WO2017086572A1 - Kimchi présentant une activité préventive et thérapeutique contre les maladies provoquées par helicobacter pylori - Google Patents

Kimchi présentant une activité préventive et thérapeutique contre les maladies provoquées par helicobacter pylori Download PDF

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WO2017086572A1
WO2017086572A1 PCT/KR2016/008740 KR2016008740W WO2017086572A1 WO 2017086572 A1 WO2017086572 A1 WO 2017086572A1 KR 2016008740 W KR2016008740 W KR 2016008740W WO 2017086572 A1 WO2017086572 A1 WO 2017086572A1
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kimchi
extract
helicobacter pylori
helicobacter
mushroom
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English (en)
Korean (ko)
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함기백
정미경
박종민
한영민
박건영
이돈행
유준환
조주영
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차의과대학교 산학협력단
인하대학교 산학협력단
지아이메딕스 주식회사
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Publication of WO2017086572A1 publication Critical patent/WO2017086572A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/02—Algae
    • A61K36/03—Phaeophycota or phaeophyta (brown algae), e.g. Fucus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/758—Zanthoxylum, e.g. pricklyash

Definitions

  • the present invention relates to kimchi which is a fermented food exhibiting prophylactic and therapeutic activity against Helicobacter pylori causative disease.
  • the pathogenesis of the disease caused by Helicobacter pylori is a large amount of urease, as bacteria entering the gastric lumen along with food penetrate the gastric mucus layer using strong motility flagella and inhabit the upper epithelial cell layer and the junction between cells in the gastric mucus layer. It has been found that the mucous layer is made alkaline by inducing the gastric acid secretion promotion by gastrin abnormally, resulting in inflammation and ulceration.
  • Helicobacter Pylori is an important risk factor for gastric adenocarcinoma
  • the International Health Organization designated Helicobacter Pylori as the first group carcinogen.
  • lactic acid bacteria fermentation materials in the prevention and treatment of gastrointestinal diseases, and in particular, many studies on probiotic Lactobacillus that can inhibit the growth of human pathogens have.
  • These lactic acid bacteria produce lactic acid, acetic acid, and hydrogen peroxide as fermentation products, as well as antibacterial substances associated with bacteriocins.
  • Canducci et al. Prescribe the inactivation of human Lactobacillus ecidophilus culture in combination with antimicrobial therapy using labeprazole, clarithromycin, amoxycillin, and the likelihood of eradication of Helicobacter pylori. Increasing results were obtained (Canducci F. et al., Aliment Pharmacol. Ther, 14: 1625-1629, 2000).
  • Korean Patent Application No. 10-1999-0040387 discloses Lactococcus sp., A lactic acid bacterium that exhibits inhibitory activity against Helicobacter pylori with an antibody against Helicobacter pylori.
  • Food products containing HY 49, Lactobacillus casei HY 2782, Bifidobacterial long gum HY 8001 and the like are described.
  • the problem to be solved by the present invention is to secure the safety as a traditional Korean fermented food that has undergone lactic acid fermentation process using salt, spices and other condiments, and improve the composition of Kimchi, which can be defined as a Korean probiotic food, Helicobacter pylori It is intended to exhibit prophylactic and therapeutic activity against causative diseases.
  • Providing kimchi exhibiting prophylactic and therapeutic activity against Helicobacter pylori causative diseases including any one selected from the group consisting of mustard leaf, mustard leaf, and mixtures thereof, acid, pear, kelp or kelp extract, and mushroom or mushroom extract do.
  • Kimchi showing prophylactic and therapeutic activity against Helicobacter pylori causative diseases according to the present invention is 1.0 to 10.0% by weight, any one selected from the group consisting of the fresh leaf, mustard leaf and mixtures thereof with respect to the total weight of kimchi
  • 1.0 to 5.0% by weight of the pear, 1.0 to 5.0% by weight of the kelp or kelp extract may contain 1.0 to 5.0% by weight of the mushroom or mushroom extract.
