THE ANTI-HELICOBACTER PYLORI ACTIVITY OF CURCUMIN DURING THE MANUFACTURE AND STORAGE OF LABORATORY-PREPARED ICE CREAM | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 8, Volume 70, Issue 180, January 2024, Page 89-97 PDF (988.19 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2023.230936.1180 | ||||
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| Authors | ||||
| NAGAH MOHAMED SAAD1; WALAA SHABAN ALI2 | ||||
| 1Department of Food Hygiene, Faculty of Veterinary Medicine Assiut University, Egypt. | ||||
| 2Teaching Veterinary Hospital, Faculty of Veterinary Medicine Assiut University, Egypt. | ||||
| Abstract | ||||
| Helicobacter pylori is a foodborne pathogen of major significance resulting in gastric cancer which has become a worldwide problem. So, the present study aimed to evaluate the survivability of this bacterium pre-inoculated into ice cream prior to curcumin addition with different concentrations. From the in vitro study using broth dilution and agar diffusion method, it was obvious that the MIC of curcumin against H.pylori growth was 6.25%. Meanwhile, the observed results of the in vivo study about the impact of addition 5, 6 and 7% of curcumin on the survival of H.pylori that inoculated in ice cream during manufacture and storage predicted the advantages of curcumin addition, as it inhibited H.pylori growth, making it as a potential complementary medicine for curing H.pylori related infection in a dose-dependent manner, as the rapid and complete inhibition of its growth was firstly observed with a high concentration of 7% curcumin at the end of the 2nd week of ice cream storage at freezing temperature (-5 C֯) versus to control samples. Furthermore, the addition of curcumin to ice cream did not affect the sensory properties of the product, as it acquired a higher score for attributes. | ||||
| Keywords | ||||
| curcumin; H.pylori; ice cream; anti-Helicobacter activity | ||||
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