Anti-Helicobacter Activity of Certain Food Plant Extracts and Juices and Their Composition in Vitro英文文献资料.docVIP

Food and Nutrition Sciences, 2011, 2, 868-877 doi:10.4236/fns.2011.28118 Published Online October 2011 (http://www.SciRP.org/journal/fns) Anti-Helicobacter Activity of Certain Food Plant Extracts and Juices and Their Composition in Vitro Anna Babarikina , Vizma Nikolajeva , Dmitry Babarykin 1,2 2 1 1 2 Institute of Innovative Biomedical Technology Ltd., Riga, Latvia; Faculty of Biology, University of Latvia, Riga, Latvia. Email: vizma.nikolajeva@lu.lv Received May 4 , 2011; revised July 30 , 2011; accepted August 7 , 2011. th th th ABSTRACT Plant material screening was performed to study anti-Helicobacter pylori activity in vitro using an agar diffusion method on Columbia blood agar. 33 substances, juices and plant extracts and 35 of their combinations were tested. Quince (Cydonia oblonga) juice demonstrated the strongest anti-H. pylori activity followed by cranberry juice. Con- centrated apple juice, plum, red currant, black chokeberry, raspberry and bilberry juice also showed significant activity. Green tea and apple pomace extract as well as sweet flag rhizome, ginger and wild bergamot extract, cherry syrup, red beet juice and whey did not exhibit anti-Helicobacter activity. Quince juice in combination with bilberry, black choke- berry, red currant juice, green tea, sweet flag rhizome or apple pomace extract as well as cranberry juice in combina- tion with sweet flag rhizome extract demonstrated a synergistic effect on inhibition of H. pylori. The obtained results offer new perspectives for development of functional anti-Helicobacter food product(s) for dietary management of H. pylori infection. The essential components of these products could be the most active juices and extracts like quince and