  • the mushroom is an extract solvent of shiitake mushroom, kelp extract and mushroom extract.
  • Lactobacillus plantarum Lactobacillus plantarum
  • Leuconostoc mesenteroides Luconostoc mesenteroides
  • starter a starter in order to manufacture kimchi showing the preventive and therapeutic activity against the Helicobacter pylori causative diseases according to the present invention and these Any one selected from the group consisting of a mixture of may be used.
  • the kimchi according to the present invention exhibits a particularly prophylactic and therapeutic activity is gastritis, gastric ulcer, gastric cancer among Helicobacter pylori causative diseases.
  • the anticancer kimchi according to the present invention is any one selected from the group consisting of mustard leaf, mustard leaf, and mixtures thereof, and the herbaceous, pear, kelp or kelp extract, and mushroom or mushroom extract are added to the original kimchi recipe to reduce the mutation tendency of Helicobacter For a long time, it could improve the progression of atrophic gastritis caused by Helicobacter and prevent and treat Helicobacter related gastric cancer.
  • Figure 1 shows the processing of kimchi for use in in vitro cells and in vivo animal model.
  • Figure 2 shows the biological response in the in vitro Helicobacter infected cell model of normal kimchi and anti-cancer kimchi.
  • Figure 3 shows the improvement effect (24 weeks after Helicobacter infection) in chronic atrophic gastritis due to Helicobacter infection.
  • Figure 4 illustrates the molecular biological mechanisms for anti-inflammatory action and regeneration of anti-cancer kimchi.
  • Figure 5 illustrates the prevention of Helicobacter induced gastric tumor formation with long-term intake of anti-cancer kimchi.
  • Figure 6 illustrates the molecular biological mechanisms that explain the cancer prevention effect of anti-cancer kimchi.
  • the content of the five additional ingredients is not particularly limited, but the pharmacological effect of kimchi should be considered as well as the taste as food.
  • Any one selected from the group consisting of leaves and mixtures thereof 1.0 to 10.0% by weight, 0.05 to 0.5% by weight of the herbaceous acid, 1.0 to 5.0% by weight of the pear, 1.0 to 5.0% by weight of the kelp or kelp extract, the mushroom or mushroom Kimchi is prepared so that the extract contains 1.0 to 5.0% by weight.
  • the mushroom can be used without any particular limitation as long as the mushroom can be used for edible production of kimchi using shiitake mushrooms as a result of various tests of the present inventors is effective in preventing and treating the taste of kimchi and Helicobacter pylori causative disease.
  • mushrooms and kelp can be used as such, by extracting the active ingredient with water may be used an extraction solution in which the active ingredient is dissolved.
  • kimchi When preparing kimchi according to the present invention is fully effective in the production by natural fermentation without the inoculation of the separate kimchi lactic acid bacteria, but contains a lot of kimchi lactic acid bacteria having resistance to gastrointestinal digestive enzymes and gastric acid and bile acid, among various kimchi lactic acid bacteria The effect can be doubled when selected from the group consisting of Lactobacillus plantarum , Leuconostoc mesenteroides and mixtures thereof, which have been found to have excellent resistance from various tests.
  • Kimchi may be prepared by further including any one as a starter.
  • Kimchi according to the present invention shows an excellent preventive and therapeutic effect against Helicobacter pylori causative disease, but in the specific gastritis, gastric ulcer, gastric cancer.
  • Kimchi's preparation was based on the generalized kimchi recipe (sKimchi) of Pusan National University Kimchi Research Institute. Ingredients and contents of the general kimchi (sKimchi) and the anticancer kimchi (cpKimchi) according to the present invention is a control as shown in Table 1 below.
  • general kimchi is made of salted cabbage, red pepper powder, garlic, ginger, anchovy sake, radish, green onion, and some sugar, and it is prepared by fermenting for a while to produce kimchi lactic acid bacteria such as L. plantarum. It was.
