Cholera may be reduced by common pantry proteins, study suggests

A UC Riverside mouse study published in Cell Host & Microbe found diets high in casein and wheat gluten reduced cholera colonization by up to 100-fold; researchers say the findings are preclinical and effects in humans remain untested.

Researchers at UC Riverside report a preclinical study in mice showing that certain high-protein diets reduced cholera colonization. The study, published in Cell Host & Microbe, identified casein (the main protein in milk and cheese) and wheat gluten as producing the strongest reductions. Cholera is a bacterial infection spread through contaminated water and food that can cause severe diarrhea, dehydration and death, according to the CDC. The authors emphasize the work was done in mice and that human effects and appropriate intake levels are not yet known. What the study reports: - The team fed infected mice diets that were high in protein, high in simple carbohydrates, or high in fat to compare effects. - Diets rich in casein and wheat gluten showed as much as a 100-fold reduction in cholera colonization compared with other diets. - The researchers observed that these proteins appeared to interfere with the bacterium’s syringe-like structure used to attack other gut microbes. - The study is preclinical and does not include human data, so required amounts and timing of protein intake in people are unknown. - Authors and public-health observers noted that food-based approaches would not drive antibiotic resistance in the same way drugs can, and that vaccine supply constraints have increased interest in diverse prevention strategies. Summary: The mouse study indicates specific dietary proteins can sharply reduce cholera levels in the gut, suggesting a possible non-antibiotic avenue for prevention research. The next step reported by the authors is to test whether casein and wheat gluten have similar effects in humans and to determine appropriate amounts and timing for any protective effect.