MX2011013949A - Composition that comprises lactobacillus and a carrier. - Google Patents

Abstract

Described is a food composition that comprises Lactobacillus, which is able to add Helicobacter pylori under physiological conditions, and a carrier, where the carrier comprises whey protein and is a product resulting from a fermentation process. The purpose of the invention also includes methods for producing such food compositions and the uses thereof.

Description

COMPOSITION COMPRISING LACTOBACILLUS AND A CARRIER FIELD OF THE INVENTION The invention relates to a food composition comprising Lactobacillus, which is capable of adding Helicobacter pylori under physiological conditions, and a carrier, wherein the carrier comprises whey and wherein the carrier is a product of a fermentation process . The invention also relates to methods for the production of such food compositions, uses thereof and uses of the carriers.

BACKGROUND OF THE INVENTION Helicobacter pylori (H. pylori) is a helical bacterium that colonizes the stomach. In order to colonize the stomach, bacteria enter the mucus, which covers the epithelial cell layer of the stomach. H. pylori is also found on the inner surface of epithelial cells of the stomach and occasionally within the epithelial cells. The cells are attached to the stomach wall by specific molecules, such as adhesins. In contrast, H. pylori has limited stability in the acid lumen and is easily secreted therefrom. In most individuals, H. pylori infection is harmless.

However, acute infections can develop which are associated with various diseases, such as gastritis or ulcers. The contact of the epithelial layer with the bacteria is considered to be a requirement for the development of such infectious diseases.

It is known in the art that Lactobacillus has advantageous effects against H. pylori. Lactobacillus is a genus of specific bacteria, which can convert lactose and other sugars into lactic acid.

US 5,716,615 discloses pharmaceutical compositions comprising Lactobacillus and other active ingredients. The composition is useful for treating disorders in the gastrointestinal tract.

US 2005/0186190 Al discloses a pharmaceutical or dietetic composition comprising sphingomyelinase or Lactobacillus, which comprises sphingomyelinase. The composition is useful for the treatment of H. pylori infections.

WO 2004/087891 Al discloses specific strains of Lactobacillus, which are useful for preparing pharmaceutical or dietetic compositions for the treatment of gastrointestinal tract infections caused by H. pylori.

WO 2005/060937 A1 discloses compressed type formulations comprising viable Lactobacillus cells. The formulations are useful for oral administration and treatment of gastrointestinal tract infections caused by pathogens.

WO 2007/073709 describes novel strains of Lactobacillus and their use against H. pylori infections. In contrast to the known strains of Lactobacillus, novel strains can add H. pylori under physiological conditions. The aggregates seem to be formed, because the Lactobacillus cells bind to H. pylori and induce the formation of mixed aggregates. The relatively large aggregates can no longer enter or penetrate the mucus. Consequently, the aggregated cells can no longer make contact with the epithelial cells of the stomach and infect them. The aggregates do not bind to the inner walls of the gastrointestinal tract. They accumulate in the lumen, pass the gastrointestinal tract and secrete naturally. The overall level of H. pylori is reduced and the inflammatory reactions of the immune system are controlled or avoided. Specifically, infections caused by H. pylori, such as gastritis and ulcers, are treated or prevented.

These novel strains described by WO 2007/073709 have a different mode of action and also a different efficiency compared to the previously known Lactobacillus strains useful against H. pylori. The strains known in the art fail to form aggregates with H. pylori. In general, the known strains exert a beneficial effect against H. pylori by competing with the H. pylori cells in the stomach and thereby slowly replacing the cells. The rapid formation and secretion of aggregates thus provides a novel method for the treatment of H. pylori infections.

There is a basic need to improve such known Lactobacillus compositions while also addressing efficiency and availability. In addition, since H. pylori infections are widespread, it is desirable to provide an efficient means of prevention and treatment that is readily available and at low cost to large groups of individuals.

SUMMARY OF THE INVENTION The problem underlying the invention is to provide novel compositions, methods and uses that overcome the aforementioned problems and that are highly efficient in the treatment or prevention of diseases associated with H. pylori.

