Anti-Helicobacter pylori Activity and Gastroprotective Effects of Miao Sour Soup-Derived Lactiplantibacillus plantarum SHY0008

Helicobacter pylori (H. pylori) infection is a major global gastrointestinal health concern, and increasing antibiotic resistance has prompted interest in complementary probiotic strategies. In this study, Lactiplantibacillus plantarum SHY0008 isolated from Miao sour soup was evaluated using integrated in vitro, AGS cell, zebrafish, murine, and genomic approaches. SHY0008 showed favorable gastrointestinal tolerance, with an acid survival rate of 39.61 ± 1.87% after 4 h under simulated gastric conditions and a relative viable recovery of 64.20 ± 6.48% after 4 h of exposure to 0.3% oxgall. SHY0008 also produced inhibition zones of 17.56 ± 0.58 mm and 17.21 ± 0.29 mm for viable and heat-treated/sonicated bacterial preparations, respectively, and reduced the H. pylori urease-associated phenol-red response by 54.23 ± 3.98%. In AGS cells, SHY0008 showed an adhesion rate of 17.53 ± 1.01% and reduced the urease-associated H. pylori adhesion signal by 48.27 ± 2.52%. In a prophylactic zebrafish model, SHY0008 pretreatment was associated with reduced intestinal H. pylori-associated fluorescence and histopathological injury following subsequent exposure. In mice, SHY0008 reduced gastric H. pylori-associated antigen and urease signals, lowered serum CXCL1/KC, and improved gastric histopathology. Whole-genome analysis identified plantaricin-associated genes, while preliminary genome-based safety screening detected no known acquired antimicrobial resistance genes or virulence-associated determinants. Collectively, these findings support SHY0008 as a promising food-derived probiotic candidate with complementary anti-H. pylori and gastroprotective activities.