The new study found that areas of unhealed wounds in the intestines of Crohn’s patients contained elevated levels of a type of yeast found widely in cheese and processed meats.
Researchers have discovered that levels of the yeast dipariosis hancini are higher in people with Crohn’s disease than in people without the disease.
In Crohn’s patients, yeast levels are particularly high in chronically inflamed areas of the colon and small intestine, indicative of non-healing intestinal wounds, according to the study.
Study lead Dr. Thaddeus Stubbenbeck, chief of the Division of Infections and Immunology at the Lerner Research Institute at the Cleveland Clinic, said poor wound healing can promote chronic inflammation, both of which are key features of IBD.
“The importance of our study is that we identify a clear association between a specific gut microbe and the wound healing response,” said Stubbenbeck. Targeting this infection may be a viable approach to treating disease or developing preventive, diet-based strategies. ”
During the study, researchers took a biopsy of the intestinal tissue of patients with Crohn’s disease and those without it. Yeast is detected in most samples from patients compared to only 10% of samples from healthy people.
The authors of the study published in the “British Science” magazine concluded that yeast contributes to the severity of Crohn’s disease by increasing levels of a cytokine called CCL5, and it stimulates inflammatory cells.
The scientists stressed the need for more research on a variety of Crohn’s disease patients, to obtain final results, and to find treatment methods to get rid of this type of yeast and improve the patients’ condition, according to the “UBI” website.