Bactericidal effect of bovine normal and immune serum, colostrum and milk against <i>Helicobacter pylori</i>

Korhonen, Hannu J. T.; Syväoja, Eeva-Liisa; Ahola-Luttila, H.; Sivelä, Seppo; Kopola, S.; Husu, J. R.; Kosunen, Timo U.

doi:10.1111/j.1365-2672.1995.tb03112.x

Cited by 61 publications

(39 citation statements)

References 32 publications

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“…These results are consistent with the bactericidal effect of certain micro-organisms, namely, Lactobacillus, and casein against H. Pylori showing growth inhibition Korhonen et al, 1995;Midalo et al, 1995). Fermented milk has been shown to reduce gastric emptying, a fact that could be of importance for an antagonistic effect between lactic acid bacteria and H. Pylori (Strandhagen et al, 1994) The bactericidal effect of milk and colostrum disappeared after heating (Stro Èmqvist et al, 1995).…”

Section: Discussionsupporting

confidence: 60%

Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

Elmståhl¹,

Svensson²,

Berglund³

1998

Eur J Clin Nutr

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Background: Prevalence of peptic ulcer disease has been associated to diet. Some dietary factors seem to have bactericidal effect which may modify the risk of peptic ulcer disease. The objective was to analyze associations between dietary habits and peptic ulcers. Design: A cross sectional population study. Subjects: One thousand, one hundred and thirty-®ve subjects out of 11 700 randomly invited men and women, aged 46±67 y, participating in a diet and disease study during 1991±1993. The study population comprised of 764 cases with reported peptic ulcer, 142 with dyspeptic symptoms and 229 randomly selected controls. Methods: X-ray examinations and endoscopies were reviewed and 332 out of 764 peptic ulcer cases were veri®ed. Mean daily intake of foods and nutrients were assessed with a combined 7 d menu book and a quantitative food frequency questionnaire, including dietary supplements. Results: Subjects with veri®ed ulcer had lower intake of fermented milk products and vegetables and higher intake of milk, meat and bread than controls. Intake of total fat, saturated and monounsaturated fatty acids and linolenic acid were higher in the ulcer group. Higher intake of fermented milk products, by quintiles showed a decreased ulcer risk; odds ratio 0.82 (0.71±0.95), adjusted for covariates below. Higher intake of milk, by quintiles, was associated with an increased risk of ulcer; odds ratio 1.17 (1.03±1.32). Smoking, foreign ethnicity and being unmarried or divorced were covariates associated to ulcer. Conclusion: This study indicates the multifactorial etiology of peptic ulcer including dietary factors. High intake of fermented milk products was associated with decreased risk for ulcer, whereas increased risk was noted for high milk intake. Sponsorship: The study was supported by the Swedish Cancer Society.

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Section: Discussionsupporting

confidence: 60%

Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

Elmståhl¹,

Svensson²,

Berglund³

1998

Eur J Clin Nutr

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“…With serum F1, the growth with untreated serum was slightly delayed compared to that using heat-treated serum, but the gradient of the plot was almost the same, suggesting that the growth inhibition is due to the reduction of live bacteria in the initial stage rather than suppression of the multiplication process during bacterial growth. Complement is a major bactericidal substance contained in serum, and complement-mediated bactericidal activity against H. pylori has been reported (6,8). The characteristics of the bactericidal activity observed in this experiment agree with the general property of complement.…”

supporting

confidence: 77%

Usefulness of Adult Bovine Serum for Helicobacter pylori Culture Media

et al. 2006

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Fetal bovine serum (FBS) and adult bovine serum (BS) exhibited bactericidal activity against Helicobacter pylori at various levels, which were higher in BS than in FBS. The bactericidal activity was inactivated by heat treatment at 56°C for 30 min. Our results demonstrated that heat-treated BS is a useful serum source of H. pylori culture medium.Helicobacter pylori is usually grown on media that contain blood or serum. Horse blood is most commonly used for agar plates because of its high growth-supporting ability. For liquid culture, fetal bovine serum (FBS) is used in most studies. In vitro growth is largely affected by culture media, and the serum used is one of the most influential factors. Differences in the growth-supporting ability of media are of deep concern in both clinical and research settings, in which stable bacterial growth is required. In addition, for economical reasons, a less expensive serum that gives optimum growth is desirable. In the present study we examined the growth-supporting property of different serum lots. We show that adult bovine serum (BS), which is far less expensive than FBS, could be a useful serum source for H. pylori culture media after heat treatment.The growth-supporting property of three FBS lots and two BS lots was compared to H. pylori 26695(American Type Culture Collection CRL-700392). The serum-containing liquid media and agar media were made with 10% serum in brain heart infusion (BHI; Difco) and BHI agar (Difco), respectively. Heat treatment of serum was performed by incubating the serum at 56°C for 30 min. H. pylori was grown in an incubator (model 7000; NAPCO), in which the atmosphere was controlled at 5% O 2 and 12% CO 2 , with 95% humidity and a temperature of 37°C.

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“…Changes in the level and relative proportions of the immunoglobulins in colostrum compared with milk have been reported by several authors (Quigley et al 1994;Levieux and Ollier 1999;Korohnen et al 2000;Elfstrand et al 2002;Zhao et al 2010). The concentration of immunoglobulins in the first milk post-partum can vary considerably, from 30 to 200 mg.mL −1 (Larson 1992;Korohnen et al 1995;Gapper et al 2007). IgG1 comprises over 75% of the Igs in colostrum, followed by IgM, IgA and IgG2 (Butler 1974).…”

Section: Proteinmentioning

confidence: 94%

Composition and properties of bovine colostrum: a review

McGrath

Fox

McSweeney

et al. 2015

Dairy Sci. & Technol.

315

263

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Colostrum is the initial milk secreted by mammals following parturition, the composition and physicochemical properties of which are highly dynamic and variable. The composition and physicochemical properties of colostrum during the initial postpartum period has not been systematically reviewed for many years, although the topic remains of interest both to milk producers and processors. In this article, the current understanding of the composition of colostrum, i.e. carbohydrates, proteins, growth factors, enzymes, enzyme inhibitors, nucleotides and nucleosides, cytokines, fats, vitamins and minerals, is reviewed. In addition, the physicochemical properties, i.e. pH and buffering capacity, colour, density and specific gravity, osmotic pressure, somatic cell count, properties of casein micelles, ethanol stability and rennet coagulation properties are discussed, as well as the effects of heat-treating colostrum.

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Bactericidal effect of bovine normal and immune serum, colostrum and milk against Helicobacter pylori

Cited by 61 publications

References 32 publications

Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

Usefulness of Adult Bovine Serum for Helicobacter pylori Culture Media

Composition and properties of bovine colostrum: a review

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