LT5720B - Fruity alimentary product with anti-microbial activity against Helicobacter pylori - Google Patents

Abstract

The present invention relates to the production technology of functional alimentary product, in particular, to the production of the product with antimicrobial activity against H. pylori. The product claimed is a dessert and has a composition that suppress pathogenic gut microflora, protects mucous of gastro-intestinal tract against impact of aggressive factors. The composition mentioned above is prepared from quince juice, the concentrate of chokeberry juice (preferably, 5-fold concentrated)and cranberry juice with green tea extract, vitamin C, sodium benzoate and sugar added. The mixture prepared is heated, supplemented with corn starch suspension in aqueous extract of pomace, extract of calamus roots, agitated till gel formation and cooled down. The functional alimentary product (dessert) thus obtained has antimicrobial activity against H. pylori. Another variant of invention implementation comprises addition of corn starch suspension in aqueous extract of pomace to pre-heated concentrate of ch

Description

Field of the Invention

The invention relates to the production of functional foods, in particular to a product having antimicrobial activity against Helicobacter pylori.

Invention Level

H. pylori causes a variety of lesions in the stomach and duodenum. It causes chronic inflammatory mucosal processes that cause duodenal and gastric ulcer, and also increases the risk of developing gastric cancer (Schreiber S., Konradt M., Groll C., Scheid P., Hanauer G., Werling HO., Josenhans C. ., Suerbaum S. The spatial orientation of Helicobacter pylori in the gastric mucus (PNAS. 2004; 101 (14): 5024-5029). H. pylori is the only known microorganism that colonizes an aggressive environment such as gastric secretion. To protect itself from hydrochloric acid, H. pylori synthesizes urease in large amounts, which breaks down urea into carbon monoxide and ammonia, which in turn form alkaline ammonium hydroxide and neutralize hydrochloric acid. H. pylori infection affects approximately 50% of the planet's population (Perry S. et al. Gastroenteritis and transmission of Helicobacter pylori infection in households. Emerg. Infect. Dis. 2006;

12 (11): 1701-1708). Infection usually occurs as early as childhood (Sabbi T. et al. Helicobacter pylori infection in children: management and pharmacotherapy. Expert Opin. Pharmacother. 2008; 9 (4): 577-585) and persists throughout life.

Treatment of H. pylori-induced simple peptic ulcers begins with combination tricomponent therapy: proton pump inhibitors and combination antibacterial therapy with amoxicillin and clarithromycin. Develops Antibiotic Resistance Using Bismuth Preparations (Fischbach L., Evans EL. Meta-Analysis: The Effect of Antibiotic Resistance Status on Triple and Additive First-line Therapies for Helicobacter Pylori, Aliment. Pharmacol. Ther.2007; 26 (3). ): 343-357). The resistance of H. pylori to these commonly used antibacterial agents has been greatly increased in recent years (Qasim, A., O'Morain, CA Review article: Treatment of Helicobacter pylori infection and factors influencing eradication. Alinment. Pharmacol. Ther. 2002; 16 (1): 24 -30).

The broad geographic distribution of H. pylori, the comprehensive patient age range, frequent antibiotic resistance, intolerance, high risk of infection in the home, and recurrence of pathology greatly complicate the pharmacotherapy of this infection. The treatment is long and tiring, especially for children, and is not fully committed to all treatment recommendations. The above confirms the view that new alternative antibiotic therapies (Carson CF, Riley TV Non5 Antibiotic Therapies for Infectious Diseases. Coramun. Dis. Intell. 2003; 27 (1): 143-146) need to be explored for their partial or complete replacement or effectiveness. increase. The very fact that H. pylori colonizes the gastrointestinal tract suggests a possible link between the development and treatment of the disease and food. Functional foods have been shown to play a major role in improving the efficacy of H. pylori pharmacotherapy over the past 10 years.

It uses a variety of biologically active substances and compositions for the production of functional antimicrobial foods: probiotic bacteria, plant extracts and the like.

