泡菜乳酸菌（食窦魏斯氏菌、植物乳杆菌）的防癌潜力
Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum).
作者信息
Kwak Shin-Hye, Cho Young-Mi, Noh Geon-Min, Om Ae-Son
机构信息
Laboratory of Food Safety and Toxicology, Department of Food Science and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea.
Functional Food and Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Science, Wanju, Korea.
出版信息
J Cancer Prev. 2014 Dec;19(4):253-8. doi: 10.15430/JCP.2014.19.4.253. Epub 2014 Dec 30.
Abstract
The number of death due to cancer has been increasing in Korea. Chemotherapy is known to cause side effects because it damages not only cancerous cells but healthy cells. Recently, attention has focused on food-derived chemopreventive and anti-tumor agents or formulations with fewer side effects. Kimchi, most popular and widely consumed in Korea, contains high levels of lactic acid bacteria and has been shown to possess chemopreventive effects. This review focuses on Weissella cibaria and Lactobacillus plantarum, the representatives of kimchi lactic acid bacteria, in terms of their abilities to prevent cancer. Further studies are needed to understand the mechanisms by which lactic acid bacteria in kimchi prevent carcinogenic processes and improve immune functions.
摘要
在韩国，因癌症死亡的人数一直在增加。众所周知，化疗会产生副作用，因为它不仅会损害癌细胞，还会损害健康细胞。最近，人们的注意力集中在食物来源的化学预防和抗肿瘤剂或副作用较少的制剂上。泡菜在韩国最受欢迎且食用广泛，含有大量乳酸菌，并已显示出具有化学预防作用。本综述聚焦于泡菜乳酸菌的代表菌株——魏斯氏菌和植物乳杆菌在预防癌症方面的能力。需要进一步研究以了解泡菜中的乳酸菌预防致癌过程和改善免疫功能的机制。
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