A systematic literature review on the effectiveness of lycopene and probiotics in eradicating the Helicobacter pylori causing gastritis.

This article systematically reviews the potential of lactic acid bacteria (LAB) fermentation to enhance lycopene production from plant-based sources and its efficacy in managing Helicobacter pylori (H. pylori)-induced gastritis. LAB fermentation improves lycopene bioavailability and stability by converting trans-lycopene to the more absorbable cis-form and breaking down plant cell walls, with strain-specific effects influencing lycopene levels. Fermented lycopene exhibits antioxidant and anti-carcinogenic properties, inhibiting H. pylori growth and associated gastric inflammation through mechanisms including suppression of pro-tumorigenic signaling pathways. Probiotic LAB strains also produce antimicrobial compounds and reduce H. pylori adhesion to gastric cells, supporting their use as adjunct therapies amid rising antibiotic resistance. The review highlights the need for further clinical trials and optimization of fermentation processes to validate fermented lycopene’s therapeutic potential as a sustainable alternative to conventional antibiotics.