In Vitro Activity of Olive Oil Polyphenols against Helicobacter pylori

Abstract

Helicobacter pylori is linked to a majority of peptic ulcers and to some types of gastric cancer, and resistance of the microorganism to antibiotic treatment is now found worldwide. Virgin olive oil is an unrefined vegetable oil that contains a significant amount of phenolic compounds. Under simulated conditions, we have demonstrated that these substances can diffuse from the oil into the gastric juice and be stable for hours in this acidic environment. In vitro, they exerted a strong bactericidal activity against eight strains of H. pylori, three of them resistant to some antibiotics. Among the phenolic compounds, the dialdehydic form of decarboxymethyl ligstroside aglycon showed the strongest bactericidal effect at a concentration as low as 1.3 μg/mL. Although the experimental conditions are different from other reported works, this bactericidal concentration is much lower than those found for phenolic compounds from tea, wine, and plant extracts. These results open the possibility of considering virgin olive oil a chemopreventive agent for peptic ulcer or gastric cancer, but this bioactivity should be confirmed in vivo in the future. Keywords: Olive oil; phenolic compounds; simulated digestion, Helicobacter pylori; antimicrobial

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

“…Oleuropein (Bisignano et al, 1999;Furneri et al, 2004), hydroxytyrosol (Bisignano et al, 1999) which inhibits or delays the growth rate of a range of bacteria. Romero et al (2007) reported that the dialdehydic form of decarboxymethyl oleuropein aglycon and the dialdehydic form of decarboxymethyl ligstroside aids in inhibit ing the growth of Helicobacter pylori. Recently, Bubonja-Songe et al (2011) indicated that olive oil polyphenols can be used as an alternative for the prevention of food spoilage and monocytogenes contaminated with Listeria.…”

Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions

“…Shikov et al (2008) reported that some oil extracts, like Chamomilla recutita oil extract, have antibacterial activity. In their study, Romero et al, (2007) investigated the antibacterial effect of olive oil on 3 different types of H. pylori strains and showed that olive oil extracts, rich in phenolic compounds, had antibacterial effects on H.pylori. Kubo and his colleagues (1995) observed antimicrobial activity of olive oil flavour compounds.…”

Ancient Procedures for the High-Tech World: Health Benefits and Antimicrobial Compounds from the Mediterranean Empires

“…The phenolic compounds of virgin olive oil presented a strong bactericidal effect against eight strains of Helicobacter pylori, which is responsible for ulcers and some types of gastric cancer; among the strains tested three were resistant to antibiotics [108]. The secoiridoid aglycones, in particular decarboxymethyl ligstroside aglycone, were the most effective phenolic components against H. pylori.…”

“…This latter compound is effective against mycoplasmal infections at low concentrations [113] and, hydroxytyrosol is absorbed by the human body after virgin oil consumption, as indicated by its presence in urine and plasma samples [114]. Tyrosol is generally less active as antimicrobial agent than the previously mentioned phenolic compounds, it showed nearly no effect on H. pylori [108] and concentrations higher than 100 mM were needed to inhibit Lactobacillus plantarum growth [115].…”