There is a well-known ability of sour milk bacteria to act effectively against Helicobacter 15 pylori. Lactococcus lactis, Lactobacillus acidophilus, exhibits high antimicrobial activity against H. pylori (Patent Application KR20040044300, published May 28, 2004;

RU2253672, publ. 06/10/2005).

Known plants containing essential oils with antimicrobial activity against H. pylori ·. Bulgarian Rose (Patent BG62354, published 9/30/1999), Alpinae

Katsumadai Semer (patent application JP11001429, published January 6, 1999), as well as ginger (patent application KS2009104293, published April 23, 2009).

One of the most popular components in Chinese medicinal herbal compositions (patent application CN101284069, publ ... 15.10.2008; patent application KR20040003200, publ. 2004.01.13) is green tea, which is often used alone, in pure form. The effect of tea is due to its antioxidant properties, its ability to inhibit the proliferation and adhesion of pathogenic microbial cells to the mucosa of the host organism. Such activity is caused by catechins, polyphenols. It is believed that regular consumption of green tea for breakfast effectively kills H. pylori, mainly due to polyphenols acting as proton pump inhibitors (patent application JP2002068992, publ.

8/3/2002). Green tea extract can inhibit urease activity (patent application KR200601.22439, publ. 30.11.2006).

When prescribing functional foods for antimicrobial activity in patients with H. pylori infection, the nutritional traditions, appearance and shape of the prepared product, and organoleptic characteristics must be taken into account. Otherwise, it is difficult to ensure that patients, especially children, are committed to the full course of treatment. There is reason to believe that the specific activity of foods is dependent on pharmacogenetic factors. In terms of genetic variability, H. pylori is subdivided into seven populations and subpopulations with a well-defined geographical distribution. The pathways for the global spread of the microorganism over the last ten thousand years coincide with human migration pathways (Falush, D. et al., Traces of human migrations in Helicobacter pylori infections. Science, 2003; 299 (5612): 1582-1585).

It is logical to use native flora plants for the production of antibacterial agents.

Based on the above facts, it is possible that fruit and berries could be the best components to be used in the production of functional foods with antimicrobial activity against H. Pylori. Scientific literature and patent documents confirm the potential for such products. As far as plants in the north and west of Europe are concerned, most information is available on cranberries, blueberries, strawberries, black currants, lingonberries. There are well-known products made from apricot (Prunus mume Sieb et Zucc.), Which can reduce the risk of stomach cancer, which is explained by the activity against H. pylori (Otsuka T. et al.). (Japanese apricot, Ume) on Helicobacter pylori-induced glandular stomach lesions in Mongolian gerbils. Asian Pacific J. Cancer Prevent. 2005; 6: 337-341).

In this regard, the cranberry, which can be used in various forms, is considered the gold standard (Shmuely H. et al., Effect of cranberry juice on eradication of Helicobacter pylori in patients treated with antibiotics and a proton pump inhibitor, J. Nutr. Food Res. 2007; 51 (6): 746-751). Studies in China have shown that regular consumption of cranberry juice reduced threefold the rate of H. pylori infection (Zhang L. et al., Effectiveness of cranberry juice on Helicobacter pylori infection: a randomized placebo-controlled trial. Helicobacter. 2005; 10 (2): 139-145).

It is known that the antimicrobial action of fruits and berries is related to several of their components, primarily organic acids. Organic acids, which maintain a low pH in the food, inhibit H. pylori in much the same way as hydrochloric acid in the stomach. H.

Some citrates may also be used for the prophylaxis and treatment of pylori infection (International Patent Application WO9809652, published March 12, 1998). However, there is reason to believe that although the ionic H + concentration is important in itself, it is not the most important factor. Despite the high content of benzoic acid in cranberries, the bactericidal action of these berries is attributed to the high molecular weight fraction of the juice (Burger O. et al. Inhibition of Helicobacter pylori adhesion to a human high-molecular-weight constituent of cranberry juice Cnt. Rev. Food Sci. Nutr., 2002;

42 (3): 279-284). From this it can be concluded that cranberry organic acids cannot be classified as the main components that determine the effect of these berries against H. pylori.