  • the shiitake mushroom extract was prepared by placing 5 pieces of shiitake mushrooms in 1 l of water, and then left overnight, followed by heating and filtering for about 5 seconds to remove the shiitake mushrooms, and using the filtered extract, and the kelp extract was 2 ⁇ 3 cm 2. Five pieces of kelp of size were placed in 1 L of water and left overnight, followed by heating for about 5 seconds and then filtered to remove the kelp.
  • each component is a relative weight ratio when the weight of the Chinese cabbage is 100, shiitake mushroom and kelp are put together in water and used to extract the weight ratio of anti-cancer kimchi according to the invention 5: 5 It can be seen that it contains.
  • the two kimchi prepared above was freeze-dried and made into fine kimchi powder, then stirred overnight for 20 times with methanol (methanol) to prepare a kimchi methanol extract, these were concentrated by evaporation (BRE 111 rotavapor, Switzerland) 4 Store at ° C and use for testing.
  • the amount of kimchi is about 30g-100g / day according to individual taste, and about 90% of general kimchi is composed of water, so in this test, the volume of kimchi was reduced by freeze drying and evaporation.
  • Kimchi and Anticancer Kimchi was mixed daily with two bottles of drinking water, 1.7g / kg / day and 5.0g / kg / day, equivalent to the usual Kimchi intake for animals.
  • anti-cancer kimchi and general kimchi extract was dissolved in 2.5mg / ml, 5mg / ml, 7.5mg / ml in order to perform in vitro experiments.
  • the Helicobacter pylori strain ATCC 43504 (American Type Culture Collection, strains cag A + and vac A s1-m1) was used in in vitro models, and the Sydney strain (suitable for infection with SS1, cag A + and vac As2-m2 mice) was used in vitro. Used for model.
  • All groups received Helicobacter pylori four times a week. Ten rats were injected with clean TS medium to remove uninfected groups. To collect worse data, rats were fed a special grain diet based on AIN76 containing 7.5% NaCl for 4 weeks. Thereafter, mice that positively responded to Helicobacter pylori were randomly divided into four groups (n 20). In all infected rats, grain feed AIN76 containing 7.5% NaCl was given for 24 and 36 weeks to promote Helicobacter pylori-induced carcinogenesis. All animal studies were conducted according to a plan approved by the Institutional Animal Care and Use Committee (IACUC) at the Cha Cancer Institute of the Secondary School after IRB approval. The stomach was removed and further biopsies, ELISA, Western blotting, RT-PCR were performed.
  • IACUC Institutional Animal Care and Use Committee
  • Type I edema, hyperemia, or the presence of a single pointed bleeding under the mucosa
  • Type II the presence of hemorrhagic lesions under the mucosa with mild gastritis
  • Type III presence of deep ulcers and invasive lesions with gastritis.
  • Histopathology The stomach was fixed in 10% neutralized formalin for pathological analysis, processed using standard methods and placed in paraffin. The slices were then stained with hematoxylin and eosin (H & E). Histologic examination of the gland mucosa and gastric cavity of the stomach was performed. Pathological changes in Helicobacter pylori infections, such as inflammatory cell invasion, sore lesions, ulcers, dysplasia, and adenoma formation (pre-cancerous lesions), do not know what treatment was done using the index of histologic injury. Classified by three gastroenterologists.
  • inflammation was defined as the score of invasion of inflammatory cells.
  • Atmosphere was defined as the percentage of sores lesions.
  • the supernatants were then collected, and the proteins in the lysate were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and polyvinylidene fluoride (polyvinylidene). fluoride) (PVDF) membrane, which was reacted with the primary antibody, washed with water, reacted with a peroxidase-conjugated secondary antibody, and washed again. This was then visually confirmed using an enhanced chemiluminescence (ECL) system (GE Healthcare, Buckinghamshire, UK).
