Antitumor Activity in Mice of Orally Administered Polysaccharide From Kefir Grain

Shiomi, Michio; Sasaki, Kuniaki; Murofushi, Mitsugu; Aibara, Kageaki

doi:10.7883/yoken1952.35.75

Cited by 107 publications

(54 citation statements)

References 2 publications

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“…Kefir, a cultured milk beverage, originated in the Caucasus Mountains of Russia centuries ago and has been ascribed with many health benefits including antitumor activity (Shiomi et al, 1982), antimicrobial activity (Cevikbas et al, 1994), enhanced immune function (Thoreux and Schmucker 2001), stress relief (Kabayama et al, 1997), specific health benefit (Otle and Cagindi, 2003) and improved digestion (Safonova et al, 1979). This fermented milk product results from the collective action of multiple microorganisms present in kefir grains in milk (Liu et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation

Yoo¹,

Seong²,

Yoon³

2013

Korean Journal for Food Science of Animal Resources

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The objective of this study was to assess the physicochemical and sensory changes of a kefir manufactured by a two-step fermentation (MTY, 1 st step: 37 o C for 9 h; 2 nd step: 24 o C for 15 h) and compare it with kefirs produced by two conventional methods (GTY, fermentation at 37 o C for 24 h; KEY, 22 o C for 24 h). Rapid changes in pH and titratable acidity (TA) were observed in samples from all three manufacturing methods during fermentation process and storage period. Lactic acid bacteria (LAB) counts of MTY increased gradually up to 12 h of fermentation, reaching 9.28 Log CFU/mL, with maximum value observed in this experiment of 9.48 Log CFU/mL. The LAB counts of all samples decreased significantly during storage. The highest viscosity was observed for MTY (1750-1771 cPs), compared with the lowest viscosity observed for KEY (1250-1277 cPs). The viscosity of all samples increased slightly during storage (1250-1805 cPs, p<0.05), as well as carbon dioxide content (0.01-1.36%, p<0.05), except for GTY. The most significant increase in alcohol concentration during storage period was seen in MTY from 0.01% to 1.36% (p<0.05). MTY scored significantly higher in most items of the sensory analysis, indicating that the product manufactured by the two-step fermentation method is more acceptable compared with conventionally produced kefirs.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation

Yoo¹,

Seong²,

Yoon³

2013

Korean Journal for Food Science of Animal Resources

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“…Kefiran is a water-soluble polysaccharide consisted of approximately equal proportions of D-glucose and D-galactose (Kooiman, 1968;Micheli et al, 1999). Kefiran has been reported to have antitumor activity (Shiomi et al, 1982;Murofushi et al, 1983). It was also shown to be one of the substances having few or no side effect(s) in functioning to retard tumor growth in vivo.…”

Section: Resultsmentioning

confidence: 99%

“…Research on the putative health benefits of fermented milks suggested that by-products of bacterial fermentation of proteins, lipids and carbohydrates present in fermented milks exert health benefits beyond basic nutrition including anti-tumor action, immune system enhancement and antioxidant effects (Parvez et al, 2006). Conjugated linoleic acid (Schonberg et al, 1995), sphingolipids (Dillehay et al, 1994), polysaccharides (Shiomi et al, 1982), organic acids (Garrote et al, 2000) and some proteins and peptides (Svensson et al, 1999) have been shown to have antimutagenic and antitumor effects. Promising results regarding anti-tumor activity of yogurt extracts in cell culture (Biffi et al, 1997) and kefir extracts in animal feeding studies (Cervikbas et al, 1994;Furukawa et al, 2000;Shiomi et al, 1982) have been reported.…”

Section: Introductionmentioning

confidence: 99%

“…Conjugated linoleic acid (Schonberg et al, 1995), sphingolipids (Dillehay et al, 1994), polysaccharides (Shiomi et al, 1982), organic acids (Garrote et al, 2000) and some proteins and peptides (Svensson et al, 1999) have been shown to have antimutagenic and antitumor effects. Promising results regarding anti-tumor activity of yogurt extracts in cell culture (Biffi et al, 1997) and kefir extracts in animal feeding studies (Cervikbas et al, 1994;Furukawa et al, 2000;Shiomi et al, 1982) have been reported. However, the bioactive components in kefir and the mechanisms involved in the various biofunctional effects of kefir are still not well characterized, particularly in terms of anti-cancer activities.…”

