Edible rose (Rosa rugosa cv. ‘Plena’) aqueous extract, a potential antibacterial agent against multidrug-resistant Helicobacter pylori with anticancer activities

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-22 DOI:10.1016/j.jff.2025.106902

Shuhan Luo , Meiling Pan , Yihang Xu , Ruixue Wang , Xiao Zhang , Juan Liao , Tianli Zheng , Xiaofang Pei

{"title":"Edible rose (Rosa rugosa cv. ‘Plena’) aqueous extract, a potential antibacterial agent against multidrug-resistant Helicobacter pylori with anticancer activities","authors":"Shuhan Luo , Meiling Pan , Yihang Xu , Ruixue Wang , Xiao Zhang , Juan Liao , Tianli Zheng , Xiaofang Pei","doi":"10.1016/j.jff.2025.106902","DOIUrl":null,"url":null,"abstract":"<div><div>Food-grade aqueous extracts from edible plants has the potential to serve as alternative agent for preventing <em>H. pylori</em> infection, due to high safety and antibacterial effects. Therefore, we evaluated the anti<em>-H. pylori</em> effects of 17 edible plants. Our results revealed that the aqueous extract of <em>Rosa rugosa</em> cv. ‘Plena’ (RA) emerged as the most potent anti-<em>H. pylori</em> agent. RA altered the morphology of <em>H. pylori</em> from spiral rods into coccoid forms, damaged its ultrastructure, inhibited its motility and urease activity. Utilizing network pharmacology analysis and qPCR, the mechanisms by which RA inhibited the aberrant activation of <em>PI3K/AKT</em> signaling pathway in gastric epithelial cells were confirmed. In conclusion, this study is the first study to report the anti-<em>H. pylori</em> effect and underlying mechanisms of RA, as well as its potential for further development into a novel food-grade agent for preventing <em>H. pylori</em> infections.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"130 ","pages":"Article 106902"},"PeriodicalIF":4.0000,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464625002440","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Food-grade aqueous extracts from edible plants has the potential to serve as alternative agent for preventing H. pylori infection, due to high safety and antibacterial effects. Therefore, we evaluated the anti-H. pylori effects of 17 edible plants. Our results revealed that the aqueous extract of Rosa rugosa cv. ‘Plena’ (RA) emerged as the most potent anti-H. pylori agent. RA altered the morphology of H. pylori from spiral rods into coccoid forms, damaged its ultrastructure, inhibited its motility and urease activity. Utilizing network pharmacology analysis and qPCR, the mechanisms by which RA inhibited the aberrant activation of PI3K/AKT signaling pathway in gastric epithelial cells were confirmed. In conclusion, this study is the first study to report the anti-H. pylori effect and underlying mechanisms of RA, as well as its potential for further development into a novel food-grade agent for preventing H. pylori infections.

Abstract Image

查看原文本刊更多论文

可食玫瑰(Rosa rugosa cv。一种潜在的抗多药幽门螺杆菌的抗菌剂，具有抗癌活性

食用植物的食品级水萃取物具有较高的安全性和抗菌作用，有可能作为预防幽门螺杆菌感染的替代剂。因此，我们对anti-H进行了评估。17种食用植物的幽门螺杆菌效应。研究结果表明，玫瑰水提物具有良好的抗氧化活性。‘ Plena ’ （RA）是最有效的抗h。螺杆菌代理。RA使幽门螺杆菌的形态由螺旋棒状变为球粒状，其超微结构受到破坏，运动能力和脲酶活性受到抑制。利用网络药理学分析和qPCR验证了RA抑制胃上皮细胞PI3K/AKT信号通路异常激活的机制。总之，本研究首次报道了抗h。幽门螺杆菌效应和RA的潜在机制，以及其进一步发展成为预防幽门螺杆菌感染的新型食品级药物的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.