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KMID : 0903520060490030243
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 3 p.243 ~ p.247
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Inhibitory Effect against Helicobacter pylori and Biological Activity of Thyme (Thymus vulgaris L.) Extracts
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Kim Jeung-Hoan
Kwon Hyo-Jung
Lee Kyoung-Hwan
Chun Sung-Sook
Kwon O-Jun
Woo Hi-Seob
Cho Young-Je
Cha Woen-Suep
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Abstract
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The biological activity of functional food source with thyme extracts were examined. Total phenol contents in the 60% ethanol extracts (26.8 ± 0.35 mg/g) with thyme leaf was higher than water extracts (25.7 ± 0.20 mg/g). This HPLC analysis is significant in that physiological activity is related with phenolic compound content such as rosemarinic acid, quercetin and chlorogenic acid. Electron donating ability was shown as 90.1% in the water extracts and 77.7% in the 60% ethanol extracts. Antioxidant protection factor of 60% ethanol extracts was higher than water extracts. Helicobacter pylori of the water extracts from thyme leaves did not have antimicrobial activity, but the 60% ethanol extracts revealed the high antimicrobial activity as 9 mm of clear zone in 50 μg/ml of phenol content, 10 mm in 100 μg/ml, 13 mm in 150 μg/ml and 16 mm in 200 μg/ml, respectively. Angiotensin converting enzyme inhibition activity showed no inhibition activity in 60% ethanol extracts but 39.9% inhibition activity in water extracts. Xanthine oxidase inhibition activity showed high inhibition activity at 73.5% in water extracts and 100% in 60% ethanol extracts. The result suggests the development of phenol compound in thyme as anti Helicobacter pylori, antioxidant and anti-gout agents.
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KEYWORD
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Thyme (Thymus vulgaris L.), Helicobacter pylori, biological activity
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