Section: Introductionmentioning

confidence: 99%

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Fractionation and Characterization of Bioactive Components in Kefir Mother Culture that Inhibit Proliferation of Cultured MCF-7 Human Breast-Cancer Cells

Chen¹,

Chan²,

Kubow³

2011

Breast Cancer - Current and Alternative Therapeutic Modalities

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“…8,12,14 Kefir as a complex fermented milk, together with its cell-free fraction (KF), was able to exert beneficial effects on the immune system and prevent several types of cancer: 15 Ehrlich carcinoma or Sarcoma 180, Lewis lung carcinoma, E-ascites carcinoma (EC), human mammary cancer (MCF-7), and human T-lymphotropic virus-(HTLV)-positive malignant T-lymphocytes. [16][17][18][19] The present study aims to test the cytotoxic, antiproliferative, and proapoptotic effects of a cell-free fraction of kefir on human T-lymphotropic virus type 1 (HTLV-1)-negative leukemia cell lines.…”

Section: Introductionmentioning

confidence: 99%

201 Kefir Induces Cell-Cycle Arrest and Apoptosis in HTLV-1 Negative Malignant T-Lymphocytes

Rizk

Maalouf

Baydoun

2011

Clinical Lymphoma Myeloma and Leukemia

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Background: Adult lymphoblastic leukemia (ALL) is a malignancy that occurs in white blood cells. The overall cure rate in children is 85%, whereas it is only 40% in adults. Kefir is an important probiotic that contains many bioactive ingredients, which give it unique health benefits. It has been shown to control several cellular types of cancer. Purpose: The present study investigates the effect of a cell-free fraction of kefir on CEM and Jurkat cells, which are human T-lymphotropic virus type I (HTLV-1)-negative malignant T-lymphocytes. Methods: Cells were incubated with different kefir concentrations. The cytotoxicity of the compound was evaluated by determining the percentage viability of cells. The effect of all the noncytotoxic concentrations of kefir on the proliferation of CEM and Jurkat cells was then assessed. The levels of transforming growth factor-alpha (TGF-α), transforming growth factor-beta1 (TGF-β1), matrix metalloproteinase-2 (MMP-2), and MMP-9 mRNA upon kefir treatment were then analyzed using reverse transcriptase polymerase chain reaction (RT-PCR). Finally, the growth inhibitory effects of kefir on cell-cycle progression/apoptosis were assessed by Cell Death Detection (ELISA) and flow cytometry. Results:The maximum cytotoxicity recorded after 48-hours treatment with 80 µg/µL kefir was only 42% and 39% in CEM and Jurkat cells, respectively. The percent reduction in proliferation was very significant, and was dose-, and time-dependent. In both cell lines, kefir exhibited its antiproliferative effect by downregulating TGF-α and upregulating TGF-β1 mRNA expression. Upon kefir treatment, a marked increase in cell-cycle distribution was noted in the preG 1 phase of CEM and Jurkat cells, indicating the proapoptotic effect of kefir, which was further confirmed by Cell Death Detection ELISA. However, kefir did not affect the mRNA expression of metalloproteinases needed for the invasion of leukemic cell lines. Conclusion: In conclusion, kefir is effective in inhibiting proliferation and inducing apoptosis of HTLV-1-negative malignant T-lymphocytes. Therefore, further in vivo investigation is highly recommended.

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Antitumor Activity in Mice of Orally Administered Polysaccharide From Kefir Grain

Cited by 107 publications

References 2 publications

Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation

Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation

Fractionation and Characterization of Bioactive Components in Kefir Mother Culture that Inhibit Proliferation of Cultured MCF-7 Human Breast-Cancer Cells

201 Kefir Induces Cell-Cycle Arrest and Apoptosis in HTLV-1 Negative Malignant T-Lymphocytes

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