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Cattivelli A, Conte A, Tagliazucchi D. Quercetins, Chlorogenic Acids and Their Colon Metabolites Inhibit Colon Cancer Cell Proliferation at Physiologically Relevant Concentrations. Int J Mol Sci 2023; 24:12265. [PMID: 37569640 PMCID: PMC10418599 DOI: 10.3390/ijms241512265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Several studies have suggested that a phenolic-rich diet may be protective against colon cancer. Most phenolic compounds are not absorbed in the small intestine and reach the colon where they are metabolized by gut microbiota in simple phenolic acids. In this study, the anti-proliferative activity of quercetins, chlorogenic acids, their colon metabolites and mixtures of parent compounds/metabolites was assessed by using two colon cancer cell lines (Caco-2 and SW480) at physiologically relevant concentrations. Chlorogenic acids, quercetin and the metabolite 3-(3',4'-dihydroxyphenyl)acetic acid exerted remarkable anti-proliferative activity against Caco-2, whereas quercetin derivatives and metabolites were the most active against SW480. Tested compounds arrested the cell cycle at the S phase in both the cell lines. The mixtures of parent compounds/metabolites, which mimic the colon human metabotypes that slowly or rapidly metabolize the parent compounds, similarly inhibited cell growth. SW480 cells metabolized parent phenolic compounds more rapidly and extensively than Caco-2, whereas colon metabolites were more stable. These results suggest that dietary phenolic compounds exert an anti-proliferative effect against human colon cancer cells that can be further sustained by the colon metabolites. Therefore, gut microbiota metabolism of phenolic compounds may be of paramount importance in explaining the protective effect of phenolic-rich foods against colon cancer.
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Affiliation(s)
| | | | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy; (A.C.); (A.C.)
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2
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de Almeida SS, Brito‐Silva LN, da Costa GBM, Barreto MS, Freire DMG, Cadena RS, Monteiro M, Perrone D, Moura‐Nunes N. Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Suellen Silva de Almeida
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 528A 21941‐909 Rio de Janeiro Brazil
| | - Lillyan Nathalia Brito‐Silva
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 528A 21941‐909 Rio de Janeiro Brazil
- Laboratório de Bromatologia Nutrition Institute Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.143 20550‐900 Rio de Janeiro Brazil
| | - Gabriela Bouça Marques da Costa
- Laboratório de Microbiologia Microbiana, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 549 21941‐909 Rio de Janeiro Brazil
| | - Maysa Silva Barreto
- Laboratório de Microbiologia Microbiana, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 549 21941‐909 Rio de Janeiro Brazil
| | - Denise Maria Guimarães Freire
- Laboratório de Microbiologia Microbiana, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 549 21941‐909 Rio de Janeiro Brazil
| | - Rafael Silva Cadena
- Laboratório de Análise Sensorial e Ciência do Consumidor, Fundamental Nutrition Department Federal University of State of Rio de Janeiro Av. Pasteur 296, 4° andar 22290‐240 Rio de Janeiro Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais Nutrition Institute Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16 21941‐902 Rio de Janeiro Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department Chemistry Institute Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT Bloco A, sala 528A 21941‐909 Rio de Janeiro Brazil
| | - Nathália Moura‐Nunes
- Laboratório de Bromatologia Nutrition Institute Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.143 20550‐900 Rio de Janeiro Brazil
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3
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How Do Phenolic Acids Change the Secondary and Tertiary Structure of Gliadin? Studies with an Application of Spectroscopic Techniques. Int J Mol Sci 2022; 23:ijms23116053. [PMID: 35682729 PMCID: PMC9181179 DOI: 10.3390/ijms23116053] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 12/04/2022] Open
Abstract
The effect of the chemical structure of selected phenolic acids on the molecular organization of gliadins was investigated with the application of Fourier Transform Infrared (FTIR) technique, steady-state, and time-resolved fluorescence spectroscopy. Hydroxybenzoic (4-hydroxybenzoic, protocatechuic, vanillic, and syringic) and hydroxycinnamic (coumaric, caffeic, ferulic, sinapic) acids have been used as gliadins modifiers. The results indicated that hydroxybenzoic acids due to their smaller size incorporate into spaces between two polypeptide chains and form a hydrogen bond with them leading to aggregation. Additionally, syringic acids could incorporate into hydrophobic pockets of protein. Whereas hydroxycinnamic acids, due to their higher stiffness and larger size, separated polypeptide chains leading to gliadin disaggregation. These acids did not incorporate into hydrophobic pockets.
