Affiliations: [a] Department of Emergency Medical Rescue, Nambu University, Gwangju, Korea | [b] Department of Nursing, Nambu University, Gwangju, Korea
Correspondence:
[*]
Corresponding author: Jeong-Sook Park, Department of Nursing, Nambu University, Gwangju, Korea. E-mail: pk0207@nambu.ac.kr.
Abstract: BACKGROUND: The development of antibacterial materials using various traditional food ingredients will be valuable to inhibit Helicobacter pylori in the future. The vegetables and herbs used in this study were food ingredients that normal people eat every day. This paper can be used as a resource for healthcare. OBJECTIVE: This paper presents the design to investigate the antibacterial effect of 20 vegetables and herbs used as traditional food ingredients on H. pylori. METHODS: The antibacterial effect on H. pylori was studied using the disk diffusion test on the activity of H. pylori. For the control group, 50 mg/ml of Metronidazol, a widely used antibiotic, was used. In particular, four herbs of Artemisia argyi, Scutellaria baicalensis, Annona muricata and Agrimonia pilosa were selected to measure the microbial viability assay, MTT assay, and antioxidant activity owing to the DPPH free radical elimination ability. RESULTS: The measurement results showed that Annona muricata and Agrimonia pilosa had an antibacterial effect on H. pylori and all four herbs were safe in terms of cytotoxicity. The measurement results on the antioxidant activity showed that Scutellaria baicalensia was the best. Annona muricata and Agrimonia pilosa also had an antioxidant activity. CONCLUSIONS: The study results on antibacterial effect of traditional food ingredients of vegetables and herbs on H. pylori showed that Scutellaria baicalensis, Annona muricata and Agrimonia pilosa can be considered as healthcare functional materials through the inhibition of H. Pylori.
