Infections by Helicobacter pylori are very common, causing gastroduodenal
inflammation including
peptic ulcers, and increasing the risk of gastric
neoplasia. The
isothiocyanate (ITC)
sulforaphane [SF; 1-isothiocyanato-4-(methylsulfinyl)
butane] derived from edible crucifers such as broccoli is potently bactericidal against Helicobacter, including
antibiotic-resistant strains, suggesting a possible dietary
therapy. Gastric H. pylori
infections express high
urease activity which generates
ammonia, neutralizes gastric acidity, and promotes
inflammation. The finding that SF inhibits (inactivates)
urease (jack bean and Helicobacter) raised the issue of whether these properties might be functionally related. The rates of inactivation of
urease activity depend on
enzyme and SF concentrations and show first order kinetics. Treatment with SF results in time-dependent increases in the ultraviolet absorption of partially purified Helicobacter
urease in the 260-320 nm region. This provides direct spectroscopic evidence for the formation of dithiocarbamates between the ITC group of SF and
cysteine thiols of
urease. The potencies of inactivation of Helicobacter
urease by
isothiocyanates structurally related to SF were surprisingly variable. Natural
isothiocyanates closely related to SF, previously shown to be bactericidal (
berteroin, hirsutin,
phenethyl isothiocyanate,
alyssin, and
erucin), did not inactivate
urease activity. Furthermore, SF is bactericidal against both
urease positive and negative H. pylori strains. In contrast, some
isothiocyanates such as benzoyl-ITC, are very potent
urease inactivators, but are not bactericidal. The bactericidal effects of SF and other ITC against Helicobacter are therefore not obligatorily linked to
urease inactivation, but may reduce the inflammatory component of
Helicobacter infections.