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Nwafor EO, Lu P, Zhang Y, Liu R, Peng H, Xing B, Liu Y, Li Z, Zhang K, Zhang Y, Liu Z. Chlorogenic acid: Potential source of natural drugs for the therapeutics of fibrosis and cancer. Transl Oncol 2021; 15:101294. [PMID: 34861551 PMCID: PMC8640119 DOI: 10.1016/j.tranon.2021.101294] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 12/12/2022] Open
Abstract
Fibrosis and cancer is described by some epidemiological studies as chronic stages of different disease conditions typically characterized by uncontrolled accumulation of extra-cellular matrix (ECM), thereby leading to inflammation of tissues and organ (lungs, heart, liver and kidney) dysfunction. It is highly prevalent, and contributes to increased mortality rate worldwide. Currently, the therapeutical approaches involving selected medications (bemcentinib, pirfenidone and nintedanib) obtained synthetically, and used in clinical practices for fibrosis and cancer management and treatment has shown to be unsatisfactorily, especially during progressive stages of the disease. With regards to finding a more potent, effective, and promising curative for fibrosis and cancer, there is need for continuous experimental studies universally. However, phytochemical constituents’ particularly phenolic compounds [Chlorogenic acid (CGA)] obtained from coffee, and coffee beans have been predominantly utilized in experimental studies, due to its multiple pharmacological properties against various disease forms. Considering its natural source alongside minimal toxicity level, CGA, a major precursor of coffee have gained considerable attention nowadays from researchers worldwide, owing to its wide, efficacious and beneficial action against fibrosis and cancer. Interestingly, the safety of CGA has been proven. Furthermore, numerous experimental studies have also deduced massive remarkable outcomes in the use of CGA clinically, as a potential drug candidate against treatment of fibrosis and cancer. In the course of this review article, we systematically discussed the beneficial contributions of CGA with regards to its source, absorption, metabolism, mechanistic effects, and molecular mechanisms against different fibrosis and cancer categorization, which might be a prospective remedy in the future. Moreover, we also highlighted CGA (in vitro and in vivo analytical studies) defensive effects against various disorders.
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Affiliation(s)
- Ebuka-Olisaemeka Nwafor
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Peng Lu
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Ying Zhang
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Rui Liu
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Hui Peng
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Bin Xing
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Yiting Liu
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Ziwei Li
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Kuibin Zhang
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Yukun Zhang
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China
| | - Zhidong Liu
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, No. 10 Tuanbo New Town West District, Poyang Lake Road, Jinghai District, Tianjin 301617, China; Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique, Ministry of Education, Tianjin 301617, China.
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5
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Oliveira-Alves SC, Andrade F, Prazeres I, Silva AB, Capelo J, Duarte B, Caçador I, Coelho J, Serra AT, Bronze MR. Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods. Antioxidants (Basel) 2021; 10:1312. [PMID: 34439560 PMCID: PMC8389250 DOI: 10.3390/antiox10081312] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 12/19/2022] Open
Abstract
Salicornia ramosissima J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of S. ramosissima using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried S. ramosissima was selected to formulate a ketchup and the product formulated with 2.2% (w/w) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried S. ramosissima as a promising functional ingredient that can eventually replace the use of salt.
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Affiliation(s)
- Sheila C. Oliveira-Alves
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
| | - Fábio Andrade
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
| | - Inês Prazeres
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
| | - Andreia B. Silva
- DCFM, Departamento de Ciências Farmacêuticas e do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. das Forças Armadas, 1649-003 Lisboa, Portugal;
- iMed ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - Jorge Capelo
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Av. da República, 2780-505 Oeiras, Portugal;
| | - Bernardo Duarte
- MARE, Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (B.D.); (I.C.)
