In Vitro and In Vivo Activities of Tea Catechins against
            <i>Helicobacter pylori</i>

Mabe, Katsuhiro; Yamada, Masami; Oguni, Itaro; Takahashi, Tsuneo

doi:10.1128/aac.43.7.1788

Cited by 199 publications

(119 citation statements)

References 23 publications

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“…Schulz et al 56 suggested that the antimicrobial activity of polyphenols may result from their interaction with bacterial enzymes and proteins. Regarding the putative antimicrobial activity of green tea catechins, Sakanaka et al 57 and Mabe et al 58 reported an effective in vitro effect, while Amarowicz et al 59 showed that they had no antimicrobial effect on the bacterial population at 1 g kg −1 .…”

Section: Microbial Countsmentioning

confidence: 99%

Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

et al. 2006

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Fresh pork sausages formulated with and without salt, and with antioxidant mixtures containing either rosemary extract, green tea powder, pu-erh tea infusion or borage meal and their mixtures with ascorbic acid, were packaged in an atmosphere containing four parts O 2 with one part CO 2 (v/v) and stored in the dark for 20 days. In a series of three experiments, the following parameters were measured at 4-day intervals: instrumental colour (CIE L * and a * ), thiobarbituric acid reactive substances (TBARS), aerobic psychrotroph counts and sensory off-odour and discolouration. NaCl caused a decrease of the L * value and promoted lipid oxidation, but it protected sausages from discolouration. Green tea powder, pu-erh tea infusion and borage meal caused a strong inhibition of lipid oxidation, dependent on the concentration used, but they failed to protect sausages from colour loss, even in the presence of ascorbic acid. Rosemary extract plus ascorbic acid strongly inhibited lipid oxidation and therefore off-odour formation, delayed sausage discolouration and inhibited microbial growth, extending the shelf-life of salted fresh pork sausages by at least 4 days.

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Section: Microbial Countsmentioning

confidence: 99%

Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

et al. 2006

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“…Tea catechins have therapeutic effects on H. pylori infection in vitro and in vivo. 26 Sulforaphane, a phytochemical, inhibits extracellular, intracellular, and antibiotic-resistant strains of H. pylori and prevents benzopyrene-induced gastric tumors. 27 Lactobacillus gasseri OLL2716 (LG21) is effective in both suppressing H. pylori and reducing gastric mucosal inflammation.…”

Section: Discussionmentioning

confidence: 99%

Suppressive effect of rice extract on Helicobacter pylori infection in a Mongolian gerbil model

et al. 2005

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“…This activity seems to be proportional to the degree of polymerisation in polyphenol structure, to the nature of the linkage between units and to the presence of gallate substitution (Zhao et al 1999). Some tea components, including (-)-epigallocatechin gallate, (-)-epigallocatechin and (-)-epicatechin gallate, inhibited soybean lipoxygenase (Ho et al 1992) and catechin epigallocatechin gallate showed antibacterial properties against Helicobacter pylori (Mabe et al 1999). Cancer prevention using tea polyphenols has also been investigated in many studies (Okabe et al 1997;Fujiki et al 1999;Saeki et al 2000).…”

Section: Introductionmentioning

confidence: 97%

Effects of prodelphinidins isolated from Ribes nigrum on chondrocyte metabolism and COX activity

Garbacki

Angenot

Bassleer

et al. 2002

Naunyn-Schmiedeberg's Archives of Pharmacology

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Articular diseases, such as osteoarthritis, is the clinical expression of the loss of cartilage function. COX inhibitors are widely used in the treatment of such pathologies for their beneficial effects on inflammation but often produce a negative activity on cartilage synthesis. In this study, we determined the effect of different prodelphinidins, the major compounds isolated from Ribes nigrum leaves, on the proteoglycans (PGs), type II collagen (coll. II) and prostaglandin E(2) (PGE(2)) production by differentiated human chondrocytes cultivated in long term (12 days) and in clusters as well as their inhibition potential on COX-1 and COX-2 in vitro. Gallocatechin trimer (GC-GC-GC) showed the higher stimulation of PGs and coll. II production (1 microg ml(-1)) and the synthesis of PGE(2) was significantly reduced by gallocatechin dimer (GC-GC), gallocatechin-epigallocatechin (GC-EGC) and GC-GC-GC at 10 and 100 microg ml(-1). The inhibition of PGE(2) synthesis was confirmed by the in vitro test on purified COX enzymes, showing the selectivity of prodelphinidins on COX-2. However, the prodelphinidins had no effects on COX activity in the whole blood assay. Our studies suggest that the prodelphinidins fractions from R. nigrum may be useful as an additive agent in the prevention of osteoarthritis.

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In Vitro and In Vivo Activities of Tea Catechins against Helicobacter pylori

Cited by 199 publications

References 23 publications

Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

Suppressive effect of rice extract on Helicobacter pylori infection in a Mongolian gerbil model

Effects of prodelphinidins isolated from Ribes nigrum on chondrocyte metabolism and COX activity

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