Probiotic Beverage with Soy Isoflavone Consumption for Breast Cancer Prevention: A Case-control Study

Abstract

The purpose of this study is to evaluate how beverages containing Lactobacillus casei Shirota (BLS) and soy isoflavone consumption since adolescence affected the incidence of breast cancer. In a population-based case-control study, three hundred and six cases with breast cancer and 662 controls aged 40 to 55 were matched for age and residential area and included in the analyses. Diet, lifestyle and other breast cancer risk factors were investigated using the self-administered questionnaire and interview. Odds ratios (ORs) of BLS and soy isoflavone consumption for breast cancer incidence were independently and jointly estimated using a conditional logistic regression. The ORs of BLS consumption (≥ four times a week against < four times a week) was 0.65 and statistically significant (p = 0.048). The analysis of association between soy consumption and breast cancer incidence showed the more the isoflavone consumption is, the lower the odds of breast cancer becomes. Adjusted ORs for breast cancer in the second, the third and the fourth quartiles of soy consumption against the first quartile were 0.76, 0.53 and 0.48, respectively (trend test, p = 0.0002). The BLS-isoflavone interaction was not statistically significant; however, a biological interaction was suggested. Regular consumption of BLS and isoflavones since adolescence was inversely associated with the incidence of breast cancer in Japanese women.

Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

“…The therapeutic effects resulted from probiotic ingestion are well documented and evident against inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), lactose intolerance, hypercholesterolaemia, immune disorders and cancers amongst others [2,3]. Notwithstanding the numerous findings on the beneficial effects of probiotics, their stability remains a major concern.…”

454 pyrosequencing reveals changes in the faecal microbiota of adults consumingLactobacillus caseiZhang

“…For instance, the phylogenetic Lactobacillus casei group has been widely used in commercial, fermented products, the classical example of which is the trademarked Yakult drink, which is fermented by Lactobacillus casei Shirota (Matsumoto et al, 2006;Fujimoto et al, 2008). Lactobacillus casei Shirota has been extensively studied in human clinical trials and showed a wide range of positive effects, including modifying composition and metabolic activity of the gut flora (Spanhaak et al, 1998), improving defecation frequency in suboptimal health subjects (Matsumoto et al, 2006), reducing fever caused by Norovirus gastroenteritis in elderly (Nagata et al, 2011), modulating immune responses in allergic rhinitis (Ivory et al, 2008) and enhancing natural killer cell activity (Toi et al, 2013). Additionally, various strains of probiotics have been commercially developed as nutraceutical supplements (Folign e et al, 2013).…”

Probiotics– the journey continues

“…Secondly, probiotics may modulate metabolism in the gut so that levels of toxigenic or carcinogenic metabolites become reduced (De Preter et al 2011). Both these mechanisms have been shown with L. casei Shirota and may underlie positive results reported from studies investigating colorectal cancer (Ishikawa et al 2005), breast cancer (Toi et al 2013) and superficial bladder cancer (Ohashi et al 2002).…”