The PLOS One Journal published a study conducted in University of California which investigated the correlation of intestinal microbiome of genetically identical mice in the presence of lymphoma pathogens and tumors.
The results showed that the mice had a neurological disorder called ataxia telangiectasia, which is associated with susceptibility to cancers such as leukemia, lymphoma, and others.
Researchers split up the mice into two groups. They gave one group only beneficial, anti-inflammatory bacteria and gave the other group a mix of anti-inflammatory and inflammatory bacteria which would normally be found in the intestines.
Researchers found that the cancer took a significantly longer time to develop in the mice that were given only beneficial bacteria compared to the mice that were given both.
It was also discovered that in those mice who had increased levels of beneficial intestinal bacteria, it took longer for cancer to develop, than in the mice with equal levels of beneficial and non-beneficial bacteria. This means that beneficial probiotics effectively reduced inflammation, protected cells against gene damage and improved oxidative metabolism.
Robert Schiestl believes that this evidence may provide people with a natural, non-invasive way to prevent cancer, as some of the beneficial bacteria that was tested can be found in many food products, specifically the strain Lactobacillus johnsonii.
“It is not invasive and rather easy to do,” Schiestl said. “Since it is a Lactobacillus strain, it makes excellent yogurt, kefir, kombucha and sauerkraut.”