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Growth inhibitory action of cranberry on Helicobacter pylori
Author(s) -
Matsushima Masashi,
Suzuki Takayoshi,
Masui Aya,
Kasai Kouichi,
Kouchi Tomoko,
Takagi Atsushi,
Shirai Takayuki,
Mine Tetsuya
Publication year - 2008
Publication title -
journal of gastroenterology and hepatology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.214
H-Index - 130
eISSN - 1440-1746
pISSN - 0815-9319
DOI - 10.1111/j.1440-1746.2008.05409.x
Subject(s) - cranberry juice , polyphenol , helicobacter pylori , vaccinium , food science , bacterial growth , sugar , microbiology and biotechnology , agar , growth inhibition , bacteria , biology , botany , biochemistry , cell growth , genetics , urinary system , antioxidant , endocrinology
Background and Aim: Cranberry is a fruit that originated in North America, and it has been used by Native Americans for bacterial infections. Recent studies have revealed it to be effective for preventing refractory urinary infections, while also suggesting that it plays a possible role in the eradication of Helicobacter pylori ( H. pylori ). Methods: The H. pylori strains used in the present study were NCTC11637 and 11638. Sugar and organic acid‐rich, and polyphenol‐rich fractions were obtained from cranberry juice concentrate by Amberlite XAD7HP‐column chromatography. The H. pylori growth inhibition was estimated by OD 660 and titration in liquid culture, and by an agar dilution plate method. The shapes of the bacteria were analyzed by scanning electron microscopy. Results: Cranberry extract suppressed bacterial proliferation in a dose‐dependent manner. In the comparison with other juices, polyphenol‐rich fruits (cranberries, blueberries, and red grapes) showed similar growth inhibitory activity, whereas polyphenol‐poor fruits (oranges, pineapples, apples, and white grapes) did not show any activity. The polyphenol‐rich fraction of cranberry maintained the H. pylori ‐growth inhibitory activity. More bacteria in a coccoid form were observed after culture with cranberry. Conclusion: Cranberry extract inhibited H. pylori proliferation and it is suggested that polyphenols are responsible for this action. The morphological analysis suggested that cranberry induces H. pylori to develop a coccoid form, thereby inhibiting its growth bacteriostatically. Further basic studies to clarify these mechanisms in combination with in vivo studies are needed.