Health promoting effects of fermented foods against cancer: an updated concise review

Kesika, Periyanaina; Sivamaruthi, Bhagavathi Sundaram; Chaiyasut, Chaiyavat

doi:10.1590/fst.18220

Cited by 10 publications

(4 citation statements)

References 45 publications

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“…When a tumor develops in the body, the immune system can respond to tumor cells in a variety of ways and eliminate malignant cells Shafay et al, 2022;Kesika et al, 2022). T lymphocyte-mediated cellular immunity and B lymphocyte-mediated humoral immunity both play essential roles in the body's anti-tumor response (Mediavilla-Varela et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

The impact of Apocynum venetum tea flavonoids on G422 glioma in vivo

ZENG

HUO²,

YANG

et al. 2022

Food Sci. Technol

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This study looked at the inhibitory effects of Apocynum venetum tea flavonoids extract (AVTFE) on mouse glioma G422 cells. Through the use of high performance liquid chromatography, the flavonoids in AVTFE were examined (HPLC). Meanwhile, mice were injected with glioma G422 cells to create a mouse model of a transplanted tumor. AVTFE might significantly (P < 0.05) lower serum sIL-2R content and raise serum IFN-γ content in tumor-bearing mice, according to an analysis of mouse serum. In addition to reducing the rise in spleen weight and spleen index in mice brought on by transplanted tumors, AVTFE can limit the development of transplanted tumors in G422 cell mice. AVTFE can also boost immunity by encouraging T and B lymphocyte proliferation in tumor-bearing animals. AVTFE was therefore verified to have immunomodulatory properties and to limit the proliferation of glioma G422 cells.

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Section: Discussionmentioning

confidence: 99%

The impact of Apocynum venetum tea flavonoids on G422 glioma in vivo

ZENG

HUO²,

YANG

et al. 2022

Food Sci. Technol

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“…A variety of fermented aquatic foods, including fish sauce, fish paste, shrimp paste and sour fish, are widely consumed in many countries (Isola et al, 2022;Kesika et al, 2022). These traditional fermented aquatic foods are generally produced through spontaneous fermentation and by selecting low-value fish and shrimp in addition to 20%-30% salt for 1-3 years (Han et al, 2022;Wang et al, 2019;Wang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

Zhou

Xiao-yan

et al. 2023

Food Sci. Technol

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Microbial fermentation can be responsible for flavor production and increasing the nutritional quality of fermented fish foods. The study aimed to isolate non-halophilic bacteria possessing proteolysis and lipolysis properties as starter cultures for low-salt content fermentation of coarse fish. The strains with high enzyme activities were screened and multiple growth characteristics were analyzed. The content of amino acid nitrogen and trichloroacetic acid (TCA)-soluble peptides in fermented fish was also investigated under different fermentation conditions. Nuclear magnetic resonance (NMR) metabolomics analysis was utilized to monitor the metabolite profile of fermented fish paste. The isolate was identified as Bacillus velezensis DZ11. The strain DZ11 exhibited obvious hydrolysis properties of lipids and proteins. During the fermentation of fish paste, a total of 40 differential metabolites were identified, of which multiple metabolites changed significantly, including nutrient-related substances and flavor precursors. Salt concentration and strain DZ11 had important effects on the differential metabolites. B. velezensis DZ11 under longer fermentation time promoted the formation of flavor precursors and potentially increased the nutritional substances of low-salt fermented fish.

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“…Currently, foods have gained more attention in terms of their health support and disease-controlling ability (Kesika et al, 2022). Moreover, the study of organic anion transporters is becoming more and more important (Ji et al, 2022;Tan et al, 2022;Tao et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

The role of organic anion transport protein 1a4 in drug delivery and diseases: a review

et al. 2023

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OATP1A4 is an important member of the family of organic anion transporting polypeptides (OATPs), which is generally thought to mediate cellular uptake of endogenous and exogenous substances, such as bile acids, drugs and environmental toxins. Recent studies have found that Oatp1a4 plays an important role in drug passage through the blood-brain barrier and is expected to be an important target for drugs used to treat central diseases. Oatp1a4 has also been associated with various diseases such as cholestasis. differences in Oatp1a4 across age and sex have also become an area of concern for precision drug administration. Therefore, this paper presents a systematic review of Oatp1a4 expression in drug transport and various physiopathological states.

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Health promoting effects of fermented foods against cancer: an updated concise review

Cited by 10 publications

References 45 publications

The impact of Apocynum venetum tea flavonoids on G422 glioma in vivo

The impact of Apocynum venetum tea flavonoids on G422 glioma in vivo

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

The role of organic anion transport protein 1a4 in drug delivery and diseases: a review

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