This is a promising breakthrough.
New research from Cornell University suggests that tomato juice might have the potential to combat the bacteria responsible for typhoid, a significant cause of child mortality in the developing world. Typhoid, caused by the Salmonella Typhi bacterium, is commonly contracted from contaminated food or beverages, leading to symptoms such as nausea, fever, and abdominal pain. If left untreated, the disease can be fatal, with over 9 million cases recorded globally each year.
The study, led by Jeongmin Song, an associate professor of microbiology & immunology at Cornell University, aimed to explore the antibacterial properties of tomatoes and tomato juice. The researchers conducted various experiments in the laboratory, revealing that both tomatoes and tomato juice can eliminate enteric bacteria, including Salmonella Typhi, in the human digestive tract.
To understand the mechanism behind this antibacterial effect, the team delved into the tomato genome and identified antimicrobial peptides—protein particles that disrupt the protective membrane of bacteria. The tomato genome was found to produce at least two such peptides, which appeared to aid in destroying Salmonella Typhi, including its more virulent variants.
While a recent study reported the development of a one-dose typhoid vaccine called Typbar TCV, the researchers at Cornell believe their findings could encourage the inclusion of tomatoes and tomato juice in the diets of children vulnerable to typhoid. Diets rich in fruits and vegetables, they note, generally possess antibacterial properties.
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