The Korean Journal of Gastroenterology (대한소화기학회지)

The Korean Society of Gastroenterology (대한소화기학회)
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In Vitro and In Vivo Activities of Garlic against Helicobacter pylori

Helicobacter pylori 생장 억제 물질로서의 마늘의 효과 - In Vitro, In Vivo 연구

Roe, Im-Hwan;Nam, Seung-Woo;Myung, Na-Hye;Kim, Jung-Taik;Shin, Ji-Hyun
노임환;남승우;명나혜;김정택;신지현

  • Published : 20020900
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Abstract

Background/Aims: This study assessed the effects of the raw and heated garlic on Helicobacter pylori (H. pylori) infection. Methods: The concentration of garlic thiosulfinates was determined by spectrophotometric method from the raw and heated aqueous garlic extract. Bacterial suspensions of H. pylori, Escherichia coli, Staphylococcus aureus, and Candida albicans were inoculated into their culture media containing thiosulfinates at concentrations of 0, 20, 40, 80, and 160 g/mL, respectively. Viability was measured by the plate colony count technique. In vivo effects of raw and heated garlic on H. pylori-infected gerbil model were also determined. Results: Raw garlic showed a strong activity at low concentrations of thiosulfinates against H. pylori and other microorganisms, compared with weak activity of heated garlic. Chronic and active gastric inflammation were significantly improved by the treatment of 0.8 mg/mL raw garlic compared to H. pylori-infected control group. However, such effect was not observed at 1.6 mg/mL dose. Heated garlic had no beneficial effect. Conclusions: Raw garlic has an excellent inhibitory activity against H. pylori infection.

마늘(Allium sativum)에는 알리신이라고 하는thiosulfinate가 있으며 항세균효과, 항암 및 항산화 효과가 있다고 알려지고 있다. 마늘은 H. pylori 감염 치료나 억제를 위한 물질로서 많은 가능성을 가지고 있다. 한국인의 식생활에는 마늘이 조미료로서 생마늘 혹은 익혀진 마늘 상태로 많이 첨가되는 특징이 있다. 그러므로 본 연구에서는 생마늘과 익힌 마늘이 생체 내, 외에서 H. pylori의 생장억제 효과가 있는 지를 연구하였다. 대상 및 방법: 생마늘과 microwave oven에서 5분간 가열한 마늘을 갈아 증류수에서 추출한 뒤 마늘 내 thiosulfinate의 양을 spectrophotometry로 정량하였다. 생마늘에서 추출된 thiosulfinate의 농도가 각각 0, 20, 40, 80, 160 $\mu$g/mL 이 되도록 한천을 함유하는 배지를 제조하였다. 익힌 마늘 추출액은 생마늘 추출액과 같은 양을 이용하여 각각의 배지를 제조하였다. $1\times108$ CFU/mL의 H. pylori, E. coli, S. aureus, C. albicans를 취하여 각각의 한천함유 배지에 접종하였고 세균 억제효과는 MIC로 하였다. 생체 내 실험으로는 생마늘과 가열한 마늘을 각각 0.8 mg/mL 과 1.6 mg/mL의 농도로 식수에 혼합하여 H. pylori에 감염된 gerbil에 30일간 음용시켰다. 실험 종료시 gerbil의 위장을 적출 후 병리학적 관찰을 하였다. 결과: 생마늘은 $40\mu$g/mL 이상의 thiosulfinates 농도에서 H. pylori의 생장을 완전하게 억제하여 강한 항 세균활성을 나타내었고 다른 미생물에 대한 항균 효과도 우수하였다. 익힌 마늘에서 같은 희석 배율의 추출액은 H. pylori에 대한 항세균효과가 매우 약하였고, E. coli나 S. aureus에 대해서 는 고농도에서 항세균효과를 나타냈다. 생체 내 실험에서 만성위염도 및 위염활성도는 H. pylori 감염군이 각각 $2.3\times0.4$, $2.0\times0.1$이었는데, 0.8 mg/mL의 생마늘을 투여한 군에서 만성위염도는 $1.2\times0.3$, 위염활성도는 $0.4\times0.1$로 의미있게 위염이 호전되었다(각각 p<0.05, p<0.01). 그러나 고농도의 생마늘은 H. pylori에 의한 위염을 호전시키지 못하였다. 또한 익힌 마늘도 위염의 만성도와 활성도를 호전시키지 못하였다. 결론: 익힌 마늘은 H. pylori 에 대한 억제효과가 거의 없는 반면 생마늘은 H. pylori 에 대한 우수한 억제효과를 가지며 H. pylori성 위염을 호전시켰다.

Keywords

References

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