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Authordc.contributor.authorDíaz Gómez, Roberto 
Authordc.contributor.authorLópez Solís, Remigio es_CL
Authordc.contributor.authorObreque Slier, Elías es_CL
Authordc.contributor.authorToledo Araya, Héctor es_CL
Admission datedc.date.accessioned2014-01-07T20:12:54Z
Available datedc.date.available2014-01-07T20:12:54Z
Publication datedc.date.issued2013
Cita de ítemdc.identifier.citationLWT - Food Science and Technology 54 (2013) 331e335en_US
Identifierdc.identifier.otherdoi: 10.1016/j.lwt.2013.07.012
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/120208
General notedc.descriptionArtículo de publicación ISIen_US
Abstractdc.description.abstractThe antimicrobial effect of gallic acid and catechin on Helicobacter pylori cultures was investigated. The antimicrobial effect was evaluated by measuring the absorbance of liquid culture media at 600 nm, by an agar-well diffusion method and by scoring colony forming units. Both polyphenols displayed strong growth inhibitory effects on two strains of H. pylori (26695 and ATCC 43504). The antibacterial effects were dependent on dose, contact time and type of polyphenol. Gallic acid showed a higher inhibitory effect on both H. pylori strains compared to catechin. Partially additive growth inhibitory effect between catechin and gallic acid was observed.en_US
Lenguagedc.language.isoenen_US
Publisherdc.publisherElsevieren_US
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile*
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
Keywordsdc.subjectAntimicrobial agentsen_US
Títulodc.titleComparative antibacterial effect of gallic acid and catechin against Helicobacter pylorien_US
Document typedc.typeArtículo de revista


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile