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

(5 citation statements)

References 45 publications

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“…For instance, aloperine and homogeneous polysaccharides induced cell cycle arrest in the G2/M phase of human colon cancer (HCT-116) cells [26,27]; quercetin induced G2/M arrest in human cervical cancer (HeLa) cells [28]; Licochalcone A induced G2/M arrest in human hepatoma (HepG2) cells [29]; and Germacrone induced G2/M arrest in human gastric cancer (BGC823) cells [30]. Additionally, previous research has demonstrated that fermentation can inhibit the growth of cancer cells by cell cycle arrest [31]. KFSE can induce cancer cell cycle arrest, thereby inhibiting HepG2 cell growth [19].…”

Section: Discussionmentioning

confidence: 99%

Exploring the Anti-Cancer Effects of Fish Bone Fermented Using Monascus purpureus: Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells

Chen

et al. 2023

Molecules

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Fish bone fermented using Monascus purpureus (FBF) has total phenols and functional amino acids that contribute to its anti-oxidant and anti-inflammatory properties. Colorectal cancer, one of the most prevalent cancers and the third largest cause of death worldwide, has become a serious threat to global health. This study investigates the anti-cancer effects of FBF (1, 2.5 or 5 mg/mL) on the cell growth and molecular mechanism of HCT-116 cells. The HCT-116 cell treatment with 2.5 or 5 mg/mL of FBF for 24 h significantly decreased cell viability (p < 0.05). The S and G2/M phases significantly increased by 88–105% and 25–43%, respectively (p < 0.05). Additionally, FBF increased the mRNA expression of caspase 8 (38–77%), protein expression of caspase 3 (34–94%), poly (ADP-ribose) polymerase (PARP) (31–34%) and induced apoptosis (236–773%) of HCT-116 cells (p < 0.05). FBF also increased microtubule-associated protein 1B light chain 3 (LC3) (38–48%) and phosphoinositide 3 kinase class III (PI3K III) (32–53%) protein expression, thereby inducing autophagy (26–52%) of HCT-116 cells (p < 0.05). These results showed that FBF could inhibit HCT-116 cell growth by inducing S and G2/M phase arrest of the cell cycle, apoptosis and autophagy. Thus, FBF has the potential to treat colorectal cancer.

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Section: Discussionmentioning

confidence: 99%

Exploring the Anti-Cancer Effects of Fish Bone Fermented Using Monascus purpureus: Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells

Chen

et al. 2023

Molecules

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

Cited by 10 publications

References 45 publications

Exploring the Anti-Cancer Effects of Fish Bone Fermented Using Monascus purpureus: Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells

Exploring the Anti-Cancer Effects of Fish Bone Fermented Using Monascus purpureus: Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells

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

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