Anticarcinogenic activity of fermented dairy products

Specifične kulture bakterija mliječne kiseline koje se upotrebljavaju u fermentaciji mlijeka, pripadaju, prema nekim istraživanjima, u antimutagene i antikarcinogene tvari. U svjetlu tih istraživanja razmatra se uloga jogurta, maslaca i sira. Naime, postoji bazični odnos između intestinalnih bakterija, njihovih metaboličkih proizvoda te prehrane i zdravlja. U eksperimentima je utvrđena smanjena aktivnost fekalnih enzima koji proizvode karcinogene u osoba koje su dobivale kulture laktobacila. Studije "in vitro" humanih limfocita pokazale su da laktobacili stimuliraju lokalni i sistemski imuni sustav, a neke kulture imaju i antioksidativna svojstva. Fermentirani mliječni proizvodi znatno pridonose i unosu kalcija u organizam. Pri tome kalcij, odnosno kalcijev fosfat veže slobodne masne i žučne kiseline pa tako smanjuje učinke toksičnih doza na epitelne stanice crijeva i njihovu proliferaciju. Znatno smanjenje rizika za rak debelog crijeva pri konzumiranju fermentiranih mliječnih proizvoda nađeno je u nekim američkim istraživanjima, ali ne i u istraživanjima u Nizozemskoj. Ta se razlika u rezultatima objašnjava razlikama u primijenjenim bakterijskim kulturama. Smanjeni rizik za rak dojke i rak egzokrinog pankreasa također se povezuje s konzumiranjem fermentiranih mliječnih proizvoda.According to some reports, the specific cultures of lactic acid bacteria which are used in milk fermentation belong to antimutagens and anticarcinogens. The roles of yoghurt, butter and cheese are considered in the light of these studies. There is a fundamental relationship between intestinal bacteria, their metabolic products, nutrition and health. Experiments have shown that the persons, who had received lactobacillar cultures, produced less fecal enzymes which produce carcinogens. The "in vitro" human lymphocyte studies indicate that lactobacilli stimulate the local and systemic immune system, and that some cultures have antioxidative properties. Fermented dairy products are also a significant factor in calcium ingestion. In the process, calcium with calcium phosphate, binds with free fatty and biliary acids, resulting in weaker toxic effects of the doses in intestinal epithelial cells and in their lower proliferation. While some American studies found the occurrence of colonic cancer to be significantly reduced by taking fermented dairy products, this was not the case with the Dutch studies. This difference has been explained by the use of different bacterial cultures. The lower risks of breast cancer and exocrine pancreas cancer are also associated with the ingestion of fermented dairy products