Helicobacter pylori is a bacterium that naturally thrives in acidic environments and has the potential to induce various gastrointestinal disorders in humans. The antibiotic therapy utilized for treating H. pylori can lead to undesired side effects, such as dysbiosis in the gut microbiota. The objective of our study was to explore the potential antibacterial effects of nisin and lactic acid (LA) in yogurt against H. pylori . Additionally, we investigated the anti-inflammatory effects of nisin and LA in human gastric (AGS) cells infected with H. pylori . Nisin and LA combination showed the strongest inhibitory activity, with confirmed synergy at 0.375 fractional inhibitory concentration index. Also, post-fermented yogurt with incorporation of nisin exhibited antibacterial effect against H. pylori . The combination of nisin and LA resulted in a significant reduction of mRNA levels of bacterial toxins of H. pylori and pro-inflammatory cytokines in AGS cells infected with H. pylori . Furthermore, this also increased bacterial membrane damage, which led to DNA and protein leakage in H. pylori . Overall, the combination of nisin and LA shows promise as an alternative therapy for H. pylori infection. Additionally, the incorporation of nisin into foods containing LA presents a potential application. Further studies, including animal research, are needed to validate these findings and explore clinical applications.

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Phosphate is a widely used food additive for manufacturing processed meat product due to its water holding capacity by increasing the pH of meat batter. However, excessive phosphate consumption has been associated with the occurrence of some diseases including metabolic bone disease and chronic kidney disease. Therefore, this study evaluated the quality properties of chia seed (CS) as a replacement for phosphate in dry sausage. CS [1%-3% (w/w)] was added to produce dry sausage as a phosphate replacer. Quality characteristics including pH, emulsion stability and lipid oxidation were significantly improved in CS-added dry sausage, compared with phosphate free-dry sausage (p<0.05). The lower lightness, redness and yellowness of CS significantly reduced color parameters of dry sausages (p<0.05). Particularly, addition of 3% CS has the highest apparent viscosity and the lowest shear force among the groups (p<0.05). Collectively, our data suggest that CS can replace phosphate in dry sausage without compromising quality characteristics.