Cañizares Pablo, Gracia Ignacio, Gómez Luis A, Martín de Argila Carlos, de Rafael Luis, García Antonio
Departamento Ingeniería Química, Universidad de Castilla-La Mancha, Facultad de Ciencias Químicas, Avda Camilo José Cela 10, 13004 Ciudad Real, España.
Biotechnol Prog. 2002 Nov-Dec;18(6):1227-32. doi: 10.1021/bp025592z.
Helicobacter pylori (Hp) is the bacterium responsible for serious gastric diseases such as ulcers and cancer. The work described here involved the study of the inhibitory power of Allium sativum extracts against the in vitro growth of Hp (Hp ivg). We used purple garlic of the "Las Pedroñeras" variety for this study. The effects of two different extraction methods (Soxhlet, stirred tank extractor) and four solvents with different characteristics (water, acetone, ethanol, and hexane) were investigated in terms of the efficiency of the extraction process. Satisfactory results were obtained in most cases in the activity tests, indicating that different extracts gave rise to good inhibitory activity against Hp ivg. The extracts that showed the highest bacteriostatic activities were selected to evaluate the influence of the most important operation variables on the extraction yield: stirring speed, operation time, garlic conditioning, and garlic storage time. The best results were obtained using ethanol and acetone as solvents in a stirred tank. The inhibitory powers of these extracts were compared to those shown by some commercial antibiotics used in the medical treatment of Hp infections. The results of this study show that garlic extracts produce levels of inhibition similar to those of the commercial materials. These extracts were also tested against other common bacteria, and equally satisfactory results were obtained. The research described here represents an important starting point in the fight against and/or prevention of peptic ulcers, as well as other pathologies associated with Hp infections such us gastric cancer. The extracted material can be used by direct application and involves a simple and economical extraction procedure that avoids isolation or purification techniques.
幽门螺杆菌（Hp）是导致溃疡和癌症等严重胃部疾病的细菌。本文所述工作涉及研究大蒜提取物对幽门螺杆菌体外生长（Hp ivg）的抑制能力。我们使用了“拉斯佩德罗内拉斯”品种的紫皮大蒜进行这项研究。从提取过程的效率方面，研究了两种不同提取方法（索氏提取器、搅拌罐提取器）和四种具有不同特性的溶剂（水、丙酮、乙醇和己烷）的效果。在活性测试中，大多数情况下都获得了令人满意的结果，表明不同提取物对Hp ivg产生了良好的抑制活性。选择表现出最高抑菌活性的提取物来评估最重要的操作变量对提取产率的影响：搅拌速度、操作时间、大蒜预处理和大蒜储存时间。在搅拌罐中使用乙醇和丙酮作为溶剂获得了最佳结果。将这些提取物的抑制能力与用于治疗Hp感染的一些商业抗生素的抑制能力进行了比较。这项研究的结果表明，大蒜提取物产生的抑制水平与商业材料相似。这些提取物还针对其他常见细菌进行了测试，也获得了同样令人满意的结果。本文所述研究是对抗和/或预防消化性溃疡以及与Hp感染相关的其他病症（如胃癌）的重要起点。提取的材料可直接应用，且提取过程简单经济，避免了分离或纯化技术。
