• Food Science and Biotechnology
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• v.15 no.3
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• pp.466-468
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• 2006

The antimicrobial effect of a novel flavonoid (7-O-butyl naringenin) on Helicobacter pylori ATCC 26695 and its inhibitory effects on the urease activity of the strain were evaluated by comparing with quercetin and naringenin. H. pylori was cultured with brain heart infusion supplemented with 5% horse serum at $37^{\circ}C$ under 10% $CO_2$ atmosphere and the inhibitory effects of flavonoids against the strain were detected using micro-plate methods. During 12 hr of incubation time, the optical densities of phenol red reduced (pink color) in the urea broth by producing ammonia were detected at 560 nm with a spectrophotometer. The results indicated that both quercetin and 7-O-butyl naringenin were effective against the growth of H. pylori. Moreover, inhibitory effect of 7-O-butyl naringenin on the growth of H. pylori was about two-fold higher than quercetin at the same concentration. With regard to H. pylori urease activity, 7-O-butyl naringenin had a greater inhibitory effect than did naringenin or quercetin at the same concentration.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.267-270
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• 2009

Naringenin is a bioactive flavanone containing antioxidative, anti-inflammatory, and anticarcinogenic properties. The inhibitory effects on hyaluronidase of naringenin and its novel derivatives were evaluated. Among these flavonoids at $200{\mu}M$ concentration, 7-O-butyl naringenin had the highest inhibitory effect on hyaluronidase with 44.84%. In addition, For naringenin at concentrations of 0, 150, and $190{\mu}M$, the apparent Michaelis constants ($_{app}K_m$) were calculated to be $0.60{\pm}0.02$, $0.43{\pm}0.02$, and $0.41{\pm}0.01\;mg/mL$ of substrate, respectively; for 7-O-butyl naringenin at 0, 20, and $30{\mu}M$ concentrations, those were $0.44{\pm}0.03$ and $0.27{\pm}0.03\;mg/mL$, respectively. The $V_{max}$ values at 150 and $190{\mu}M$ naringenin were $0.59{\pm}0.02$ and $0.56{\pm}0.01\;mg/mL/min$, respectively; and those at 20 and $30{\mu}M$ 7-O-butyl naringenin were $0.50{\pm}0.02$ and $0.33{\pm}0.02\;mg/mL/min$, respectively. However, the slopes of each inhibitory reaction were not significantly different. Therefore, naringenin and 7-O-butyl naringenin were shown to be uncompetitive inhibitors. These results demonstrate the potential use of 7-O-butyl naringenin as an anti-inflammatory substance.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.413-419
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• 2011

The antimicrobial effects of the natural flavonoids kaempferol, quercetin, apigenin, and naringenin as well as a novel flavonoid 7-O-butyl naringenin against the growth of four meat-born Staphylococcus aureus strains were evaluated. First, the flavonoids were screened for inhibitory effects against the growth of each strain using the paper disc diffusion method. Second, the growth inhibitory effects of flavonoids that showed antimicrobial activity were measured using the microplate method. Third, the bactericidal effects of flavonoids were evaluated in a 0.8% (w/v) NaCl solution. All flavonoids showed bacteriostatic effects at >20 mM. Among the flavonoids studied, quercetin was more effective than the others tested. However, the inhibitory effect of 7-O-butyl naringenin on growth of S. aureus KCCM 32395 was greater than that of quercetin at the same concentration. Additionally, 7-O-butyl naringenin exhibited significant bactericidal effects at >25 ${\mu}M$. When bacterial cells were examined using scanning electron microscopy, it appeared that the S. aureus membranes were damaged or morphologically changed when treated with quercetin and 7-O-butyl naringenin at 200 ${\mu}M$.