CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma.
FERNANDA LOPES KINOUCHI; DANIELLE CARDOSO GERALDO MAIA; LÍVIA CAROLINA DE ABREU RIBEIRO; , MARISA CAMPOS POLESI PLACERES; GRACIELA FONT DE VALDEZ; LUCAS LUIS COLOMBO; ELIZEU ANTÔNIO ROSSI; IRACILDA ZEPPONE CARLOS
FOOD AND CHEMICAL TOXICOLOGY
PERGAMON-ELSEVIER SCIENCE LTD
Lugar: Amsterdam; Año: 2012 vol. 50 p. 4144 - 4144
Purpose: Soy and its fermented products are considered functional foods. The study objective was to assess three functional food ? a non-fermented soy product (NFP), fermented soy product (FSP), fermented soy product enriched with isoflavones (FI) ? in terms of their ability to reduce the development of adenocarcinoma in mice, as well their ability on modulating immune system. Methods: It was observed tumor volume and to verify correlations with the immune system it was measured levels of the cytokines IL-1b and TNF-a produced by macrophages as well as IFN-c produced by lymphocytes using ELISA test, and nitric oxide production by macrophages using Griess reagent. Results: All products showed immunological activity, but FSP showed the most effective tumor containment, resulting in smallest tumor volumes. FI animals expressed larger amounts of nitric oxide and IL-1b and exhibited larger tumor sizes than FSP and NFP animals. Conclusions: The results suggested that the ingestion of FSP was most efficient in tumor containment, possibly due to a positive modulation of the immune system by when Enterococcus faecium and Lactobacillus helveticus are added to the soy product.