- Departamento de Biologia Vegetal, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 749-016 Lisboa, Portugal
| | - Isabel Caçador
- MARE, Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (B.D.); (I.C.)
- Departamento de Biologia Vegetal, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 749-016 Lisboa, Portugal
| | - Júlio Coelho
- Horta da Ria Lda., Rua de São Rui, 3830-362 Gafanha Nazaré, Portugal;
| | - Ana Teresa Serra
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
| | - Maria R. Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
- iMed ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
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Maietti A, Tedeschi P, Catani M, Stevanin C, Pasti L, Cavazzini A, Marchetti N. Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle ( Urtica dioica) Leaves. Foods 2021; 10:foods10050938. [PMID: 33922901 PMCID: PMC8146119 DOI: 10.3390/foods10050938] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/21/2021] [Accepted: 04/21/2021] [Indexed: 11/23/2022] Open
Abstract
Stinging nettle (Urtica dioica) is an edible plant, well-known for its nutritional and nutraceutical properties. Stinging nettle leaves are typically rich in fibers, minerals and vitamins, as well as antioxidant compounds, i.e., polyphenols and carotenoids. Due to these reasons, since ancient times stinging nettle has been widely used in Italy as an ingredient in foods and beverages as a therapeutic agent. This work provides an investigation focused on bread enrichment with nettle leaves and the improvement of bread proximate composition in minerals, fibers and antioxidant compounds during product preparation. The comparison between plain and nettle enriched white bread shows a significant increase in fibers and nutrients, i.e., calcium and copper levels. Nettle enrichment also provides an increase in lutein and β-carotene, as well as in total phenols and antioxidant activity. These last two nutritional elements are remarkably high in enriched bread and it has been found that phenolic concentration increases during breadmaking steps, from kneading to primary dough fermentation and from secondary fermentation of shaped loaves to baking.
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Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Duda A, Poliszko N, Różańska MB, Jeżowski P, Tomkowiak A, Mildner-Szkudlarz S, Baranowska HM. Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03370-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Abstract
Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, texture and water behaviour. The substitution influenced the ash, fat and protein content causing an increase in the content of each of the analysed macronutrients. The crumb colour components (CIE L*a*b*) were shifted toward red while the saturation of yellow decreased. Texture analysis showed that the hardness and chewiness of crumb with oilcakes increased as well as springiness decreased. It was found that flour substitution with oilcakes limited significantly water transport and also influenced the molecular dynamics of water in the bread crumb. 1H NMR measurement results of relaxation times demonstrated that the free water in relation to the bound water in the examined systems depended on the amount of the flour replaced by the oilcake, as well as on the botanical origin of the oilcakes.
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Xu J, Qi G, Sui C, Wang W, Sun X. 3D h9e peptide hydrogel: An advanced three-dimensional cell culture system for anticancer prescreening of chemopreventive phenolic agents. Toxicol In Vitro 2019; 61:104599. [PMID: 31306737 DOI: 10.1016/j.tiv.2019.104599] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/28/2019] [Accepted: 07/10/2019] [Indexed: 01/06/2023]
Abstract
Traditional 2D monolayer cell culture model may overestimate chemopreventive agent's response due to lacking physiological relevance in three-dimensional microenvironment. This study was aimed to apply a novel 3D h9e peptide hydrogel cell culture system to evaluate the anticancer efficacy of chemopreventive phenolic acid on hepatocarcinoma HepG2 and colon adenocarcinoma SW480 cells. Both cell lines grew better in this 3D system with better cell growth and longer exponential phase than that in 2D model. Chlorogenic acid (CGA), known as a chemopreventive phenolic acid, at 0-40 μM for 72 h inhibited cell growth but not viability in both HepG2 and SW480 cells. The inhibition was much less potent in 3D system with an IC50 value of 58.0 ± 15.8 or 285.6 ± 75.4 μM when compared with 2D model with IC50 of 5.3 ± 0.3 or 12.0 ± 2.5 μM for HepG2 or SW480, respectively. Furthermore, the recovery of cells grown in 3D system after post-CGA appeared faster than 2D model. Taken together, an advanced 3D model has been established with favoring cell growth and less susceptible to inhibitory treatments in contrast to 2D model, thus predict closely to in vivo situation and may bridge the gap of in vitro to in vivo for prescreening chemopreventive agents for cancer prevention.
