Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori |
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Authors: | Nicola L Jones Souheil Shabib Philip M Sherman |
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Institution: | Division of Gastroenterology and Nutrition, Research Institute, The Hospital for Sick Children Departments of Pediatrics and Microbiology, University of Toronto, Toronto, Ont. M5G 1X8, Canada;Department of Pediatrics, King Faisal Specialist Hospital and Research Centre, Riyadh, Saudi Arabia |
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Abstract: | Capsaicin, the active ingredient in chili, has been implicated as both a cytoprotective and a detrimental agent to the gastric mucosa. The effect of capsaicin on Helicobacter pylori has not been investigated previously. Therefore, we performed in vitro time- and concentration-dependent studies to examine the growth of H. pylori in the presence of capsaicin. Capsaicin specifically inhibited growth of H. pylori dose-dependently at concentrations greater than 10 μg ml−1 (P<0.05) but did not inhibit the growth of a human fecal commensal Escherichia coli strain. Bactericidal activity was observed within 4 h. Capsaicin continued to exhibit bactericidal activity when incubated at pH values as low as 5.4. Ingestion of chili, therefore, could have a protective effect against H. pylori-associated gastroduodenal disease. This effect deserves further study in animal models. |
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Keywords: | Helicobacter pylori Capsaicin Antimicrobial agent Growth inhibition |
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