Bacteria used for the production of yogurt inactivate carcinogens and prevent DNA damage in the colon of rats

Journal of Nutrition

Volumn 129, Issue 1, 1999, Pages 77-82

  Wollowski, Ingrid ^a   Ji, Seung Taek ^a   Bakalinsky, Alan T ^a   Neudecker, Christian ^a   Pool Zobel, Beatrice L ^a,b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Antigenotoxicity; Carcinogen deactivation; Comet assay; Lactic acid bacteria; Rat colon cells

Indexed keywords

1,2 DIMETHYLHYDRAZINE; BACTERIAL ENZYME; CARCINOGEN; CYSTEINE; DNA; LACTIC ACID; METHYLNITRONITROSOGUANIDINE; PALMITIC ACID; PROTEINASE; THIOL; YOGHURT;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; CATALYSIS; COLON; CONTROLLED STUDY; DNA DAMAGE; DNA STRAND BREAKAGE; FERMENTATION; IN VITRO STUDY; IN VIVO STUDY; INTESTINE CELL; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; MALE; METABOLITE; MILK; NONHUMAN; RAT; STREPTOCOCCUS SALIVARIUS;

ANIMALIA; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS SALIVARIUS;

EID: 0032932368     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/129.1.77     Document Type: Article

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