Probiotics and colon cancer

Department of Medical Nutrition, Karolinska Institute, Novum, S-141 86, Huddinge, Sweden.
Baillière&#x027 s Best Practice and Research in Clinical Gastroenterology (Impact Factor: 3.48). 11/2003; 17(5):849-59. DOI: 10.1016/S1521-6918(03)00056-8
Source: PubMed


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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    • "Its nutritional value is more than milk, performance of protein, fat, vitamins and minerals (Keogh and O'Kennedy, 1998; Haenlein, 2004). Goat yogurt is recognized as the closest to human milk (Rafter, 2003; Saarela et al., 2002). And goat milk production of yogurt flavor is unique, organization delicate smooth. "
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    ABSTRACT: In order to obtain the optimum inoculum size of goat milk fermented by probiotics, the total inoculum size containing L. acidophilus or L. casei on pH, acidity and viable counts and sensory during fermentation were studied on the basis of S. thermophilus and L. bulgaricus as starter cultures. The results showed as follows: the optimum inoculum size of L. acidophilus and L. casei were all 7% and goat milk was fermented at 39°C for 4.5h. The pH, acidity, the viable counts of L. acidophilus and the total viable counts were respectively 4.48, 91°T, 1.60×107cfu/mL and 1.69×109cfu/mL. The pH, acidity, the viable counts of L. casei and the total viable counts were respectively 4.38, 96°T, 2.80×108cfu/mL and 2.20×109cfu/mL.
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    • "Probiotics are live microorganisms that provide health benefits on the host when administered in sufficient amounts (Wang et al., 2012). Yogurts containing probiotics are claimed to provide several health benefits such as improve lactose utilisation (De Vrese et al., 2001), prevent cancer (Rafter, 2003), maintain intestinal microflora balance (Mainville et al., 2005) and reduce serum cholesterol level (Baroutkoub et al., 2010). Moreover , yogurt containing Bifidobacterium bifidum Bb-12 improved immunoglobulin A (IgA) production in the intestine that enhances local immunity against gastrointestinal infection (Kabeerdoss et al., 2011). "
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    ABSTRACT: The effects of Allium sativum and Cinnamomum verum water extracts on the survival of Bifidobacterium bifidum during 21 days of refrigerated storage and after simulated gastrointestinal digestion (SGD) were investigated. Two types of yogurt (cow- and camel-milk yogurts) were prepared in the presence of A. sativum or C. verum. The viable cell counts (VCC) of B. bifidum in fresh A. sativum- or C. verum-cow milk yogurt (1 day) were higher (8.1 × 109 cfu/ml and 6.6 × 109 cfu/ml, respectively; p < 0.05) than plain-yogurt (1.9 × 109 cfu/ml). In contrast, B. bifidum VCC in fresh plain-camel milk yogurt was 1.99 × 109 cfu/ml whereas the presence of A. sativum or C. verum in yogurt increased (p < 0.05) VCC to 19.61 × 109 cfu/ml and 25.55 × 109 cfu/ml, respectively. The VCC of B. bifidum in both herbal-yogurts decreased (p < 0.05) during refrigerated storage for both types of yogurt. The VCC of B. bifidum was ∼1.3 × 109 cfu/ml in all fresh cow milk yogurts after 1 h gastric digestion. Intestinal digestion (1 h) increased VCC of B. bifidum in all fresh yogurts but not in 7 day old yogurts (plain- and A. sativum-yogurts). However, prolonged digestion to another 1 h in intestine reduced (p < 0.05) VCC of B. bifidum in all fresh and storage yogurts. In contrast, all fresh camel milk yogurts showed VCC of B. bifidum ⩽1 × 109 cfu/ml after SGD. Seven day old A. sativum – camel milk yogurt showed the lowest survival of B. bifidum after gastric digestion compared to plain- and C. verum-yogurt. The VCC reduced (p < 0.05) in all camel milk-yogurts after 2 h intestinal digestion. In conclusion, A. sativum or C. verum water extract enhanced the growth of B. bifidum in both types of yogurt during refrigerated storage. However, these herbs did not influence B. bifidum survival after SGD.
    Journal of the Association of Arab Universities for Basic and Applied Sciences 03/2014; 18. DOI:10.1016/j.jaubas.2014.02.006
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    • "The colon harbours several different microbiome constituents including both beneficial and harmful bacteria and the relative contribution of both types of organisms determines gut health status; however ingestion of probiotics can help to increase beneficial bacteria [Isolauri et al., 2002]. These bacteria influence carcinogenic processes through different mechanisms, and different bacterial strains have different mechanisms for their anticancer effects [Rafter, 2003]. A recent cohort study conducted over 12 years of follow-up on 45 241 volunteers found that intake of high yogurt was significantly linked with decreased CRC risk, suggesting that administration of long-term probiotics formulations can decrease the incidence of CRC [Pala et al., 2011]. "
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    ABSTRACT: The microbiome is a collection of all microbial species that coexist with an individual. These organisms influence several aspects of individual body functions. Probiotic organisms are generally beneficial components of microflora and confer normal health status. Usually, probiotics should be provided from the outside in the diet for maintaining proper health status. Probiotics can also have a significant impact on cancer management. While the results toward cancer management with probiotics are promising, careful risk assessment of probiotics use in cancer patients, who are usually immunocompromised due to radical therapy, comes as a great demand. This article provides an overview of the current research status of probiotics use in cancer patients and discusses the role of probiotics in cancer management. Drug Dev Res • • : • • – • • , 2013.
    Drug Development Research 09/2013; 74(6). DOI:10.1002/ddr.21087 · 0.77 Impact Factor
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