Potential of lactic acid bacteria isolated from dadih to decrease risk of cancer disease
2003
Pato, U.,Universitas Riau, Pekanbaru (Indonesia). Pusat Penelitian Bioteknologi
Cancer is one of the leading cause of death of population worldwide especially in the developed countries. There are a lot of factors such as sexual behavior, infection, medical drugs, food additive, tobacco, radiation, UV and diet that can cause the incidence of cancer. Among these factors, diet has a close association with the incidence of cancer; it accounted for about one third of the whole causes. This statement is supported by many studies reported on the isolation and identification of mutagenic and carcinogenic compound viz. Heterocyclic amines from various kind of diets especially from cooked foods. Meanwhile some compounds in foods such as camellia, strawberries, shiitake mushroom, green and red tea, malp leave, kemang leave, vitamin C, alpha-tocopherol, BHA, BHT and Maillard reaction products have antimutagenicity toward various mutagens/carcinogens. During the last 20 years many findings have been published on the antimutagenic activity of fermented milk products such as dadih. Antimutagenicity of the dadih is mostly attributed to the lactic acid bacteria present in this products. Mechanism for antimutagenic effect is by direct binding of mutagen or carcinogen to the peptidoglycan in the cell walls of lactic acid bacteria
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