Elucidation of antimicrobial activity of Chinese chive against Helicobacter pylori

韭菜对幽门螺杆菌的抗菌活性研究

• 批准号: 21780128
• 负责人: SHIMAMURA Tomoko
• 金额: $ 3.36万
• 依托单位: Kochi University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2009
• 资助国家: 日本
• 起止时间: 2009 至 2011
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-21780128/
• 关键词: 農産物; 食品機能; 抗菌活性; ピロリ菌; ニラ; 食品

In this study, we tried to elucidate the antimicrobial activity of Chinese chive(Allium tuberosum) against Helicobacter pylori. As a result, the extract of Chinese chive showed the growth inhibitory effect against all of the 51 H. pylori strains. In addition, it had the bactericidal activity. It was also showed that the volatile compounds in the extract of Chinese chive contributed to the antimicrobial activity against H. pylori. In particular, S-methyl methanethiosulfinate derived from methiin was the main active component.

本研究旨在探讨韭菜对幽门螺杆菌的抗菌作用。结果表明，韭菜提取物对51株H. pylori菌株。此外，它还具有杀菌活性。韭菜提取物中的挥发性成分对H.幽门。特别是，衍生自甲硫氨酸的S-甲基甲烷硫代亚磺酸酯是主要活性成分。

项目成果

ニラに含まれる抗ピロリ菌関与成分の探究

韭菜中抗幽门螺杆菌相关成分的探索

• 发表时间: 2011
• 作者: 川井清司;羽倉義雄;工藤勇人,原暢宏,竹内啓晃,島村智子,柏木丈拡,杉浦哲朗,受田浩之
• 通讯作者: 工藤勇人,原暢宏,竹内啓晃,島村智子,柏木丈拡,杉浦哲朗,受田浩之

Current Research in Agriculture and Food Chemistry

农业和食品化学研究现状

• 发表时间: 2012
• 作者: Hiroaki Takeuchi;et al
• 通讯作者: et al