  • ECL enhanced chemiluminescence
  • Immunohistochemistry (Immunohistochemical staining): removing the paraffin block, and then rehydrated with alcohol (alcohol), the organization side, the heat for 10 minutes in the microwave in a pressure bottle filled with citric acid (citrate) solution of 10mM / L It was. The slides were cooled in water for 15 minutes and washed with PBS. The slides were reacted with the primary antibody overnight. After the reaction, the subsequent reaction was used VECTOR kit (Vector Laboratories, Inc, Burlingame, CA). Finally, the slides were reacted with 3,3′-diaminobenzidine (Invitrogen Life Technologies) and counter-stained with hematoxylin (Sigma-Aldrich). The number of cells that responded positively to the antibody was determined at five sites of randomly selected mesothelial cells in each rat, and observed at a magnification of 100 times. Values are given as mean-to-average error.
  • PAS staining Histochemical staining of glycoconjugate for staining Periodic acid and Schiff was performed in the dark for 20 minutes using 2% Periodic acid and Schiff (PAS) reagent. It was performed by the method of Pandurangan.
  • TUNEL Analysis For detection of apoptosis, the stomach tissues were stained by terminal deoxynucleotidyl transferase-mediated dUTP nick-end labeling (TUNEL) method using DeadEnd TM Fluorometric TUNEL system (G3250 #, Promega, USA).
  • gastric epithelial cell line (RGM-1) in rats is H. Matsui (. Univ Tsukuba, Japan) received from Professor, AGS cells (DNA that can be proven to be appropriate management capabilities and rarity Purchase from ATCC (Manassas, VA). After resuscitation in the laboratory, all cells were not used for more than six months.
  • AGS cells were cultured in RPMI-1640 medium (Gibco BRL, Gaithersburg, MD) and RGM-1 cells were cultured in DMEM medium.
  • MTT [3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazoliumbromide] was purchased from Sigma Chemical Company (St. Louis, MO). The filtrate (50g) was mixed with 1L of water and lyophilized. Cells were placed in 96-well plates at a concentration of 10 4 cells / ml and allowed to attach for 24 hours. Kimchi extract was used in experimental wells at various concentrations for 24 hours.
  • ELISA analysis The cells were harvested and homogenized in 10 mM sodium phosphate solution at pH 7.4 (1 ml). After centrifugation at 9000 ⁇ g, the PGE 2 levels of the supernatants were measured by ELISA, and the concentrations were expressed in pg / mg protein. The treatment was performed according to the original Prostaglandin E 2 express EIA kit (Cayman, Ann Arbor, MI).
  • HO-1, Bax , PARP Western for cleaved capspase - 3 Blot (Western blot): After washing twice the extracted cells with PBS, dissolved in cold cell lysis solution containing phenylmethylsulfonyl fluoride (PMSF, Sigma Aldrich, St Louis, MO) in 1mM (Cell Signaling Technology, Denver, MA) It was. After reacting for 20 minutes, the samples were centrifuged at 10,000 X g for 10 minutes before collecting the supernatant.
  • PMSF phenylmethylsulfonyl fluoride
  • Proteins in the lysates were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and transferred to polyvinylidene fluoride (PVDF) membranes. It was reacted with the primary antibody, washed with water, reacted with a secondary antibody bound to peroxidase, and washed again. It was then visually observed using an enhanced chemiluminescence (ECL) system (GE Healthcare, Buckinghamshire, UK).
  • ECL enhanced chemiluminescence
  • Figure 2 illustrates the biological response in the in vitro Helicobacter infected cell model of normal kimchi and anti-cancer kimchi will be described with reference to this.
  • AGS cells left of FIG. 2A
  • RGM-1 cells right of FIG. 2A
  • Kimchi extract concentrations of 5 mg / ml or more showed significant apoptosis in gastric cancer cells ( p ⁇ 0.05 ), but no apoptosis in all normal gastric cells.
