Zanardi Keila Rodrigues, Grancieri Mariana, Silva Caroline Woelffel, Trivillin Leonardo Oliveira, Viana Mirelle Lomar, Costa André Gustavo Vasconcelos, Costa Neuza Maria Brunoro
Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo (Universidade Federal do Espírito Santo - UFES), Alto Universitário, Guararema, 29500-000, Alegre, ES, Brazil.
Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences, UFES, Alegre, ES, Brazil.
Food Funct. 2023 Oct 2;14(19):9000-9017. doi: 10.1039/d3fo02599c.
Colorectal cancer (CRC) is one of the most common cancers with high morbidity and mortality. The modulation of intestinal health through the administration of pro- and prebiotics may be a viable alternative to reduce the risk of CRC. This study aimed to evaluate the functional effects of yacon and kefir, isolated or associated, in rats with colorectal cancer. Adult Wistar rats were divided into five groups ( = 8): HC (healthy control AIN-93M diet), CC (CCR + AIN-93M diet), Y (CCR + AIN-93 M + yacon diet), K (CCR + AIN-93-M + kefir diet) and YK (CCR + AIN-93 M + yacon + kefir diet). Colorectal carcinogenesis was induced in groups CC, Y, K, and YK with 1,2-dimethylhydrazine (55 mg kg, subcutaneously) for 5 weeks. From the 6 week onwards, the experimental groups were fed the respective diets. In the 15 week, urine was collected for analysis of intestinal permeability and then the animals were euthanized. Yacon increased acetate levels, reduced pH and carcinogenic neoplastic lesions, and increased the abundance of bacteria related to the fermentation of non-digestible carbohydrates, such as the genera , , and . On the other hand, kefir increased macroscopic neoplastic lesions and increased the abundance of Firmicutes and . The association of yacon + kefir increased the number of carcinogenic lesions, despite a reduction in pH and beneficial bacteria prevalence. Thus, it is concluded that yacon, unlikely kefir, is a promising alternative to mitigate the manifestations of induced carcinogenesis in rats.
结直肠癌（CRC）是发病率和死亡率都很高的常见癌症之一。通过施用益生菌和益生元来调节肠道健康可能是降低结直肠癌风险的一种可行替代方法。本研究旨在评估雪莲果和开菲尔单独或联合使用对结直肠癌大鼠的功能作用。成年Wistar大鼠分为五组（每组 = 8只）：HC（健康对照组，AIN - 93M饮食）、CC（结直肠癌组 + AIN - 93M饮食）、Y（结直肠癌组 + AIN - 93M + 雪莲果饮食）、K（结直肠癌组 + AIN - 93 - M + 开菲尔饮食）和YK（结直肠癌组 + AIN - 93M + 雪莲果 + 开菲尔饮食）。通过皮下注射1,2 - 二甲基肼（55 mg/kg）5周，在CC、Y、K和YK组诱导结直肠癌发生。从第6周起，各实验组给予相应饮食。在第15周，收集尿液分析肠道通透性，然后对动物实施安乐死。雪莲果增加了乙酸水平，降低了pH值和致癌性肿瘤病变，并增加了与难消化碳水化合物发酵相关细菌的丰度，如属、属和属。另一方面，开菲尔增加了宏观肿瘤病变，并增加了厚壁菌门和属的丰度。尽管pH值降低且有益菌患病率降低，但雪莲果 + 开菲尔的联合使用增加了致癌病变的数量。因此，得出结论，与开菲尔不同，雪莲果是减轻大鼠诱导致癌表现的一种有前景的替代物。
