Efficacy Evaluation of Probiotics Combined with Quadruple Therapy in Treating Helicobacter pylori Infection

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Current Topics in Nutraceutical Research Pub Date : 2022-07-15 DOI:10.37290/ctnr2641-452x.20:705-709

Yu Dong, Xiaoran Shen, Yifeng Zhang

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Abstract

To evaluate the efficacy of probiotics combined with quadruple therapy in treating Helicobacter pylori infection, 240 elderly H. pylori-infected patients were recruited and divided equally into control and treatment groups. The control group received quadruple therapy (rabeprazole sodium + colloidal bismuth pectin dry suspension + amoxicillin + clarithromycin), and the treatment group was given additional bifid-triple viable (probiotics composed of Enterococcus, Lactobacillus acidophilus, and Bifidobacterium) capsules orally. The gastric function, inflammatory cytokine levels, gastric mucosa histopathological change scores, clinical symptom scores, clinical efficacy, and adverse reactions were compared between the two groups. Total curative effect rate was higher in the treatment group than the control group. The symptom scores of acid reflux and belching, nausea and vomiting, and epigastric pain were also lower in the treatment group than the control group. Also, the incidence of adverse reactions was lower in the treatment group (20.00%) than the control group (36.67%). Furthermore, the treatment group had higher decrease in gastric mucosa histopathological change scores, gastrin and motilin levels, and interleukin-8, and tumor necrosis factor levels than the control group. In conclusion, probiotics combined with quadruple therapy can suppress release of serum inflammatory cytokines, facilitate digestive function improvement and mucosal healing, elevate H. pylori eradication rate, and reduce therapy-related adverse reactions in H. pylori-infected patients.

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益生菌联合三联疗法治疗幽门螺杆菌感染的疗效评价

为了评估益生菌联合三联疗法治疗幽门螺杆菌感染的疗效，招募了240名老年幽门螺杆菌患者，并将其平均分为对照组和治疗组。对照组接受三联疗法（雷贝拉唑钠+胶体果胶铋干混悬液+阿莫西林+克拉霉素），治疗组口服额外的双歧三联活菌（由肠球菌、嗜酸乳杆菌和双歧杆菌组成的益生菌）胶囊。比较两组患者的胃功能、炎性细胞因子水平、胃黏膜组织病理学变化评分、临床症状评分、临床疗效和不良反应。治疗组总有效率高于对照组。治疗组的反酸和打嗝、恶心呕吐和上腹痛症状评分也低于对照组。治疗组的不良反应发生率（20.00%）低于对照组（36.67%）。此外，治疗组在胃黏膜组织病理学变化评分、胃泌素和胃动素水平、白细胞介素-8和肿瘤坏死因子水平方面的下降高于对照组。总之，益生菌联合四重疗法可以抑制血清炎性细胞因子的释放，促进消化功能改善和粘膜愈合，提高幽门螺杆菌根除率，减少幽门螺杆菌感染患者的治疗相关不良反应。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Topics in Nutraceutical Research 医学-药学

CiteScore

1.10

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Current Topics in Nutraceutical Research is an international, interdisciplinary broad-based peer reviewed scientific journal for critical evaluation of research on chemistry, biology and therapeutic applications of nutraceuticals and functional foods. The major goal of this journal is to provide peer reviewed unbiased scientific data to the decision makers in the nutraceutical and food industry to help make informed choices about development of new products. To this end, the journal will publish two types of review articles. First, a review of preclinical research data coming largely from animal, cell culture and other experimental models. Such data will provide basis for future product development and/or human research initiatives. Second, a critical evaluation of current human experimental data to help market and deliver the product for medically proven use. This journal will also serve as a forum for nutritionists, internists, neurologists, psychiatrists, and all those interested in preventive medicine. The common denominator of all of the topic to be covered by the journal must include nutraceuticals and/functional food. The following is an example of some specific areas that may be of interest to the journal. i) Role of vitamins, minerals, antioxidants and phytonutrients on cardiovascular health, cancer, diabetes, ocular health, mental health, men’s health, women’s health, infant nutrition, ii) Role of herbals on human health, iii) Dietary supplements and sleep, iv) Components of diet that may have beneficial effect on human health, v) regulation of apoptosis and cell viability, vi) Isolation and characterization of bioactive components from functional foods, vii) Nutritional genomics, and viii) Nutritional proteomics.