Association between Polymerization Degree of Apple Peel Polyphenols and Inhibition of Helicobacter pylori Urease

Institute of Nutrition and Food Technology, University of Chile, Santiago.
Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 02/2009; 57(2):416-24. DOI: 10.1021/jf8025698
Source: PubMed


Apple peel extracts and their fractions pooled according to their molecular size were prepared and evaluated for their inhibitory activity against Helicobacter pylori and Jack bean ureases. Urease Inhibitory effect of apple peel polyphenols (APPE) extracted from the Granny Smith variety was concentration-dependent and reversible. High molecular weight polyphenols (HMW) were more active against Helicobacter pylori and Jack bean ureases than low molecular weight polyphenols with IC50 values of 119 and 800 microg GAE/mL, respectively. The results suggest that monomeric compounds (mainly flavan-3-ols-and quercetin-O-glycosides) will not be implicated in the antiurease effect displayed by the apple peel polyphenolic extract. Thus, as a byproduct, apple peel is suitable for developing functional ingredients that could be useful for neutralizing an important Helicobacter pylori colonization factor.

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    • "Apple peel polyphenols extracts . Apple peel polyphenols extracts ( APPE ) have been correlated with gastro - protective effects on chemically induced injury ( Graziani et al . , 2005 ) . It was also hypothesized their role in ameliorating chronic gastrointestinal affections induced by H . pylori via urease inhibition ( Pastene et al . , 2009b ) . APPE , like those rich in procyanidins ( oligomeric compounds built from catechin and epicatechin molecules ) ( Figure 7a and b ) , appear to inhibit the adherence of H . pylori to the gastric mucosa , and the urease activity and / or the cytotoxic effects of the VacA protein ( Pastene et al . , 2010 ; Rohdewald & Beil , 2008 ) . Pa"
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