Antibacterial Activity of Grape Extracts oncagA-Positive and -NegativeHelicobacter pyloriClinical Isolates

Abstract

There is considerable interest in alternative/adjuvant approaches for the eradication of Helicobacter pylori using biologically active compounds, especially antioxidants from plants. In the present work, we tested the antioxidant and antimicrobial activities of hydro-alcoholic extracts from Colorino, Sangiovese and Cabernet Sauvignon grape cultivars against H. pylori G21 (cagA-negative, cagA-) and 10K, (cagApositive, cagA+) clinical isolates. We determined the minimum bactericidal concentration (MBC) by incubating strain suspensions in Brucella broth with fetal bovine serum and samples at different concentrations in a final volume of 100 microl in a microaerobic atmosphere. After incubation, subcultures were carried out on Brucella agar plates which were incubated for 3-5 days in a microaerobic environment. The lowest concentration in broth, where the subculture on agar showed complete absence of growth, was considered the MBC.The Colorino extract showed the highest antibacterial activity against G21 strain (MBC=1.35 mg/ml), while Sangiovese and Carbernet MBCs were 4.0 mg/ml ca. H. pylori 10K was only susceptible to Colorino after 48 hours (MBC = 3.57 mg/ml). Resveratrol exhibited the highest antibacterial activity. interestingly, the most pathogenic strain (10K) was less susceptible to both the grape extracts and the isolated compounds. These results suggest that the administration of grape extracts and wine constituents, in addition to antibiotics, might be useful in the treatment of H. pylori infection. Should the reduced susceptibility of 10K strain be extended to all the cagA+ H. pylori isolates, which are endowed with cancer promoter activity, this observation may help explain why the organisms expressing CagA are more closely associated with atrophic gastritis and gastric carcinoma development.

Natural Products for the Prevention and Management of Helicobacter pylori Infection

“…Moreover, quercetin could transport into the cell cytosol of H. pylori, indicating that its inhibitory property might be associated with interactions between quercetin and intracellular components. In addition, the inhibitory effects on H. pylori (G21 and 10K clinical isolates) growth were investigated in vitro with the hydro-alcoholic extracts from three grape cultivars, namely Colorino, Sangiovese, and Cabernet Sauvignon (Martini et al, 2009b). Colorino extract displayed more effective anti-H. pylori properties (MBC: 1.35 mg/mL on G21) than Sangiovese and Cabernet extracts (MBCs of both: about 4.0 mg/mL).…”

Scientific Evaluation of Edible Fruits and Spices Used for the Treatment of Peptic Ulcer in Traditional Iranian Medicine

“…The fruit skin and seed revealed anti H. Pylori effects [74, 75]. Proanthocyanidin-rich extract from seed protected against acute and chronic gastric and intestinal oxidative injury through inhibition of lipid peroxidation and membrane microviscosity in gastric and duodenal membrane [78].…”

Wine and Health: A Review

“…Wine constituents have exhibited antibiotic activity against H. pylori isolates and protected against associated gastric damage in mice (Daroch et al 2001, Mahady et al 2003, Ruggiero et al 2007, Martini et al 2009.…”