It is a specific problem within the invention to provide food compositions, which are highly effective against H. pylori. The level of H. pylori cells in the gastrointestinal tract of an animal, especially a human, should be reduced rapidly and extensively. In addition, the number of H. pylori cells in the stomach and intestine should be kept at a low level.

In addition, the composition of the invention will not have disadvantageous physiological side effects and will be pharmacologically acceptable. The composition will be manufactured and stored easily, efficiently and at relatively low costs. In this way, a convenient and efficient treatment of large numbers of individuals will be possible.

BRIEF DESCRIPTION OF THE FIGURES Figure la-ld shows images of the microscopic examination of the aggregation test (negative controls with L. plantarum). Figures a), b), c) and d) correspond to examples 3, 8, 4 and 9: a) L. plantarum (negative control); b) L. plantarum in yogurt serum (negative control); c) L. plantarum (negative control, self-aggregation test); d) L. plantarum in yogurt serum (negative control, self-aggregation test); e) H. pylori in AGJ with PBS (negative control).

Figure 2a-2d shows images of the microscopic examination of the aggregation test (positive controls with DSM17648 L. reuteri). Figures a), b), c) and d) correspond to examples 1, 6, 2 and 7: a) L. reuteri (positive control); b) L. reuteri in yogurt serum (inventive composition); c) L. reuteri (positive control, self-aggregation test); d) L. reuteri in yogurt serum (positive control, self-aggregation test).

DETAILED DESCRIPTION OF THE INVENTION Surprisingly, the problem underlying the invention is solved by food compositions, methods and uses according to the claims. Additional embodiments of the invention are summarized through the description.

The objective of the invention is a food composition comprising Lactobacillus, which is capable of adding Helicobacter pylori under physiological conditions, and a carrier, wherein the carrier comprises whey and wherein the carrier is a product of a fermentation process.

According to the invention, a "food composition" is any composition, which can be administered to an animal, specifically a human, as a food. Since the composition comprises an ingredient with activity against H. pylori, it is also a dietary composition.

Lactobacillus may be dead or viable. In a specific embodiment of the invention, Lactobacillus or a larger portion thereof are eliminated. It is assumed that the ability of Lactobacillus to aggregate H. pylori is mediated by Lactobacillus membranes, and such cell membranes or dead cells effectively add H. pylori. In other embodiments, at least 10% of the total Lactobacillus cells, preferably more than 50% or more than 90% are living cells. In another embodiment, essentially all cells are viable, ie more than 95% or more than 99% of the total Lactobacillus cells. The food composition in this way is probiotic.

In a preferred embodiment, the food composition is a final product, which is ready for consumption by the consumer. This can be purchased, or obtained in another way, by the consumer. However, the food composition can also be a basic component for the production of other foods.

In a preferred embodiment of the invention, Lactobacillus is selected from Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus brevis and Lactobacillus pentosus.

Preferably, Lactobacillus capable of adding H. pylori is a strain described by WO 2007/073709, which is expressively incorporated therein for reference. As already summarized above, this document describes strains of Lactobacillus that are capable of binding and adding Helicobacter pylori cells in the gastrointestinal tract under physiological conditions. The aggregates are not able to enter or pass the mucosa and are secreted, thus preventing an inflammatory reaction of the immune system. Lactobacillus strains in this way are highly efficient against diseases associated with H. pylori, such as gastritis or ulcers.

The strains are used to prevent and / or treat an infection with H. pylori. Even when an infection has already occurred, Lactobacillus prevent additional infection with bacterial H. pylori cells and the existing infection can be treated more easily by the elimination of H. pylori, which has already passed the mucosa. The elimination of cells, which have already caused the infection, is supported or mediated by the natural immune response of the individual. In addition, it is assumed to be described in WO 2007/073709 in Examples 2 and 3 and in pages 9 to 12.

