cytotoxic effects of enterococci isolated from traditional iranian dairy products on breast cancer cell line sk-br-3

Background and aim: breast cancer is a prevalent and heterogeneous disease affecting women worldwide. probiotics, known as functional foods, have emerged as potential candidates in the fight against breast cancer, both in vivo and in vitro. lactic acid bacteria (lab), a group of probiotics, have been shown to have beneficial effects on host health and possess the potential to serve as adjuvant therapy for breast cancer prevention and treatment. this can be achieved through modulating immune responses and influencing the breast microbial community. this study aimed to screen and characterize probiotic enterococci from iranian traditional cheese and detect its cytotoxic effects on sk-br-3 breast cancer cell line.materials and methods: the lab were isolated from two iranian cheese samples after enrichment culture in mrs broth and then streak plate method on mrs agar. the lab isolates were identified using macroscopic, microscopic, and molecular analyses. the cytotoxicity of lab on sk-br3 cancer cells was assessed using the mtt assay with bacterial concentrations of 100, 250, 500, and 1000 μg/ml.results: molecular analysis revealed that the two isolates obtained in this study were closely related to enterococcus species. they were designated as enterococcus faecalis hbm-iauf-3 and enterococcus hirae hbm-iauf-5, and their 16s-rdna genome sequences were deposited in genbank, ncbi under the accession numbers mg757697 and mg757702, respectively. both enterococcus faecalis hbm-iauf-3 and enterococcus hirae hbm-iauf-5 exhibited the highest cytotoxicity against sk-br3 cancer cells at a concentration of 1000 μl/ml after 72 hours.conclusion: this study reports the identification of novel enterococcus strains from traditional iranian dairy products that demonstrated cytotoxic effects on breast cancer sk-br-3 cells. encouraging the consumption of traditional organic dairy products and locally fermented foods may significantly reduce the risk of cancer.  

cytotoxic effects of enterococci isolated from traditional iranian dairy products on breast cancer cell line sk-br-3

background and aim: breast cancer is a prevalent and heterogeneous disease affecting women worldwide. probiotics, known as functional foods, have emerged as potential candidates in the fight against breast cancer, both in vivo and in vitro. lactic acid bacteria (lab), a group of probiotics, have been shown to have beneficial effects on host health and possess the potential to serve as adjuvant therapy for breast cancer prevention and treatment. this can be achieved through modulating immune responses and influencing the breast microbial community. this study aimed to screen and characterize probiotic enterococci from iranian traditional cheese and detect its cytotoxic effects on sk-br-3 breast cancer cell line.materials and methods: the lab were isolated from two iranian cheese samples after enrichment culture in mrs broth and then streak plate method on mrs agar. the lab isolates were identified using macroscopic, microscopic, and molecular analyses. the cytotoxicity of lab on sk-br3 cancer cells was assessed using the mtt assay with bacterial concentrations of 100, 250, 500, and 1000 μg/ml.results: molecular analysis revealed that the two isolates obtained in this study were closely related to enterococcus species. they were designated as enterococcus faecalis hbm-iauf-3 and enterococcus hirae hbm-iauf-5, and their 16s-rdna genome sequences were deposited in genbank, ncbi under the accession numbers mg757697 and mg757702, respectively. both enterococcus faecalis hbm-iauf-3 and enterococcus hirae hbm-iauf-5 exhibited the highest cytotoxicity against sk-br3 cancer cells at a concentration of 1000 μl/ml after 72 hours.conclusion: this study reports the identification of novel enterococcus strains from traditional iranian dairy products that demonstrated cytotoxic effects on breast cancer sk-br-3 cells. encouraging the consumption of traditional organic dairy products and locally fermented foods may significantly reduce the risk of cancer.