Helicobacter Pylori Research Paper

The causes of campylobacter are undercooked meats. The food source of campylobacter are raw poultry. You can prevent yourself and others from receiving campylobacter by thoroughly cooking raw food, using a thermometer to be sure that the internal temperature reaches the necessary degree. One fact that you may not know about campylobacter is that the campylobacter species is spiral shaped.

H. pylori is found in stomach, upper GI tract, intestines and other parts in the body but it usually reside in stomach. Because it can only survive in neutral environment, once it penetrates the mucous lining

With the antibiotics if H Pylori is confirmed, what would you educate the patient about these medications?

H. pylori thrives in the acidic environment of the stomach and the finding that this bacteria contributed to the condition was remarkable news and led to the standard practice of treating peptic ulcers with antibiotics. As a result, the rate of H. pylori-induced ulcers has dropped by more than 50 percent. (Ackerman, 2012)

Helicobacter pylori (H. pylori) is a bacterium that inhabits the human stomach and has been linked as a risk factor for chronic gastritis, ulcers, and gastric cancer. H. pylori is able to survive in the acidic environment of the stomach due to its urease enzyme which converts the urea in gastric juice to alkaline ammonia and carbon dioxide. Infection with H. pylori is generally contracted during childhood and can persist indefinitely if untreated. Possible risk factors for H. pylori infection include poor diet, poor hygiene, density, low socioeconomic status (SES), and family history of gastric disease. Studies have found an increased risk of infection with consuming food prepared under unsanitary conditions and a reduced risk with increased consumption of fruits and vegetables. Poor hygiene

Norovirus and Salmonella are the two most common pathogens, resulting in the most hospitalizations and deaths. Norovirus is a pathogen that infects the stomach and intestines by causing inflammation. Symptoms of norovirus include; nausea/vomiting, diarrhea and stomach pain leading to dehydration causing one to urinate more frequently and feel dizzy while standing up. In order to avoid contracting the Norovirus, the CDC recommends thoroughly washing fruits, vegetables and cooking seafood to appropriate temperatures, which can survive up to 140 degrees Fahrenheit (https://www.cdc.gov/norovirus/preventing-infection.html). Salmonella affects the gastrointestinal tract when bacteria is swallowed, mainly coming from raw food products; eggs,

The history of Helicobacter pylori goes back to 1875 when German scientists found the spiral shaped bacteria in the stomach linings of patients (“Helicobacter Pylori,” Wikipedia). However, Helicobacter pylori, also known as H. pylori, was officially discovered in 1982 by Barry Marshall and Robin Warren when they ended up leaving petri dishes incubating over Easter weekend (“Helicobacter pylori,” Wikipedia). After returning to the petri dishes after five days they discovered they had unintentionally successfully cultured the bacteria and were finally able to visualize it (“Helicobacter pylori,” Wikipedia). Until 1989, Helicobacter pylori was called Campylobacter pylori (“Helicobacter pylori,” Wikipedia). However further research done in 1989

A positive association between H. pylori antibodies and food allergy presenting with gastrointestinal symptoms has been reported, especially H. pylori strain that possesses CagA, as a virulence factor. When H. pylori colonizes the gastric mucosa, it alters gastric barrier function. This in turn increases the passage of intact molecules across the epithelial barrier with resultant allergies and atopic manifestations (Matysiak et al., 2002).

Since then, H. pylori has been almost completely eradicated in western countries, being placed onto the endangered species list. Unfortunately in developing countries, gastric and duodenal ulcers remain huge problems. The lack of access to antibiotics and the emergence of antibacterial resistant strains have greatly hindered efforts to cure the diseases. The controversy is not over, however, as 80% of people infected with H. pylori never develop any gastrointestinal diseases. We need to thoroughly research the bacterium and exactly how it works in order to fully understand the role of H. pylori in stomach diseases. With that information, we will have the means to combat the diseases caused by the bacterium and the lack of the

Helicobacter Pylori is a gram negative bacteria that is found in the stomach. Helicobacter Pylori is referred to as H. Pylori. This type of bacteria lives in your bodies digestive tract. H. Pylori is a common bacterial infection, and can cause ulcers in the lining of your stomach. Once H. pylori gets into your stomach, it attacks the lining of your stomach. After the bacteria damages the lining of the stomach, acid gets through the lining of your stomach which is what causes the ulcers to occur. The ulcers can bleed and keep food from going through to digestive tract. The symptoms of an ulcer caused by H. Pylori are, dull burning pain in your belly, bloating, burping, not feeling hungry, nausea, vomiting, weight loss for no clear reason. And

pylori in a common infection, the host undergoes a period of rapid bacterial duplication and subsequent inflammation following colonization of the viscous mucus layer of the stomach. The penetration of the layer is assisted by the bacteria’s flagella and spiral morphology. The low oxygen level and neutral pH of the mucus act as a prime environment for the microaerophilic H. pylori. (Kusters, 2006) Preferably a lumenal pathogen, host cells are rarely invaded by the microbial. Associated with the inflammation is hypochlorhydria that can persist for months, during which the pathogen is released through fecal shedding in large amounts. After at least a few weeks, an immune response develops but it is not very effective in removing H. pylori. Eventually the inflammation subsides to a stable state and the infection becomes asymptomatic but may persist for decades. (Blaser,

Treatment of H. pylori is recommended in symptomatic patients and in those at high risk for gastric cancer. Various drug regimens are used for eradication this infection, table 2 summarises the different types of treatment regimens. Most H. pylori eradication therapies involve a proton pump inhibitor (PPI) and a combination of two or more antibiotics (NIH, 1994). The most commonly used antibiotics are macrolides (clarithromycin (CAM) or azithromycin), imidazole (metronidazole (MET) or tinidazole), amoxicillin (AMX) and tetracycline (TCN) (Vale et al., 2011).

According to Stein, Ruggiero, Rappuoli, and Bagnoli (2013), H. pylori is present in the gastric mucosae of more than half of the human population. H. pylori

pylori eradication therapies. There is no agreement reached on the optimum duration of the eradication therapies. Although international guidelines have recommended treatment durations of at least 7 days, different durations are recommended in different regions. The PPI-based TT has been suggested for at least 7 days in the European (NICE guidelines [CG184]), Asian-Pacific (Asaka et al., 2010; Fock et al., 2009), and Canadian guidelines (R. Hunt et al., 2004); whereas 10 or 14 days are recommended in the American guidelines (William D. Chey & Wong, 2007). In the recent World Gastroenterology Organization (WGO) Global guideline for developing countries, the suggestion is not conclusive. However, it indicates that 14 days may be recommended instead of 7 days for therapeutic consideration, but 10 days may be favorable considering cost and compliance (R. H. Hunt et al., 2011). The BQT is generally recommended for 10 to 14 days, and the ST is recommended for 10 days (William D. Chey & Wong, 2007; R. Hunt et al., 2004; Peter Malfertheiner et al., 2012); whilst no conclusion has been made in terms of the preferred duration of CT and

Helicobacter pylori is a bacterium responsible for worldwide chronic bacterial infection in human. At least half of the world’s population host H. pylori that causes various gastric pathological outcomes with some leading to gastric cancer. The infection by this bacterium has directly or indirectly caused an impact on economic and general well-being of the people; hence, there is an urgent need to discover diagnostic markers that could be utilized for future development of diagnostic kits that are highly sensitive and specific. Here, we briefly review general aspects of H. pylori infection and the diagnostic biomarkers currently used in laboratory tests for the diagnosis of H. pylori infection with a focus on the role of microfluidic