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Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical-enriched alcoholic beverages

Paper ID Volume ID Publish Year Pages File Format Full-Text
36685 45142 2005 7 PDF Available
Title
Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical-enriched alcoholic beverages
Abstract

Ulcer-associated dyspepsia is caused by an infection of Helicobacter pylori. H. pylori is a food-related pathogen that infects the stomach and weakens the stomach lining and is linked to a majority of peptic ulcers. Antibiotic treatment does not always inhibit or kill H. pylori as it has side effects with potential for antibiotic resistance. Previous research has indicated that phytochemical-enriched wines have therapeutic benefits. The objective of this study was to determine the potential of phenolic phytochemical-enriched wine and vodka to inhibit H. pylori in laboratory medium. This offers a novel approach to couple antioxidant-enriched benefits of alcoholic beverages with synergistic antimicrobial effectiveness and can be considered as ‘generally regarded as safe’ (GRAS). This approach involved the development of phenolic phytochemical-enriched alcoholic beverages through release from dry botanicals enclosed in tea bags. Phenolic phytochemical-enriched alcoholic beverages were then assayed for total phenolics, antioxidant activity, and phenolic profile by HPLC. Various phenolic-enriched concentrations were then used for antioxidant assay and corresponding antimicrobial activity against H. pylori. Results indicate that total phenolics increased from 80 μg/ml in control to an average of 186 μg/ml in phenolic-enriched white wine. Corresponding antioxidant activity increased from 38% 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical inhibition in control to an average of 83% in phenolic-enriched white wines. Total phenolics increased from 5.7 μg/ml in control to an average of 289 μg/ml in phenolic-enriched vodka. The antioxidant activity increased from 2% DPPH inhibition in control to 69% inhibition in phenolic-enriched vodka. Phenolic-enriched wine enhanced the inhibitory activity against H. pylori but there was no concentration-dependent correlation. Raspberry, cinnamon and peppermint-enriched wines had the highest antimicrobial activity. In the case of phytochemicals-enriched vodka, raspberry was most inhibitory. Results indicate that the synergistic contribution of phenolics and antioxidant activity may be more important for inhibition than any specific phenolic concentration. This research has implications for diet-based management of H. pylori.

Keywords
Antimicrobial; Phenolic phytochemical; Helicobacter pylori; Wine; Alcoholic beverages
First Page Preview
Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical-enriched alcoholic beverages
Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 40, Issue 6, May 2005, Pages 2059–2065
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering