A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma

作者：Kinouchi Fernanda Lopes; Geraldo Maia Danielle Cardoso; de Abreu Ribeiro Livia Carolina; Polesi Placeres Marisa Campos; Font de Valdez Graciela; Luis Colombo Lucas; Rossi Elizeu Antonio; Carlos Iracilda Zeppone^*

来源：Food and Chemical Toxicology, 2012, 50(11): 4144-4148.

DOI：10.1016/j.fct.2012.08.038

• Soy
• Isoflavones
• Cytokine
• Cancer
• Immune system

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.

• 出版日期2012-11