The effect of natural fermented milk in the protection of liver from cancer

Abstract

Purpose

The purpose of this paper is to evaluate the protective effect of natural fermented milk (NFM) against liver cancer.

Design/methodology/approach

Five types of NFM were collected from different places around Makka. The natural flora which present in them were studied and certain types which contain Lactobacillus spp. and Bifidobacterium spp. strains were selected to be used in the research. The nutritional experiment was carried out on 20 Albino mice divided into four groups. The first group (A) was control (not fed on NFM). The second (B) and third (C) groups were fed daily on (NFM) for two weeks. The final group (D) received basal diet only for four weeks, but after two weeks the third and fourth groups were treated orally by one dose of toxic mutagen (0.25 mg/mouse). The quality of life was measured by: specific strain count in stool; histopathological and histochemical studies on liver; and lymphocytic count.

Findings

Cow's milk which contains Lactobacillus spp. and Bifidobacterium spp. has a protective effect depending on its anti‐microbial properties. Also it enhances the endogenous intestinal probiotic bacteria that have several beneficial effects (i.e. detoxification and antigen toxicity) and stimulation of immune modulator cells.

Originality/value

The paper evaluates the protective effect of natural fermented milk (NFM) against cancer of the liver.

Citation

Rayes, A.A.H., El‐Naggar, S.M.M. and Mehanna, N.S. (2008), "The effect of natural fermented milk in the protection of liver from cancer", Nutrition & Food Science, Vol. 38 No. 6, pp. 578-592. https://doi.org/10.1108/00346650810920196