Open AccessCapsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori
Author(s) -
Jones Nicola L,
Shabib Souheil,
Sherman Philip M
Publication year - 1997
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1997.tb10197.x
Subject(s) - capsaicin , helicobacter pylori , microbiology and biotechnology , pathogen , pharmacology , chemistry , in vitro , ingestion , growth inhibition , biology , biochemistry , receptor , genetics
Capsaicin, the active ingredient in chili, has been implicated as both a cytoprotective and a detrimental agent to the gastric mucosa. The effect of capsaicin on Helicobacter pylori has not been investigated previously. Therefore, we performed in vitro time‐ and concentration‐dependent studies to examine the growth of H. pylori in the presence of capsaicin. Capsaicin specifically inhibited growth of H. pylori dose‐dependently at concentrations greater than 10 μg ml −1 ( P <0.05 ) but did not inhibit the growth of a human fecal commensal Escherichia coli strain. Bactericidal activity was observed within 4 h. Capsaicin continued to exhibit bactericidal activity when incubated at pH values as low as 5.4. Ingestion of chili, therefore, could have a protective effect against H. pylori ‐associated gastroduodenal disease. This effect deserves further study in animal models.