  • Anti-cancer kimchi extract in gastric cancer cells showed a superior effect compared to the general kimchi extract ( p ⁇ 0.01 ). Similar results were obtained with other gastric cancer cell lines, MKN28 and SNU-719.
  • HO-1 heme oxygenase-1
  • gastric normal cells and gastric cancer cells treated with anticancer kimchi extract were significantly increased in gastric normal cells and gastric cancer cells treated with anticancer kimchi extract, and HO-1 expression was more prominent in normal gastric cells.
  • the expression of HO-1 also appeared after the general kimchi extract treatment, but was less than the anticancer kimchi extract.
  • Apoptosis of anti-cancer kimchi extract was assumed to be attenuated by vigorous induction of cytoprotective genes in cells without cancer. It was hypothesized that the increased apoptosis only in cancer cells after the anticancer kimchi extract treatment was related to the selective apoptosis of the anticancer kimchi. For this, the expression of Bax and cleaved capspase-3 was confirmed (FIG. 2C).
  • the anticancer kimchi extract showed increased expression of Bax and cleaved capspase-3 in gastric cancer cells compared to the general kimchi extract. As expected, anti-cancer kimchi extracts showed no increase in Bax expression in gastric normal cells.
  • the anti-cancer kimchi extract selectively induces apoptosis only in cancer cells, it was demonstrated by a cell healing assay to determine the cell migration restriction associated with anti-tumor development, an ability imposed on the anti-cancer kimchi extract. (FIG. 2D).
  • anti-cancer kimchi reduced the expression of inflammation-related factors such as Helicobacter-induced COX2 and TNF- ⁇ (FIG. 2E). Long-term administration of anti-cancer kimchi may be a significant rescue measure for Helicobacter-induced gastric injury, including tumor development.
  • Figure 3 shows the improvement effect (24 weeks after Helicobacter infection) in chronic atrophic gastritis due to Helicobacter infection, referring to the high-saline diet to C57BL / 6 mice infected with Helicobacter induced chronic atrophic gastritis (FIG. 3A). This resulted in gastritis lesions, erythema of the gastric mucosa, changes in the nodular mucosa and gastric mucosa in the Helicobacter infected group (Fig. 3B).
  • Figure 4 illustrates the molecular biological mechanisms for the anti-inflammatory action and regeneration of anti-cancer kimchi will be described based on this.
  • Increased expression of COX-2 after infection with Helicobacter is one of the important inflammatory mechanisms, as shown in FIG. 4A, the expression of COX-2 was significantly increased in the control group ( p ⁇ 0.01 ). In Helicobacter infection, immunostaining of F4 / 80 antibody increased macrophages and monocytes. However, the expression of COX-2 was decreased in the group treated with anticancer kimchi extract ( p ⁇ 0.01 ).
  • NF-kB p65 immunostaining was performed because inflammatory regulators were involved in oxidative-reduction transcriptional activation, whereas the control group found significantly increased NF-kB expression in Helicobacter-infected gastric mucosa. , The expression was significantly decreased in the group treated with anticancer kimchi extract ( p ⁇ 0.01 ).
  • COX-2 was significantly increased after Helicobacter infection ( p ⁇ 0.01 ), but COX-2 expression was significantly decreased in the anti-cancer kimchi extract treated group. ( p ⁇ 0.05 ).
  • IL-6 and STAT3 activity was significantly increased in the control group, but IL-6 and STAT3 activity was significantly decreased in the anti-cancer kimchi-treated group ( p ⁇ 0.05 ).
  • PGE2 a product of Cox-2, was measured by ELISA, and gastric mucosal PGE2 concentration was significantly reduced in the group treated with anticancer kimchi extract at 5 mg / ml ( p ⁇ 0.01 ).
