In vitro Anti-Helicobacter pylori Activity of Capsaicin

Microparticles and nanoparticles-based approaches to improve oral treatment of Helicobacter pylori infection

Helicobacter pylori is a gram-negative, spiral-shaped, flagellated bacterium that colonizes the stomach of half the world's population. Helicobacter pylori infection causes pathologies of varying severity. Standard oral therapy fails in 15-20% since the barriers of the oral route decrease the bioavailability of antibiotics and the intrinsic factors of bacteria increase the rates of resistance. Nanoparticles and microparticles are promising strategies for drug delivery into the gastric mucosa and targeting H. pylori. The variety of building blocks creates systems with distinct colloidal, surface, and biological properties. These features improve drug-pathogen interactions, eliminate drug depletion and overuse, and enable the association of multiple actives combating H. pylori on several fronts. Nanoparticles and microparticles are successfully used to overcome the barriers of the oral route, physicochemical inconveniences, and lack of selectivity of current therapy. They have proven efficient in employing promising anti-H. pylori compounds whose limitation is oral route instability, such as some antibiotics and natural products. However, the current challenge is the applicability of these strategies in clinical practice. For this reason, strategies employing a rational design are necessary, including in the development of nano- and microsystems for the oral route.

Anti-Helicobacter pylori activity of swertianolin, isolated from swertia herb

Helicobacter pylori is a Gram-negative, spiral-shaped, motile bacterium present in human stomachs that causes gastric ulcers. A preliminary screening revealed that a methanolic extract of swertia herb demonstrated anti-H. pylori activity. Swertia herb (Swertia japonica Makino, Gentianaceae) is a well-known Japanese traditional medicine to treat gastrointestinal diseases. In this study, we explored the active compounds in methanolic extract of swertia herb. The dried extract was dissolved in water and partitioned with n-hexane, ethyl acetate, and n-butanol, successively. The part soluble in ethyl acetate showed effective anti-H. pylori activity, and two compounds, swertianolin (1) and isoorientin (2), were isolated. The IC50 values of 1, 2, and amoxicillin (AMPC) which is used as positive control were 6.1, 177.0, and 0.044 μM, respectively. The minimum bactericidal concentration (MBC) values of 1 and AMPC were 91.7 and 0.21 μM, respectively. The MBC of 2 could not be determined (> 892.9 μM). Furthermore, synergy was observed when compound 1 was used in combination with AMCP. Therefore, 1 could be considered as one of the active compounds of swertia herb. To our knowledge, the anti-H. pylori activities of methanolic extract of swertia herb and its isolated compound have never been reported.

C apsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action

Capsicum spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antioxidant, anti-inflammatory, antiseptic, and antimicrobial properties. The antimicrobial activity is the most studied property due to its effectiveness against pathogenic species, however, few studies have focused on the mechanisms of action involved. Therefore, this review discusses the effects generated by the CFs compounds on the viability and metabolism of microorganisms, highlighting the mechanisms by which these compounds exert their antimicrobial effects. The information provided shows that CFs are mainly source of capsaicinoids and phenolic compounds responsible for the inhibition of bacteria, yeasts, and fungi, through an increase in the permeabilization of the membrane and cell wall. Also, these compounds show an antiviral effect associated with the inactivation of virus binding proteins, preventing their replication and infection. Despite this, there is still a lack of information about the mechanisms that regulate the interactions between CFs compounds and food-important-microorganisms. Therefore, future research should focus on new antimicrobial compounds from CFs for their subsequent use against novel infectious agents, mainly virus of importance in health such as SARS-CoV-2.

Metabolomic characterization of 5 native Peruvian chili peppers (Capsicum spp.) as a tool for species discrimination

Many species of chili peppers have overlapping morphological characters and delimitation by visual descriptors in many cases fails to differentiate one species from another. In Peru, there are 413 accessions of native chili pepper and 296 accessions of rocotos conserved in the Germplasm Collections of the National Institute of Agrarian Innovation (INIA), of which five accessions (three species from three locations) were selected for the present metabolomic study. The Discrimination of the three species of native chili peppers and identification of biomarkers was performed using untargeted metabolomic approach based on profiling by UHPLC-HRMS and multivariate data analysis. The samples of fresh chili peppers (whole fruit) from Chincha area were used to construct an OPLS-DA model. To validate the biomarkers (identified 15 biomarkers, mainly flavonoids), an external validation set of the OPLS-DA model was constructed using Chiclayo and Huaral collection datasets. Consequently, the OPLS-DA based on Chincha samples model has a high predictive capacity demonstrating that the biomarkers have a high probability of continuity in any culture space, being successful in discriminating the species by untargeted metabolomics.

