تاثير مصرف شير تخمير شده با بيفيدوباكتريوم آنگولاتوم بر عفونت ناشي از اشريشياكلي O157:H7 درموش سوري

The Effect of Bifidobacterium Angulatum Fermented Milk on Escherichia Coli OI57:H7 Infection in Mice

Background and Objectives: E. coli Oi57:H7 strain is known cause of bloody diarrhea and haemolytic uremic syndrome (HUS). The aim of this study was to determine the effect of milk fermentation by Bifidobacterium angulatum as a probiotic on infection induced by E. coli Ol57:H7 m mice.Materials and Methods: In this study 45 female mice, 6-8 weeks age were randomly divided into 5 groups, each containing 9 mice. Control group (A), Infected group (B), non- infected group feeded by probiotic (C), pre-infected group feeded by probiotic (D) and post- infected group feeded by probiotic (E). Each of the mouse in groups (B, D) and (E) received 1.5xl08 CFU of E. coli 0157: H7 by intra gastric tube. Group (C) feeded with 0.5 ml of B. angulatum fermented milk daily for 14 days, group (D) and group (E) were feeded with 0.5ml of B. angulatum fermented milk daily for 7 days before and after infection respectively. Stools of the mice were examed for E. coli 0]57:H7 before getting infected and on days 3, 5, 7 and 9 after getting infected. For identification of E. coli 0]57:H7 we used MacConkey sorbitol agar medium. Specific antiserum also was used for more confirmation.Results: Alive E. coli 0157:H7 was not isolated in control group (A), and non-infected group feeded with the probiotic (C). Statistical analysis showed significant differences between groups B (11.53±2.81) xio5 and D (2.67±0.56) xio5 cfug"1 (P<0.01) and B (11.53±2.81) xio5 and E (1.47±0.57) x 105 cfug1 (P<0.01).Conclusion: Consumption of milk fermented by B. Angulatum shortens the duration of E. coli OI57:H7 and reduces the severity of the illness.