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

作者：Lin Wen Hsin; Wu Chi Rei; Fang Tony J; Guo Jiun Ting; Huang Shi Ying; Lee Meng Shiou^*; Yang Hsin Ling

来源：Journal of the Science of Food and Agriculture, 2011, 91(8): 1424-1431.

DOI：10.1002/jsfa.4327

• lactic acid bacteria
• Helicobacter pylori
• bactericidal activity
• SCS
• AGS

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.

• 出版日期2011-6
• 单位中国医科大学