In Silico and In Vitro Investigation of Anti Helicobacter Activity of Selected Phytochemicals

Introduction

Helicobacter pylori is Gram-negative helical bacteria that inhibit stomach mucosal lining and establish infection. Urease enzyme was confirmed to be pivotal target in which its suppression will prompt bacteria treatment and eradication.

Methods

Series of naturally bioactive compounds were selected based on ethnobotanical and molecular modeling techniques with potential urease inhibitory effect. The selected phytochemical compounds were in-silico and in-vitro assayed against urease enzyme, minimal inhibitory concentrations (MIC) and a synergistic effect was studied and cultured specifically for H. pylori.

Results

Terpineol was considered as the most active compound with an IC₅₀ of 1.443 μg/ml (R ² = 0.9374). The synergistic effect of terpineol and metronidazole indicated a possible additive effect (fractional inhibitory concentration result is 0.78) with improvement of MIC results for both terpineol and metronidazole.

Conclusion

This study suggests that terpineol is best to be considered as a lead compound for H. pylori infection treatment and could be a potent inhibitor when combined with metronidazole targeting urease enzyme.

Applications of capsaicin in food industry: functionality, utilization and stabilization

As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses. Considering its low stability and bioaccessibility, and also regarding its irritation, the entrapment methods of capsaicin are fully developed. To compensate the limitations of capsaicin, various encapsulation methods have been used so far, including coacervation, emulsion, spray chilling, and liposomal delivery. Capsaicin has been widely used as a flavoring and preservative agent in food formulations and even as an active compound in packaging film and functional foods. This review provides an overview of the techno-functional properties, stabilization procedures, and burgeoning usages of capsaicin in the latest studies of the food sector. So, it may introduce new windows for the application of this compound.

Evaluation of the synergistic antimicrobial effect of folk medicinal plants with clindamycin against methicillin-resistant Staphylococcus aureus strains

Antibiotic resistance has become a major worldwide priority, and identifying natural antimicrobial compounds may help overcome this problem. In this study, ethanolic extracts of 12 plants commonly used in traditional medicine were tested against two strains of methicillin-resistant Staphylococcus aureus (ATCC 33591 and ATCC 43300) in terms of minimum inhibitory concentrations (MICs). Furthermore, the effect of combining plant extracts with clindamycin antibiotic was also investigated using the checkerboard method. Among the tested plants, Camellia sinensis, Thymus vulgaris, Rosmarinus officinalis and Salvia officinalis exhibited potent inhibitory activity against both strains with MICs ranges (125-500 µg ml^-1 ). Synergistic activity was confirmed for the four plants combined with clindamycin with fractional inhibitory concentration index <0·5. However, no antagonistic activity was found for these combinations. Our findings suggest that using an antibiotics-plants combination might be a successful technique to reduce antibiotic consumption, which would overcome the antibiotics resistance or delay its onset.

Natural Methoxyphenol Compounds: Antimicrobial Activity against Foodborne Pathogens and Food Spoilage Bacteria, and Role in Antioxidant Processes

The antibacterial and antioxidant activities of three methoxyphenol phytometabolites, eugenol, capsaicin, and vanillin, were determined. The in vitro antimicrobial potential was tested on three common foodborne pathogens (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus) and three food spoilage bacteria (Shewanella putrefaciens, Brochothrix thermosphacta, and Lactobacillus plantarum). The antioxidant assays were carried out for studying the free radical scavenging capacity and the anti-lipoperoxidant activity. The results showed that eugenol and capsaicin were the most active against both pathogens and spoilage bacteria. S. aureus was one of the most affected strains (median concentration of growth inhibition: IC50 eugenol = 0.75 mM; IC50 capsaicin = 0.68 mM; IC50 vanillin = 1.38 mM). All phytochemicals slightly inhibited the growth of L. plantarum. Eugenol was the most active molecule in the antioxidant assays. Only in the oxygen radical absorbing capacity (ORAC) test did vanillin show an antioxidant activity comparable to eugenol (eugenol ORAC value = 2.12 ± 0.08; vanillin ORAC value = 1.81 ± 0.19). This study, comparing the antimicrobial and antioxidant activities of three guaiacol derivatives, enhances their use in future applications as food additives for contrasting both common pathogens and spoilage bacteria and for improving the shelf life of preserved food.