Ascorbic acid, a constituent of many edible plants, could theoretically claim to be an important inhibitor of H. pylori. It is possible that adequate intake of vitamin C in fruits and vegetables explains the relatively low level of negative consequences of H. pylori infection in southern European countries (Koletzko S.

et al. Prospective multicenter study on antibiotic resistance in Helicobacter pylori strains obtained in children living in Europe. Gut, 2006; 55 (12): 1711-1716). Zhang H.M. and co-authors (Zhang HM et al., Vitamin C inhibits the growth of a bacterial risk factor for gastric carcinoma: Helicobacter pylori. Cancer, 1997; 80 (10): 1897-1903) showed that high 128-2048 mcg / ml of ascorbic acid inhibits the growth of 90% of the 64 known H. pylori strains on agar, irrespective of the pH of the nutrient medium, and that its high dose (10 mg / day) inhibits H. pylori colonization in H. pylori test rodent Meriones unguiculatus .

However, berries and fruits grown in our day cannot identify one single component that is "responsible" for the observed antimicrobial activity.

The complex effects of the compounds should probably be considered.

Berries contain many different phenolic compounds, which are classified into 4 groups:

flavonoids, phenolic acids, lignans and tannins (Nohynek L.J. et al. Beny phenolic: antimicrobial properties and mechanisms of action against Severe human pathogens. Nutr. Cancer, 2006; 54 (1): 18-32). All of these substances have positive health effects.

Extremely active flavonoid anthocyanin is found in blueberries, red currants, chokeberry, strawberries, raspberries.

Antimicrobial activity of polyphenols in apple juice fraction (patent application JP11180888, published June 6, 1999), as well as the ability of Graimy Smith apple peel water extract to inhibit urease synthesis in H. pylori cells in vitro (Pastene E. et al. Association between polymerisation) degree of apple peel polyphenols and inhibition of Helicobacter pylori urease (J. Agric. Food Chem. 2009; 57: 416-424). An interesting study was conducted by Italian colleagues. The antimicrobial activity against H. pylori has been observed in extracts of pomace and peel of Cydonla oblonga Miller fruit. The concentration of phenolic compounds in cake and peel varies not only quantitatively (37-47 and 105-157 mg / 100 g fresh weight) but also qualitatively; synergism of these substances with respect to antimicrobial activity has been observed (Fattouch S. et al., Antimicrobial activity of Tunisian eagle (Cydonia olonga Miller) pulp and peel popyphenolic extracts. J. Agric. Food.

Chem., 2007; 55 (3): 963-969).

The antimicrobial activity of cranberries, blackberries, raspberries, strawberries and blueberries against salmonella and staphylococcus is known due to the high content of phenolic compounds in berries (Puupponen-Pumia R. et al. Bioactive berry compounds - novel tools against human pathogens (mini-review). Appl. Microbiol. Biotechnol. 2005; 67: 8-18),

Fresh unprocessed berries and fruits may not always be available for antimicrobial action. For example, long-term use of cranberries for the treatment of urinary tract infection increases the risk of developing stone disease (Terris M.K. et al., Dietary Supplement with Cranberry Concentrate Tablets May Increase the Risk of nephrolithiasis. Urology, 2001; 54 (1): 26-29).

Since polyphenols are considered to be the main compounds responsible for the antimicrobial action of fruits and berries, the production of the respective products pays great attention to the isolation of these substances (patent application JP11180888, published July 6, 1999). Given that the inclusion of polyphenol-containing products (such as green tea) in the diet does not provide the necessary antimicrobial activity, the authors propose to isolate polyphenol compounds from

Fruit of the species Rosaceae and their juices. It uses extraction with organic solvents and subsequent drying to obtain the active ingredient formulation. The polyphenols blend, isolated from apples, pears and peaches, is used in both medicine and a variety of foods.

