TY - JOUR JF - RJMS JO - RJMS VL - 26 IS - 1 PY - 2019 Y1 - 2019/4/01 TI - Evaluation of Inhibitory Effects of heat-killed Lactobacillus casei and Lactobacillus paracasei on human chronic myelocytic leukemia K562 cell line: an in vitro study TT - ارزیابی اثرات مهار رشدی لاکتوباسیلوس کازیی و لاکتوباسیلوس پاراکازیی کشته شده با حرارت در رده سرطانی K562 لوسمی میلوییدی مزمن انسان در شرایط آزمایشگاهی N2 - Background: Probiotics are defined as different microorganisms that may have positive effects on preventing or treatment of special pathologic conditions. Anti-cancer properties of these bacteria have been shown in few studies. The aim of this study was to evaluate anti-tumor effects of heat-killed L. casei and L. paracasei on K562 cell line (chronic myeloid leukemia). Methods: In this experimental study, bacteria were cultured in special medium at anaerobic condition, then, cells killed at temperature of 100°C. Killed cells were dried by lyophilization, finally were sterilized by autoclaving. Then, different concentrations of heat-killed bacteria (125, 250, 500, 1000 and 2000 μg/ml) were prepared separately. Anti-tumor properties of heat-killed bacteria were determined in vitro at 24, 48 and 72 h with MTT assay. Results: Our result showed that heat-killed cells of L. casei and L. paracasei statistically (p˂0.05) have Anti-tumor properties in K562. In addition, Anti-tumor properties of heat-killed cells have direct relationship with concentration. Conclusion: Based on obtained results we conclude that the heat killed Lactobacillus can be used as a potential candidate for further studies on chronic myeloid leukemia treatmentces. Conflicts of interest: None SP - 1 EP - 9 AU - riki, malihe AU - Tukmechi, Amir AU - Hajirahimi, Akram AU - bonyadi, Farzane AD - Urmia University, Iran KW - K562 KW - Probiotic KW - anti tumeric properties KW - apoptosis UR - http://rjms.iums.ac.ir/article-1-3299-en.html ER -