Related Experiment Video
Updated: Aug 9, 2026
Optimized Protocols for Mycobacterium leprae Strain Management: Frozen Stock Preservation and Maintenance in Athymic Nude Mice
Published on: March 23, 2014
Effects of dietary composition on growth of M. leprae in mouse footpads
1Department of Nutrition, Loma Linda University School of Public Health, California 92350.
Abstract:
The number of bacteria per mouse footpad were measured at intervals beginning with the third month in male, weanling BALB/c mice infected with M. leprae and fed for a period of 6 months to test the effects of diet on multiplication of bacteria. The mean bacteria count per footpad in mice remaining at 6 months in the two high fat diets was higher (p = 0.014) than the mean of the two low fat diets. Likewise, the pooled mean bacterial count of mice fed the two diets of animal origin had a tendency to a higher mean bacterial count compared to mice fed the two diets of plant origin. Low level of dietary protein in early life also seemed to predispose to M. leprae multiplication. Our data in mice suggest that the association of diet with human leprosy should be investigated.
Insights
High-fat diets and animal-based protein sources in mice increased Mycobacterium leprae (M. leprae) multiplication. Early-life low protein diets also appeared to promote bacterial growth, suggesting diet impacts leprosy progression.
Area of Science:
- Microbiology
- Nutrition Science
- Immunology
Background:
- Leprosy, a chronic infectious disease caused by Mycobacterium leprae (M. leprae), has complex pathogenesis.
- Dietary factors are increasingly recognized for their potential role in infectious disease progression and immune response.
Purpose of the Study:
- To investigate the impact of dietary fat content, protein origin, and protein level on M. leprae multiplication in a mouse model.
- To explore potential links between diet and leprosy, warranting further human studies.
Main Methods:
- Male, weanling BALB/c mice were infected with M. leprae.
- Mice were fed specific diets for six months, with bacterial counts measured starting from month three.
- Comparative analysis of bacterial loads between groups on high-fat vs. low-fat diets, animal- vs. plant-origin diets, and varying protein levels.
Main Results:
- Mice on high-fat diets exhibited significantly higher M. leprae counts compared to those on low-fat diets (p = 0.014).
- Diets of animal origin tended to result in higher bacterial counts than plant-origin diets.
- Low dietary protein in early life appeared to predispose mice to increased M. leprae multiplication.
Conclusions:
- Dietary fat content and protein source significantly influence M. leprae multiplication in mice.
- Early-life nutrition, particularly protein intake, may affect susceptibility and progression of M. leprae infection.
- Findings suggest a potential association between diet and human leprosy that merits further investigation.