In a preferred embodiment of the invention, Lactobacillus are selected from strains of Lactobacillus deposited as No. DSM 17648, DSM 17646, DS 17647, DSM 17649, DSM 17650, DSM 17651, DSM 17652 or DSM 17653 in the DSMZ (Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg Ib, 38124 Braunschweig, Germany). As summarized in WO 2007/073709, these strains are deposited for public use. Strains DSM 17646, 17649, 17652 and 17653 are Lactobacillus brevis. DSM 17650 is Lactobacillus pentosus. In a preferred embodiment of the invention, Lactobacillus is DSM 17648.

Strains DSM 17647, 17648 and 17651 are Lactobacillus fermentum. According to example 5 of WO 2007/073709, the taxonomic determination of the strains was carried out in determining the carbohydrate fermentation patterns according to the API50CH systems (BioMerieux, France). This test is based on the fermentation of 49 different carbohydrates and allows the identification of a strain such as Lactobacillus fermentum with high certainty. In addition, the current inventors examined strain DSM 17648 by using a 16s DNA-based method. When this approach is used, the strain was classified as Lactobacillus reuteri. Currently, the method based on DNA 16s is considered more reliable. However, accurate taxonomic determination of related strains of the same genus is usually difficult.

In a preferred embodiment of the invention, the amount of Lactobacillus in the composition is between 104 to 1015, preferably 106 to 1013, more preferably 108 to 1012 cells, still more preferably 109 to 1011 cells. Specifically, it was found that an appropriate amount of cells in a single daily dose is 2xl09. The total number refers to the total number of living and dead cells. The number of cells can be determined by known methods, for example with a cell counter. The reference is a simple daily dose. However, the reference can also be a packaged unit.

The inventive food composition comprises a carrier. The term "carrier" suggests that Lactobacillus is distributed through the carrier. Thus the carrier is the main component of the food composition. Preferably, the total amount of Lactobacillus in the carrier is below 5%, more preferably below 2% or below 0.5% (w / w), based on the combined amount of the carrier and Lactobacillus. In a specific embodiment, the food composition consists of Lactobacillus and the carrier. However, the composition may comprise additives. Preferably, such additives are also distributed through the carrier.

The carrier is the product of a fermentation process. According to the invention, it could mean that either the carrier itself was fermented, that is, that it is a direct product of a fermentation process. Alternatively, an intermediate product obtained during the production of the carrier was fermented. After fermentation of the intermediate product, it was then further processed, for example fractionated (such as yoghurt serum) and / or mixed with other components. In a specific modality, the carrier is a food in itself.

In a preferred embodiment of the invention, the carrier was not fermented by Lactobacillus capable of adding Helicobacter pylori. In this mode, the carrier was fermented in a preceding fermentation process by a different microorganism. The Lactobacillus strain is then preferably grown separately and harvested, and subsequently mixed with the carrier to obtain the inventive food composition. In a preferred embodiment, in the inventive food composition the active Lactobacillus ingredient for adding H. pylori does not essentially ferment the carrier.

In another preferred embodiment, the carrier was fermented by Lactobacillus capable of adding Helicobacter pylori. In this modality, Lactobacillus could grow in the food composition. Alternatively, a fermentation mixture comprising the inventive Lactobacillus strain in combination with at least one additional strain, such as Lactobacillus bulgaricus or Streptococcus thermophilus, could be used. In a specific embodiment, the carrier is yogurt or a fraction of yogurt and contains Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus.

In a preferred embodiment of the invention, at least 50%, more preferably at least 90% or at least 98% of the H. pylori cells are aggregated in an aggregation assay carried out in vitro, preferably under the conditions detailed in the working examples.

The carrier is a dairy product, ie a milk product. It is highly preferred that milk be cow's milk. The inventive carrier is whey or comprises whey. Whey is a fraction of milk reduced in fat and reduced in proteins, ie casein and whey protein. Whey can be obtained through the ultrafiltration of skim milk. The whey is included in yoghurt serum. It is usually a colorless liquid. The whey only contains essentially the water-soluble milk components, such as lactose, minerals and vitamins. Preferably, the carrier comprises less than 1%, preferably less than 0.5% or less than 0.2% (w / w) protein. Preferably, the carrier of the invention comprises less than 5%, more preferably less than 3%, less than 1% or less than 0.5% (w / w) fat.

