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Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori

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Abstract

Helicobacter pylori inhibition by probiotic lactobacilli has been observed in vitro and in vivo. Carefully selected probiotic Lactobacillus strains could therefore play an important role in the treatment of H. pylori infection and eradication. However, the underlying mechanism for this inhibition is not clear. The aim of this study was to examine if peptide extracts, containing bacteriocins or other antibacterial peptides, from six Lactobacillus cultures (Lactobacillus acidophilus La1, Lactobacillus amylovorus DCE 471, Lactobacillus casei YIT 9029, Lactobacillus gasseri K7, Lactobacillus johnsonii La1, and Lactobacillus rhamnosus GG) contribute to the inhibition of H. pylori. Peptide extracts from cultures of Lact. amylovorus DCE 471 and Lact. johnsonii La1 were most active, reducing the viability of H. pylori ATCC 43504 with more than 2 log units within 4 h of incubation (P < 0.001). The four other extracts were less or not active. When six clinical isolates of H. pylori were tested for their susceptibility towards five inhibitory peptide extracts, similar observations were made. Again, the peptide extracts from Lact. amylovorus DCE 471 and Lact. johnsonii La1 were the most inhibitory, while the three other extracts resulted in a much lower inhibition of H. pylori. Protease-treated extracts were inactive towards H. pylori, confirming the proteinaceous nature of the inhibitory substance.

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Acknowledgments

The authors acknowledge their financial support from the research council of the Vrije Universiteit Brussel (VUB), the Fund for Scientific Research-Flanders (FWO), and the Commission of the European Communities, in particular the project QLK1-2001-01179 (PROPATH- Molecular analysis and mechanistic elucidation of the functionality of probiotics and prebiotics in the inhibition of pathogenic microorganisms to combat gastrointestinal disorders and to improve human health). The latter project does not reflect the Commission’s views and in no way anticipates the Commission’s future policy in this area. Frédéric Leroy was supported by a postdoctoral fellowship of the FWO. The authors gratefully acknowledge Dr. Lazlo Avonts for his contribution to the experimental work as well as Dr. Hans Kusters (Department of Medical Microbiology and Infection Prevention, Faculty of Medicine, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands) to support preliminary experiments of Dr. Lazlo Avonts during this study.

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  1. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium

    Luc De Vuyst, Eleftherios Makras, Frédéric Leroy & Bruno Pot

  2. Equipe Mixte Inserm E9919-Université JE 2225-Institut de Biologie de Lille, rue du Pr Calmette 1, B.P. 245, 59021, Lille, France

    Pascal Vincent & Bruno Pot

  3. Service de Bactériologie, Hôpital Calmette, 1 Bd du Pr J. Leclercq, 59037, Lille, France

    Pascal Vincent

  4. Bactériologie des Ecosystèmes, Institut Pasteur de Lille, 59037, Lille, France

    Bruno Pot

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Correspondence to Luc De Vuyst.

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De Vuyst, L., Vincent, P., Makras, E. et al. Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori . Probiotics & Antimicro. Prot. 2, 26–36 (2010). https://doi.org/10.1007/s12602-009-9029-4

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