ABSTRACT
Cancers of the gastrointestinal [GI] track are a serious global health problem. The human GI tract is home to trillions of microorganisms that known as gut microbiota and have established a symbiotic relationship with the host. The human intestinal microbiota plays an important role in the development of the gut immune system, metabolism, nutrition absorption, production of short-chain fatty acids and essential vitamins, resistance to pathogenic microorganisms, and modulates a normal immunological response. Microbiota imbalance has been involved in many disorders including inflammatory bowel disease, obesity, asthma, psychiatric illnesses, and cancers. Oral administration of probiotics seems to play a protective role against cancer development as a kind of functional foods. Moreover, clinical application of probiotics has shown that some probiotic strains can reduce the incidence of post-operative inflammation in cancer patients. In the present narrative review, we carried out update knowledge on probiotic effects and underlying mechanism to GI cancers. Currently, it is accept that most commercial probiotic products are generally safe and can used as a supplement for cancer prevention and treatment. Nevertheless, well-designed, randomized, double blind, placebocontrolled human studies are required to gain the acceptance of the potential probiotics as an alternative therapy for cancer control.
ABSTRACT
Effects of inoculation level [4 or 8-fold compared to standard inoculation] and order [standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, Twofold inoculation before fermentation and the same at the end of fermentation = 2+2,2+6,4-fold before fermentation = 4, 4+4, and 8] of culture inoculums containing probiotics on viscosity, phase separation, particle size analysis, microstructure and sensory attributes of probiotic Doogh were studied. The probiotic microorganisms were Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12. Treatments with 2- and 4-fold inoculation before fermentation had the highest instrumental viscosity and surface tension at the end of fermentation. The size diameter of particles in the structure of treatment 81 was significantly [p < 0.05] smaller than I after stirring with a Lab stirrer [1500 rpm], and even after homogenization with a homogenizer [150 bar]. 81 was an un-uniform, disintegrated and clumped structure with limited junctions in its network that resulted in a weak structure with bigger particles after agitation and smaller particles after stirring and homogenization compared to other treatments. This treatment also had the lowest record in ranking sensory test among treatments with a mixed culture-like and vinegary-like taint. Overall, treatments with 2- and 4-fold inoculation were realized as the best from the sum of physiochemical and sensory properties point of view