Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori

Int J Food Microbiol. 2004 Aug 1;94(3):255-61. doi: 10.1016/S0168-1605(03)00297-6.


In this study, the bactericidal activity of Korean and Japanese wasabi roots, stems and leaves against Helicobacter pylori were examined. Allyl isothiocyanate (AIT) in roots, stems and leaves of Korean wasabi were 0.75, 0.18 and 0.32 mg/g, respectively. AIT in roots, stems and leaves of Japanese wasabi were 1.18, 0.41 and 0.38 mg/g, respectively. All parts of wasabi showed bactericidal activities against H. pylori strain NCTC 11637, YS 27 and YS 50. The leaves of both wasabi showed the highest bactericidal activities with the minimum bactericidal concentration of 1.05-1.31 mg of dry weight/ml against three strains of H. pylori. The roots showed a little lower bactericidal activity with 2.09-4.17 mg of dry weight/ml against them. The main component related to antimicrobial activity in wasabi is well known to be AIT. In this study, the bactericidal activity of leaves was higher than that of roots, although AIT amount of leaves was lower than that of roots. These results suggest that certain components besides AIT in wasabi are effective in killing H. pylori.

MeSH terms

  • Anti-Bacterial Agents / pharmacology
  • Anti-Ulcer Agents / pharmacology
  • Colony Count, Microbial
  • Food Preservatives / pharmacology*
  • Food Preservatives / therapeutic use
  • Helicobacter Infections / drug therapy*
  • Helicobacter pylori / drug effects*
  • Helicobacter pylori / growth & development
  • Humans
  • Isothiocyanates / pharmacology*
  • Isothiocyanates / therapeutic use
  • Microbial Sensitivity Tests
  • Phytotherapy*
  • Plant Leaves / chemistry
  • Plant Roots / chemistry
  • Plant Stems / chemistry
  • Wasabia / chemistry*


  • Anti-Bacterial Agents
  • Anti-Ulcer Agents
  • Food Preservatives
  • Isothiocyanates
  • allyl isothiocyanate