Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61723
標題: In Vitro Activity of 2-methoxy-1,4-naphthoquinone and Stigmasta-7,22-diene-3 beta-ol from Impatiens balsamina L. against Multiple Antibiotic-Resistant Helicobacter pylori
作者: Wang, Yuan-Chuen
Li, Wan-Yu
Wu, Deng-Chyang
Wang, Jeh-Jeng
Wu, Cheng-Hsun
Liao, Jyun-Ji
Lin, Cheng-Kun
關鍵字: clarithromycin resistance;naphthoquinones;prevalence;leaves;1,4-naphthoquinones;metronidazole;constituents;amoxicillin;flavonoids;stability
Project: Evidence-Based Complementary and Alternative Medicine, Page(s) 1-8.
摘要: 
Infection with Helicobacter pylori is strongly associated with gastric cancer and gastric adenocarcinoma. WHO classified H. pylori as a group 1 carcinogen in 1994. Impatiens balsamina L. has been used as indigenous medicine in Asia for the treatment of rheumatism, fractures and fingernail inflammation. In this study, we isolated anti-H. pylori compounds from this plant and investigated their anti-and bactericidal activity. Compounds of 2-methoxy-1,4-naphthoquinone (MeONQ) and stigmasta-7,22-diene-3 beta-ol (spinasterol) were isolated from the pods and roots/stems/leaves of I. balsamina L., respectively. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for MeONQ were in the ranges of 0.156-0.625 and 0.313-0.625 mu g mL(-1), respectively, and in the ranges of 20-80 mu g mL(-1) both of MICs and MBCs for spinasterol against antibiotic (clarithromycin, metronidazole and levofloxacin) resistant H. pylori. Notably, the activity of MeONQ was equivalent to that of amoxicillin (AMX). The bactericidal H. pylori action of MeONQ was dose-dependent. Furthermore, the activity of MeONQ was not influenced by the environmental pH values (4-8) and demonstrated good thermal (121 degrees C for 15 min) stability. MeONQ abounds in the I. balsamina L. pod at the level of 4.39% (w/w db). In conclusion, MeONQ exhibits strong potential to be developed as a candidate agent for the eradication of H. pylori infection.
URI: http://hdl.handle.net/11455/61723
ISSN: 1741-427X
DOI: 10.1093/ecam/nep147
Appears in Collections:食品暨應用生物科技學系

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