Red wine and green tea reduce H pylori- or VacA-induced gastritis in a mouse model

作     者：Paolo Ruggiero Giacomo Rossi Francesco Tombola Laura Pancotto Laura Lauretti Giuseppe Del Giudice Mario Zoratti 

作者机构：Novartis Vaccines & Diagnostics s.r.l. Research Center SienaItaly Department of Veterinary Science University of Camerino Matelica Italy Department of Biomedical SciencesUniversity of PadovaItaly CNR Institute of Neuroscience Section for Biomembranes Padova Italy CNR Institute of Neuroscience Section for Biomembranes Padova Italy 

出 版 物：《World Journal of Gastroenterology》 (世界胃肠病学杂志（英文版）)

年 卷 期：2007年第13卷第3期

页      面：349-354页

核心收录：

学科分类：1002[医学-临床医学] 10[医学] 

基　　金：Supported partly by a CNR Target Project Biotechnology grantand a University of Padova Young Investigator grant 

主　　题：红葡萄酒 绿茶 幽门 活性 饮料 组织病理学 

摘      要：AIM: To investigate whether red wine and green tea could exert anti-H pylori or anti-VacA activity in vivo in a mouse model of experimental infection.METHODS: Ethanol-free red wine and green tea concentrates were administered orally as a mixture of the two beverages to H pylori infected mice, or separately to VacA-treated mice. Gastric colonization and gastric in? ammation were quantifi ed by microbiological, histopathological, and immunohistochemical analyses. RESULTS: In H pylori -infected mice, the red wine and green tea mixture significantly prevented gastritis and limited the localization of bacteria and VacA to the surface of the gastric epithelium. Similarly, both beverages significantly prevented gastric epithelium damage in VacA-treated mice; green tea, but not red wine, also altered the VacA localization in the gastric epithelium. CONCLUSION: Red wine and green tea are able to prevent H pylori -induced gastric epithelium damage, possibly involving VacA inhibition. This observation supports the possible relevance of diet on the pathological outcome of H pylori infection.