Folk yoghurt kills Helicobacter pylori.

Area of Science:

• Microbiology
• Gastroenterology
• Food Science

Background:

• Helicobacter pylori (H. pylori) is a major cause of gastrointestinal diseases worldwide.
• Traditional folk medicines are increasingly being investigated for therapeutic potential.
• Yogurt, a fermented dairy product, is recognized for its probiotic properties.

Purpose of the Study:

• To investigate the in vitro efficacy of a traditional yogurt against Helicobacter pylori.
• To identify the specific microorganisms within the yogurt responsible for the observed activity.
• To assess the stability of the antimicrobial effect in different food substrates.

Main Methods:

• Microorganisms from traditional yogurt were isolated and identified.
• Co-culture well system was employed to test the effect of isolated microbes on H. pylori.
• The antimicrobial activity was evaluated in various food substrates like corn meal and soy milk.

Main Results:

• Two yeast species and several lactobacilli strains were isolated from the yogurt.
• Both isolated yeasts and lactobacilli demonstrated direct cidal activity against H. pylori.
• The antimicrobial effect was maintained when microbes were cultured in corn meal and soy milk.

Conclusions:

• The identified yeast and lactobacilli form a robust symbiotic culture within the yogurt.
• Soluble factors, potentially fermentation by-products, secreted by these microbes are responsible for killing H. pylori.
• Yogurt-based preparations could serve as accessible and affordable treatments for H. pylori suppression in endemic regions.