Inhibitory Effect against Helicobacter pylori and Biological Activity of Thyme (Thymus vulgaris L.) Extracts
![]() |
Kim, Jeung-Hoan
(NIP Biotech)
Kwon, Jung-Hyo (Department of Food Engineering Sangju National University) Lee, Kyeong-Hwan (Department of Food Engineering Sangju National University) Chun, Sung-Sook (Department of Food Science & Technology Yeungnam University) Kwon, Oh-Jun (Gyeongbuk Regional Innovation Agency) Woo, Hi-Seob (Department of Cookery & Nutrition, Dongju College School) Cho, Young-Je (Department of Food Engineering Sangju National University) Cha, Won-Seup (Department of Food Engineering Sangju National University) |
1 | Nanayama, M. (1996) Antibacterial substances in food. Jpn. J. Food microbial. 12, 209-213 DOI |
2 | Jung, S. W. and Kim, M. K. (2003) Effect of dried powders of chamomile, sage and green tea on antioxidantive capacity in 15-month-old rats. The Korean Nut. Soc. 34, 699-710 |
3 | Albasini, A. A., Bianchi, M., Melegari, P., Pecorai, G., and Vampa, M. (1984) Rinaldi Indagini-su piante del Genera Thymus. Atti. Soc. Nat. Mat. moderna. 115, 1-14 |
4 | Andarwulan, N and Shetty, K. (1999) Phenolic content in differentiated tissue cultures of untransformed and Agrobacteriumtransformed roots of anise (Pimpinella anisum L.) J. Agric. Food Chem. 47, 1776-1780 DOI ScienceOn |
5 | Cushman, D. W, Cheung, H. S, Sabo, E. F and Ondetti, M. A. (1977) Design of potent competitive inhibitors ofangiotensinconverting enzyme. Carboxylalkanoyl and mercaptoalka noyl amino acids. Biochem. 16, 5484-5492 DOI ScienceOn |
6 | Stirp, F. and Corte, E. D. (1969) The regulation of rat liver xanthine oxidase. J. Biol. Chem. 244, 3855-3863 |
7 | Moon, J. S., Kim, S. J., Park, Y. M., Hwang. I. S., and Kim, E. H. (2004) Antimicrobial effect of methanol extracts from some medicinal herbs and the content of phenolic compounds. Kor. J. Food Pre. 11, 207-213 |
8 | Tabak, M., Armom, R., Potasman, I. and Neeman, I. (1996) In vitro inhibition of Helicobacter pylori by extracts of thyme. J. Appl. Bacteriol. 80, 667-672 DOI |
9 | Park, C. K., Choi, H. J., Youn, H. S., Lee, W. K., Cho, M. J., Kang, K. H., Baik, S. C. and Rhee, K. H. (1994) Chemotherapy of Helicobacter pylori infection (in Korean) J. Kor. Soc. Microbiol. 29, 421-435 |
10 | Park, S. Y and Kim J. W. (1992) Screening and isolation of the antitumor agents from medecinal plants (I). Kor. J. Pharmacogn. 23, 264-267 과학기술학회마을 |
11 | Azuma, K., Nakayama, M., Koshika, M., Ippoushi, K., Yamaguchi, Y., Kohata, K., Yamauchi, Y., Ito, H. and Higashio, H. (1999) Phenolic antioxidants from the leaves of Corchorus olitorius L. J. Agric. Food Chem. 47, 3963-3966 DOI ScienceOn |
12 | Brown, D. (1995) Encyclopedia of herbs & their uses, Dorling kindersley, New York. pp. 212-363 |
13 | Huang, M. T., Ho, C. T. and Lee, C. Y. (1992) Phenolic compounds in food. In phenolic compounds in food and their effects on health II. Maple Press, New York, pp. 2-7 |
14 | Cover, T. L. and Blaser, M. J. (1995) A bacterial cause of gastritis, peptic ulcer discase, and gastric cancer. ASM News. 61, 21-26 |
15 | Rauws, E. A. J., Langenberg, W., Houthoff, G. H., Ianen, H. C and Tytgat, G. H. J. (1988) Campylobacter pyloridis-associated chromic active antral gastritis a prospective study of its prevelance and the effects of antibacterial and antiuclera treatment. Gastrenterol. 94, 33-40 DOI |
16 | Miura, K. N., Nakatani. (1989) Antioeidative activity of flavonoids from thyme (thymus bulgaris L.). Agric Biol. Chem. 53, 3043-3045 DOI |
17 | Ham, S. S., Hong, J. K. and Lee, J. H. (1997) Antimutagenic effects of juices from edible Korean wild herbs. J. Food Sci. Nutr. 2, 155-161 |
18 | Higasi, G. S. (2000) Appraisement of antioxidative activity from vegetables. Jpn. J. Food Ind. 57, 56-64 |
19 | Park, K. W.(1998) Cultivate and utilization objection of spice vegetables. Korea university a publishing department. pp. 156-163 |
20 | Dural, B. and Shetty, K (2001) The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed Anise root extract. J. Food Biochem. 25, 361-377 DOI ScienceOn |
21 | Blois, M. S. (1958) Antioxidant determination by the use of stable free radical. Nature 26, 1198-1199 |
22 | Cuvlier, M. E., Richard, H. and Berste, C. (1996) Antioxidantive activity and phenolic composition of pilot-plant commercial extracts of sage and rosemary. J. Am. Oil Chem. Soc. 73, 645-652 DOI |
23 | Lee, Y. C, Yoon, J. H. (1993) Antioxidant of volatility and nonvloatile ingredient of Rosemary, Sage and Nugmeg. J. Korean Soc. Food Sci. 25, 351-354 |
![]() |