Protective role of lactic acid bacteria and yeasts as dietary carcinogen-binding agents – a review
| Autor: | Aarón F. González-Córdova, Andrea M. Liceaga, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Uriel Urbizo-Reyes, F. G. Hall, Hugo S. Garcia, J.E. Aguilar-Toalá, P. F. Cuevas-González |
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| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Saccharomyces cerevisiae Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Diet and cancer Lactobacillales Neoplasms Yeasts medicine Humans Food science Carcinogen 0303 health sciences biology Cancer 04 agricultural and veterinary sciences General Medicine biology.organism_classification medicine.disease 040401 food science Yeast Lactic acid Lactobacillus chemistry Human exposure Fermentation Carcinogens Bacteria Food Science Food contaminant |
| Zdroj: | Critical Reviews in Food Science and Nutrition. 62:160-180 |
| ISSN: | 1549-7852 1040-8398 |
| DOI: | 10.1080/10408398.2020.1813685 |
| Popis: | The importance of food contaminants in the link between diet and cancer has been widely demonstrated. Therefore, different physical and chemical strategies for the control of human exposure to such dietary carcinogens has been explored; however, most of these strategies are complex, costly, and have low efficiency which limited their applications. Hence, microbiological methods have been receiving more attention. Recent in vitro and in vivo studies have indicated that lactic acid bacteria (LAB) and yeast may act as dietary carcinogen-binding agents. This review describes the promising protective role of strains belonging mainly to the |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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