Antibacterial Effects of Grape Extracts on Helicobacter pylori

被引：60

作者：

Brown, Joseph C. ^{[2
]}

Huang, Guohui ^{[2
]}

Haley-Zitlin, Vivian ^{[1
]}

Jiang, Xiuping ^{[1
]}

机构：

[1] Clemson Univ, Dept Food Sci & Human Nutr, Clemson, SC 29634 USA

[2] Clemson Univ, Dept Biol Sci, Clemson, SC 29634 USA

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2009年 / 75卷 / 03期

关键词：

IN-VITRO; RED WINE; VACA; POLYPHENOLS; SYNERGIES; PHENOLICS; GASTRITIS; ADHESION; STRAINS; INHIBIT;

D O I：

10.1128/AEM.01595-08

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Anti-Helicobacter pylori activities were determined by agar dilution, confocal laser scanning microscopy, and cell proliferation assays following treatment with various grape extracts. Muscadine grape skin possessed the strongest activity, followed by grape synergy (skin and seed) and seed, suggesting that higher phenolic levels do not necessarily determine overall anti-H. pylori efficacy.

引用

页码：848 / 852

页数：5

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