The Development Of UreB Yogurt And Its Favorable Effect On Resisting Helicobacer Pylori Infection In Mice

Objective: To develop a kind of functional UreB yogurt containing the genetic lactobacillus UreB-L6032 and study its effect on resisting Hp infection.Methods:1. Development and detection of UreB yogurt. UreB-L6032 genetic strain was made into a kind of yogurt named UreB yogurt utilizing the fermentation technique and then its pH value, the live lactobacilli, the plasmid stability and the UreB protein expression were detected. And meanwhile the L6032-containing commen yogurt was used as control.2. Animal study in vivo of UreB yogurt resisting Hp infection. Balb/c mice were assigned randomly into four groups including negative control group, UreB yogurt group, common yogurt group and infection model control group for a prophylactic experiment. After mice were killed, the IL-10 and IFN-γin their culturing supernatant of spleen cells, specific IgG level in blood serum, sIgA in gastric mucosa, and the rapid urease test and Hp culturing of gastric mucosa were detected.Results:1. UreB yogurt and common yogurt made by myself were semi-coagulate, white and smooth without lacto-serum separating, and smell like milk. Throught detection, their pH value were similar to the common yogurt in market, and had more live lactobacilli than in market yogurt. And the UreB-pMG36e plasmid was stable and the UreB-L6032 could express the UreB protein in UreB yogurt.2. IFN-γlevel in UreB yogurt group and common yogurt group which there were no obvious difference between according to the IFN-γlevel were both less significantly than in infection control group. IL-10 level in the two yogurt groups increased significantly comparing with infection control group, moreover IL-10 level in UreB yogurt group was obviously more than in common yogurt. And also the UreB yogurt could induce Hp specific IgG production. After this experiment finished, IgG level in UreB yogurt group decreased notably and IgG level in common yogurt group didn't decrease significantly with comparation to that in infection control group. According to the results of rapid urease test and Hp culturing of gastric mucosa, the infection rate of UreB group decreased 40% and that of common yogurt group decreaed 20% comparing with the infection rate of infection control group. Conclusions:1. The UreB functional yogurt was made successfully which contains a lot of live lactobacilli , stable plasmid and UreB protein.2. The UreB yogurt can induce specific IgG production, raise IL-10 level and decrease Hp infection rate comparing with common yogurt in mice. So UreB yogurt can prevent Hp infection better than common yogurt.