Impact of fermented cow milk versus soy milk supplemented with water- soluble curcumin on inhibition of Ehrlich ascites carcinoma in female Swiss mice

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Abstract Background Fermented dietary products have been found to increase anti-carcinogenic activity and modulate immunological and physiological functions. This study assessed the preventive effect of fermented cow and soy milk supplemented with water-soluble curcumin against Ehrlich ascites tumor. Methods Both types of milk were prepared in the presence of Lactobacillus plantarum EMCC 1027. Ninety-five grams of basal diet mixed with 5g of either fermented cow or soy milk and supplemented with 150 mg of soluble curcumin. Induction of Ehrlich tumor-bearing mice synergized with the feeding of a prepared special diet for 20 days. Results Both fermented cow and soy milk increased the survival rate to 117% while the supplementation with curcumin improved the survival rate to 150% combined with soy milk. The decreased concentration of glutathione and superoxide dismutase in Ehrlich tumor-bearing was markedly increased after feeding by any kind of a special diet. In Ehrlich tumor-bearing mice, fermented soy milk plus curcumin showed the highest reduction levels of the augmented levels of tumor necrosis factor (TNF)-α or interleukin-6. The relative gene expression TNF-α was significantly (P < 0.05) down-regulated in all treated Ehrlich tumor-bearing while fermented soy milk plus curcumin demonstrated the highest reduced levels. Fermented cow and soy milk with or without curcumin significantly (P < 0.05) caused a rise in the viable count of lactobacilli and bifidobacteria. Conclusions Collectively, the dietary feeding with fermented cow or soy milk displayed beneficially protective effects, and the best results were recorded in combination with soluble curcumin.

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