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Research Article | Open Access | Just Accepted

A revolutionary approach to Anti-Helicobacter Pylori: Mechanisms and Research Progress of Probiotics and Postbiotics

Qinglian HuaaXiaowen ZhangbWenyou SitucYi WangdJinpeng HuaJiadong LieHuaxi YiaLanwei Zhanga ( )Zhe Zhanga,c( )

a College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China

b Technology center of Qingdao Customs District, Qingdao 266109, China

c National Center of Technology Innovation for Dairy, Hohhot 010000, China

d Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, China

e Innochina Biotech Co., Ltd, Shanghai 201400, China

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Abstract

Helicobacter pylori (H. pylori) is one of the most prevalent pathogens residing in the human stomach lining. H. pylori infection is closely linked to the development of numerous gastric and non-gastric disorders. Probiotics are viable microorganisms that contribute to host health when appropriately administered or consumed, while postbiotics are non-viable microbial products or metabolic byproducts that are stable in gastric acid, structurally defined, and considered safe. Probiotics and postbiotics have beneficial effects on H. pylori infection and have become a popular topic of anti-H. pylori research in recent years. This paper provides an overview of recent progress in: (1) the mechanisms underlying H. pylori infection; (2) probiotics and postbiotics in the fight against H. pylori; (3) challenges and limitations of probiotic interventions in H. pylori eradication as well as strategies to improve them; and (4) the potential benefits, key efficacies, and methods of extraction, purification, and analysis of postbiotics. These results offer a scientific foundation for the incorporation of probiotics and postbiotics in H. pylori treatment strategies.

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Food Science and Human Wellness

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Cite this article:
Hua Q, Zhang X, Situ W, et al. A revolutionary approach to Anti-Helicobacter Pylori: Mechanisms and Research Progress of Probiotics and Postbiotics. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250778

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Received: 08 February 2025
Revised: 06 May 2025
Accepted: 17 June 2025
Available online: 07 November 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).