US2003 / 0161897, Publ. Aug. 28, 2003, which contains cranberry, blueberry / rainbow, grape and chokeberry polyphenolic pigments (anthocyanins) as antimicrobial agents. According to the present invention, the biologically active substance complex is extracted from brightly pigmented (yellow-blue-red) plants and berries using polyvinylpyrrolidone (PVP) or water-soluble polyvinyl alcohol. Adds polymer to the fruit juice or pulp and separates the complex from the mixture by adsorbing the pigment. By manipulating table salt with aqueous solutions and PVP, it produces a pigment / PVP concentrate with antiviral and antimicrobial activity.

The last two inventions unite a common concept regarding the activity of polyphenols as a major component of antimicrobial activity. However, the mechanisms by which the fruit and berry components have the ability to kill H. pylori are still unknown. This applies to both active cranberries active against H. pylori (Burger O. et al. Inhibition of

Adhesion of Helicobacter pylori to human gastric mucus by a high molecular weight constituent of cranberry juice. Crit. Rev. Food Sci. Nutr., 2002; 42 (3): 279-284) as well as other plants. Among the determinants of fruit and berry antimicrobial activity, not only phenolic compounds. For example, organic acids play a role in determining the pH of the juice in question.

In our study, we demonstrated in vitro that the bactericidal effect of chokeberry, cranberry and quince juice against H. pylori decreases with increasing pH, where the increase is achieved by the addition of alkaline salts (Babarikina A. et al. food science and technology. Kaunas, 2009; 27).

Berries contain many other biologically active substances that help improve blood

Cranberries and strawberries contain lignans, a major compound of the plant class of phytoestrogens (Mazur WM et al. Phyto-oestrogen content of berries, and plasma concentrations and urinary excretion of a single strawberry meal in human subjects. Br. J. Nutr., 2000 ; 83: 381-387). Blueberries are used for gastrointestinal lesions, and cranberries are a well-known remedy for urinary tract infections.

The composition of berries and fruits is diverse, and identifying all substances with specific antimicrobial properties is difficult and expensive. Therefore, it seems logical to try combining different berry and fruit components for health purposes. A known biologically active dietary supplement, such as OptiBerry (wild lingonberry cranberry, wild blueberry berry raspberry extract), showed greater activity against H. Pylori in vitro than individual berry extracts, and also increased the sensitivity of microorganisms to clarithromycin (Chatteijee A. et al. Inhibition of Helicobacter pylori in vitro by various berry extracts, vith enhanced susceptibility to clarithromycin (Mol. Cell Biochem. 2004; 265 (1-2): 19-26).

The range of botanical species used and their geographical origin, synergism of action, ability to function in the gastrointestinal tract to help fight H. pylori infection, and patient commitment to treatment recommendations ensure a wide range of antimicrobial action factors in foods.

Disclosure of Invention

The object of the invention is to provide a functional food product (dessert) with antimicrobial activity against H. pylori from plants and berries growing in the Baltic Sea region.

This is achieved by preparing a composition of substances that inhibits the intestinal microflora of the intestine, protecting the gastrointestinal mucosa from the effects of aggressive factors, within the limits of the regulation of physiological processes. The composition of materials obtained according to the present invention is used for the preparation of a food product (dessert). The said composition is prepared from quince juice, chokeberry juice concentrate (preferably 5x strength) and cranberry juice with the addition of green tea concentrate and vitamin C, sodium benzoate and sugar. The resulting mixture was then heated by adding corn starch suspension in apple pomace water extract and ayer root water extract. The product is stirred until it reaches a gelatinous consistency and cooled. This provides a functional food product (dessert) with antimicrobial activity against H. pylori.

According to another embodiment of the invention, in the step of preparing a mixture of fruit and berry juices, corn starch suspension in apple pomace water extract is added to the heated chokeberry juice concentrate and, after gel formation, quince juice, cranberry juice, green tea extract, , sodium benzoate and sugar.

Prior to the preparation of the new product, experiments were carried out in the following order: in vitro assay for natural materials, in vitro assessment of the specific activity of four variants of the prepared product, in vitro assay for the specific activity of mice.

