Anti-Helicobacter pyloriactivity ofPlumbago zeylanicaL.

Abstract

It has been shown that the presence of infection by Helicobacter pylori is strongly associated with gastric cancer and peptic ulceration. In western medicine, a 3-fold therapeutic regimen, emphasizing the use of antibiotics, is typically used to suppress H. pylori activity. However, antibiotic drug resistance frequently develops as a consequence of such treatment. In our previous study, 50 Taiwanese folk medicinal plants were screened for their anti-H. pylori activities. The results revealed that Plumbago zeylanica L. had the highest inhibitory effects against H. pylori. In this study, therefore, we have focused on establishing the anti-H. pylori activities of P. zeylanica L. Water and the organic solvents ethanol, ethyl acetate and acetone were used for P. zeylanica L. extraction, obtaining yields of 1.66-6.84% (w/w). Excluding the water extract, higher anti-H. pylori activity was demonstrated for all the extracts, both using the agar diffusion and dilution methods. The ethyl acetate extract exhibited the lowest minimum inhibitory concentrations against five H. pylori strains, of which ranged from 0.32 to 1.28 mg ml-1, followed, in ascending order, by the acetone, ethanol and water analogs. Bactericidal activity was determined for P. zeylanica L. extracts, with the lowest minimum bactericidal concentrations (5.12-20.48 mg ml-1) demonstrated for the ethyl acetate, followed, in ascending order, by the acetone and ethanol analogs. Bactericidal activity appeared to be in a dose-dependent manner. Through a broad pH range (2-7), bactericidal activity was not affected when extract concentrations were greater than or equal to the minimum bactericidal concentration. High stability was demonstrated for the ethyl acetate P. zeylanica L. extract within pH range of 1-7, exhibiting all pH treatments bactericidal activity.

Plumbagin induces apoptosis via the p53 pathway and generation of reactive oxygen species in human osteosarcoma cells

“…The cell cycle was determined by flow cytometry. MG63 and U2OS cells were seeded at a density of 3x10 5 cells per well and cultured overnight. We replaced the medium with fresh medium containing various concentrations of PL (2.5, 5.0, 7.5 and 10.0 µM) and 0.1% DMSO alone.…”

“…MG63 and U2OS cells (1x10 5 ) were cultured in 24-well plates. Following overnight incubation, these cells were treated with various concentrations of PL (2.5, 5.0, 7.5 and 10.0 µM) and 0.1% DMSO alone for 24 h and collected by trypsinization.…”

“…Briefly, cells were seeded in 6-well plates at a density of 3x10 5 per well, allowed to attach overnight, and were exposed to various concentrations of PL (2.5, 5.0, 7.5 and 10.0 µM) and 0.1% DMSO for 24 h. The supernatants were replaced with 1.5 ml 20 µM DCHF-DA solution. Cells were washed three times with fresh FBS-free medium following incubation for 20 min at 37˚C.…”

“…Plumbagin (PL; 5-hydroxy-2-methyl-1, 4-naphthoquinone), a compound found in the plants of the Plumbaginaceae and Droseraceae families, has been traditionally used for treating a number of diseases, including microbial infections and allergic reactions, in India and China (4)(5)(6). Previous studies have demonstrated that PL exhibits anti-Haemonchus contortus (7), anti-bacterial (8), hypolipidaemic and anti-atherosclerotic (9), anti-inflammation (10) and anticancer effects (11,12).…”

Antifungal and Antibacterial Activity of Crude Stem Bark Extracts of Bersama abysinicca Verdc. and Faurea saligna Harr.

“…This therefore means that, plants being sessile are capable of synthesizing a vast array of secondary metabolites as defence mechanisms for protecting themselves against pathogenic infections. Despite the fact that there are several natural and synthetic products available to ameliorate fungal and bacterial maladies, it is recognized that both resistant fungi and bacteria are on the increase (Wang and Huang, 2005;Wang et al, 2006). Consequently, there is a need to detect new sources of antifungal compounds with potential application in medicine and also as additives in food and food preservatives.…”