Probiotics and colon cancer.
ABSTRACT Although a myriad of health-promoting effects have been attributed to the probiotic lactic acid bacteria, perhaps the most interesting and controversial is that of anticancer activity, the vast majority of studies in this area dealing with protective effects against colon cancer. There is no direct experimental evidence for cancer suppression in humans as a result of the consumption of probiotic cultures in fermented or unfermented dairy products, but there is a wealth of indirect evidence, based largely on laboratory studies. Reports in the literature regarding the anticancer effects of lactic acid bacteria fall into the categories of in vitro studies, animal studies, epidemiological studies and human dietary intervention studies. Examples of these reports will be given in the current paper. The mechanisms by which probiotic bacteria may inhibit colon cancer are still poorly understood, but, several potential mechanisms are being discussed in the literature, and these will also be addressed in this review.
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ABSTRACT: Probiotics are defined as live microbial feed supplement that beneficially affects the host by improving its intestinal balance. The objectives of the present study were to study the fermentation of carrot juice with probiotic microorganisms and to determine the effects of probioticated carrot juice on inactivation of selected pathogenic microorganisms such as E. coli, E. faecilis, K. pneumonia, S. dysentrae, S.epidermidis and S. aureus by using agar well diffusion method. Carrot juice was inoculated with probiotic culture and incubated at 37° C for 24 h. The results of the agar well diffusion method showed that probioticated carrot juice were able to inhibit the growth of most of the selected pathogens and show significant increase in anti microbial activity against five pathogenic microorganisms.International journal of Scientific and engineering research. 08/2013; 8(4):2130-34.
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ABSTRACT: Data from literature suggest the possible use of probiotics as chemopreventive agents against colon cancer, but few investigations are available on their effects on gastric cancer proliferation. In our previous study, a specific Lactobacillus, strain L. paracasei IMPC2.1, was demonstrated to colonize the human gut and positively affect fecal bacteria and biochemical parameters. The aims of the present study were to investigate the effects of L. paracasei IMPC2.1, comparing them with those of Lactobacillus rhamnosus GG (L.GG), either as viable or heat-killed cells, on cell proliferation and apoptosis in a gastric cancer (HGC-27) and a colorectal cancer cell line (DLD-1). Both the gastric and colon cancer cells were sensitive to the growth inhibition and apoptosis induction by both viable or heat-killed cells from L. paracasei IMPC2.1 and L.GG. These findings suggest the possibility for a food supplement, based on dead probiotics, including L. paracasei IMPC2.1 cells, which could represent an effective component of a functional food strategy for cancer growth inhibition, with potential for cancer prevention.Nutrition and Cancer 10/2012; 64(7):1103-11. · 2.70 Impact Factor
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ABSTRACT: Today, using of probiotic bacteria in foods to provide beneficial health effects draw interest in the food industry. However, there are still problems related to the viability of probiotic bacteria in the development of foods. Viability of the probiotics is an important consideration, because these bacteria must survive in the food during its shelf life and during the passage through the gastrointestinal tract. The main purpose of probiotic encapsulation is to protect cells against an unfavourable environment, and to allow their release in a viable and metabolically active state in the intestine. Microparticles should be water-insoluble to maintain their structural integrity in the food matrix and in the upper part of the GI tract; above all, particle properties should allow progressive liberation of the cells during the intestinal phase. Today, different techniques are used in microencapsulation of probiotics: coacervation, emulsion, extrusion, spray-drying or gel-particle technologies. Moreover, for microencapsulation of probiotics, the most used polymers (all natural, inexpensive and biocompatible) are alginate (a polymer extracted from seaweed), chitosan (obtained from arthropods), carrageenan, gellan gum, xanthan and starch among other.10/2012: pages 501-540; , ISBN: 978-953-51-0776-7