Milk fermented by Lactobacillus casei CRL431 administered as an immune adjuvant in models of breast cancer and metastasis under chemotherapy

Utz, Virginia Emilce Méndez; Visñuk, Daiana Perez; Perdigón, Gabriela; LeBlanc, Alejandra de Moreno de

doi:10.1007/s00253-020-11007-x

Cited by 36 publications

(31 citation statements)

References 32 publications

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“…High IL-6 systemic levels are correlated with poor prognosis in breast cancer patients and may be a biomarker for tumour burden [ 130 ]. In a study about the effects of fermented milk containing Lacticaseibacillus casei CRL431 strain on breast cancer in BALB/c mice, fermented milk delays tumour development, reduces pro-inflammatory markers, improves immune response, and provides some positive changes at the cellular level ( Table 3 ) [ 128 , 129 ].…”

Section: Involvement Of Dairy Labs In the Modulation Of Non-communicable Diseases (Ncds)mentioning

confidence: 99%

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Ağagündüz

Yılmaz

Şahin

et al. 2021

Foods

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Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food–gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut–brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.

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Section: Involvement Of Dairy Labs In the Modulation Of Non-communicable Diseases (Ncds)mentioning

confidence: 99%

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Ağagündüz

Yılmaz

Şahin

et al. 2021

Foods

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“…Consumption of fermented foods may also contribute to a protective metabolic environment due to their probiotic content, particularly Lactobacillus casei CRL431. 124 …”

Section: Clinical Application Of Microorganismsmentioning

confidence: 99%

“…Consumption of fermented foods may also contribute to a protective metabolic environment due to their probiotic content, particularly Lactobacillus casei CRL431. 124 Probiotics can prevent the proliferation of pathogenic bacteria, regulate gut microbiota and metabolism, maintain the integrity of intestinal barrier, reduce intestinal inflammation, enhance immune response, bind or inactivate carcinogens, so as to protect against tumors. 125,126 For example, Lactobacillus acidophilus and Bifidobacterium bifidum both strengthen the intestinal epithelial tight junction barrier and prevent against intestinal inflammation, and the former was induced in TLR-2 dependent and a strain-specific manner, while the latter was NF-κB independent in targeting the TLR-2 pathway.…”

Section: Manipulation Of Gut Microbes To Interfere With Cancermentioning

confidence: 99%

Gut Microbiota: A Potential Target for Cancer Interventions

Zhou¹,

Yuan²,

Wang³

et al. 2021

CMAR

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“…Recent research demonstrated that prebiotic supplementation with inulin was associated with increased relative abundance of bifidobacteria and decreased levels of proteolytic metabolic products including ammonia and branched chain fatty acids in human fecal samples [121]. Consumption of fermented foods may also contribute to a protective metabolic environment due to their probiotic contents, notably Lactobacillus casei CRL431 [122][123][124][125]. In murine models of breast cancer, consumption of milk fermented with Lactobacillus casei CRL431 resulted in suppression of tumor angiogenesis and metastasis which was associated with decreased levels of proangiogenic factor IL-6, decreased infiltration of macrophages, and increased CD8+ and CD4+ lymphocyte response [122][123][124].…”

Section: Diet Prebiotics and Probiotics In Relationship To Breast Cmentioning

confidence: 99%

“…In murine models of breast cancer, consumption of milk fermented with Lactobacillus casei CRL431 resulted in suppression of tumor angiogenesis and metastasis which was associated with decreased levels of proangiogenic factor IL-6, decreased infiltration of macrophages, and increased CD8+ and CD4+ lymphocyte response [122][123][124]. Adjuvant consumption of milk fermented with L. casei alongside administration of the chemotherapeutic Capecitabine was recently reported to decrease metastasis of breast cancer in mice, increase survival, decrease IL-6 levels, and mitigate common side effects such as weight loss, diarrhea, mucositis, and low red and white blood cell counts when compared to mice who consumed nonfermented milk alongside Capecitabine [125]. It would be interesting for future research to include gut microbiota and gut permeability analyses in the animals to further investigate the potential mechanisms of these findings.…”

Section: Diet Prebiotics and Probiotics In Relationship To Breast Cmentioning

confidence: 99%

The Gut Microbiota: A Potential Gateway to Improved Health Outcomes in Breast Cancer Treatment and Survivorship

Sampsell

Hao²,

Reimer

2020

IJMS

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Breast cancer is the most frequently diagnosed cancer in women worldwide. The disease and its treatments exert profound effects on an individual’s physical and mental health. There are many factors that impact an individual’s risk of developing breast cancer, their response to treatments, and their risk of recurrence. The community of microorganisms inhabiting the gastrointestinal tract, the gut microbiota, affects human health through metabolic, neural, and endocrine signaling, and immune activity. It is through these mechanisms that the gut microbiota appears to influence breast cancer risk, response to treatment, and recurrence. A disrupted gut microbiota or state of ‘dysbiosis’ can contribute to a biological environment associated with higher risk for cancer development as well as contribute to negative treatment side-effects. Many cancer treatments have been shown to shift the gut microbiota toward dysbiosis; however, the microbiota can also be positively manipulated through diet, prebiotic and probiotic supplementation, and exercise. The objective of this review is to provide an overview of the current understanding of the relationship between the gut microbiota and breast cancer and to highlight potential strategies for modulation of the gut microbiota that could lead to improved clinical outcomes and overall health in this population.

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Milk fermented by Lactobacillus casei CRL431 administered as an immune adjuvant in models of breast cancer and metastasis under chemotherapy

Cited by 36 publications

References 32 publications

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Gut Microbiota: A Potential Target for Cancer Interventions

The Gut Microbiota: A Potential Gateway to Improved Health Outcomes in Breast Cancer Treatment and Survivorship

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