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http://dx.doi.org/10.3839/jabc.2011.027

Isolation and Identification of Antimicrobial Compounds against Helicobacter pylori from Rosemary (Rosmarinus officinalis L.) Extracts  

Yoon, So-Jung (Kyungjin Pharmacy)
Kim, Jin-Sung (School of Food Science, Kyungpook National University)
Jo, Bun-Sung (School of Food Science, Kyungpook National University)
Kim, Jeung-Hoan (School of Nano Materials Engineering, Kyungpook National University)
Lee, Sun-Ho (The Institute of Marine Biotechnology, Andong National University)
Ahn, Bong-Jeun (Department of Cosmeceutical Science, Daegu Hanny University)
Cho, Young-Je (School of Food Science & Biotechnology, Kyungpook National University)
Publication Information
Journal of Applied Biological Chemistry / v.54, no.3, 2011 , pp. 159-165 More about this Journal
Abstract
Rosmarinus officinalis extracts had a significant antimicrobial activity against Helicobacter pyori. Total phenolic contents and inhibition zone of rosemary extracts were estimated to be 25.7 mg/g and 14 mm at $200{\mu}g/mL$ of phenolic contents, respectively. The Sephadex LH-20 and MCI-gel CHP-20 column chromatographic separations for the phenolic extracts from R. officinalis leaves led to isolation of five acids, whose structures were determined as protocatechuic acid (A), coumaric acid (B), caffeic acid (C), chlorogenic acid (D), and rosmarinic acid (E), from interpretation of spectroscopic data including nagative fast atom bombardment (FAB)-mass, $^1H$-NMR, $^{13}C$-NMR, and IR. All isolated compounds were tested for antimicrobial activity against H. pyori. The purified single compound showed less antimicrobial activity against H. pylori than the mixed purified compounds, which generate A+B, A+E, C+D, C+E (each $200{\mu}g/disc$) excellent as large clear zone by synergy effect. These results indicate rosemary extracts are preventive agents against H. pyori.
Keywords
antimicrobial compounds; Helicobacter pylori; identification; isolation; rosemary;
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