Staphylococcus aureus is a group of lactic acid-producing bacteria commonly found on the surface of the skin. When it penetrates a break in the surface, it induces an immune response that involves hydrogen peroxide and nitric oxide. For example, when it reaches the gut, it induces what is clinically referred to as enterocolitis, or infection of the digestive tract (Suzuki, 1994). Methicillin-resistant S. aureus (MRSA), just like other S. aureus strains avoids such immune response through catalase, which efficiently breaks down hydrogen peroxide into water and oxygen. This activity of the catalase in the escape of the host’s immune reaction has been shown in a murine animal model (Das and Bishayi, 2009).
What was not mentioned in the primary reference is that what is so distinct about MRSA is the fact that the bacteria cannot be killed by the most common antibiotics, penicillin and cephalosporin groups, characterized by their beta-lactam ring. Briefly, these antibiotics prevent the production of the bacteria’s peptidoglycan-rich cell wall by inhibiting transpeptidation. MRSA contains beta-lactamases that bind to beta-lactams, and render these bactericides inactive (Agrawal, n. d.).
Effectiveness of alkaline solution against MRSA infection
It has been proposed by Shannon Brown (2010), in his article, “End of MRSA-How?”, prevention of MRSA infection simply involves avoiding acidic food products and stress, which increases the acid in the digestive tract. According to Brown, the acidic environment allows the normal flora of the gut to die and the acidophilic MRSA to thrive. The solution to a potential MRSA infection is said to lie on increasing the pH of the environment to which it is exposed to.
Despite the seemingly simple solution to the problem of MRSA infection, prevention still poses a great challenge as the current food products available in the market are cultivated using acidic fertilizers and pesticides. Many...