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Various natural flavonoids have antioxidative, antimicrobial activity against H. pylori.

Several flavonoids in plants have a variety of biological functions. Flavonoids may modify allergens and carcinogens, and in this way, they may be biological response modifiers. Flavonoids also have anti-allergic, anti-inflammatory and anti-microbial activity. These compounds might also serve as good sources of antioxidants.

Scientists in Korea evaluated the bactericidal activity of certain flavonoids against Helicobacter pylori. Specifically, they evaluated the antimicrobial effects of a novel flavonoid, 7-O-butyl naringenin, on several strains of H. pylori, namely strains 26695, 51 and SS1.

The flavonoids' antimicrobial effects were analyzed using the paper disc diffusion method. Because the inhibitory effects of hesperetin and naringenin were greater than those of the other natural flavonoids tested, the researchers decided to compare hesperetin and naringenin with the novel 7-O-butyl naringenin.

H. pylori strains were cultured in brucella broth that was supplemented with 5% horse serum at 37 C under a 10% CO(2)atmosphere. The inhibitory effects of the flavonoids against the growth of H. pylori strains were evaluated using the standard counting method. The investigators found that the inhibitory effects of 7-O-butyl naringenin were greater than those of hesperetin and naringenin. H. pylori 51 was relatively more sensitive than the other two strains, which led to a 2-log reduction of colony-forming units.

To evaluate the inhibitory effects of 7-O-butyl naringenin on the urease activity of different strains of H. pylori, the scientists compared the effects of this flavonoid with other natural flavonoids. The scientists determined the inhibitory effects against urease by measuring the reduction of phenol red absorbance at 560 nm. They found that 7-O-butyl naringenin had the highest inhibitory effect on the urease activity of H. pylori 26695, 51 and SS1, with inhibition ratios of about 27%, 62%, and 71% at 200 [micro]M concentrations, respectively. Morphological changes of H. pylori 26695 treated with these flavonoids indicated that both hesperetin and 7-O-butyl naringenin damaged the membranes of H. pylori cells.

Further information. Hyun-Dong Paik, Animal Food Research Team, Konkuk University, 1 Hwayang-dong, Gwangin-gu, Seoul 143-701 Korea; phone: +82 2 450 3114; email: hdpaik@konkuk.ac.kr.
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Publication:Emerging Food R&D Report
Date:Oct 1, 2011
Words:342
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