Korean J Gastroenterol.  2002 Sep;40(3):166-172.

In Vitro and In Vivo Investigation and Verification of the Substances with Anti-Helicobacter pylori Activity

• Kim JT
• Nam SW
• Roe IH
• Myung NH
• Shin JH

Abstract

BACKGROUND/AIMS: The aim of the study was to investigate and verify the in vitro and in vivo anti-bacterial activity of wine, alcohol, and vitamin C on Helicobacter pylori (H. pylori) infection.
METHODS
Red and white wines, two alcoholic solutions (11% soju of pH 7.8 and pH 3.5, respectively), and vitamin C of variable concentrations were tested. Suspension of 1X10(8) CFU/mL of H. pylori and E. coli were added to the test solutions and then inoculated on the solid agar medium for 0, 5, 15, and 60 minutes, measuring bacterial growth as the number of colonies. In vivo effects of wine and vitamin C on H. pylori-infected gerbil model were also determined.
RESULTS
Red and white wines were effective in reducing the number of H. pylori colonies in the first 5 minutes, and interfered the growth completely after 15 minutes, whereas soju of the same alcoholic concentration and the same pH had no inhibitory effects. In vitro bactericidal activity of vitamin C was also observed. Treatment of red wine, white wine, and vitamin C for H. pylori infected gerbils significantly reduced inflammatory scores.
CONCLUSIONS
Red wine, white wine, and vitamin C provide an excellent anti-bacterial effect against H. pylori.

Keyword

Wine; Ascorbic acid; Helicobacter pylori; Anti-bacterial activity

MeSH Terms

Agar
Alcoholics
Ascorbic Acid
Gerbillinae
Helicobacter pylori
Humans
Hydrogen-Ion Concentration
Wine
Agar
Ascorbic Acid