Effect of β-caryophyllene from cloves extract on helicobacter pylori eradication in mouse model

Da Hyun Jung, Mi Hee Park, Chul Jin Kim, Jin Young Lee, Chang Yeop Keum, In Seon Kim, Chang Hyun Yun, Sung Kyu Kim, Won Ho Kim, Yong Chan Lee

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

New antibacterial treatments against Helicobacter pylori are needed as H. pylori is acquiring antibiotic resistance. β-caryophyllene is a natural bicyclic sesquiterpene, with anti-inflammatory and antimicrobial effects. This study investigates the effects of H-002119-00-001 from β-caryophyllene on the eradication of H. pylori in a mouse model, and its effects on the inflammation of the gastric mucosa. To evaluate the anti-H.pylori efficacy of β-caryophyllene, a total of 160 mice were divided into eight groups (n = 10 each) and were administered different treatments for 2 and 4 weeks. H. pylori eradication was assessed using a Campylobacter-like organism (CLO) test and H. pylori qPCR of the gastric mucosa. The levels of inflammation of gastric mucosa were assessed using histology and immunostaining. H-002119-00-001 decreased bacterial burden in vitro. When H-002119-00-001 was administered to mice once daily for 2 weeks, cure rates shown by the CLO test were 40.0%, 60.0%, and 70.0% in groups 6, 7, and 8, respectively. H. pylori levels in gastric mucosa decreased dose-dependently after H-002119-00-001 treatment. H-002119-00-001 also reduced levels of inflammation in gastric mucosa. H-002119-00-001 improved inflammation and decreased bacterial burden in H. pylori-infected mouse models. H-002119-00-001 is a promising and effective therapeutic agent for the treatment of H. pylori infection.

Original languageEnglish
Article number1000
JournalNutrients
Volume12
Issue number4
DOIs
Publication statusPublished - 2020 Apr

Bibliographical note

Funding Information:
This work was supported by the Ministry of Small and Medium-sized Enterprises (SMEs) and Startups (MSS), Korea, under the Regional Enterprise Open-Innovative Voucher Program (R&D, grant number P0010753), supervised by the Korea Institute for Advancement of Technology (KIAT).

Funding Information:
Funding: This work was supported by the Ministry of Small and Medium-sized Enterprises (SMEs) and Startups (MSS), Korea, under the Regional Enterprise Open-Innovative Voucher Program (R&D, grant number P0010753), supervised by the Korea Institute for Advancement of Technology (KIAT).

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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