A Korean Food Prevent You from Cancer
The Potential Anti-Carcinogenic in Kimchi
Kimchi is one of the most well-known fermented food. Many growing studies have investigated the beneficial health effect. The functionality of lactic acid bacteria in kimchi potentially suppresses the activity of carcinogen-activating enzymes.
The British Journal of Cancer revealed the potential anti-tumorigenic role of lactobacillus sakei. A gram-positive anaerobic bacterium commonly found in fermented foods such as kimchi.
The study described individuals with Oesophageal Carcinoma (EAC) had a considerable loss of mdDNA diversity and bacterial communities compared with Gastroesophageal Reflux (GERD). Lactobacillus sakei abundance decreased significantly in EAC compared to GERD, indicating these bacteria may play a protective role in the emergence of EAC.
On the other hand, a plethora of scientific evidence supports the idea that food consumption alters the human gut microbiota makeup, whereas lactobacillus has widely known as a probiotic.
Interestingly, the presence and number of these blood-based microbial profiles allowed the development of a novel non-invasive diagnostic and prognostic biomarker panel for patients with cancer.
