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http://dx.doi.org/10.3839/jabc.2009.012

Purification and Identification of Inhibitory Compounds from Cheongmoknosang Mulberry Leaves (Morus alba. L.) on Helicobacter pylori  

Cho, Young-Je (Department of Food Engineering, Kyungpook National University)
Lee, Kyung-Hwan (Department of Food Engineering, Kyungpook National University)
Cha, Woen-Seup (Department of Food Engineering, Kyungpook National University)
Ju, In-Sik (Department of Food Engineering, Kyungpook National University)
Yun, Dong-Hyuck (Department of Food Engineering, Kyungpook National University)
An, Bong-Jeun (Department of Cosmeceutical Science, Daegu Hanny University)
Lee, Seon-Ho (The Institute of Marine Biotechnology, Andong National University)
Kim, Myung-Uk (Gyungbuk Institute for Marine Bio-Industry)
Kim, Jeung-Hoan (NIP Biotech.)
Chun, Sung-Sook (NIP Biotech.)
Publication Information
Journal of Applied Biological Chemistry / v.52, no.2, 2009 , pp. 65-69 More about this Journal
Abstract
In this study, we tried to find the subject to inhibit H. pylori from Cheongmoknosang mulberry leaves extracts and to purify and identify them. Total phenolic compounds of hot water and 80% ethanol extracts are 17.6 and 16.1 mg/g. The activity of H. pylori inhibition at 80% ethanol extracts was determined as 15mm clear zone. The purification of inhibitory compounds were carried on $C_{18}$ column and MCI-gel CHP-20 column chromatography which were used a gradient procedure as increasing ethanol in $H_2O$. The chemical structure of purified inhibitory compounds on H. pylori were identified chlorogenic acid, caffeic acid, and rosmarinic acid by FAB-MS, $^1H-NMR$, $^{13}C-NMR$ and IR spectrum.
Keywords
antimicrobial activity; Cheongmoknosang mulberry leaves; Helicobacter pylori; phenolic compounds; purification;
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Times Cited By KSCI : 4  (Citation Analysis)
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