Milk contains about 3.3% total protein. There are two main categories of milk protein that are broadly defined by their chemical composition and physical properties. Casein proteins contain phosphorus and will coagulate or precipitate at pH 4.6. The protein casein family consists of several types of caseins (a-sl, o1-s2, ß, and 6) and each has its own composition of amino acids, genetic variations, and functional properties. The casein proteins are suspended in milk in micelles.

Whey is a fraction of the milk that is obtained when the micelles of casein are removed when the cheese is produced. Whey proteins do not contain phosphorus and remain in solution in milk at a pH of 4.6. The whey protein family consists of approximately 50% β-lactoglobulin, 20% α-lactalbumin, blood serum albumin, immunoglobulins, lactoferrin, transferrin, and many minor proteins and enzymes. In cow's milk, approximately 82% of the milk protein is casein and the remaining 18% is whey protein. Preferably, the inventive carrier does not comprise whey proteins.

In a preferred embodiment of the invention, the fermentation was a bacterial fermentation. For example, the fermentation may be a fermentation typically carried out in the production of dairy products, such as yogurt.

In fermentation processes with milk and milk products, it is usually converted to lactate. Typically, fermented dairy products have a relatively high content of lactate. In a preferred embodiment of the invention, the food composition comprises between 0.1 to 5%, preferably between 0.2 to 2%, more preferably between 0.4 and 2% (w / w) lactate. As used herein, the term "lactate" refers to the combined amount of lactic acid and lactate. It is preferred that the concentration of lactate in the food composition is at least 0.2%, preferably above 0.5% or above 1%. In a preferred embodiment of the invention, the food composition comprises between 0.1 to 7%, preferably between 0.5 and 5% (w / w) lactose. In yogurt or yogurt whey, the lactose content can be between 2 and 7% (w / w) or between 3 and 5% (w / w). It is preferred that the concentration of lactate in the food composition is below 5%, preferably below 3% or below 1%.

Without adhering to the theory, lactose can inhibit the binding of H. pylori cells to Lactobacillus cells and thus reduce or inhibit aggregation. In a preferred embodiment, the carrier is a composition in which at least a portion of the lactose has been converted to lactate during fermentation, preferably at least 10% or at least 20% of the lactose.

Typically, the fermented carrier of the present invention has an acidic pH value. The low pH is usually a result of the increased lactic acid concentration. In a preferred embodiment of the invention, the pH of the food composition is between 3 and 6, preferably between 3.5 and 5.5 or between 3.5 and 5.

In a preferred embodiment of the invention, the carrier is yogurt whey; or comprises yogurt whey. Yogurt serum is the transparent liquid that is trapped between the yogurt solids. It is obtained from yogurt by methods such as filtration, centrifugation or casting, followed by separation of the non-soluble fraction. Surprisingly it was found that yogurt whey is highly efficient to increase the aggregation of H. pylori by specific Lactobacillus strains.

According to the invention, the carrier could be yoghurt. The yoghurt comprises yogurt whey and in this way whey. Yogurt whey effectively increases the aggregation of H. pylori by the strains of Lactobacillus itself. The other fraction of yogurt may not improve aggregation further. It can even weaken the beneficial effect, for example by simply diluting the yogurt whey. In a specific embodiment of the invention, the carrier in this manner is not yogurt.

In a preferred embodiment of the invention, the carrier consists of (a) 0.1 to 10% (w / w) of proteins, (b) 0 to 5% (w / w) fat, (c) 0 to 12%, preferably 0 to 2% carbohydrates, (d) 0.1 to 5% (w / w) lactate, (e) 0 to 2% minerals; (f) 0 to 4% of other dry matter and (g) 75% to 96% (w / w) of water.

In other preferred embodiments, the carrier in this aforementioned composition comprises 0 to 2% (w / w) of fat and / or 0.1 to 3% (w / w) of proteins and / or 85% to 96% (w / w) ) of water. Preferably, the lactate content is 0.2 to 2%.

