In Vitro Effects of Lactic Acid Bacteria on Cancer Cell Viability and Antioxidant Activity

Chin-Feng Liu ； Tzu-Ming Pan

《藥物食品分析》 18卷2期 (2010/04) Pp. 77-86

並列摘要

We used two local Lactobacillus strains (L. paracasei ssp. paracasei NTU 101 and L. plantarum NTU 102) and other 10 lactic acid bacteria (LAB) strains from the Biosource Collection and Research Center (BCRC) to evaluate the health promoting capability including inhibitory effects on cancer cell lines and antioxidant activities in vitro. The heat-killed cells (HKC) of Lactobacillus acidophilus BCRC14079 have the highest total antioxidative activity (82.3%). 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging effects were in the range of 14.8-32.9%, except for the HKC of L. salivarius ssp. salivarius BCRC 14759 and Bifidobacterium breve BCRC 11846. Twelve strains showed varying degrees of reducing activity. The reducing activity of cytoplasmic fraction (CF) of L. acidophilus BCRC 14079 was found to be significantly more pronounced (six-fold) than that of the HKC of B. adolescentis BCRC 14606, which was the lowest of all. In the cell viability, the inhibitory effects on cancer cells were very different which depended on various LAB strains. Flow cytometry study on human breast adenocarcinoma cells (MDA-MB-231) treated with local lactobacilli strains (L. paracasei ssp. paracasei NTU 101 and L. plantarum NTU 102) isolated in Taiwan showed the highest percentage of arrested at G0/G1 phase in the cell cycle. These results show that local lactobacilli strains have strong antioxidative and anticancer activities.

並列關鍵字

lactic acid bacteria ； anticancer ； antioxidative activity