Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori.
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 micrograms 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.
Jones
N L
NL
Hospital for Sick Children, Department of Pediatrics, University of Toronto, Ont., Canada.
Shabib
S
S
Sherman
P M
PM
D002211:Capsaicin / Q000494:pharmacology*; D002648:Child; D004305:Dose-Response Relationship, Drug; D006131:Growth Inhibitors / Q000494:pharmacology; D016480:Helicobacter pylori / Q000187:drug effects* / Q000254:growth & development*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D013270:Stomach / Q000382:microbiology*; D013997:Time Factors
D006131:Growth Inhibitors; D002211:Capsaicin