Inhibition ofHelicobacter pyloriby Fermented Milk and Soymilk Using Select Lactic Acid Bacteria and Link to Enrichment of Lactic Acid and Phenolic Content

Ulcer-associated dyspepsia is caused by infection with Helicobacter pylori which is linked to the majority of peptic ulcers. Antibiotic treatment does not always inhibit or kill H. pylori with potential for antibiotic resistance. The objective of this study was to determine the potential of lactic acid bacterial fermented milk and soymilk products to inhibit H. pylori. All fermented product extracts had inhibitory potential, except for Lactobacillus bulgaricus fermented soymilk sample. Further, the addition of cranberry–chitosan oligosaccharide mixture to the fermented substrates did not inhibit the growth of Lactobacillus plantarum (LP2) but further enhanced H. pylori inhibition. The observed H. pylori inhibition was correlated to the increased total phenolic content in the fermented extracts due to cranberry phenolics. These results confirm the potential of lactic acid bacterial fermented milk and soymilk products to inhibit H. pylori. When combined with cranberry phenolics and prebiotic chitosan oligosaccharide, the same lactic acid bacterial fermented extracts can be used as a natural constituent of multiple-barrier system to inhibit ulcer-linked H. pylori.