In a few experiments, tests were conducted on 99 substances: fruit and berry juice, organic acids, herbal extracts, dairy products, bee products. The following components were selected during the study: cranberry, quince, chokeberry juice, green tea, apple extracts and aero root water extracts, ascorbic acid, sodium benzoate, as well as sugar and corn starch. Herbal extracts, other than green tea, were made from plants grown in Latvia (Kurzeme region). Their characteristics are given in Table 1.

The standard H. pylori strain, ATCC 43504, which was isolated from a human gastric mucosal isolate, was used in the experiments. The bacterial suspension was plated on a substrate of Cohtmbia blood agar base for 3 days

At 37 ° C under anaerobic conditions. The primary components of the new product were selected according to the results of the diffusion agar method. The principle of the agar diffusion method consists in the ability of the test substances to diffuse into the agar and inhibit the growth of microorganisms, forming zones of inhibition with a measurable diameter. The results of the material agar diffusion test are shown in Table 1.

table. Antimicrobial activity of some substances and their combinations against H.

pylori in vitro (agar diffusion method).

The substance or composition being tested and its characteristic Concentration pH Inhibition zone diameter cm * Quince juice (Cydonia oblonga) 100% undiluted 2.81 1.9 Quince juice (Cydonia oblonga) 100% 2x diluted 2.82 1.2 Cranberry (cultured) juice 100% undiluted 2.51 1.9 Cranberry (wild) juice 100% undiluted 2.85 1.9 Chokeberry juice 100% undiluted 3.83 1.0 Chokeberry juice 100% 5x diluted 3.90 - Chokeberry juice concentrate 100% 5x strength concentrate 3.75 1.2 Quince juice + cranberry juice 100% / 100% 1: 1 2.53 1.85 Quince juice + Aster root water extract 100% / 8% 1: 1 2.70 1.55 Quince juice + chokeberry juice 100% / 100% 1: 1 2.94 1.6 Quince juice + apple juice water extract (10%) 100% / 10% 1: 1 2.65 1.2

* average of three measurements

Four variants of the finished product were prepared for other studies (Table 2).

table. Variations of the finished fruit-berry food product.

Product code Components Component content (% by weight) Option A Cranberry juice sugar 83.2% 16.8% Option B Quince juice Chokeberry juice 51.5% 12.1%

Cranberry juice sugar 20.2% 16.2% Option C Quince juice Chokeberry juice Cranberry juice 10% apple pomace extract Sugar Ascorbic acid Sodium benzoate 25.4% 9.5% 14.9% 25.4% 24.8% 4 mg / 100 g 150 mg / 100 g Option D Quince juice Chokeberry juice concentrate (x5) Cranberry juice 10% Apple Extract Water Extract sugar 8% Ayer Root Water Extract Green Tea Extract Ascorbic acid Sodium benzoate 33.3% 7.5% 12.9% 19.9% 19.5% 6.3% 0.6% 4 mg / 100 g 150 mg / 100 g

The above variants of the finished product were analyzed by determining the minimum inhibitory concentration. Three different concentrations of test substance and H are added to the nutrient medium (nutrient broth with defibrinated blood).

pylori suspension, incubate for 24 hours. At 37 ° C. After incubation, the samples were seeded on Columbia blood agar medium, incubated again for 2448 hours, counted colonies and counted colony forming units (CFU).

Samples analyzed for antimicrobial activity can be sorted (in descending order) as follows:

B (0.1 χ 10 ⁷ CFU / ml)> D (0.4 χ 10 ⁷ CFU / ml) > C (0.8 x 10 ⁷ CFU / ml)> A (0.9 x 10 CFU / ml) . In this way, the specific activity of cranberry juice was lower than in the combination of other components.

Before starting the next phase of the study, it was necessary to decide on the consistency of the product being developed, which was worded as follows: what components should be included in the formulation to prolong the product's stomach time and increase dessert adhesion to the mucous membrane. Increasing the energy value of food is known to inhibit gastric escape function (Murray R.The Effects of Consuming Carbohydrate - Electrolyte Beverages on Gastric Emptying and Fluid Absorption. Sports Med., 1987, 4, 5, 222-51). Sugar was chosen for this purpose, given the specificity of the product (dessert).

