:italic>Streptococcus mutans<\/jats:italic>\n                      (S.m.),\n                      <jats:italic>Streptococcus sobrinus<\/jats:italic>\n                      (S.s.),\n                      <jats:italic>Actinomyces naeslundii<\/jats:italic>\n                      (A.n.), and\n                      <jats:italic>Enterococcus faecalis<\/jats:italic>\n                      (E.f.).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>AFJ was the most efficient fraction, causing complete suppression of F.n., P.g., and S.g., and inducing a major reduction in A.a., A.n., and E.f. colony count. Bactericidal efficiency of the juices presents as follows: AFJ&gt; AFBS\u2009&gt;\u2009SJ&gt; AQFBS&gt; NDFM. Gram-negative bacteria were more susceptible to blackcurrant extracts compared to gram-positive species. AFJ efficiency was similar to 0.2% chlorhexidine solution in suppressing F. n., P. g., and S. g.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>All-fruit juice from blackcurrant shows a strong bactericidal activity on F.n., A.a., P.g., S.g., and A.n. Further research should investigate the potential of blackcurrant fruit extracts in controlling oral biofilm formation.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1186\/s12906-026-05535-8","type":"journal-article","created":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T05:45:11Z","timestamp":1787031911000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Antibacterial characteristics of black currant fruit extracts"],"prefix":"10.1186","volume":"26","author":[{"given":"Stefan","family":"Kranz","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Markus","family":"Heyder","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Franziska","family":"Latt","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andr\u00e9","family":"Guellmar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bernd","family":"Sigusch","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Markus","family":"Reise","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,8,18]]},"reference":[{"issue":"7","key":"5535_CR1","doi-asserted-by":"publisher","first-page":"2824","DOI":"10.1002\/ptr.7488","volume":"36","author":"IAA Ali","year":"2022","unstructured":"Ali IAA, Neelakantan P. 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