29F-6 |
Antimicrobial activity of sprouted pea and chickpea extracts against Helicobacter pylori |
C. Y. HO, Y. T. Lin, R. G. Labbe, and K. Shetty. Dept. of Food Science, Univ. of Massachusetts, Amherst, Chenoweth Lab., Box 31410, Amherst, MA 01003-1410 Helicobacter pylori has established itself as the etiologic agent of chronic gastritis. Infection with H. pylori is strongly associated with gastric and duodenal ulcers, gastric carcinoma, and gastric lymphoma. Controlling infection of H. pylori has become a worldwide issue. Phytoalexins, a type of phenolic phytochemicals found in legumes, have antimicrobial activity. These compounds are believed to have developed as part of their defense mechanisms against pathogen invasion. Pea (Pisum sativum) and chickpea (Cicer arietinum) extracts have antimicrobial activity due to Pisatin and Maackiain, respectively. We hypothesized that sprout extracts of these two legumes with high phenolics would inhibit the growth of H. pylori in vitro. The objective of this experiment was to investigate the antimicrobial activity of sprouted high phenolic extracts from pea and chickpea against H. pylori. The extracts were obtained by water soaking pretreatment of seed for 24 hr and germinating them at room temperature from one to eight days. Phenolics extracts from germinated sprouts were prepared from each period using water extraction (1g sprouts/4 ml water). H. pylori was maintained in H. pylori Special Peptone Broth (HPSPB). The antimicrobial activity for H. pylori was determined by using agar diffusion assays. The active compounds were analyzed by HPLC. Results showed that phytoalexins in extracts contributed to the antimicrobial activity against H. pylori. Both pea and chickpea extracts had inhibitory activity at 200Łgl of extracts, which was standardized on a phenolic basis. Less inhibition occurred using lower amount of extracts. From these studies, we have determined the potential to use natural phenolic phytochemicals from food-grade legumes such as pea and chickpea to help control H. pylori. This provides a food-based strategy where a dietary approach can complement medical approaches. This could provide the foundation to design legume phenolics as functional ingredients against H. pylori.
Session 29F, Food Microbiology: Control of foodborne microorganisms by antimicrobials
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