Comparative antibacterial effect of gallic acid and catechin against Helicobacter pylori
Author
dc.contributor.author
Díaz Gómez, Roberto
Author
dc.contributor.author
López Solís, Remigio
es_CL
Author
dc.contributor.author
Obreque Slier, Elías
es_CL
Author
dc.contributor.author
Toledo Araya, Héctor
es_CL
Admission date
dc.date.accessioned
2014-01-07T20:12:54Z
Available date
dc.date.available
2014-01-07T20:12:54Z
Publication date
dc.date.issued
2013
Cita de ítem
dc.identifier.citation
LWT - Food Science and Technology 54 (2013) 331e335
en_US
Identifier
dc.identifier.other
doi: 10.1016/j.lwt.2013.07.012
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/120208
General note
dc.description
Artículo de publicación ISI
en_US
Abstract
dc.description.abstract
The 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.