含乳酸菌发酵乳的抗幽门螺杆菌活性。

Anti-Helicobacter pylori activity of fermented milk with lactic acid bacteria.

机构信息

School of Pharmacy, China Medical University, No. 91, Hsueh Shih Road, Taichung City 404, Taiwan.

出版信息

J Sci Food Agric. 2011 Jun;91(8):1424-31. doi: 10.1002/jsfa.4327. Epub 2011 Mar 28.

DOI:10.1002/jsfa.4327

PMID:21445876

Abstract

BACKGROUND

Ten strains of lactic acid bacteria (LAB) were investigated for their anti-Helicobacter pylori effects. The bactericidal activity and organic acid content in spent culture supernatants (SCS) from fermented milk were measured. In addition, the exclusion effect of SCS against H. pylori infection of human gastric epithelial AGS cells was assayed.

RESULTS

Three LAB strains, LY1, LY5 and IF22, showed better anti-Helicobacter effects than the other strains. There were no significant differences in the bactericidal activity of LAB strains between original SCS, artificial SCS and SCS treated by heating or protease digestion. However, neutralised SCS lost this activity. These results suggest that the anti-H. pylori activity of SCS may be related to the concentration of organic acids and the pH value but not to protein components. In the AGS cell culture test, both fermented LY5-SCS and artificial LY5-SCS significantly reduced H. pylori infection and urease activity (P < 0.05).

CONCLUSION

In this study, in vitro methods were used to screen potential probiotics with anti-H. pylori activity. This may provide an excellent and rapid system for studying probiotics in the functional food and dairy industries.

摘要

背景

研究了 10 株乳酸菌（LAB）对幽门螺杆菌（H. pylori）的抗作用。测量了发酵乳中废弃培养上清液（SCS）的杀菌活性和有机酸含量。此外，还检测了 SCS 对人胃上皮 AGS 细胞中 H. pylori 感染的排除作用。

结果

与其他菌株相比，3 株 LAB 菌株 LY1、LY5 和 IF22 对 H. pylori 的抑制作用更好。原始 SCS、人工 SCS 以及经过加热或蛋白酶消化处理的 SCS 之间，LAB 菌株的杀菌活性没有显著差异。然而，中和后的 SCS 丧失了这种活性。这些结果表明，SCS 的抗 H. pylori 活性可能与有机酸浓度和 pH 值有关，但与蛋白质成分无关。在 AGS 细胞培养试验中，发酵 LY5-SCS 和人工 LY5-SCS 均显著降低了 H. pylori 感染和脲酶活性（P<0.05）。