Effects of three different fish oil formulations on Helicobacter pylori growth and viability: in vitro study

Abstract

Helicobacter pylori infection is currently treated with antimicrobial agents in combination with antacids. Recent studies have described the in vitro bactericidal activity of fish oils and polyunsaturated fatty acids on H. pylori, and reduced rates of duodenal ulcer in people with high intake of these substances. In this study we have tested the in vitro activity of three different fish oil formulations on H. pylori strains using the Kirby Bauer method and an in vitro antibacterial test on bacteria adhered to cellular monolayers. Our results demonstrate that one of the oils is active. In this study we cannot speculate on which component of the active oil is effective and its mechanism of action, but we hypothesize that a higher concentration of icosapentaenoic acid and docosahexaenoic acid occurs in the active oil. Further in vitro and in vivo studies are needed before proposing fish oils as treatment of H. pylori infection.