Suppressive Effect of Electrolyzed-Reduced Water on the Growth of Cancer Cells and Microorganisms
by Shigeru Kabayama, Kiichiro Teruya, Sanetaka Shirahata, Shinkatsu Morisawa, Takaaki Komatsu, Yoshinori Katakura, Akira Hayashida, Hirofuma Nogami, Kazumiti Otsubo
Abstract:
We investigated the suppressive effect of electrolyzed reduced water (ERW) on the growth of not only various human cancer cells but also microorganisms such as gram-negative Escherichia coli. ERW suppressed the growth of cancer cells, especially in soft-agar culture. The suppressive effect of ERW on the growth of cancer cells depended upon cell types and malignancy of cancer cells and the production methods of ERW. We assumed that scavenging intracellular reactive oxygen species (ROS) by ERW resulted in impairing the tumor phenotypes such as rapid proliferation and anchorage-independent growth without affecting serious damage to normal cells. We also found that ERW exhibited weak microbicidal effect, especially in low cell densities of microorganisms. It may contribute to prevent the rot of food or improve the intestinal microflora to prevent abnormal fermentation.
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https://doi.org/10.1007/978-94-010-0369-8_50
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