The inventive food composition may consist of Lactobacillus and the carrier. However, it may comprise additives, for example those that provide a desired flavor or functionality. For example, other microorganisms or compounds with activity against Helicobacter pylori could be added. Alternatively or in addition, other microorganisms or compounds may be included, which are beneficial to the individual for other reasons, such as vitamins. The food composition may comprise typical ingredients to improve taste, flavor, stability and the like. Such ingredients can be fruits or flavoring additives of fruit preparations, preservatives, sweeteners and the like. In specific embodiments, the food composition (in addition to the carrier and Lactobacillus) may comprise less than 25%, less than 10% or less than 5% (w / w) of additives, based on the total weight of the food composition. Preferably, the additives are distributed through the carrier.

It should be reviewed in an aggregation assay that the efficiency of Lactobacillus is not reduced in such a mixture. In this way, additional ingredients should be selected that do not interfere with Lactobacillus or inhibit Lactobacillus, affect pH, etc.

Typically, such food compositions comprise sweeteners. Such sweeteners may be sugar or different from sugar. In accordance with the invention, it was found that not only lactose, but other sugars can inhibit or reduce aggregation by H. pylori. In this way, in case of adding a sugar additive, it should be checked that the sugar does not inhibit or reduce the aggregation of H. pylori. In a specific embodiment, the composition does not comprise a sugar additive and / or the composition comprises a sweetener, which is not sugar. The common non-sugar sweeteners are stevia, aspartame, sucralose, neotame, acesulfame potassium and saccharin.

Another object of the invention is the use of an inventive composition for reducing the level of H. pylori in the gastrointestinal tract of an animal. The inventive composition can be administered to animals suffering from H. pylori infections, or suspected of having H. pylori infections, or to prevent such infections. Preferably, the animal is a mammal, more preferably human. The animals may also be non-human, for example pets, such as cats or dogs, or companion animals, such as cattle, horses, pigs or sheep.

Another objective of the invention is the use of a carrier, wherein the carrier comprises whey and wherein the carrier is a product of a fermentation process, to increase the aggregation of Helicobacter pylori by Lactobacillus which is capable of adding Helicobacter pylori under physiological conditions. Preferably, the increase in aggregation by the carrier, compared to the aggregation with the same amount of Lactobacillus without the carrier, is at least 5%, more preferably at least 10% or at least 50%. The increase can be determined by comparing aggregation levels in aggregation tests.

Another object of the invention is a method for producing a food composition capable of adding Helicobacter pylori, which comprises the steps: a) provide Lactobacillus, which is capable of adding Helicobacter pylori under physiological conditions, b) providing a carrier, wherein the carrier comprises · whey and wherein the carrier is a product of a fermentation process, and c) Mix the Lactobacillus and the carrier to obtain the food composition.

In this production method, before, during or after step c), additional ingredients may be added. Preferably, Lactobacillus is initially cultured in an appropriate fermentation medium. Conditions for growing Lactobacillus are known in the art and for example are described in WO 2007/073709. Preferably, the cells are separated from the culture medium by centrifugation, optionally washed and resuspended in a desired solution, for example water or a buffer solution. The washing and centrifugation steps can be repeated in order to avoid the transfer of the fermentation medium within the food composition. The ability of cells and compositions to add H. pylori can be routinely verified in aggregation assays during the production process.

Another object of the invention is a method for reducing the level of Helicobacter pylori in the gastrointestinal tract of an animal, which comprises administering to the animal an inventive composition. In other words, the method is to add H. pylori in the gastrointestinal tract of an animal and / or secrete H. pylori from the gastrointestinal tract of an animal.

The inventive food composition solves the problems mentioned above. Surprisingly, the aggregation of H. pylori by Lactobacillus strains capable of the same is stimulated by a carrier, which is a fermentation product and comprising whey. As shown in the working examples, the aggregation improvement is significant and synergistic. The degree of aggregation improvement was unexpected in view of aggregation in the presence of Lactobacillus alone or the carrier alone.

