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dc.contributor.authorKinouchi, Fernanda Lopes-
dc.contributor.authorGeraldo Maia, Danielle Cardoso-
dc.contributor.authorde Abreu Ribeiro, Livia Carolina-
dc.contributor.authorPolesi Placeres, Marisa Campos-
dc.contributor.authorFont de Valdez, Graciela-
dc.contributor.authorLuis Colombo, Lucas-
dc.contributor.authorRossi, Elizeu Antonio-
dc.contributor.authorCarlos, Iracilda Zeppone-
dc.identifier.citationFood and Chemical Toxicology. Oxford: Pergamon-Elsevier B.V. Ltd, v. 50, n. 11, p. 4144-4148, 2012.-
dc.description.abstractPurpose: 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.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.publisherPergamon-Elsevier B.V. Ltd-
dc.sourceWeb of Science-
dc.subjectImmune systemen
dc.titleA soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinomaen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionCentro de Referencia para Lactobacilos (CERELA)-
dc.description.affiliationUniv Estadual Paulista, Fac Ciencias Farmaceut, Araraquara, SP, Brazil-
dc.description.affiliationCtr Referencia Lactobacilos, San Miguel de Tucuman, Argentina-
dc.description.affiliationInst Oncol Angel H Roffo, Buenos Aires, DF, Argentina-
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciencias Farmaceut, Araraquara, SP, Brazil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood and Chemical Toxicology-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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