Probiotic Enterococcus faecium CRL 183 inhibit chemically induced colon cancer in male Wistar rats

Effect of ingestion of soy yogurt on intestinal parameters of rats fed on a beef-based animal diet

“…In our study it was shown that the consumption of soy yogurt and a pure culture of E. faecium CRL 183 (a probiotic microorganism) (30,31,35) did not reduce the rise of fecal pH caused by consumption of beef-based feed; on the contrary, the ingestion of these products led to a higher fecal pH at T 60 . Values (means ± standard deviation) with different small letters on the same row, or with different capital letters in the same column, are significantly different (P < 0.05); Rat group diets: I = casein-based feed alone; II = beef-based feed alone; III = beef-based feed supplemented after T30 with soy yoghurt; IV = beef-based feed supplemented after T30 with cell suspension from pure culture; T0 = start of standard (casein-based) and experimental (beef-based) base diets; T30 = start of supplementation with products (30 days); T60 = end of experiment (60 days); n=10 Effect of soy yogurt on intestinal parameters of rats On the other hand, Benno and Mitsuoka (6) found that subjects consuming B. longum for 5 weeks showed a reduction of fecal pH from the 3 rd to the final week of the tests.…”

“…This product had sensorial and technological properties similar to yogurts. Additionally, several beneficial effects were showed from the consumption of this product have been demonstrated in animals and humans, such as: reduction of serum cholesterol levels (9,24,28,29,31); anticarcinogenic activity, especially in breast and colon cancer (19,35); modulation of immune response (38) and positive effects on bone metabolism (4,33).…”

Probiotics and Intestinal Microbiota: Implications in Colon Cancer Prevention

“…In vitro and in vivo studies showed that Enterococcus faecium CRL 183 is able to adhere to the intestinal cells, resists the gastrointestinal environment and colonizes the large intestine of rats, thus satisfying the requirement for a probiotic microorganism [122,123]. Furthermore, this strain has no antibiotic resistance and no virulence factors, ensuring its safe use as a starter culture [121].…”

“…Enterococcus faecium CRL 183 has been investigated by our research group for about 20 years, with the objective of defining its functional properties in the free form or associated with food products [122,123,124,125,126,127,128,129,130].…”

“…This product has sensorial and technological properties similar to fermentedmilk yogurt drinks and has exhibited functional properties in animal tests and clinical trials. Among the beneficial effects of the soy product fermented with Enterococcus faecium CRL 183, the following deserve special attention: improved of lipid profile, modulation of the immune system, positive changes in the intestinal microbiota, and reduction of colon cancer development [123,125,128,130] .…”