بررسی تاثیر لاکتوباسیل های جداشده از مواد غذایی بر هلیکوباکترپیلوری

Background and Aim: Helicobacter (H.) pylori is responsible for one of the most common bacterial infections in the world. Probiotics such as lactobacilli prevent the multiplication of a wide range of human and animal pathogens. One of the useful potentials of probiotics is their antagonist effect on harmful microorganisms so that they would be effective in prevention and treatment of H. pylori. The present study was aimed to evaluate the inhibitory role of lactobacilli in foodstuff on H. pylori. Materials and Methods: In this study which carried out in Ghaem medical center of Mashhad University of Medical Sciences in 2003, after culturing 114 enteral biopsies, in 20 samples, H. pylori were obtained. Also, lactobacilli present in 12 kinds of dairy products were discriminated and their supernatants were collected. After H. pylori was cultured in Colombia-agar culture medium, the inhibitory effect of the supernatants on the bacteria was studied using Well Diffusion Agar Method. The obtained data was analysed by one-sided variance analysis at the significant level P≤0.05. Results: Mean diameter of lack of multiplication peripheral circle was 7.6±3.1 mm in all situations (P<0.05). Most of the H. pylori samples were inhibited by the supernatants. One-sided variance analysis was significant with respect to 12 dairy products. Mean diameter of lack of multiplication peripheral circle of unpasteurized dairy products (8.2±2.9) was more than pasteurized ones (7.5±3.4). Besides, mean diameter of lack of multiplication peripheral circle of H. Pylori against lactobacilli obtained from local dairy products (8.9±1.8) was more than those from outside dairy products (7.2±3.6). Conclusion: On the basis of the present study, everyday consumption of dairy products having probiotics; useful microorganisms particularly lactobacilli is effective against H. Pylori. Therefore, providing dairy products with useful lactobacilli is recommended.