Rosmarinus officinalis extracts had a significant antimicrobial activity against Helicobacter pyori. Total phenolic contents and inhibition zone of rosemary extracts were estimated to be 25.7 mg/g and 14 mm at 200 µg/mL of phenolic contents, respectively. The Sephadex LH-20 and MCI-gel CHP-20 column chromatographic separations for the phenolic extracts from R. officinalis leaves led to isolation of five acids, whose structures were determined as protocatechuic acid (A), coumaric acid (B), caffeic acid (C), chlorogenic acid (D), and rosmarinic acid (E), from interpretation of spectroscopic data including nagative fast atom bombardment (FAB)-mass, 1 H-NMR, 13 C-NMR, and IR. All isolated compounds were tested for antimicrobial activity against H. pyori. The purified single compound showed less antimicrobial activity against H. pylori than the mixed purified compounds, which generate A+B, A+E, C+D, C+E (each 200 µg/disc) excellent as large clear zone by synergy effect. These results indicate rosemary extracts are preventive agents against H. pyori.
The antimicrobial activity of 70% ethanol extracts from Rosa multiflora Thunberg fruit against Helicobacter pylori was examined. The inhibitory activity of Rosa multiflora Thunberg fruit extracts against H. pylori was determined to clear a zone of 14 mm with 70% ethanol extracts. Purification of inhibitory compounds was carried on Sephadex LH-20 and C18 cartridge column chromatography using a gradient procedure, with increasing ethanol (0→100%) in H2O. The chemical structure of the purified inhibitory compounds on H. pylori was identified to be protocatechuic acid, chlorogenic acid and quercetin by FAB-MS, NMR and IR spectrum.
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