It uses several gelatinizing agents to improve adhesion: chitosan derivatives, pectin, gialuronic acid, thiomers and others. Traditionally, in the manufacture of berry and / or fruit desserts, starch is one of the most popular gelatinization components, specifically cornstarch, which is less expensive than potato. The new product contains modified maize starch, which is used to thicken jams.

Variants of the product with the highest in vitro activity were selected to evaluate antimicrobial activity in vivo (Table 3).

table. Finished food (dessert) variants with the highest antimicrobial activity in vitro.

Product code Recipe Component content (% by weight) Option B Quince juice Chokeberry juice Cranberry juice Corn starch suspension (Resistamyl 347, NL) in apple pomace water extract (1: 3) sugar Sodium benzoate Ascorbic acid 33.7% 7.5% 12.9% 26.1% 19.8% 150 mg / 100 g 100 mg / 100 g Option D Quince juice Chokeberry juice concentrate (x5) Cranberry juice Corn starch suspension (Resistamyl 347, NL) in apple pomace water extract (1: 3) sugar 8% Ayer Root Water Extract Green Tea Extract Sodium benzoate Ascorbic acid 33.7% 7.5% 12.7% 25.0% 19.5% 1.0% 0.6% 150mg / 100g 100 mg / 100 g

Variants B and D of the novel product were tested in vivo. ICR - non-linear mice were randomized to four groups of 10 animals each:

group - control (healthy),

Group 2 - infected H. pylori, untreated, treated with 1% glucose in water for 7 days prior to inoculation with H. pylori, and 14 days after inoculation, group infected with product variant B; inoculated with H. pylori followed by oral administration of 0.5 ml of dessert once daily for 7 days; 1% glucose solution watered for 21 days, group infected with product variant D; else - just like group 3.

The animals were fed with glucose solution to prolong the presence of food in the stomach.

Mice were inoculated with H. pylori cell culture (174 x 10 ⁷ CFU / 1 ml), which was injected 0.5 ml orally via probe to each of the rodents in Groups 2, 3, 4. After 21 days, the mice were euthanized with diethyl ether. The stomach and duodenum were removed for urease assay (HelPil continued) and morphological examinations.

In the third week of the experiment, 3 mice became pregnant: one of groups 2, 3, and 4. When animals were allowed free access to the test food, virtually all mice in Group 4 were willing to eat it (Option D), but about half of the rodents were "interested" in Dessert Option B (Group 3).

Table 2 shows the results of the urease test. All infected animals tested positive for gastric urease and only about 70% for duodenum. The simultaneous colonization of H. pylori in the stomach and duodenum occurs only in particularly severe cases. Treatment results for infected animals were as follows: variant B reduced the number of mice to 55% and variant D reduced 40%. H. pylori was not detected in the duodenum in animals of groups 3 and 4.

table. Results of urease test on gastric and duodenal mice samples from experimental H. pylori infection.

Group Stomach Duodenal 1 control (healthy) 0 positive out of 10 0 positives out of 9 * 2 infected 9 positive of 9 ** 6 positive out of 9 ** 3 infected, treated with product variant B 5 positive out of 9 ** 0 positives out of 9 ** 4 infected, treated with product variant D 4 positive out of 10 0 positive out of 10

* The result of one study is unclear.

** One animal in the group died before the experiment ended.

For tissue histological examination, samples were fixed in 10% formalin, dehydrated, and impregnated with paraffin. The blocks were prepared with a 4 mkm thick cut, stained with hematoxylin and eosin as well as Giemsa. Morphological studies have shown that gastric mucosa shows signs of gastritis in animals infected with H. pylori (group 2). Specifically, infiltrates caused by inflammation and abscesses were found in the major gastric glands. In addition, destruction and peeling of superficial mucocytes have been observed.

Among the damaged cells are spherical bacteria with helical impurities. Signs of degranulation were observed beneath the foamy mucosal cells.

The morphological picture of the gastric mucosa of the third group of animals is not different from that of the second group.

