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In Vitro Inhibition of the Growth of Helicobacter pylori by Oil-Macerated Garlic Constituents

1999; American Society for Microbiology; Volume: 43; Issue: 7 Linguagem: Inglês

10.1128/aac.43.7.1811

1098-6596

Rie OHTA, Norihiko Yamada, Hisae Kaneko, Keiko Ishikawa, Hiroyuki Fukuda, Tsuchiyoshi Fujino, Atsushi Suzuki,

Helicobacter pylori-related gastroenterology studies

Helicobacter pylori, a gram-negative curved rod bacterium, is relevant to the disease of gastric and duodenal mucosae, and the H. pylori-infected populations have a high risk of gastric cancer (3). Some epidemiological reports showed that high intake of Allium vegetables including garlic (Allium sativum L.) reduces the risk of gastric cancer (4). Oil maceration is one method for processing garlic, and this type of garlic product is common as health food in Europe. In a previous study, we isolated some antimicrobial compounds from oil-macerated garlic extract (OMGE), and they inhibited gram-positive and -negative bacteria and yeast (6, 8-10). Sivam et al. (7) have demonstrated the antibacterial effect of crude garlic extracts against H. pylori; however, the antibacterial activity of each garlic constituent against H. pylori has not been reported. Therefore, we attempted to examine the antibacterial effect of OMGE constituents against H. pylori.