Anti-Helicobabter pylori activity of Chinese chive extract and its use as a functional ingredient in Pasta

Abstract

Chinese chives are a nutrient-rich vegetable commonly grown in Southeast Asia, including Thailand. Due to the growing market demand for healthier food choices, alternative vegetable-based pasta has gained popularity as a substitute for traditional wheat-based pasta, offering a more nutritious option. In this study, aqueous extracts of fresh Chinese chives (FCCE) and dried Chinese chives (DCCE), along with an ethanolic extract of dried Chinese chives (eDCCE), were evaluated for their bioactive properties, phytochemical compounds and used as a functional ingredient to fortify pasta. Antibacterial activity against enteric pathogens showed that FCCE, DCCE, and eDCCE extracts inhibited various bacterial strains with good activity against some Gram-negative enteric pathogens, including Helicobacter pylori, Vibrio cholera, and V. parahaemolyticus at MIC value of 4,096 �g/ml. No bactericidal activity was found against normal enteric flora (MIC > 8,192 �g/ml). The IC50 values for antioxidant effects, as determined by DPPH and ABTS assays, were 5.55 to 8.62 mg/mL and 3.92 to 6.66 mg/ml, respectively. The GC-MS analysis showed that the five main bioactive compounds found in FCCE and DCCE were 2-methoxy-4-vinylphenol, dimethyl sulfone, N-hexadecanoic acid, 2-hydroxy gamma-butyrolactone, and furanyl. In addition, the sensory evaluation of fresh pasta supplemented with dried Chinese chive extracts (DCCE) indicated that the organoleptic scores decreased significantly with increasing DCCE content. The results showed that commercial pasta formulas and pasta fortified with 5% DCCE were the most acceptable. This study suggests that Chinese chives can be used as an important source of natural bioactive ingredients in vegetable-based enriched pasta and other various food technology applications.??????????????????????????????????????????????????????????????????????????? ??????????????????? ??????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? ??????????????????????????????????????????????????????????????????????????????? (FCCE) ?????????????????????? (DCCE) ????????????????????????????? (eDCCE) ???????????????????????????????????????????????? ??????????????????????????????????????????????????????????????????????????????? FCCE, DCCE ??? eDCCE ??????????????????????????????????? ? ??? ???????????????????????????????????????????????????????????????????????? ?????? Helicobacter pylori, Vibrio cholerae ??? V. parahaemolyticus ?????? MIC 4,096 ????????????????????? ?????????????????????????????????????????????????? (MIC > 8,192 ?????????????????????) ???????????????? FCCE, DCCE ??? eDCCE ???????????????????????????? ???????? IC50 ??????????????????? DPPH ??? ABTS ????????????????? 5.55 ??? 8.62 ????????????????????? ??? 3.92 ??? 6.66 ????????????????????????????? ????????????????????????????????????? GC-MS ??????????????? 5 ?????? FCCE ??? DCCE ?????? 2-???????-4-??????????, ?????????????, ???????-??????????????, 2-????????-?????-????????????? ??????????? ?????????????????????????????????????????????????????????????????? (DCCE) ??????????????????????????????????????????????????????? DCCE ????????? ?????????????????????????????????????????? DCCE ?????? 5 ?????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? ? ???