1Escola Superior da Saúde de Faro (ESSaF), Universidade do Algarve, Estrada de Loulé, 8000-510Faro, Portugal email@example.com ; 2Faculdade de Engenharia de Recursos Naturais (FERN), Universidade do Algarve; 3Faculdade de Ciências da Nutrição e Alimentação (FCNA), Universidade do Porto
The prevalence of infection by Helicobacter pylori (H.pylori) is around 50 % of mondial population and is associated with chronic gastritis, peptic ulcer and gastric cancer.
It is generally accepted that its eradication reverse or prevent relapse of these diseases. Some authors propose that the consumption of alcoholic beverages may contribute to the spontaneous eradication of H. pylori in adults. This hypothesis is supported by in vitro and epidemiological studies.
In the present work, the anti- H. pylori activity of red and white wines was studied. The anti- H. pylori activity of resveratrol, phenolic compound present in wine, was also studied.
Eleven clinical strains and one reference strain (CCUG 15818) of H. pylori were inoculated in Columbia agar supplemented with 10 % of blood. The red and white wines and the resveratrol were added in different concentrations, and were incubated in micro-aerophilic conditions, at 37ºC for 48 hours.
Growth was inhibited in vitro for all strains studied in the presence of 45 % of wine (red and white). The resveratrol presented anti-H. pylori for all the studied strains at 100 µg/ml.
It was observed that the red and white wines studied inhibited H. pylori growth in vitro, suggesting that the moderate consumption of these beverages may contribute to the spontaneous eradication of H. pylori in adults, however the information obtained is qualitative and more studies were needed.
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