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Open Access The effect of simulated gastric environments on the anti-Helicobacter activity of garlic oil

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Abstract Aims: 

To investigate the effects of simulated gastric conditions upon the anti-Helicobacter pylori effects of garlic oil (GO). Methods and Results: 

Time course viability experiments assessed the anti-H. pylori activity of GO (16 and 32 μg ml−1) in simulated gastric environments. Rapid anti-H. pylori action of GO was observed in artificial gastric juice. Mucus (1–5%) was strongly protective of H. pylori both alone and in the presence of GO, but its protective effect was antagonized by GO. Peptone (5–15 g l−1) caused a dose-dependent reduction in the anti-H. pylori activity of GO. Rapeseed oil (5·7–17 g l−1) greatly diminished the anti-H. pylori activity of GO. Dextrin (44 and 133 g l−1) exhibited direct anti-H. pylori effects and added to those of GO. Simulated meal mixtures decreased but did not eliminate the anti-H. pylori activity of 32 μg ml−1 GO. Conclusions: 

The anti-H. pylori activity of GO was noticeably affected by food materials and mucin. However, substantial activity remained under simulated gastric conditions. Further investigation of the therapeutic potential of GO against H. pylori is therefore warranted. Significance and Impact of the Study: 

Garlic oil may be useful as an alternative treatment against H. pylori, a major cause of gastrointestinal infections in humans.
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Keywords: Helicobacter pylori; antimicrobial; garlic; gastric modelling; mucin

Document Type: Research Article

Publication date: 01 May 2008

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