Earticle

초록

영어

The antimicrobial effect of a novel flavonoid (7-O-butyl naringenin) on Helicobacter pylori ATCC 26695 and its inhibitory effects on the urease activity of the strain were evaluated by comparing with quercetin and naringenin. H. pylori was cultured with brain heart infusion supplemented with 5% horse serum at 37℃ under 10% CO2 atmosphere and the inhibitory effects of flavonoids against the strain were detected using micro-plate methods. During 12 hr of incubation time, the optical densities of phenol red reduced (pink color) in the urea broth by producing ammonia were detected at 560 nm with a spectrophotometer. The results indicated that both quercetin and 7-O-butyl naringenin were effective against the growth of H. pylori. Moreover, inhibitory effect of 7-O-butyl naringenin on the growth of H. pylori was about two-fold higher than quercetin at the same concentration. With regard to H. pylori urease activity, 7-O-butyl naringenin had a greater inhibitory effect than did naringenin or quercetin at the same concentration.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Kim, Kee-Tae [ Bio/Molecular Informatics Center, Konkuk University ]
• Moon, Sun-Hee [ Division of Animal Life Science, Konkuk University ]
• Yeo, Eun-Ju [ Division of Animal Life Science, Konkuk University ]
• Park, Yong-Sun [ Bio/Molecular Informatics Center, Konkuk University ]
• Han, Ye-Sun [ Bio/Molecular Informatics Center, Konkuk University ]
• Nah, Seung-Yeol [ Bio/Molecular Informatics Center, Konkuk University ]
• Lee, Na-Gyong Paik, Hyun-Dong [ Bio/Molecular Informatics Center, Konkuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664