  • the oxidative stress associated with NF-kB activation was determined by the concentration of MDA, a lipid peroxide, which was significantly increased due to Helicobacter infection, but the concentration of MDA could be significantly decreased by anticancer kimchi extract. p ⁇ 0.05 ).
  • HO-1 and HSP70 a representative antioxidant protein, was measured, respectively.
  • the expression of HO-1 and HSP70 was significantly increased in the anti-cancer kimchi-treated group ( p ⁇ 0.05 ).
  • gastric neutral mucin was decreased by atrophic gastritis changes or chronic Helicobacter infection, which was significantly decreased after Helicobacter infection by PAS staining.
  • mucin levels were not decreased in the anticancer kimchi extract group. ( P ⁇ 0.01 ).
  • FIG. 5 illustrates the prevention of Helicobacter induced gastric tumor formation by prolonged intake of anticancer kimchi, which will be described with reference to this.
  • the total gross lesion index was significantly increased in the control group, but significantly decreased in the group receiving the anticancer kimchi extract ( p ⁇ 0.05 ). Similar results were also found in gross appearance from pathological score analysis ( p ⁇ 0.05 ).
  • the Helicobacter infection model showed significant tumor formation in the overall identification of the control group, which proved to be adenocarcinoma and gastric adenocarcinoma, but significantly reduced gastric tumor formation in the group receiving the anticancer kimchi extract ( p ⁇ 0.01 ).
  • FIG. 6 illustrates a molecular biological mechanism for explaining the cancer prevention effect of anti-cancer kimchi, which will be described with reference to this.
  • the control group infected with Helicobacter pylori showed a significant increase in the expression of COX-2 and F / 80 after 24 weeks. Focusing on COX-2, COX-2 mRNA expression, as well as COX-2, was significantly increased in Group II infected with Helicobacter pylori, but significantly decreased in Groups III and IV fed anti-cancer kimchi ( p ⁇ 0.01 ).
  • COX-2 increased in the Helicobacter-infected group, but decreased in the group treated with anti-cancer kimchi, and decreased IL-1 ⁇ , VEGF, and IL-6 in the RNA and protein expression levels. Inflammation and cancer metastasis factors such as MMP-2 were also reduced.
  • Cox-2 IHC analysis showed the same results, and macrophage invasion was also improved.
  • the expression of inflammatory and transcription factor regulatory proteins, such as STAT3 and IkB-a also showed the same trend, and apoptosis by Helicobacter was reduced by kimchi. And it was confirmed that the kimchi increased the antioxidant protein HO-1, HSP70, NQO-1.
  • the anti-cancer kimchi according to the present invention is any one selected from the group consisting of mustard leaf, mustard leaf, and mixtures thereof, acid, pear, kelp or kelp extract, and mushroom or mushroom extract is originally made kimchi recipe
  • it has been shown to reduce the propensity of mutation of Helicobacter and to improve the progression of atrophic gastritis caused by Helicobacter when prolonged anticancer kimchi, and to prevent Helicobacter-related gastric cancer.

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Abstract

La présente invention concerne du kimchi présentant une activité préventive et thérapeutique contre les maladies provoquées par Helicobacter pylori, comprenant un poivre Chinois, une poire, du varech palmé ou un extrait de varech palmé, un champignon ou un extrait de champignon et l'un quelconque des éléments choisis dans le groupe constitué par les feuilles de moutarde sauvage, les feuilles de moutarde et leur mélange. Il a été montré que lors de la consommation du kimchi selon la présente invention, la tendance à la mutation de Helicobacter diminue, et en cas d'utilisation prolongée, la progression de la gastrite atrophique causée par Helicobacter peut être améliorée et par conséquent le cancer gastrique associé à Helicobacter peut être prévenu et traité.
PCT/KR2016/008740 2015-11-18 2016-08-09 Kimchi présentant une activité préventive et thérapeutique contre les maladies provoquées par helicobacter pylori WO2017086572A1 (fr)

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