Abstract
Purpose: The present study was mainly designed to assess anti-cancer effects of lactobacilli isolated from traditional dairy products, on HCT116 colorectal cancer cell lines. Methods: Traditional dairy products samples were collected from the region of Azarbayjan and the suspensions were cultured in MRS agar medium. The isolates were identified by biochemical and molecular methods. Isolated bacteria were cultured in MRS broth. Supernatants of the isolates cultures were collected and their cytotoxicity was evaluated on HCT116 cancer cells. Morphological changes of the treated cells by supernatant were observed using an inverted microscope. Cell metabolic activity was assessed by MTT assay. The morphology of apoptotic cells was examined using a fluorescent microscope. In cell cycle analysis, content measurement of DNA was performed by flow cytometry. Results: Out of 30 lactobacilli were isolated from dairy products samples, six isolates belong to curd samples. Cell-based assays showed that culture supernatant of one isolate (UT1) had a significant anticancer effect on colorectal HCT116 cell lines (P<0.05). The 16S rRNA sequence analysis revealed that the isolate UT1 was 99% compatible with Lactobacillus casei. Conclusion: It is noteworthy that the supernatant of L. casei UT1 can be candidate for studies on compounds having anti-cancer effect.
Highlights
One of the most important emerging fields in the food industry is the concept of “food function” or “functional foods”
Sequence comparison using BLAST nucleotide database from the National Center for Biotechnology Information (NCBI) confirmed that isolated strain UT1 belonged to species of Lactobacillus was identified as Lactobacillus casei (Figure 3)
The results indicated that L. casei UT1 shows the inhibitory effect of cancer cells proliferation, as well as apoptosis induction activity
Summary
One of the most important emerging fields in the food industry is the concept of “food function” or “functional foods”. For individual’s health promotion and/or disease prevention, a word “food function” can be often used with the meaning of pharmacological effect of foodstuffs as well as their ingredients.[1] Today, many of the dietary agents and natural health products have attracted the attention of scientists. One of them is probiotics.[2] Within the functional foods, the use of probiotics is rapidly expanding.[3] Probiotics are defined as “live microorganisms” that, when administered in adequate amounts, confer health benefits on the host.[4,5,6,7,8] Probiotics can be bacteria, moulds, yeast. Probiotics, in the form of dairy foods containing LAB, have been consumed for centuries by humans.[9]
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