Effects of Lactobacillus on the inhibition of Helicobacter pylori growth

Abstract

This study was performed to screen Lactobacillus and evaluate its inhibiting effects on Helicobacter pylori (Hp). Lactobacillus was isolated from fermented food in northeastern China. After identification and physiological characterization, the identified Lactobacillus was used to interact with Hp. The aggregation ability of Lactobacillus and Hp was determined. Moreover, the inhibiting effects of Lactobacillus on Hp urease enzyme activity and antioxidant ability were assessed. The results showed that four Lactobacillus strains including Lactobacillus sake, Lactobacillus plantarum, Lactobacillus rhamnosus and Lactobacillus brevis were isolated from fermented food in northeastern China. All four strains of Lactobacillus could inhibit Hp growth in different extent. The interaction with Hp was statistically analyzed with significant differences. The Lactobacillus isolated from fermented food in Northeast China, had an inhibitory effect on Hp growth. This study provided a foundation for development of probiotic preparations and exploring the inhibitory effect of Lactobacillus on Hp.

Keywords

• Lactobacillus
• Helicobacter pylori
• inhibition