Crohn's Disease and Cow's Milk

Crohn's disease is a condition associated with chronic intestinal inflammation that causes pain, bleeding, and diarrhea, affecting 400,000 to 600,000 people in North America. Researchers from the University of Liverpool found that a bacteria present in cow's milk called Mycobacterium paratubuerculosis releases a molecule that prevents a type of white blood cell from killing E.coli bacteria found in the body. E.coli is known to be present in increased numbers within tissue affected by Crohn's disease. It is believed that Mycobacteria are introduced into the body via cows' milk and other dairy products. Until recently, it has been unclear how this bacterium could trigger intestinal inflammation in humans.

Mycobacteria releases a complex molecule containing a sugar, called mannose. This molecule prevents macrophages from killing interal E.Coli bacteria. Previously, scientists have shown that people with Crohn's disease have increased numbers of a 'sticky' type of E.coli and a weakened ability to fight off this bacteria. The suppressive nature of the Mycobacterial molecule is a possible mechanism for weakening the body's defense against E.coli.

Other mycobacteria such as the one that causes tuberculosis also express molecules that foil the ability of white blood cells to combat them, a probable evolutionary adaption by the bacteria. The research team is beginning clinical trials to determine whether an antibiotic combination can be used to target the bacteria as a possible treatment for Crohn's disease.

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