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Affiliation(s)
- Jingwen Xu
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
| | - Guangyan Qi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Chunxia Sui
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Weiqun Wang
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA.
| | - Xiuzhi Sun
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Department of Biological and Agriculture Engineering, Kansas State University, Manhattan, KS 66506, USA.
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9
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The Impact of Coffee and Its Selected Bioactive Compounds on the Development and Progression of Colorectal Cancer In Vivo and In Vitro. Molecules 2018; 23:molecules23123309. [PMID: 30551667 PMCID: PMC6321559 DOI: 10.3390/molecules23123309] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/07/2018] [Accepted: 12/12/2018] [Indexed: 12/18/2022] Open
Abstract
Coffee is one of the most popular beverages worldwide. Coffee contains bioactive compounds that affect the human body such as caffeine, caffeic acid, chlorogenic acids, trigonelline, diterpenes, and melanoidins. Some of them have demonstrated potential anticarcinogenic effects in animal models and in human cell cultures, and may play a protective role against colorectal cancer. Colorectal cancer (CRC) is the third leading cause of cancer-related mortality in the USA and other countries. Dietary patterns, as well as the consumption of beverages, may reduce the risk of CRC incidence. In this review, we focus on published epidemiological studies concerning the association of coffee consumption and the risk of development of colorectal cancer, and provide a description of selected biologically active compounds in coffee that have been investigated as potential cancer-combating compounds: Caffeine, caffeic acid (CA), chlorogenic acids (CGAs), and kahweol in relation to colorectal cancer progression in in vitro settings. We review the impact of these substances on proliferation, viability, invasiveness, and metastasis, as well as on susceptibility to chemo- and radiotherapy of colorectal cancer cell lines cultured in vitro.
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Kowalczewski P, Różańska M, Makowska A, Jeżowski P, Kubiak P. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics. FOOD SCI TECHNOL INT 2018; 25:223-232. [PMID: 30509131 DOI: 10.1177/1082013218814605] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Spray-dried potato juice, a raw material with pro-health properties that have already been described in recent literature, was used to substitute a part of wheat flour in bread. Bread was chosen based on its popularity. This paper is a report on the results of this substitution. Three levels of flour replacement were chosen - 2.5, 5.0 and 7.5% (with respect to the mass of flour). The influence of potato juice addition on some of the most important characteristics of wheat bread was determined. Mixes of wheat flour and spray-dried potato juice were analyzed for fermentative and pasting properties. Baked bread samples were analyzed for their texture, color, consumer acceptance and antioxidant activity. The substitution influenced the volume of the loaf as gasses were not retained by the underdeveloped gluten network. Spray-dried potato juice was also found to influence the pasting properties. The viscosity values (peak viscosity, trough and final viscosity) determined with the RVA device were increased in pastes obtained from raw material mixtures with spray-dried potato juice. These crumb also showed increased firmness and chewiness as well as decreased springiness in the performed texture profile analyses. Spray-dried potato juice was also found to impact the color of bread crumb to an extent noticeable to the human eye. The bread that contained spray-dried potato juice was darker than bread produced with sole wheat bread. The color components (CIE L*a*b*) were shifted toward red and yellow. The bread containing spray-dried potato juice was also significantly richer in antioxidant compounds than the control wheat bread. From the perspective of consumer acceptance, the introduction of larger amounts of spray-dried potato juice resulted in deterioration of the sensory quality. Nonetheless, the acceptance of bread with 2.5% of flour substituted with spray-dried potato juice did not differ significantly from the control.
