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Putative probiotics decrease cell viability and enhance chemotherapy effectiveness in human cancer cells: role of butyrate and secreted proteins

Autor: S. Doublier, S. Cirrincione, R. Scardaci, C. Botta, C. Lamberti, F. Di Giuseppe, S. Angelucci, K. Rantsiou, L. Cocolin, E. Pessione

Publikováno v: Microbiological research
260 (2022): 1–12. doi:10.1016/j.micres.2022.127012
info:cnr-pdr/source/autori:S. Doublier a S. Cirrincione b R. Scardaci b C. Botta c C. Lamberti d F. Di Giuseppe e,f S. Angelucci e,f K. Rantsiou c L. Cocolin c E. Pessione b/titolo:Putative probiotics decrease cell viability and enhance chemotherapy effectiveness in human cancer cells: role of butyrate and secreted proteins/doi:10.1016%2Fj.micres.2022.127012/rivista:Microbiological research (Print)/anno:2022/pagina_da:1/pagina_a:12/intervallo_pagine:1–12/volume:260

Recent advances have highlighted probiotic role in preventing colorectal cancer, by promoting differentiation, inhibiting proliferation, and inducing apoptosis in colonocytes. Here, three ascertained probiotics (L. rhamnosus GG ATCC 53103, L. reuteri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::351e2d91f94636bbed3f3e07831b63c2
http://hdl.handle.net/2318/1869691

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Is pizza sutable to type 1 diabetes? A real life identification of best compromise between taste and low glycemic index in patients on insulin pump

Autor: T. Della-Corte, S. Gentile, V. Di Blasi, G. Guarino, M. Corigliano, G. Cozzolino, A. Fasolino, C. Martino, M.R. Improta, D. Oliva, C. Lamberti, A. Vecchiato, S. Vaia, E. Satta, C. Romano, C. Alfarone, F. Strollo, C. Brancato, C. Lambersi, C. Mosca, L.A. Stile, A. Vetrano, E. Visconti, D. Battipaglia, I. Cecco, E. Della Monica, M.G. Di Capua, C. Palmieri, R. Procida, F. Viesti

Publikováno v: Diabetes & Metabolic Syndrome: Clinical Research & Reviews. 14:225-227

Opposed to whole wheat (WWP), traditional pizza (TP) is loved by patients with type 1 diabetes mellitus (T1DM) despite causing hyperglycemia. 50 well-trained T1DM patients had higher glucose levels after TP than after WWP or mixed flour pizza, which

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed502699f36227dd6c5a0ea6e73c4e97
https://doi.org/10.1016/j.dsx.2020.03.003

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