Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

摘要

Fusobacterium nucleatum (ATCC 25586) is an obligate anaerob, gram negative, non-spore former, and pleomorphic bacillus that can cause brain, pleura, lung and liver diseases mainly in the mouth and teeth. It was also noted that F. nucleatum induces fetal death (fetal demise) in pregnant women. Recent studies implicated that F. nucleatum could lead to colon cancer by binding the epithelial tissue. Kefir is originally produced from kefir grains that are actually a mine of probiotics. Fermented dairy products especially kefir and yogurt are significant for functional nutrition. Lactic acid bacteria, acetic acid bacteria and yeasts are embedded in a polysaccharide matrix, called kefiran, in kefir grains. When kefir grains are added to milk and incubated for approximately 22 h at 25°C, microorganisms in the grains continue to proliferate in milk with the production of the functional metabolic compounds. While yogurt has mainly two bacteria, authentic kefir has its characteristic Lactobacillus kefiranofaciens , Lactobacillus kefir and Lactobacillus parakefir in addition to many other types of LAB. Previous studies have indicated that fermented dairy products can cause probiotic effects such as improvement in digestive system health, serum cholesterol reduction, and improvement in lactose tolerance, improved immune function, control of irritable bowel symptoms, as well as anticarcinogenic properties.