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Anti‐ Helicobacter pylori activity of fermented milk with lactic acid bacteria
Author(s) -
Lin WenHsin,
Wu ChiRei,
Fang Tony J,
Guo JiunTing,
Huang ShiYing,
Lee MengShiou,
Yang HsinLing
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4327
Subject(s) - lactic acid , food science , helicobacter pylori , fermentation , bacteria , urease , microbiology and biotechnology , biology , protease , fermented milk products , antimicrobial , chemistry , enzyme , biochemistry , genetics
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. Copyright © 2011 Society of Chemical Industry