Department of Medicine, Aga Khan University, Karachi 74800, Pakistan.
Department of Biological Biomedical Sciences, Aga Khan University, Karachi 74800, Pakistan.
J Integr Med. 2017 Sep;15(5):398-406. doi: 10.1016/S2095-4964(17)60359-5.
Helicobacter pylori is a Gram-negative organism. Its outer membrane protein Q (HopQ) mediates host-pathogen interactions; HopQ genotypes 1 and 2 are found associating with gastroduodenal pathologies. The authors measured the anti-adhesion effects of the extracts of Abelmoschus esculentus, Zingiber officinale, Trachyspermum ammi, Glycyrrhiza glabra, Curcuma longa and Capsicum annum against HopQ genotypes and H. pylori cytotoxin-associated gene A (CagA).
DNA was extracted by polymerase chain reaction of the HopQ genotypes (i.e., type 1, type 2 and CagA) from 115 H. pylori strains. The effect of the extracts from selected dietary ingredients was determined using a gastric adenocarcinoma cell line and a quantitative DNA fragmentation assay. The anti-adhesive effect of these extracts on H. pylori was tested using an anti-adhesion analysis.
C. annum, C. longa and A. esculentus showed prominent anti-adhesion effects with resultant values of 17.3% ± 2.9%, 14.6% ± 3.7%, 13.8% ± 3.6%, respectively, against HopQ type 1 and 13.1% ± 1.7%, 12.1% ± 2%, 11.1% ± 1.6%, respectively, against HopQ type 2. C. longa (93%), C. annum (89%) and A. esculentus (75%) had better anti-adhesive activity against H. pylori with HopQ type 1 compared to HopQ type 2 with respective values of 70%, 64% and 51%. Extracts of C. annum (14.7% ± 4.1%), A. esculentus (12.3% ± 4.1%) and Z. officinale (8.4% ± 2.8%) had an anti-adhesion effect against CagA-positive H. pylori strains compared to CagA-negative strains.
The anti-adhesion properties of the tested phytotherapeutic dietary ingredients were varied with HopQ genotypes. HopQ type 1 was found to be more sensitive to extracts of C. annum, C. longa and A. esculentus compared to the HopQ type 2 genotype.
幽门螺杆菌是一种革兰氏阴性菌。其外膜蛋白 Q（HopQ）介导宿主-病原体相互作用；发现 HopQ 基因型 1 和 2 与胃十二指肠病理相关。作者测量了蕹菜、生姜、枯茗、甘草、姜黄和辣椒提取物对 HopQ 基因型和幽门螺杆菌细胞毒素相关基因 A（CagA）的抗黏附作用。
从 115 株幽门螺杆菌株中通过聚合酶链反应提取 HopQ 基因型（即 1 型、2 型和 CagA）的 DNA。使用胃腺癌细胞系和定量 DNA 片段化测定法确定选定膳食成分提取物的作用。使用抗黏附分析测试这些提取物对幽门螺杆菌的抗黏附作用。
辣椒、姜黄和蕹菜对 1 型 HopQ 显示出明显的抗黏附作用，相应的值分别为 17.3%±2.9%、14.6%±3.7%和 13.8%±3.6%，对 2 型 HopQ 分别为 13.1%±1.7%、12.1%±2%和 11.1%±1.6%。姜黄（93%）、辣椒（89%）和蕹菜（75%）对幽门螺杆菌 1 型 HopQ 的抗黏附活性优于 2 型 HopQ，相应的值分别为 70%、64%和 51%。辣椒（14.7%±4.1%）、蕹菜（12.3%±4.1%）和生姜（8.4%±2.8%）的提取物对 CagA 阳性幽门螺杆菌菌株具有抗黏附作用，而对 CagA 阴性菌株则没有。
经测试的植物治疗膳食成分的抗黏附特性因 HopQ 基因型而异。与 HopQ 2 型基因型相比，发现 1 型 HopQ 对蕹菜、姜黄和辣椒的提取物更为敏感。
