Breast milk contains a protein that increases the sensitivity of bacteria to antibiotics

A protein has been detected in breast milk that helps overcome the resistance of bacteria to antibiotics that cause severe infections and can not be treated with known antibiotics.

The researchers found in a study at the University of Buffalo that there is a protein called “alpha lactalbumin” human and shortened the word (Hamlet), which is in breast milk and led to increased sensitivity of bacteria to antibiotics, such as penicillin and erytromycin.

“One of the big benefits of this protein is the possibility of reusing the known antibiotics that the bacteria have been resistant to,” said Andres Hacanson, assistant professor of microbiology and immunology who is interested in looking for the protective benefits of breast milk. “Hamlet has regained its sensitivity to antibiotics.”

It also helps to reduce the amount of antibiotics needed to get rid of germs and infections, and it seems that it is difficult for the bacteria to be resistant to this protein, which was killed in large quantities even after generations of exposure.

“It is a natural substance found in breast milk and not a manufactured substance, so there is no fear of poisoning or the side effects that occur when high doses of antibiotics are given,” one participant noted.

There is hope of using this protein with a mixture of antibiotics to get to treat a lot of infections and other diseases.

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