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目的利用UreB基因工程乳杆菌(UreB-L6032)研制一种预防幽门螺杆菌(Helicobacter pylori,H.py-lori)感染的UreB活性酸奶,并对其抗H.pylori感染的能力进行动物实验研究。方法采用发酵奶制备技术制成酸奶,并对其pH、活菌含量和质粒稳定性进行检测。小鼠在喂食UreB活性酸奶1个月后再感染H.pylori,并设普通酸奶组,阴性和阳性感染组,2个月后测定IL-10(interleukin-10)、IFN-γ(interferon-γ)、sIgA和特异性IgG的水平,并利用快速脲酶法和细菌培养法对小鼠胃部H.pylori进行检测。结果成功的研制出了色香味颇佳,含UreB-L6032活菌较高,质粒能稳定存在的UreB活性酸奶。与一般酸奶相比,其能诱导小鼠体内特异性IgG的产生,显著增加IL-10的表达,降低小鼠H.pylori感染率。结论UreB活性酸奶比一般酸奶能更加有效预防H.pylori感染。
OBJECTIVE: To develop a UreB active yogurt for preventing Helicobacter pylori (H. py-lori) infection using UreB genetically engineered Lactobacillus (UreB-L6032), and to study its ability against H.pylori infection in an animal experiment. Methods Yogurt was prepared by fermented milk preparation technology, and its pH, viable bacteria content and plasmid stability were tested. Mice were infected with UreB active yogurt 1 month after infection with H.pylori, and set the normal yogurt group, negative and positive infection group, 2 months after the determination of IL-10 (interleukin-10), interferon-γ ), SIgA and specific IgG, and the H.pylori in the stomach of mice was detected by rapid urease and bacterial culture. Results The UreB active yogurts with good color and fragrance, high viable UreB-L6032 and stable plasmid were successfully developed. Compared with normal yogurt, it can induce the production of specific IgG in mice, significantly increase the expression of IL-10 and reduce the infection rate of H.pylori in mice. Conclusion UreB active yoghurt can prevent H.pylori infection more effectively than normal yoghurt.