publication . Article . 2018

Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

Takuya Yamane; Tatsuji Sakamoto; Takenori Nakagaki; Yoshihisa Nakano;
Open Access English
  • Published: 01 Mar 2018 Journal: Foods (issn: 2304-8158, Copyright policy)
  • Publisher: MDPI AG
Abstract
The Japanese fermented beverage, homemade kefir, contains six lactic acid bacteria: Lactococcus. lactis subsp. Lactis, Lactococcus. lactis subsp. Cremoris, Lactococcus. Lactis subsp. Lactis biovar diacetylactis, Lactobacillus plantarum, Leuconostoc meseuteroides subsp. Cremoris and Lactobacillus casei. In this study, we found that a mixture of the six lactic acid bacteria from kefir increased the cytotoxicity of human natural killer KHYG-1 cells to human chronic myelogenous leukemia K562 cells and colorectal tumor HCT116 cells. Furthermore, levels of mRNA expression and secretion of IFN-γ (interferon gamma) increased in KHYG-1 cells that had been treated with th...
Subjects
Medical Subject Headings: food and beverages
free text keywords: kefir, lactic acid bacteria, natural killer cell, cytotoxicity, Chemical technology, TP1-1185, Article, Lactobacillus casei, biology.organism_classification, biology, Lactic acid, chemistry.chemical_compound, chemistry, Lactococcus, Biochemistry, Bacteria, Microbiology, Leuconostoc, Lactobacillus plantarum, Fermentation
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publication . Article . 2018

Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

Takuya Yamane; Tatsuji Sakamoto; Takenori Nakagaki; Yoshihisa Nakano;