Effect of acidophilus casei dahi (probiotic curd) on faecal enzyme activities in DMH induced colon carcinogenesis

Arvind, Pushpalata Rabindra Sinha, Nikhlesh Singh, Raj Kumar

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

An in vivo trail was conducted on 90 rats allocated to six groups to study the effect of Acidophilus casei Dahi (Ac Dahi) (probiotic fermented dairy product) on faecal enzyme activities in 1, 2 dimethylhydrazine (DMH) induced colon carcinogenesis in rats. Ac Dahi was given at three different phases of carcinogenesis, i.e. pre-initiation (Ac Dahi-DMH-Ac Dahi), initiation (DMH-Ac Dahi) and post-initiation (DMH+Ac Dahi). The results were compared with protective effect of normal dahi (DRC-1 Dahi), a fermented dairy product without probiotic cultures, β- glucuronidase, β- glucosidase and mucinase enzyme activities were studied during study period. The results show that Ac Dahi maintain the low level of cancer causing faecal enzymes as compared to DMH control group and DRC-1 Dahi group. The protective effects of Ac Dahi against colon carcinogenesis may be correlated with the low level of these enzymes during progression of intestinal carcinogenesis.

Original languageEnglish (US)
Pages (from-to)255-258
Number of pages4
JournalMilchwissenschaft
Volume65
Issue number3
StatePublished - Jul 30 2010

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Dimethylhydrazines
milk curds
Probiotics
carcinogenesis
probiotics
colon
Colon
Carcinogenesis
Cultured Milk Products
enzyme activity
fermented dairy products
hyaluronate lyase
Enzymes
protective effect
1,2-dimethylhydrazine
1,2-Dimethylhydrazine
Glucosidases
glucosidases
Glucuronidase
rats

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Effect of acidophilus casei dahi (probiotic curd) on faecal enzyme activities in DMH induced colon carcinogenesis. / Arvind; Sinha, Pushpalata Rabindra; Singh, Nikhlesh; Kumar, Raj.

In: Milchwissenschaft, Vol. 65, No. 3, 30.07.2010, p. 255-258.

Research output: Contribution to journalArticle

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