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The effects of Lactobacillus species isolated from traditional dairy products and Urtica extract on gastric cancer cell line

  • M. H. Marhamatizadeh
  • S. Askari VaselabadiEmail author
  • A. Yousefi
Original Paper
  • 85 Downloads

Abstract

Lactobacillus is an essential food fermenting organism with a long history in health and healing. Urtica is a perennial herb known for its applications in traditional therapy. The aim of this study is to evaluate the effectiveness of Lactobacillus and Urtica extract on the elimination of gastric cancer cell line simultaneously. In this study, Lactobacillus species were isolated and then Urtica extract was produced; gastric cancer cell line (AGS) was cultured then treated with these bacteria and the Urtica extract. Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus bulgaricus were able to kill 82.97, 84.33 and 83.06% of AGS cell line, respectively. Urtica extract also eliminated 64.84% of AGS cell line. The combination of Lactobacillus bulgaricus and Lactobacillus casei with Urtica extract could decrease 57.57% in concentration of 1 mg/mL and 72.93% in concentration of 10 mg/mL of AGS cell line, respectively. In addition, Lactobacillus casei and Urtica extract significantly destroyed the AGS cell line in all of the concentrations prepared in the study. Lactobacillus and Urtica extract affected and destroyed the gastric cancer cell line. It is concluded that Lactobacillus casei is more effective than the other isolated Lactobacillus which could be used more in the food industry.

Keywords

Fermenting organism Food industry Gastric cancer Lactobacillus Urtica extract 

Notes

Acknowledgements

This study was supported by the Vice-Chancellor for a research grant of Islamic Azad University of Shiraz (Fars, Iran).

Compliance with ethical standards

Ethical standards

All procedures were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1964 and later versions.

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Copyright information

© Islamic Azad University (IAU) 2017

Authors and Affiliations

  • M. H. Marhamatizadeh
    • 1
  • S. Askari Vaselabadi
    • 2
    Email author
  • A. Yousefi
    • 3
  1. 1.Department of Food Hygiene, Faculty of Veterinary MedicineKazerun Branch, Islamic Azad UniversityKazerunIran
  2. 2.Department of Microbiology, Faculty of SciencesShiraz Branch, Islamic Azad UniversityShirazIran
  3. 3.Department of Pathology, Faculty of Veterinary MedicineKazerun Branch, Islamic Azad UniversityKazerunIran

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