Inhibition Of Helicobacter Pylori

The 12 strains of lactic acid bacteria in the OMX capsule showed antimicrobial activity against H. pylori in vitro as shown by loss of viability of the latter.
A well diffusion assay technique was used. One OMX Capsule was dissolved and incubated in All purpose Medium with Tween (APT) broth with or without biotin for good recovery of the organisms from the capsule. The results obtained in Table 5 is the mean of duplicate tests. The colonies recovered from the capsule dissolved in water and then plated on APT agar and de Man, Rogosa and Sharpe (MRS) agar showed decrease in the number of colony forming units of the H.pylori strains (NCTC11637 & NCTC11638).
This preliminary results explains how viable lactic acid bacteria contained in live capsule based probiotic can bring about much relief to those suffering from peptic ulcers and gastritis by inhibiting the H.pylori infection.

GROWTH INHIBITION ON E. COLI 0157

The component from TH10 strain was extracted with ethyl acetate and then neutralised by regulating the Ph. Then variable rates (0.75, 1.5, 3.0, 6.0, 12 and 24 mg) of the lactic acid bacteria extract were introduced on dipped paper discs into petri dishes containing cultured viable colonies of E. coli 0157 in several replicates. These petti dishes were incubated at 37 degrees centigrade. Growth inhibitions of the 0157 strain were monitored by observing the diameter of zones of inhibitions obtained around the paper discs.

Results indicated that inhibition of 0157 were obtained at all amounts of 3.0mg and above of the extract. Consistent results were obtained on repetition. Inhibitory effects were increased with more amount of the extract.

The substance acting on the 0157 strain is initially made out to be of low molecular weight and further research is being carried out to specify its structure and mechanism of activity.

MODE OF ACTION

At this stage the explanation that can be offered is the action of the different bacteriocins and the lowering of pH by the OMX inhibiting the proliferation of the antagonistic microorganisms. With the five years fermentation and low pH achieved it is found that the acidolin produced by the Lactobacillus acidophilus is particularly active against bacteria and viruses. This evidence is further supported by earlier research of Hamdan and Mikolajcik (1974). This makes OMX lactic acid bacteria highly effective in terms of its antimicrobial property as well as a functional food supplement.

REFERENCES

Lilley, DM and Stillwell, R H (1965). Probiotics: growth promoting factors produced by microorganisms. Science 147 : 747 - 748

Parker, R B (1974). Probiotics, the other half of the antibiotic story. Anim. Nutr.
Health 29 : 4 - 8.

Fuller, R (1989). Probiotics in man and animals. J. Appl. Bacteriol. 66: 365 - 378.

Hamdan, I Y and Mikolajcik, E M (1974). Acidolin: an antibiotic produced by Lactobacillus acidophilus. Journal of Antibiotics 8 : 631 - 636.

^TOP