Anti-oxidative Activity of Probiotic Lactobacillus rhamnosus 0908 Towards 2-Amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ) And 2-Amino-1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridine (PhIP)

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Lodz University of Technology Press
Wydawnictwa Politechniki Łódzkiej


Nowadays, humans are exposed to increasingly harmful xenobiotic substances which diffuse from the contaminated environment to food. Additionally, thermal processing of food, especially of meat, gives rise to pyrolytic products, such as heterocyclic aromatic amines (HAAs). HAAs may be linked to an increased cancer incidence in such organs as the colon, breast, stomach and liver. Carcinogenic mechanisms of HAAs include the initiation of tumours through reactive oxygen species (ROS) production, resulting in the formation of oxidised DNA bases, apurinic/apyrimidinic (AP) sites, or DNA strand breaks (Brown et al., 2014). ROS may participate in HAA-induced tumour development. HAAs can cause significant oxidative damage to DNA, lipids and proteins in the human body. The Lactobacillus bacteria are regarded as beneficial for host health, and they are most often used as probiotics. The human colon microbiota and probiotics are important factors that may play a major role in preventing colorectal cancer. One of the mechanism is antioxidative activity, which involves the detoxification of ROS (Koller et al., 2008).


Słowa kluczowe


Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s.34-35