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Affiliation(s)
- Przemysław Kowalczewski
- 1 Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Maria Różańska
- 1 Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Agnieszka Makowska
- 1 Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Paweł Jeżowski
- 2 Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Piotr Kubiak
- 3 Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
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11
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Świeca M, Gawlik-Dziki U, Sęczyk Ł, Dziki D, Sikora M. Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion. Food Chem 2018; 258:301-307. [DOI: 10.1016/j.foodchem.2018.03.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 03/15/2018] [Accepted: 03/19/2018] [Indexed: 02/06/2023]
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12
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Narita S, Saito E, Sawada N, Shimazu T, Yamaji T, Iwasaki M, Sasazuki S, Noda M, Inoue M, Tsugane S. Coffee Consumption and Lung Cancer Risk: The Japan Public Health Center-Based Prospective Study. J Epidemiol 2018; 28:207-213. [PMID: 29151475 PMCID: PMC5865012 DOI: 10.2188/jea.je20160191] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Accepted: 04/25/2017] [Indexed: 01/10/2023] Open
Abstract
BACKGROUND Many epidemiological studies have indicated a positive association between coffee intake and lung cancer risk, but such findings were suggested to be confounded by smoking. Furthermore, only a few of these studies have been conducted in Asia. Here, we investigated the association between coffee intake and lung cancer risk in one of the largest prospective cohort studies in Japan. METHODS We investigated the association of coffee drinking and subsequent incidence of lung cancer among 41,727 men and 45,352 women in the Japan Public Health Center-based Prospective Study using Cox proportional hazards regression, with adjustment for potential confounders and by strata of smoking status. Coffee and other dietary intakes were assessed once at baseline with a food frequency questionnaire (FFQ). RESULTS During 1,481,887 person-years of follow-up between 1990 and 2011, a total of 1,668 lung cancer cases were identified. In a multivariate regression model, coffee consumption was not associated with risk of lung cancer (HR 1.16; 95% CI, 0.82-1.63; Ptrend = 0.285 for men and HR 1.49; 95% CI, 0.79-2.83; Ptrend = 0.942 for women). However, there was a significant increase in the risk for small cell carcinoma (HR 3.52; 95% CI, 1.49-8.28; Ptrend < 0.001). CONCLUSION Our prospective study suggests that habitual consumption of coffee is not associated with an increased risk of lung cancer incidence, despite observing a significant increase in the risk for small cell carcinoma.
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Affiliation(s)
- Saki Narita
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Eiko Saito
- AXA Department of Health and Human Security, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Taichi Shimazu
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Taiki Yamaji
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Shizuka Sasazuki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Mitsuhiko Noda
- Department of Diabetes Research, Diabetes Research Center, National Center for Global Health and Medicine, Tokyo, Japan
- Department of Endocrinology and Diabetes, Saitama Medical University, Saitama, Japan
| | - Manami Inoue
- AXA Department of Health and Human Security, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
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Chlorogenic Acid and Its Microbial Metabolites Exert Anti-Proliferative Effects, S-Phase Cell-Cycle Arrest and Apoptosis in Human Colon Cancer Caco-2 Cells. Int J Mol Sci 2018; 19:ijms19030723. [PMID: 29510500 PMCID: PMC5877584 DOI: 10.3390/ijms19030723] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 02/23/2018] [Accepted: 02/27/2018] [Indexed: 12/11/2022] Open
Abstract
Chlorogenic acid (CGA) decreases colon cancer-cell proliferation but the combined anti-cancer effects of CGA with its major colonic microbial metabolites, caffeic acid (CA), 3-phenylpropionic acid (3-PPA) and benzoic acid (BA), needs elucidation as they occur together in colonic digesta. Caco-2 cancer cells were treated for 24 h with the four compounds individually (50–1000 µM) and as an equimolar ratio (1:1:1:1; MIX). The effective concentration to decrease cell proliferation by 50% (EC50) was lower for MIX (431 ± 51.84 µM) and CA (460 ± 21.88) versus CGA (758 ± 19.09 µM). The EC50 for cytotoxicity measured by lactate dehydrogenase release in MIX (527 ± 75.34 µM) showed more potency than CA (740 ± 38.68 µM). Cell proliferation was decreased by 3-PPA and BA at 1000 µM with no cytotoxicity. Cell-cycle arrest was induced at the S-phase by CA (100 µM), MIX (100 µM), CGA (250 µM) and 3-PPA (500 µM) with activation of caspase-3 by CGA, CA, MIX (500 and 1000 µM). Mitochondrial DNA content was reduced by 3-PPA (1000 µM). The anti-cancer effects occurred at markedly lower concentrations of each compound within MIX than when provided singly, indicating that they function together to enhance anti-colon cancer activities.
