Inhibitory effects of fresh hops on Helicobacter pylori strains

Pavel Čermák, Věra Palečková, Milan Houška, Jan Strohalm, Pavla Novotná, Alexandr Mikyška, Marie Jurková and Mariola Sikorová
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Pavel Čermák: Thomayer's Hospital, Prague, Czech Republic
Věra Palečková: Thomayer's Hospital, Prague, Czech Republic
Milan Houška: Food Research Institute Prague, Prague, Czech Republic
Jan Strohalm: Food Research Institute Prague, Prague, Czech Republic
Pavla Novotná: Food Research Institute Prague, Prague, Czech Republic
Alexandr Mikyška: Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
Marie Jurková: Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
Mariola Sikorová: Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2015, vol. 33, issue 4, 302-307

Abstract: The goal of this work was to provide evidence for the inhibitory effects of fresh hops on the growth of Helicobacter pylori. Fresh hops were homogenised after harvest and the homogenate was treated using pascalisation (treatment with high pressure). This homogenate was used for testing the growth inhibitory effects on strains of H. pylori, a pathogenic microorganism, isolated from patients suffering from gastritis or gastric ulcers. The tests demonstrated reliable inhibitory effects and open the possibility of hops being used as a supplement to the treatment of H. pylori infections.

Keywords: hops homogenate; H. pylori; antimicrobial effect (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:261-2014-cjfs

DOI: 10.17221/261/2014-CJFS

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