Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

Moura, Carolina Soares; Lollo, Pablo Christiano Barboza; Morato, Priscila Neder; Esmerino, Erick A.; Margalho, Larissa P.; Santos-Junior, Valfredo A.; Coimbra, Pablo T.; Cappato, Leandro P.; Silva, M.C.; Garcia-Gomes, Aline S.; Granato, Daniel; Bolini, Helena Maria André; Sant’Ana, Anderson S.; Cruz, Adriano G.; Amaya-Farfán, Jaime

doi:10.1016/j.foodres.2016.10.042

Cited by 51 publications

(37 citation statements)

References 55 publications

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“…AI is used to estimate the risk of developing atherosclerotic plaque, acute myocardial infarction, ischemia, and stroke [11,30,31]. The AI results show that all types of kefir have potential for the prevention of cardiovascular disease.…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

et al. 2018

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Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

et al. 2018

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“…Early in vivo testing with animals had the main objective of determining safety, which allowed studies to determine whether a candidate functional component or bioactive compound had scientific merit to justify further application in the food industry. In the next step of the investigation, clinical trials with humans were initiated to ensure that components had sufficient biological activity against the condition investigated to warrant their more extensive development (Lollo et al 2015a(Lollo et al , 2015bMoura et al 2016). Mahmoud et al (2000) studied the efficiency of numerous plant-derived polyphenols, including caffeic acid phenethyl ester (CAPE), curcumin, quercetin and rutin, against tumours in C57BL/6J-Min/+ (Min/+) mice.…”

Section: In Vivomentioning

confidence: 99%

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Cutrim

Cortêz

2018

Int J of Dairy Tech

124

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Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.

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“…The gene mutation, inflammatory bowel disease and environmental factors have been linked to CRC development. The evidence has confirmed that the addition of probiotics to dairy products and foods associated with decreased in colorectal cancer prevalence (Orlando et al 2012;Moura et al 2016;Champagne et al 2018). The term probiotic refers to the live micro-organism which has a beneficial effect on health when administered Letters in Applied Microbiology 69, 148--154 © 2019 The Society for Applied Microbiology in adequate amounts by balancing intestinal microflora of the host.…”

Section: Introductionmentioning

confidence: 93%

Potential anticancer effects of cell wall protein fractions from Lactobacillus paracasei on human intestinal Caco‐2 cell line

Nozari

Faridvand

Etesami

et al. 2019

Lett Appl Microbiol

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Consumption of probiotics has an important role in colorectal cancer prevention. In this study, we aimed to explore that the cell wall protein fractions from Lactobacillus paracasei could induce apoptosis on Caco‐2 cell line. The cell wall proteins from L. paracasei were fractionated by gel filtration chromatography (F1, F2 and F3) and characterized by polyacrylamide gel electrophoresis (SDS‐PAGE). The anticancer properties were evaluated using MTT assay and Annexin V‐FITC/PI staining. Administration of L. paracasei increased a significant concentration‐ and time‐dependent anti‐proliferative effect on Caco‐2 cell line, determined by cell viability assays. However, a dramatic decrease in cell viability of Caco‐2 cells was observed at the concentration of 100 µg ml−1 of F1 L. paracasei for 72 h (58% cell viability, P < 0·05) The results showed that F1 L. paracasei could induce apoptosis in Caco‐2 cancer cell line by increased in annexin V and propidium iodide staining for 72 h (up to 90·6%, P < 0·001). These results indicated the importance of the anticancer effects of cell wall protein fractions of L. paracasei in human colon carcinoma Caco‐2 cell line. Thus, cell wall protein fractions of L. paracasei can be a potential chemotherapeutic agent against Caco‐2 cell lines. Significance and Impact of the Study Significance and Impact of the Study: Our findings revealed that the newly identified cell wall protein fractions from probiotic Lactobacillus paracasei inhibit the cell growth of human colon carcinoma cell line (Caco‐2), and the results indicated that the cell wall proteins from L. paracasei can be a potential chemotherapeutic agent against Caco‐2 cell lines.

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Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

Cited by 51 publications

References 55 publications

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Potential anticancer effects of cell wall protein fractions from Lactobacillus paracasei on human intestinal Caco‐2 cell line

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