Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Cancer Chemopreventive Effects of Lactic Acid Bacteria

  • Kim, Jong-Eun (Department of Agricultural Biotechnology, Seoul National University) ;
  • Kim, Ji-Yeon (Nutrition and Functional Food Headquarters, Korea Food and Drug Administration) ;
  • Lee, Ki-Won (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Lee, Hyong-Joo (Department of Agricultural Biotechnology, Seoul National University)
  • Published : 2007.08.30
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Abstract

Lactic acid bacteria (LAB) provide several potential health and nutritional benefits, including improving the nutritional value of food, controlling serum cholesterol levels, and controlling some types of cancer. Numerous in vitro, in vivo, human, and epidemiological studies have provided evidence of the chemopreventive effects of LAB on colon, bladder, liver, breast, and gastric cancers. These effects act via diverse mechanisms, including alteration of the gastrointestinal micro flora, enhancement of the host's immune response, and antioxidative and antiproliferative activities. This review discusses the recent progresses on the chemopreventive effects of LAB on specific cancer types and the underlying molecular mechanisms.

Keywords

References

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