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Start Over Author "Levit R" Journal journal of applied microbiology
7 results on '"Levit R"'

4. Evaluation of vitamin‐producing and immunomodulatory lactic acid bacteria as a potential co‐adjuvant for cancer therapy in a mouse model.

Author

Levit, R., Savoy de Giori, G., de Moreno de LeBlanc, A., and LeBlanc, J.G.

Subjects
*LACTIC acid bacteria, *VITAMIN B2, *CANCER treatment, *ESSENTIAL nutrients, *SMALL intestine, *CELL culture
Abstract

Aims: To evaluate a mixture of selected lactic acid bacteria (LAB) (a riboflavin‐producer, a folate‐producer and an immunomodulatory strain) as co‐adjuvant for 5‐fluorouracil (5‐FU) chemotherapy in cell culture and using a 4T1 cell animal model of breast cancer. Methods and results: The viability of Caco‐2 cells exposed to 5‐FU and/or LAB was analysed. Mice bearing breast tumour were treated with 5‐FU and/or LAB. Tumour growth was measured. Intestinal mucositis (IM) was evaluated in small intestine; haematological parameters and plasma cytokines were determined. The bacterial mixture did not negatively affect the cytotoxic activity of 5‐FU on Caco‐2 cells. The LAB mixture attenuated the IM and prevented blood cell decreases associated with 5‐FU treatment. Mice that received 5‐FU and LAB mixture decreased tumour growth and showed modulation of systemic cytokines modified by both tumour growth and 5‐FU treatment. The LAB mixture by itself delayed tumour growth. Conclusions: The mixture of selected LAB was able to reduce the side‐effects associated with chemotherapy without affecting its primary anti‐tumour activity. Significance and Impact of the Study: This bacterial mixture could prevent the interruption of conventional oncologic therapies by reducing undesirable side‐effects. In addition, this blend would provide essential nutrients (vitamins) to oncology patients. [ABSTRACT FROM AUTHOR]

Published
2021
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7. Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation.

Author

Levit, R., Savoy de Giori, G., Moreno de LeBlanc, A., and LeBlanc, J.G.

Subjects
*LACTIC acid bacteria, *ENRICHED foods, *INTESTINES, *VITAMIN B2, *NUTRITIONAL value, *FERMENTED foods
Abstract

Summary: Lactic acid bacteria (LAB), widely used as starter cultures for the fermentation of a large variety of food, can improve the safety, shelf life, nutritional value and overall quality of the fermented products. In this regard, the selection of strains delivering health‐promoting compounds is now the main objective of many researchers. Although most LAB are auxotrophic for several vitamins, it is known that certain strains have the capability to synthesize B‐group vitamins. This is an important property since humans cannot synthesize most vitamins, and these could be obtained by consuming LAB fermented foods. This review discusses the use of LAB as an alternative to fortification by the chemical synthesis to increase riboflavin and folate concentrations in food. Moreover, it provides an overview of the recent applications of vitamin‐producing LAB with anti‐inflammatory/antioxidant activities against gastrointestinal tract inflammation. This review shows the potential uses of riboflavin and folates producing LAB for the biofortification of food, as therapeutics against intestinal pathologies and to complement anti‐inflammatory/anti‐neoplastic treatments. [ABSTRACT FROM AUTHOR]

Published
2021
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