Effects of Lactobacillus salivarius LN12 in Combination with Amoxicillin and Clarithromycin on Helicobacter pylori Biofilm In Vitro

Helicobacter pylori is a highly prevalent and harmful gastrointestinal pathogen. Antibiotic resistance and biofilm complexity have led to a decrease in the cure rate. Probiotics are considered to be an adjuvant therapy for clinical Helicobacter pylori infections. However, there is no substantial explanation for the adjuvant role of probiotics on H. pylori biofilm. In this study, the effects of probiotics in combination with amoxicillin (AMX) and clarithromycin (CLR) on H. pylori biofilms were explored in vitro for the first time. The minimum inhibitory concentration (MIC) and the fractional inhibitory concentration (FIC) for H. pylori was determined by the microbroth dilution method, and the plate counting method was used to determine the minimum biofilm removal concentration (MBEC) and survival rate for H. pylori biofilm. The biofilm structure was observed by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), protein and polysaccharide contents in extracellular polymeric substances (EPS) were determined by the Bradford method and the phenol-sulfate method, respectively. The gene expression levels of cagA and vacA were evaluated by real-time qPCR. Among the ten H. pylori strains, the clinical strain 3192 showed the strongest film-forming ability, the 3192 biofilms significantly improved the resistance to AMX and CLR, and AMX and CLR showed antagonistic effects on planktonic 3192 cells. When the Lactobacillus salivarius LN12 cell-free supernatant (CFS) was in combination with AMX and CLR, the 3192 biofilm structure was destroyed to a greater extent than when separately; more biofilm biomass and protein in EPS was decreased; and the downregulation effect of the virulence gene vacA was also greater than that of single use. In this study, we suggest that the addition of LN12 to AMX and CLR may enhance the therapeutic effect of triple therapy, especially for the treatment of H. pylori biofilms.

Evaluation of In Vitro Capsaicin Release and Antimicrobial Properties of Topical Pharmaceutical Formulation

(1) Background: Capsaicin is the main capsaicinoid of the Capsicum genus and it is responsible for the pungent taste. Medical uses of the fruits of chili peppers date from the ancient time until nowadays. Most of all, they are used topically as analgesic in anti-inflammatory diseases as rheumatism, arthritis and in diabetic neuropathy. Reports state that the Capsicum genus, among other plant genera, is a good source of antimicrobial and antifungal compounds. The aim of this study was the preparation of a pharmaceutical Carbopol-based formulation containing capsaicin and the evaluation of its in vitro release and antimicrobial and antifungal properties. (2) Methods: It was first stabilized with an extraction method from the Capsicum annuum fruits with 98% ethanol and then the identification and determination of Capsaicin in this extract was realized by HPLC. (3) Results and Conclusions: Rheological analyses revealed that the selected formulation exhibited a pseudo-plastic behavior. In vitro release studies of capsaicin from a Carbopol-based formulation reported that approximately 50% of capsaicin was release within 52 h. Additionally, the Carbopol-based formulation significantly increased the antimicrobial effects of capsaicin towards all tested bacteria and fungi strains.

Novel in vitro and in vivo anti-Helicobacter pylori effects of pomegranate peel ethanol extract

BACKGROUND AND AIM

Interest in plants with antimicrobial properties has been revived due to emerging problems associated with using antibiotics to eradicate Helicobacter pylori. Accordingly, this study aims to assess the antibacterial effects of Punica granatum and the possible synergistic effect of its extract along with metronidazole against H. pylori.

MATERIALS AND METHODS

Pomegranate peel ethanol extracts (PPEE) was tested against a control strain of H. pylori (NCTC 11916) in vitro and in vivo in female Wistar rats. Moreover, the synergistic effect of PPEE in combination with metronidazole was tested in vitro.

RESULTS

The PPEE exhibited a remarkable activity against H. pylori with a minimum inhibitory concentration (MIC) of 0.156 mg/mL. Furthermore, the extract exhibited a pronounced urease inhibitory activity (IC50 ~6 mg/mL) against the tested strain. A synergistic effect between PPEE and metronidazole was also observed (fractional inhibitory concentrations <0.5). Oral treatment of rats with PPEE for 8 days produced a significant reduction in H. pylori gastritis and a significant decrease in both lymphocytic and positive chronicity.

CONCLUSION

Pomegranate extract is probably safe and represents a potential alternative and complementary therapy for reducing H. pylori associated with gastric ulcers.