New research from UC Riverside indicates that a high-protein diet can effectively combat cholera bacteria, reducing infection levels by up to 100-fold and preventing fatal outcomes.
The study, published in Cell Host and Microbe, found that casein, the primary protein in milk and cheese, and wheat gluten significantly limit cholera bacteria in the gut. Cholera, a bacterial disease spread through contaminated water and food, can cause severe dehydration and death if untreated.
Researchers fed infected mice different diets. Those on high-protein diets showed a dramatic reduction in cholera colonization compared to those on carbohydrate or fat-heavy diets. "Casein and wheat gluten were the two clear winners," stated Ansel Hsiao, a senior author of the study. The magnitude of the effect, up to 100-fold differences in colonization, surprised the team.
Cholera bacteria inject toxins into gut microbes using a syringe-like structure. Casein and gluten effectively jam this mechanism, disarming the bacteria. This dietary approach offers a potentially safer, cheaper, and more sustainable alternative to antibiotics, which risk creating drug-resistant superbugs.
While the study is preclinical and has only shown effects in mice, researchers aim to explore these protein effects in humans. The goal is to determine optimal consumption levels and whether proteins can be used preventatively or to shut down active infections. "The more we can improve people's diets, the more we may be able to protect them from succumbing to disease," Hsiao added.