Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Growth Inhibition of Helicobacter pylori by Ingestion of Fermented Soybean Paste

된장 섭취에 의한 Helicobacter pylori의 생장 억제

  • Published : 2007.12.30
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Abstract

The aim of this study was to estimate the ingestion effect of fermented soybean paste on the growth inhibition of Helicobacter pylori. Anti-H. pylori effect of the aqueous extract of soybean paste and cell-free supernatant of the isolates from soybean paste were determined using agar diffusion method. Soybean paste and the isolates inhibited the growth of H. pylori. Effect of soybean paste ingestion was estimated using urea breath test against infected volunteers showing no symptom of gastric disease. When 10 g of soybean paste was ingested 3 times a day for 6 weeks, average value of $P={\Delta}^{13}C(T_1-T_0)$ decreased from P=58 to P=28. This result indicated that fermented soybean paste was effective to inhibit the growth of H. pylori in gastric tissue.

본 연구의 목표는 발효식품인 된장의 섭취가 Helicobacter pylori에 의한 감염의 억제에 효과가 있음을 확인하는데 있다. 된장 추출물과 된장으로부터 분리된 균이 H. pylori의 생장을 억제시키는지 여부를 표준균주인 H. pylori ATCC 26695와 위궤양 환자의 조직으로부터 분리한 H. pylori 균주를 대상으로 실시하였다. 된장 추출물과 된장으로부터 분리된 대부분의 세균은 H. pyloir의 생장을 억제하였다. 된장의 섭취효과를 측정하기 위해 무자각 증상의 H. pylori 보균자를 대상으로 $^{13}C$-요소호기검사법을 실시하였으며, H. pylori 감염 농도는 ${\Delta}^{13}C(T_1-T_0)$ 값(P)으로 판정하였다. 1일 30 g ($10g{\times}3$회)씩 6주간 섭취한 지원자들의 섭취 전 후의 P값은 58에서 28로 감소하여 H. pylori의 밀도가 낮아졌음을 입증하였다. 즉, 된장이 위 점막에서 H. pylori의 생장을 억제하는 것을 확인하였다.

Keywords

References

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