Signs of gastric mucositis in the fourth group of animals were 10 minimal (faecal inflammatory infiltrates were rare and not pronounced). H. pylori microorganisms were visualized in the stomach and duodenum of animals with a positive urease test according to the data shown in Table 4.

Based on the results of in vitro and in vivo experiments, it was concluded that the optimal composition of the fruit-berry dessert with antimicrobial activity against H. pylori is as follows:

- quince juice 32.0-35.0% (best 33.7%)

- 5x chokeberry juice concentrate - 7.0-8.4% (best - 7.5%)

- cranberry juice - 14.9-10.5% (best -12.7%)

- Apple Extract Water Extract - 18.5-19.5% (best -19.0%)

- Modified maize starch - 6.5-5.5% (preferably 6.0%)

- Ayer root water extract - 0.8-1.2% (preferably -1.0%)

- green tea extract - 0.8-0.4% (best 0.6%)

-Sugar- 19.5%

- Sodium Benzoate - 150 mg / 100 g

- ascorbic acid - 100 mg / 100 g

For the preparation of a food with antimicrobial activity against H. pylori, the above juice is added to the container, green tea and aero root extracts, vitamin C, sodium benzoate, and sugar are added. The resulting mixture is heated to 80 ° C and gradually added to the cornstarch suspension in apple pomace water extract. The product is stirred until it has a gelatinous consistency. Freezes. The reconstituted product is stored at room temperature.

In order to adsorb the chokeberry pigment on starch gel, during the preparation of the fruit-berry juice mixture, the chokeberry juice concentrate (5x strength) heated to 80 ° C is added to the corn extract in apple pomace water extract and, after gel formation, tea extract, ayer root water extract, vitamin C, sodium benzoate, sugar, then cool.

Based on the results of the study, it can be expected that the proposed new functional product will suppress pathogenic intestinal microflora, gastrointestinal mucosa, from aggressive factors (free radicals-pro-oxidants, inflammatory mediators, etc.), within the framework of physiological processes regulating the components of food.

Taking into account the fact that fruit-berry dessert contains only ingredients used for food and for which safety has been proven, the new product can be recommended not only for H. pylori infection, but also for the prevention of healthy people of all ages. The product can be used as an adjunct to the pharmacotherapy of H. pylori infection or individually.

Claims (5)

DEFINITION OF INVENTION 1. Method of producing a fruit-berry nutritional product having antimicrobial activity against Helicobacter pylori, comprising a mixture of fruit and berry juice 5, adding sodium benzoate and sugar to the fruit and berry juice mixture, heating the resulting mixture, adding the corn starch suspension in the apple extract aqueous extract, mixing the product to a jelly-like consistency, and subsequently chilling the fruit and berry juice mixture. uses quince juice, chokeberry juice concentrate in the preparation stage, 10 cranberry juice, add green tea concentrate and vitamin C, and add the aster root water extract to the blend during the addition of the cornstarch suspension in apple pomace water extract. 2. The method of claim 1, wherein the mixture is a fruit and berry juice During the preparation step 15, add cornstarch suspension to apple pomace water extract into the heated chokeberry juice concentrate and add quince juice, cranberry juice, green tea extract, ayak root water, and sugar, the product is stirred while continuing the resulting mixture Heating until a gelatinous consistency is obtained, then cooling. 3. The method of claim 1, wherein the chokeberry juice concentrate is a 5x potency concentrate. 25th 4. Fruit-berry nutritional product with antimicrobial activity against Helicobacter pylori obtained according to any one of Claims 1 to 3, characterized in that the product comprises the following components (% by weight): quince juice 32.0-3 5.0% (preferably 33.7%), 5x chokeberry juice concentrate - 7.0-8.4% (preferably 7.5%), 30 cranberry juice -14.9-10.5% (preferably -12.7%), apple pomace water extract -18.5-19.5% (preferably 19.0%), modified cornstarch - 6.5 -5.5% (best 6.0%), Aster root water extract 0.8-1.2% (best -1.0%), green tea extract 0.8-0.4% (best) - 0.6%), sugar -19.5%, sodium benzoate -150 mg / 100 g, ascorbic acid -100 mg / 100 g.