Survival of Vibrio Choleræ in Gastric Juice

نویسندگان

  • L. Everard Napier
  • S. K. Gupta
چکیده

Introduction.?In a paper on the gastric acidity in cholera convalescents Pasricha and others (1940) found that 36 per cent of cases had achlorhydria, 52 per cent a low acid content, and 12 per cent a normal curve; none had hyperchlorhydria or even a high normal curve. They made three suggestions for the cause of this low acidity in their series, namely (a) that it might be the result of acute gastritis and quoted Sir Arthur Hurst's well-known views on this subject, or (6) that the loss of water, acid, and chlorides might have caused a depletion from which the patient had hardly recovered. Neither of these explanations for the low acid curve in these cases seems to us to be very probable, for (a) the ' gastritis' of cholera is scarcely comparable to the chronic gastritis to which Sir Arthur Hurst refers, and even then

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions

The aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance under gastrointestinal tract conditions, with simulated gastric and bile juices. Eight-...

متن کامل

Vibrio Choleræ and Other Vibrios. (Observations on 'Water Vibrios', with Special Reference to Their Variation during Storage in Culture Medium and Possible Relationship to Vibrio Choleræ)

Tomb and Maitra (1926) as a result of their investigations concluded that the agglutinable vibrio found in the dejecta of cholera patients, and the non-agglutinable vibrio found in carriers and in natural waters contaminated with human faeces are one and the same organism. They arrived at this conclusion after inseminating tanks* with fresh cholera stools containing large numbers of agglutinabl...

متن کامل

تأثیر صمغ بادام‌کوهی (Amygdalus scoparia Spach) بر زنده‌مانی Lactobacillus acidophilus La5 در آب گوجه‌فرنگی، در طول نگهداری در یخچال و قرار گرفتن در معرض سیستم شبیه‌سازی‌شده شیره گوارشی

Background and purpose: Traditionally, probiotics are extensively incorporated into fermented dairy products. Dairy products could cause two major problems including allergy to milk protein and lactose intolerance, which ultimately lead to limited consumption of these foods. Today, fruit or vegetable drinks are ideal sources of probiotics for consumers. In this study, we investigated the possib...

متن کامل

Microencapsulation of probiotics by calcium alginate-gelatinized starch with chitosan coating and evaluation of survival in simulated human gastro-intestinal condition

Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. In this study Lactobacillus casei (ATCC 39392) and Bifidobacterium bifidum (ATCC 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, pH=1.5) and simulated intestina...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره 77  شماره 

صفحات  -

تاریخ انتشار 1942