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- A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma
- Universidade Estadual Paulista (UNESP)
- Centro de Referencia para Lactobacilos (CERELA)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
- Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
- 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-1 beta and TNF-alpha produced by macrophages as well as IFN-gamma 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. Fl animals expressed larger amounts of nitric oxide and IL-1 beta 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. (C) 2012 Elsevier Ltd. All rights reserved.
- Food and Chemical Toxicology. Oxford: Pergamon-Elsevier B.V. Ltd, v. 50, n. 11, p. 4144-4148, 2012.
- Pergamon-Elsevier B.V. Ltd
- Immune system
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