The invention provides a simple and efficient method for treating and preventing infections associated with or caused by H. pylori colonization of the gastrointestinal tract. The inventive carrier is readily available in large quantities and at low costs. The inventive composition in this way is useful for regularly large numbers of individuals at low costs. Specifically, it can be used for treatment or prevention of individuals, who do not have access, or have only limited access, to medical care. In this regard, it is advantageous that storage and consumption are not complicated and that the composition is pharmaceutically highly acceptable.

EXAMPLES Comparative examples 1 to 5: aggregation tests and controls The aggregation test is aimed at testing the ability of Lactobacillus reuteri to add Helicobacter pylori under similar conditions as found in the stomach. A working cell culture (WCC) of H. pylori DS 21031 was prepared by growing the strain in Brucella medium supplemented with 5% defibrinated horse blood (Oxoid) at 37 ° C under microaerophilic conditions. Horse blood is pre-treated by freezing at -20 ° C and then thawing to ensure lysis of blood cells, which releases their growth factors into the medium. At the end of the growth phase the culture was mixed with sterile glycerol to reach a final concentration of 50%. This working cell culture was left for 2-3 hours at room temperature before storage at -80 ° C. This WCC (500μ1) was used to inoculate Brucella medium supplemented with 10% fetal calf serum which was incubated at 37 ° C for 72h. The active test culture was characterized by moving bars, curves to spirals. If the crop was characterized by the coccoid shape, not mobile then this crop was discarded since it is not suitable for the aggregation test. After growth a H. pylori solution with an optical density of 2.0 (? = 600nm) was prepared by centrifuging the culture at 4500g for 5 min. The supernatant was discarded and the cells washed in phosphate buffered saline, pH 7.0 (PBS). The pelleting was carefully resuspended in this buffer and then centrifuged again at 4500g for 5 min. This supernatant was discarded and the pelleting was carefully resuspended in artificial gastric juice (AGJ, fresh solution of 5g / L NaCl solution, pH4.0 plus 3g / L pepsin). It is important that the artificial gastric juice solution and H. pylori be prepared only before the aggregation test.

In addition to fresh cultures of H. pylori test cultures from L. reuteri DSM17648 (classified as L. fermentum in WO2007 / 073709 by carbohydrate standards), it is capable of adding with H. pylori (positive control) and Lactobacillus plantarum DSM20205 , which is not added with H. pylori (negative culture), were required. Both of these cultures were grown in RS medium in closed tubes overnight at 37 ° C without agitation. The analog for the harvest of H. pylori (described above) the cells of these two cultures were centrifuged, the pellets were washed in PBS, centrifuged again and then the pellets were resuspended in PBS instead of artificial gastric juice for achieve solutions with an optical density of 4.0 (? = 600 nm).

The experimental conditions and results of various control tests are summarized in Table 1. All experiments were carried out in the absence of the inventive carrier. Example 1 was a positive control with L. reuteri. Example 2 was a control to exclude L. reuteri from self-adding. Example 3 was a negative control with L. plantarum. Example 4 was a control to exclude L. plantarum from self-adding. Example 5 was a control to exclude that H. pylori self-aggregate. The samples were carefully mixed and the results read after about 10 min at room temperature. Coaggregation is judged both macroscopically and microscopically (400 times magnification). The respective images are shown in Figures 1 and 2. In Tables 1 and 2, "+" refers to normal aggregation and "++" refers to strong aggregation. The results show that aggregation is only observed when H. pylori is combined with the L. fermentum strain.

