THE PRELIMINARY EFFECT OF DAIRY PRODUCTS’ PROBIOTIC LACTOBACILLI ON THE CELL VIABILITY OF U937 CELLS

Background and Aim:one of the main concepts of modern food biotechnology is related to probiotics. By affecting the intestinal flora, these bacteria may stimulate the immune responses and prevent the activity of pathogenic and harmful microorganisms, providing the host s health. Probiotics, through the anti-carcinogenic properties, neutralize the poisoning of substances that can potentially damage gene. In several studies, the influence of probiotics on cancer treatment has been shown to be related to stimulation of inflammatory and cellular responses. Lactobacillus is a known subtype of probiotics which is found naturally in humans and foods. The purpose of this study was to isolate and identify the probiotic Lactobacilli extracted from the dairy products of Fars province, IranMethods:Dairy products are one of the key sources of lactobacillus production. Native dairy products of Fars province including milk, yogurt, cheese, whey, dough, butter were collected and cultured. After identification and sonification, the effect of different parts of Lactobacilli strains was detected with the U937 cells, by the MTT assayResults:In this study, different strains of Lactobacillus were identified from native dairy products of Fars province and each bacterium has shown different and significant effect on the U937 cell viabilityConclusion:As a myeloid cell lineage, it is important to know the reaction of U937 cell viability against natural product-extracted lactobacilli and their wall components. This primary screening of their action may provide better insights for further biochemical, immunological and clinical experiments on the immune system

کلیدواژه ها:

probiotics ، G-CSF ، U937