Are fermented dairy products a source of chemopreventive agents?

Chemopreventive agents are substances obtained primarily from or derived from natural sources, although they can also be obtained synthetically. These drugs are used as adjuvants to prevent, reduce or delay the development of non-communicable diseases (NCDs), also known as chronic diseases, including cardiovascular diseases, chronic respiratory diseases, cancer and diabetes. Generally, these drugs work by interfering with different processes that lead to the onset, promotion, or progression of these diseases.^{1, 2}

Although the use of these drugs is primarily related to cancer prevention, different applications have been explored due to the variety of abnormal processes common to many diseases; for example, infectious, peptic ulcer, immunological, and neurodegenerative diseases.^3.4

Chemopreventive agents include nutrients and bioactive compounds present in plants and foods, mainly so-called “functional foods”.^5-7 The most recognized ingredients include resveratrol, curcumin, lycopene, catechins, polyphenols, omega fatty acids, isoflavones, quercetin, genistein, vitamins and some organic acids such as gallic acid, caffein Acid, lactic acid and propionic acid, etc.⁸

Different studies have focused on investigating the most relevant pathophysiological mechanisms of non-communicable diseases, with the aim of identifying important intervention points that would enable chemopreventive agents to mitigate the development of these diseases.⁹ In this sense, three main abnormal processes have been identified: free radicals – oxidative stress, low-intensity chronic inflammation – autoimmunity and dysregulation of apoptosis.^3.10

In general, by their nature, the compounds present in functional foods are able to act on these three processes, suggesting that these foods may be important sources of broad-spectrum or range chemopreventive agents.^8.11 Foods with scientifically proven health benefits include fermented dairy products, such as yogurt and some mature cheeses.^12,13

These products are rich in lactic acid bacteria (LAB), which have been the subject of different studies due to their beneficial potential against different diseases,^14.15 Among other elements, related to its cThe ability to produce bioactive compounds during fermentation, including chemopreventive agents,¹⁶ As peptides with antioxidant, cytoprotective, and anti-inflammatory properties,^{number 17} Organic acids with antimicrobial activity,¹⁸

Immunomodulatory extracellular polysaccharides,¹⁹ and anti-cancer potential,^20,21 Short-chain fatty acids, such as butyric acid, have anti-inflammatory and anti-inflammatory properties, among other things.^{twenty two}

Currently, the Laboratory of Dairy Chemistry and Biotechnology of the Center for Research on Food and Development (CIAD) is conducting various studies on chemopreventive agents present in fermented dairy products containing specific LABs. For this purpose, cell culture models from different tissues were used as response mediators. The use of these models has certain advantages as they allow observation and manipulation of cellular processes in a controlled manner, which may be a way to study key pathophysiological mechanisms such as free radical production and apoptosis.^23,24

It is important to note that while research suggests that certain chemopreventive medications may be beneficial, research in this area is dynamic and constantly evolving, so a healthcare professional should always be consulted before making major changes in diet or lifestyle.