Long-Term Use of Probiotic-Containing Yogurts Is a Safe Way to Prevent Helicobacter pylori: Based on a Mongolian Gerbil's Model
2013
Kuo, Chao-Hung(Division of Gastroenterology, Department of Internal Medicine) | Wang, Sophie S. W.(Division of Gastroenterology, Department of Internal Medicine) | Lu, Chien-Yu(Division of Gastroenterology, Department of Internal Medicine) | Hu, Huang-Ming(Division of Gastroenterology, Department of Internal Medicine) | Kuo, Fu-Chen(School of Medicine, College of Medicine) | Weng, Bi-Chuang(Division of Gastroenterology, Department of Internal Medicine) | Wu, Chun-Chieh(Department of Pathology, Kaohsiung Medical University Hospital) | Liu, Chung-Jung(Division of Gastroenterology, Department of Internal Medicine) | Tsai, Pei-Yun(Department of Nursing, Kaohsiung Municipal Hsiao-Kang Hospital) | Lee, Tsung-Cheng(Central Research and Development Institute, Uni-President Enterprises Corporation) | Chen, Li-Wei(Central Research and Development Institute, Uni-President Enterprises Corporation) | Cheng, Kuang-Hung(Graduate Institute of Biomedical Science, National Sun Yat-Sen University) | Chang, Lin-Li(Department of Microbiology, Kaohsiung Medical University) | Wu, Deng-Chyang(Division of Gastroenterology, Department of Internal Medicine)
Background. The suppression of Helicobacter pylori (H. pylori) decreases H. pylori-related diseases. The probiotics have an inhibitory effect on H. pylori. Aim. We investigated the effects of long-term use of yogurt on H. pylori based on Mongolian gerbils’ model. Materials and Methods. Yogurt (containing a supplement of Lactobacillus acidophilus, Bifidobacterium lactis, etc.) was used. Forty-six gerbils were divided into five groups. All groups were inoculated with H. pylori for 5 to 8 weeks. The yogurt was given as follows: Group (Gr.) A: from 1st to 4th week; Gr. B from 5th to 8th week; Gr. C: from 17th week to sacrifice; Gr. D: from 5th week to sacrifice. Gerbils were sacrificed on the 52nd week. Histology was evaluated according to the Sydney system. Results. The positive rates of H. pylori were 60% (Gr. A), 75% (Gr. B), 67% (Gr. C), 44% (Gr. D), and 100% (Gr. E). Gr. D showed lower inflammatory score. Only Gr. E (60%) had intestinal metaplasia. Gr. D showed higher IL-10 and lower TNF-α expression than Gr. E. Conclusion. Long-term intake of yogurt could decrease H. pylori infection. The long-term use of yogurt would be an alternative strategy to manage H. pylori infection.
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