Kinouchi, Fernanda Lopes [UNESP]Geraldo Maia, Danielle Cardoso [UNESP]de Abreu Ribeiro, Livia Carolina [UNESP]Polesi Placeres, Marisa Campos [UNESP]Font de Valdez, GracielaLuis Colombo, LucasRossi, Elizeu Antonio [UNESP]Carlos, Iracilda Zeppone [UNESP]2014-05-202014-05-202012-11-01Food and Chemical Toxicology. Oxford: Pergamon-Elsevier B.V. Ltd, v. 50, n. 11, p. 4144-4148, 2012.0278-6915http://hdl.handle.net/11449/7201Purpose: Soy and its fermented products are considered functional foods. The study objective was to assess three functional food - a non-fermented soy product (NFP), fermented soy product (FSP), fermented soy product enriched with isoflavones (FI) - in terms of their ability to reduce the development of adenocarcinoma in mice, as well their ability on modulating immune system.Methods: It was observed tumor volume and to verify correlations with the immune system it was measured levels of the cytokines IL-1 beta and TNF-alpha produced by macrophages as well as IFN-gamma produced by lymphocytes using ELISA test, and nitric oxide production by macrophages using Griess reagent.Results: All products showed immunological activity, but FSP showed the most effective tumor containment, resulting in smallest tumor volumes. Fl animals expressed larger amounts of nitric oxide and IL-1 beta and exhibited larger tumor sizes than FSP and NFP animals.Conclusions: The results suggested that the ingestion of FSP was most efficient in tumor containment, possibly due to a positive modulation of the immune system by when Enterococcus faecium and Lactobacillus helveticus are added to the soy product. (C) 2012 Elsevier Ltd. All rights reserved.4144-4148engSoyIsoflavonesCytokineCancerImmune systemArtigo10.1016/j.fct.2012.08.038WOS:000310654300038Acesso restrito32428585357637931730146818754269