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14
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Trautvetter U, Camarinha-Silva A, Jahreis G, Lorkowski S, Glei M. High phosphorus intake and gut-related parameters - results of a randomized placebo-controlled human intervention study. Nutr J 2018; 17:23. [PMID: 29452584 PMCID: PMC5815223 DOI: 10.1186/s12937-018-0331-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Accepted: 01/22/2018] [Indexed: 02/06/2023] Open
Abstract
Background In recent years, high phosphate intakes were discussed critically. In the small intestine, a part of the ingested phosphate and calcium precipitates to amorphous calcium phosphate (ACP), which in turn can precipitate other intestinal substances, thus leading to a beneficial modulation of the intestinal environment. Therefore, we analysed faecal samples obtained from a human intervention study regarding gut-related parameters. Methods Sixty-two healthy subjects (men, n = 30; women, n = 32) completed the double-blind, placebo-controlled and parallel designed study (mean age: 29 ± 7 years; mean BMI: 24 ± 3 kg/m2). Supplements were monosodium phosphate and calcium carbonate. During the first 2 weeks, all groups consumed a placebo sherbet powder, and afterwards a sherbet powder for 8 weeks according to the intervention group: P1000/Ca0 (1000 mg/d phosphorus), P1000/Ca500 (1000 mg/d phosphorus and 500 mg/d calcium) and P1000/Ca1000 (1000 mg/d phosphorus and 1000 mg/d calcium). After the placebo period and after 8 weeks of intervention faecal collections took place. We determined in faeces: short-chain fatty acids (SCFA) and fat as well as the composition of the microbiome (subgroup) and cyto- and genotoxicity of faecal water (FW). By questionnaire evaluation we examined tolerability of the used phosphorus supplement. Results Faecal fat concentrations did not change significantly due to the interventions. Concentrations of faecal total SCFA and acetate were significantly higher after 8 weeks of P1000/Ca500 supplementation compared to the P1000/Ca0 supplementation. In men, faecal total SCFA and acetate concentrations were significantly higher after 8 weeks in the P1000/Ca1000 group compared to the P1000/Ca0 one. None of the interventions markedly affected cyto- and genotoxic activity of FW. Men of the P1000/Ca1000 intervention had a significantly different gut microbial community compared to the men of the P1000/Ca0 and P1000/Ca500 ones. The genus Clostridium XVIII was significantly more abundant in men of the P1000/Ca1000 intervention group compared to the other groups. Supplementations did not cause increased intestinal distress. Conclusions The used high phosphorus diet did not influence cyto- and genotoxicity of FW and the concentrations of faecal fat independent of calcium intake. Our study provides first hints for a potential phosphorus-induced modulation of the gut community and the faecal total SCFA content. Trial registration The trial is registered at ClinicalTrials.gov as NCT02095392. Electronic supplementary material The online version of this article (10.1186/s12937-018-0331-4) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Ulrike Trautvetter
- Department of Nutritional Toxicology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, 07743, Jena, Germany.
