日誌
乳酸菌、蔓越莓消滅胃幽門桿菌的原理？
乳酸菌（lactic acid bacteria）
是一組革蘭氏陽性、低GC、耐酸性、大多不產孢、不呼吸的桿菌或球菌，有諸多代謝和生理學上的相似點。
乳酸菌（lactic acid bacteria）泛指能夠代謝發酵碳水化合物，而以乳酸為其主要產物之細菌。
乳酸菌能增進腸內叢品質之作用機轉可能是(1)生產有機酸、降低腸pH，(2)和有害菌競爭養份，(3)附著於腸粘膜上皮，減少有害菌增殖場所，(4)產生抗菌物質等。
乳酸菌的保健功能：
抗腫瘤
降低血液膽固醇
降血壓
幽門螺旋桿菌(Helicobacter pylori)
Many studies have suggested that lactic acid bacteria (LAB), including Lactobacillus and Bifidobacterium, increase the eradication rate of H. pylori infection.
許多研究表明，乳酸菌 (LAB)，包括乳桿菌和雙歧桿菌，可提高幽門螺桿菌感染的根除率。
Some strains of lactic acid bacteria are reported to inhibit the growth of Helicobacter pylori
據報導，某些乳酸菌菌株可抑制幽門螺桿菌的生長
The research found that H. pylori is susceptible to the lactate that is produced by this lactic acid bacterium.
研究發現幽門螺桿菌對這種乳酸菌產生的乳酸很敏感。
Meanwhile, lactic acid can suppress H. pylori urease activity [68].
同時，乳酸可以抑制幽門螺桿菌脲酶活性[68]。
H. pylori urease accounts for approximately 10% of its total protein mass, playing a pivotal role in both establishing initial colonization and maintaining chronic infection [25,26].
幽門螺桿菌脲酶約佔其總蛋白質質量的 10%，在建立初始定植和維持慢性感染方面發揮著關鍵作用 [25,26]。
Urease can hydrolyze urea to produce carbon dioxide and ammonia, and the latter being able to buffer the gastric acids around the bacteria to maintain its viability [26].
脲酶可以水解尿素產生二氧化碳和氨，後者能夠緩衝細菌周圍的胃酸以維持其生存能力[26]。
Furthermore, the morphology of the gastric mucin is closely related to the pH value. Gastric mucin forms a gel under low pH, whereas the increase in pH caused by urease catalysis loosens gastric mucin, enabling H. pylori to swim more easily [20].
胃粘蛋白在低 pH 值下形成凝膠，而尿素酶催化引起的 pH 值升高會使胃粘蛋白鬆弛，使幽門螺桿菌更容易游動 [20]。
Sun et al. found four Lactobacillus strains isolated from fermented foods in northeastern China were able to inhibit the growth of H. pylori [63].
孫等。發現從中國東北地區的發酵食品中分離出的四種乳酸桿菌菌株能夠抑制幽門螺桿菌的生長[63]。
Sýkora et al. treated 86 children with H. pylori infection and found that the eradication rate from the use of L. casei DN114001 along with triple therapy was 84.6%
Sýkora 等人。 治療了 86 名幽門螺桿菌感染兒童，發現使用乾酪乳桿菌 DN114001 聯合三聯療法的根除率為 84.6%
LAB extracts could inhibit the bacterial adhesion and invasion, gastric inflammation and DNA fragmentation induced by Helicobacter pylori.
乳酸菌提取物可以抑制幽門螺桿菌引起的細菌粘附和侵襲、胃炎症和DNA斷裂。
L. bulgaricus DSMZ 20080, L. acidophilus and L. plantarum (studied previously and reported as high antioxidant candidate strains) showed the highest anti-pylori activities with inhibition ranged from 51.46 to 88.19%
L. bulgaricus DSMZ 20080、L. acidophilus 和 L. plantarum（之前研究並報告為高抗氧化候選菌株）顯示出最高的抗幽門螺桿菌活性，抑制範圍為 51.46 至 88.19%
Lactic, acetic and hydrochloric acids demonstrated inhibition of H. pylori growth in a concentration‐dependent manner with the lactic acid demonstrating the greatest inhibition.
乳酸、乙酸和鹽酸以濃度依賴性方式抑制幽門螺桿菌的生長，其中乳酸的抑制作用最強。
總結以上：
我吃了這個
Queen Choice 高濃縮蔓越莓強效錠
胃比較不痛
可能是因為所含的乳酸菌產生的乳酸
抑制了幽門螺桿菌的生長
提高幽門螺桿菌感染的根除率
也可能是因為其所含的蔓越莓萃取粉所含的鞣花酸
Results: Ellagic acid inhibited the growth of all 55 of the H. pylori strains tested.
結果：鞣花酸抑制了所有 55 種測試的幽門螺桿菌菌株的生長。
