Evaluation of the effect of isolated Lactobacillus from Sistani Yellow Kashk on the U87MG glioblastoma tumor cell line
نویسندگان
1 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran
2 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran
3 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran
4 National Institute of Genetic Engineering and Biotechnology, Sistan and Baluchestan University, Zahedan, Iran
5 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
doi
10.22034/jzd.2024.18737چکیده
Consuming nutritious and high-quality foods is increasingly important for health and well-being. Sistani Yellow Kashk, a traditional fermented dairy product from the Sistan region, is notable for its high content of lactobacilli and essential nutrients. These beneficial bacteria are associated with various health benefits, including preventing diarrhea, eczema, and cancer. This study investigates the effects of Lactobacillus supernatants isolated from Sistani Yellow Kashk on the growth of the U87MG Glioblastoma brain tumor cell line and determines the IC50 of the lactobacilli. Using De Man–Rogosa–Sharpe (MRS) Lactobacillus culture medium, Lactobacillus from Sistani Yellow Kashk were isolated and U87MG Glioblastoma cancer cells treated with Lactobacillus supernatants. The MTT (3-(4,5-dimethylthazolk-2-yl)-2,5-diphenyl tetrazolium bromide) assay was employed to assess cell metabolic activity, and the IC50 was calculated. Additionally, cells were treated with the IC50 concentration for 48 hours, and apoptosis was analyzed using flow cytometry. A nearly two-year study demonstrated that the supernatant of lactobacilli derived from Sistani Yellow Kashk significantly inhibited the growth of U87MG Glioblastoma cancer cells in a dose- and time-dependent manner and induced apoptosis (p < 0.05).
