菜豆（Phaseolus vulgaris L.）多糖对氧化偶氮甲烷诱导的结肠癌的组成及化学预防作用
Composition and chemopreventive effect of polysaccharides from common beans (Phaseolus vulgaris L.) on azoxymethane-induced colon cancer.
作者信息
Feregrino-Pérez Ana A, Berumen Laura C, García-Alcocer Guadalupe, Guevara-Gonzalez Ramón G, Ramos-Gomez Minerva, Reynoso-Camacho Rosalía, Acosta-Gallegos Jorge A, Loarca-Piña Guadalupe
机构信息
Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro. 76010, Mexico.
出版信息
J Agric Food Chem. 2008 Sep 24;56(18):8737-44. doi: 10.1021/jf8007162. Epub 2008 Aug 29.
Common beans ( Phaseolus vulgaris L.) contain a high proportion of undigested carbohydrates (NDC) that can be fermented in the large intestine to produce short-chain fatty acids (SCFA) such as acetate, propionate, and butyrate. The objective of the present study was to evaluate the composition and chemopreventive effect of a polysaccharide extract (PE) from cooked common beans ( P. vulgaris L) cv. Negro 8025 on azoxymethane (AOM) induced colon cancer in rats. The PE induced SCFA production with the highest butyrate concentrated in the cecum zone: 6.7 +/- 0.06 mmol/g of sample for PE treatment and 5.29 +/- 0.24 mmol/g of sample for PE + AOM treatment. The number of aberrant crypt foci (ACF) and the transcriptional expression of bax and caspase-3 were increased, and rb expression was decreased. The data suggest that PE decreased ACF and had an influence on the expression of genes involved in colon cancer for the action of butyrate concentration.
普通菜豆（菜豆属普通菜豆L.）含有高比例的未消化碳水化合物（NDC），这些碳水化合物可在大肠中发酵产生短链脂肪酸（SCFA），如乙酸、丙酸和丁酸。本研究的目的是评估来自煮熟的普通菜豆（菜豆属普通菜豆L）品种Negro 8025的多糖提取物（PE）对大鼠中由氧化偶氮甲烷（AOM）诱导的结肠癌的成分及化学预防作用。PE诱导了SCFA的产生，其中丁酸浓度最高，集中在盲肠区域：PE处理组样品为6.7±0.06 mmol/g，PE + AOM处理组样品为5.29±0.24 mmol/g。异常隐窝灶（ACF）的数量以及bax和caspase-3的转录表达增加，而rb表达降低。数据表明，由于丁酸浓度的作用，PE减少了ACF，并对结肠癌相关基因的表达产生了影响。
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