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体外消化发酵富含植物甾醇的全麦黑麦面包对结肠癌细胞的化学预防作用

Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells.

作者信息

Miedes Diego, Cilla Antonio, Alegría Amparo

机构信息

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain.

出版信息

Foods. 2023 Dec 28;13(1):112. doi: 10.3390/foods13010112.

DOI:10.3390/foods13010112
PMID:38201138
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10778687/
Abstract

Diet is crucial for the prevention of colorectal cancer. Whole grains are the source of beneficial compounds for this, such as fiber. The enrichment of wholemeal rye bread with plant sterols (PSs) could increase its beneficial effects. This study aimed to assess the potential antiproliferative effect of this enriched food on colon adenocarcinoma cells (Caco-2) compared with a non-enriched one. After a human oral chewing, simulated semi-dynamic gastrointestinal digestion and colonic fermentation in a simgi system, fermentation liquids (FLs) obtained were used as treatment for cells. Cytotoxicity assay showed that samples diluted 1/5 (/) with DMEM are not toxic for non-tumoral cells, whereas they damage tumoral cells. Samples with PS (FLPS) produced a higher chemopreventive effect (vs. blank) in MTT and apoptosis assays, as well as higher gene expression of and . Nevertheless, FL0 (without PS) produced a higher chemopreventive effect in a cell cycle and reduced glutathione and calcium assays, besides producing higher gene expression of and lower The distinct antiproliferative effect of both FLs is attributed to differences in PSs, short chain fatty acids (lower concentration in FLPS vs. FL0) and antioxidant compounds. These results may support wholemeal rye bread consumption as a way of reducing the risk of colorectal cancer development, although further research would be needed.

摘要

饮食对预防结直肠癌至关重要。全谷物是此类有益化合物的来源,如纤维。用植物甾醇(PSs)强化全麦黑麦面包可增强其有益效果。本研究旨在评估这种强化食品与未强化食品相比,对结肠腺癌细胞(Caco-2)的潜在抗增殖作用。在人体口腔咀嚼、模拟半动态胃肠消化以及在simgi系统中进行结肠发酵后,将获得的发酵液(FLs)用作细胞处理。细胞毒性试验表明,用DMEM以1/5(/)稀释的样品对非肿瘤细胞无毒,而对肿瘤细胞有损害。含PS的样品(FLPS)在MTT和凋亡试验中产生了更高的化学预防效果(相对于空白),以及更高的 和 的基因表达。然而,FL0(不含PS)在细胞周期、还原型谷胱甘肽和钙试验中产生了更高的化学预防效果,此外还产生了更高的 的基因表达和更低的 。两种FLs不同的抗增殖作用归因于PSs、短链脂肪酸(FLPS中的浓度低于FL0)和抗氧化化合物的差异。这些结果可能支持食用全麦黑麦面包作为降低结直肠癌发生风险的一种方式,不过还需要进一步研究。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/4ffaefcf4ae8/foods-13-00112-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/cc67067f337a/foods-13-00112-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/ecd5da45bd7a/foods-13-00112-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/4acf50516fd1/foods-13-00112-g003.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/8b33e0e5855e/foods-13-00112-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/2970b033ab86/foods-13-00112-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/4ffaefcf4ae8/foods-13-00112-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/cc67067f337a/foods-13-00112-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/ecd5da45bd7a/foods-13-00112-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/4acf50516fd1/foods-13-00112-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/4dc32fef1cda/foods-13-00112-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/8b33e0e5855e/foods-13-00112-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/2970b033ab86/foods-13-00112-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8e/10778687/4ffaefcf4ae8/foods-13-00112-g007.jpg

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