乳酸菌を用いた発酵乳の抗変異原性(特別企画「食品ならびに食品成分による抗変異原性作用」)

概要

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Fermented milk and lactic acid bacteria have been considered to provide potential health benefits to human beings. Milk containing casein has been shown to be highly antimutagenic, and fermentation by lactic acid bacteria produces various hydrolytic peptides which contribute to the high antimutagenicity of fermented milk. The antimutagenic property of fermented milk was dependent on the strains of lactic acid bacteria and the fermentation time. Not only the proteolytic products of casein, but polysaccharides, fatty acids and the bacterial cells all contributed to the antimutagenic properties. Lactic acid bacteria isolated from various fermented products of dairy and non-dairy origin, traditional fermented foods, and animal and human faeces have shown antagonism against the mutagenicity of known chemical mutagens and also to food-borne mutagens. Most of the anticancer studies with lactic acid bacteria showed that colon tumours can be controlled to some extent by the consumption of dairy products supplemented with lactic acid bacteria. By identifying the molecules of lactic acid bacterial cells involved in mutagen binding (as binding and antimutagenicity are well correlated and the bound mutagens were inactive), it may be possible to modify cell walls of lactic acid bacteria to enable inactivation of a wide spectrum of chemical mutagens and carcinogens.
日本環境変異原学会の論文
2002-11-13