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Stalheim, T., Balance, S., Christensen, B.E. and Granum, P.E. (2009) Sphagnan—A pectin-like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH. Journal of Applied Microbiology, 106, 967-976. doi:10.1111/j.1365-2672.2008.04057.x

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• TITLE: Pectin shows antibacterial activity against Helicobacter pylori

  AUTHORS: Ziad Daoud, Mihir Sura, Roula M. Abdel-Massih

  KEYWORDS: Pectin; Helicobacter pylori; Antibacterial Activity; Antibiotic; MIC; MBC

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.4 No.2A, February 28, 2013

  ABSTRACT: Pectins are the collective name for a group of heterogeneous, high molecular weight, branched polysaccharides that are found in the cell walls of higher plants. In this study, we intend to determine the antibacterial activity of pectin against reference strains and clinical isolates of Helicobacter pylori. The results show that pectin produced antibacterial effects on all the 16 clinical isolates and 2 reference strains of H. pylori with the greatest antibacterial effect at a low pH (5.0) versus higher pHs. The lowest Minimum Inhibitory Concentration recorded was of 0.016 μg/μl. Antibiotic resistance, therapy costs, and undesirable side effects stress the need for new antimicrobials or alternative therapies. The results from our study can further our goal of future eradication of H. pylori infection using new molecules.