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Isolation And Characterization Of Lactobacillus Paracasei ST1 From Region Of Azerbaijan “Shoor” Dairy Product And Study Of Anticancer And Anti-Proliferation Activities By Supernatant Of Strain On HCT116 Colorectal Tumor Cells In Vitro

Mitra Rabiei, Gholamreza Zarrini, Majid Mahdavi

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Background: Dairy products are an important part of the human diet due to their health benefits. Some dairy and natural products contain probiotic organisms that make these products have anticancer properties. The most important food fermenting microorganisms are lactic acid-producing bacteria, among which the Lactobacillus genus is a very prominent microorganism in terms of their ability to reduce the risk of cancer and have anti-proliferative properties. Objectives: In this study, the biochemical characteristics, genetic characteristics, and anti-proliferative and inhibitory effects of lactobacilli isolated from “Shoor” traditional dairy products were evaluated. Methods: Appropriate dilutions of the collected Shoor samples from the region of Azerbaijan were made in normal saline and pour plated on MRS agar and incubated at 37ºC. The isolates were identified biochemically and molecularly. MRS broth medium was used to extract the supernatant of isolated strain. These compounds were then used to test their cytotoxicity on HCT116 cancer cells. Results: Three isolates were isolated from Shoor samples. According to cellular assays, the supernatant of ST1 isolate was determined as the most significant compound with anti-proliferative properties on the cancer cell line (P < 0.05). The biochemical properties of the isolates were also determined. The molecular results showed that the isolate was 99% compatible with Lactobacillus paracasei. Conclusions: The “Shoor” traditional dairy product has probiotic potential, and the cytotoxic effects of bacterial metabolites are dependent on concentration and time, and with increasing of these parameters, reduction of cell survival in cancer cells is observed. It is very important to study the application of the microorganisms of this probiotic product as the starter.