A study published in the International Journal of Food Science in 2021 examined the anticancer effects of kefir, a probiotic fermented milk drink, on glioblastoma (U87) cancer cells.
Glioblastoma is one of the most aggressive and severe forms of brain tumors, often associated with poor prognosis and limited treatment options. In this experimental study, researchers treated U87 cells with different concentrations of kefir drink and its supernatant for 24 and 48 hours. Using the MTT assay to measure cell viability, they found that the 48-hour fermented kefir drink produced the highest level of cytotoxicity compared to the control group. The results demonstrated a dose-dependent effect, with higher concentrations leading to a greater reduction in cancer cell survival.
The study further revealed that the supernatant of the fermented kefir drink showed stronger toxic and lethal effects on glioblastoma cells than other tested components, suggesting that bioactive compounds produced during fermentation may play a key role in its anticancer activity. Based on these findings, the authors proposed that kefir could potentially be explored as a complementary or alternative therapeutic approach for cancer treatment. However, since the research was conducted in vitro using cell cultures, additional studies in animals and humans are necessary to confirm its safety, efficacy, and clinical relevance.
PMID: 33506004