Fujita Kimie, Hasegawa Miyuki, Fujita Mari, Kobayashi Intetsu, Ozasa Kotaro, Watanabe Yoshiyuki
College of Nursing, University of Shiga Prefecture.
Nihon Shokakibyo Gakkai Zasshi. 2002 Apr;99(4):379-85.
Helicobacter pylori (H.p.) bacteria are the major causes of gastro-duodenal disease, and some association with stomach cancer has been suggested. Recently, H.p. eradicating treatment has been practiced using antibiotics and proton-pump inhibitors. However, at the same time, some reports have been made on the side-effects of this treatment; allergic reactions and uneffective resistant bacteria. Under these circumstances, there is a strong need for medicines, which are less harmful to the body, can be administered repeatedly, are less expensive, and yet as effective as antibiotics in inhibiting the bacteria, and in fact, some studies have been undertaken in this regard. We placed our focus on Bainiku-ekisu (Concentrate of Japanese apricot juice) which, as a Japanese folk remedy, has been used for the treatment of gastritis and enteritis since ancient times, and studied its bacteriosterile affects. The major ingredients of Bainiku-ekisu are citric acid (32%) and malic acid (11%), while its pH represents strong acid. We measured the bacteriosterile effects of Bainiku-ekisu by culturing ten H.p. strains originating from gastro mucous membrane respectively in a Bainiku-ekisu concentration of 0.156%, 0.313%, 0.625% and 0.9%, and measured the level of MIC (minimum inhibiting concentration of development). As a result, out of ten H.p. strains four of them presented strong bacteriosterile effects in a concentration of less than 0.156%, and six of them, in a concentration of less than 0.313%. Furthermore, in order to measure the bacteriosterile effects against H.p. in the stomach we measured the quantity of bacteria in 0 minutes, five minutes, and ten minutes after mixing ten H.p. strains suspended in physiological salt solution with a Bainiku-ekisu solution of 0.3% and 0.9% dissolved in aseptic physiological salt solution. As a result, within five minutes after mixing, every one of the ten H.p. strains was observed to present strong bacteriosterile effects. These results suggest that Bainiku-ekisu can be considered as a fool likely to prevent the development of H.p. as well as the future possibility of making clinical applications to H.p. infection.
幽门螺杆菌(H.p.)是胃十二指肠疾病的主要病因,并且有人提出它与胃癌存在一定关联。最近,人们一直在使用抗生素和质子泵抑制剂进行幽门螺杆菌根除治疗。然而,与此同时,也有一些关于这种治疗副作用的报道,如过敏反应和产生耐药菌。在这种情况下,迫切需要对身体危害较小、可重复给药、价格较低且在抑制细菌方面与抗生素同样有效的药物,事实上,在这方面已经开展了一些研究。我们将重点放在了梅肉汁(日本杏汁浓缩液)上,它作为一种日本民间疗法,自古以来就被用于治疗胃炎和肠炎,我们对其抑菌效果进行了研究。梅肉汁的主要成分是柠檬酸(32%)和苹果酸(11%),其pH值呈强酸性。我们通过分别在浓度为0.156%、0.313%、0.625%和0.9%的梅肉汁中培养10株源自胃黏膜的幽门螺杆菌菌株来测定梅肉汁的抑菌效果,并测量最低抑菌浓度(MIC)水平。结果,在10株幽门螺杆菌菌株中,有4株在浓度低于0.156%时呈现出较强的抑菌效果,6株在浓度低于0.313%时呈现出较强的抑菌效果。此外,为了测定对胃内幽门螺杆菌的抑菌效果,我们将10株悬浮在生理盐溶液中的幽门螺杆菌菌株与溶解在无菌生理盐溶液中的0.3%和0.9%的梅肉汁溶液混合,分别在混合后0分钟、5分钟和10分钟测量细菌数量。结果,在混合后5分钟内,观察到10株幽门螺杆菌菌株中的每一株都呈现出较强的抑菌效果。这些结果表明,梅肉汁有望被视为预防幽门螺杆菌感染的一种手段,并且未来有可能用于幽门螺杆菌感染的临床治疗。