Table 1; Comparative examples 1 to 5 Examples 6 to 9: Effects of the addition of yogurt whey In addition to the controls described in Examples 1 to 5, the effect of yogurt whey (pH 4.3) on aggregation of H. pylori by L. reuteri was tested in the following manner. The L. plantarum strain (negative control) and the L. reuteri strain (positive control) were suspended in the clear yogurt serum instead of PBS to give an optical density of 4.0 (? = 600nm). The solutions of these strains were then combined with the H. pylori solution and the coaggregation is considered microscopically (400 times of magnification) after about 10 min. The conditions and results are summarized in table 2 below. When the negative control, L. plantarum, was suspended in PBS or yogurt serum and then combined with the H. pylori solution, aggregation was not visible (Ex 3 and 8, Fig. La, Ib). Nor was autoaggregation observed when L. plantarum was suspended in PBS or yogurt serum (Ex 4 and 9, Fig. 1, Id). In the case of the L. reuteri positive control, the strain suspended in added PBS, as expected, when combined with the H. pylori solution (Example 1, Fig. 2a) and no self-aggregation was observed (Ex. Fig. 2c). When L. reuteri was suspended in yogurt serum instead of PBS, some self-aggregation was observed (Example 7, Fig. 2d). However, when the same solution was combined with the H. pylori solution in Inventive Example 6, the aggregation was significantly stronger (Fig. 2b), indicating a synergistic effect when the added L. reuteri strain is combined with yoghurt serum. . The synergistic effect is also evident from the comparison of the inventive example 6 with the comparative example 1 (Fig. 2a, 2b). The aggregation of H. pylori in the presence of L. reuteri is significantly more pronounced in yoghurt serum than in PBS.

Table 2: Inventive example 6 and comparative examples 7 to 9

Claims (13)

NOVELTY OF THE INVENTION Having described the present invention, it is considered as novelty, and therefore the content of the following is claimed as property: CLAIMS

1. A food composition comprising Lactobacillus, which is capable of adding Helicobacter pylori under physiological conditions, and a carrier, characterized in that the carrier comprises whey and wherein the carrier is a product of a fermentation process.

2. The food composition according to claim 1, characterized in that the Lactobacillus is selected from Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus brevis and Lactobacillus pentosus.

3. The food composition according to at least one of the preceding claims, characterized in that the Lactobacillus is selected from Lactobacillus strains deposited as No. DSM 17648, DSM 17646, DSM 17647, DSM 17649, DSM 17650, DSM 17651, DSM 17652 or DSM 17653 .

4. The food composition according to at least one of the preceding claims, characterized in that the amount of Lactobacillus in the composition is between 104 to 1015, preferably 108 to 1012, more preferably 109 to 1011 cells.

5. The food composition according to at least one of the preceding claims, characterized in that the fermentation was a bacterial fermentation.

6. The food composition according to at least one of the preceding claims, characterized in that the pH of the composition is between 3.5 and 5.5.

7. The food composition according to at least one of the preceding claims, characterized in that it comprises 0.1 to 5% (w / w) lactate.

8. The food composition according to at least one of the preceding claims, characterized in that the carrier comprises yoghurt serum.

9. The food composition according to at least one of the preceding claims, characterized in that the carrier consists of (a) proteins at 0.1 to 10% (w / w), (b) 0 to 5% fat (w / w), (c) carbohydrates at 0 to 12%, (d) lactate at 0.1 to 3% (w / w), (e) 0 to 2% minerals; (f) other dry matter at 0 to 4% and (g) 75% water up to 96% (w / w).

10. A method for producing a food composition according to at least one of the preceding claims, characterized in that it comprises the steps: a) to provide Lactobacillus, which is capable of adding Helicobacter pylori under physiological conditions, b) providing a carrier, wherein the carrier comprises whey and wherein the carrier is a product of a fermentation process, and c) Mix the Lactobacillus and the carrier.

11. The use of a composition according to any of the preceding claims for the level of Helicobacter pylori in the gastrointestinal tract of an animal.

12. The use of a carrier, characterized in that the carrier comprises whey and wherein the carrier is a product of a fermentation process, to improve the aggregation of Helicobacter pylori by Lactobacillus, where Lactobacillus is capable of adding Helicobacter pylori under conditions physiological

13. A method for reducing the level of Helicobacter pylori in the gastrointestinal tract of an animal, characterized in that it comprises administering to the animal a composition according to any of claims 1 to 9.