Comparison of the effects of postbiotics and live-probiotics containing Lacticaseibacillus paracasei SD1 and Lacticaseibacillus rhamnosus SD11 in patients with previous colorectal cancer: A randomized controlled trial

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-11-19 DOI:10.1016/j.jff.2024.106576

Worrawit Wanitsuwan , Nuntiya Pahumunto , Komwit Surachat , Suchera Thananimit , Monwadee Wonglapsuwan , Supparerk Laohawiriyakamol , Rawee Teanpaisan

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Abstract

Evidence suggests that probiotics can be used as functional food to improve colorectal cancer (CRC) conditions. Postbiotics can provide the same benefits as the live form. The present study aimed to compare the effects of postbiotics and live probiotics containing Lacticaseibacillus paracasei SD1 and Lacticaseibacillus rhamnosus SD11 in patients with previous colorectal cancer. Results revealed that pro-inflammatory cytokines levels (IL-1β, TNF-α, IL-6, IL-8, and IL-17A) significantly reduced in patients who received postbiotics and live-strains compared to at the beginning of the study. Butyrate and anti-inflammatory cytokines levels significantly increased in patients who received the postbiotics and live-strains. Gut microbiota and butyrate producers increased while the pathogen Fusobacterium decreased among patients taking the postbiotics and live-strains. In conclusion, both forms of L. paracasei SD1 and L. rhamnosus SD11 could deliver benefits for improvement of CRC conditions, which further expanded the application of the postbiotics from this clinical trial.

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含有副乳酸杆菌 SD1 和鼠李糖乳杆菌 SD11 的后益生菌和活益生菌对曾患结直肠癌患者的效果比较：随机对照试验

有证据表明，益生菌可作为功能性食品用于改善结肠直肠癌（CRC）病情。后益生菌可以提供与活益生菌相同的益处。本研究旨在比较益生菌后和含有副乳酸杆菌 SD1 和鼠李糖乳杆菌 SD11 的活益生菌对既往结直肠癌患者的影响。结果显示，与研究开始时相比，接受益生菌后和活菌株治疗的患者体内的促炎细胞因子水平（IL-1β、TNF-α、IL-6、IL-8 和 IL-17A）明显降低。接受益生菌后和活菌株治疗的患者体内的丁酸盐和抗炎细胞因子水平明显升高。服用益生菌后和活菌株的患者肠道微生物群和丁酸盐生产者增加，而病原体镰刀菌减少。总之，两种形式的副卡西酸乳杆菌 SD1 和鼠李糖乳杆菌 SD11 都能为改善 CRC 病情带来益处，这进一步扩大了本临床试验中益生元的应用范围。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.