| | - Amélia Camarinha-Silva
- Institute of Animal Science, University of Hohenheim, Emil-Wolff-Straße. 10, 70599, Stuttgart, Germany
| | - Gerhard Jahreis
- Department of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 23, 07743, Jena, Germany.,Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
| | - Stefan Lorkowski
- Department of Nutritional Biochemistry and Physiology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25, 07743, Jena, Germany.,Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
| | - Michael Glei
- Department of Nutritional Toxicology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, 07743, Jena, Germany.,Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
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Budryn G, Zaczyńska D, Żyżelewicz D, Grzelczyk J, Zduńczyk Z, Juśkiewicz J. Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:184-191. [PMID: 28391410 PMCID: PMC5486897 DOI: 10.1007/s11130-017-0608-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Green coffee is one of health-promoting supplements of the diet, applied in the form of either preparations or enriched food products. Its positive impact is manifested by mitigation of the development of certain tumors, e.g., in the colon and liver, and type 2 diabetes. Many studies proved that chlorogenic acids are the main active substances in green coffee. The bioavailability of these compounds depends among others on their interactions with other components of the diet, mainly proteins. When they are used as food ingredients, their bioavailability is additionally decreased because of the decomposition or interactions with other ingredients during food processing. The undesirable changes may be limited among others by microencapsulation, for example with β-cyclodextrin. In this study, rats were fed the pro-oxidative high fat diet, which was supplemented with chlorogenic acids from green coffee that were used in four forms such as: a purified extract, complexes of chlorogenic acids and β-cyclodextrin, and bread supplemented with either the extract or the β-cyclodextrin inclusion complex. Chlorogenic acids added to bread because of the reduced absorption from the crumb in the small intestine and increased passage to the colon, contributed to the beneficial modification of enzymatic activities of intestinal microbiota. When added directly to the diet, they contributed to the improved antioxidant status in the liver and kidneys, lowered glucose level and increased HDL level. A high ratio of reduced to oxidized glutathione in the liver and a high concentration of antioxidants in the blood serum were observed after administration of chlorogenic acids in the form of inclusion complexes with β-cyclodextrin, indicating that microencapsulation increased their bioaccessibility due to the limited interactions with other components of the diet.
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Affiliation(s)
- G Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland.
| | - D Zaczyńska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland
| | - D Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland
| | - J Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924, Lodz, Poland
| | - Z Zduńczyk
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748, Olsztyn, Poland
| | - J Juśkiewicz
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748, Olsztyn, Poland
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Amigo-Benavent M, Wang S, Mateos R, Sarriá B, Bravo L. Antiproliferative and cytotoxic effects of green coffee and yerba mate extracts, their main hydroxycinnamic acids, methylxanthine and metabolites in different human cell lines. Food Chem Toxicol 2017; 106:125-138. [PMID: 28506698 DOI: 10.1016/j.fct.2017.05.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 04/28/2017] [Accepted: 05/10/2017] [Indexed: 12/18/2022]
Abstract
This work aimed at studying the effects of green coffee bean (GCBE) and yerba mate (YME) extracts, their main phenolic components (5-caffeoylquinic acid, 5-CQA; 3,5-dicaffeoylquinic acid, 3,5-DCQA) and metabolites (ferulic acid, FA; caffeic acid, CA; dihydrocaffeic acid, DHCA; and dihydroferulic acid, DHFA) along with caffeine (CAF) on the viability and proliferation of different human cell lines. Extracts (10-1000 μg/mL) and standards (10-1000 μM) were assayed in colon (Caco-2), lung (A549), oesophageal (OE-33), urinary bladder (T24) human carcinoma cells, and a non-cancer cell line (CCD-18Co). YME significantly reduced viability of cancer cells at all assayed concentrations, the higher doses also reducing cell proliferation. GCBE effects on cell viability were more effective at 100 and 1000 μg/mL, showing modest effects on cell proliferation. The highest doses of 5-CQA and 3,5-DCQA reduced cell viability and proliferation in all cell lines, whereas FA, DHCA and DHFA had lower and variable effects. Caffeine had no effect. Dietary-attainable concentrations (0.1, 1 and 10 μg/mL) of YME were tested for cytotoxicity and reactive oxygen species generation, showing no cytotoxic effect. Low concentrations of all tested compounds were non-cytotoxic to CCD-18Co cells. CONCLUSION YME and to a lower degree GCBE, their phenolic components and metabolites may decrease cancer cell viability and proliferation.
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Affiliation(s)
- M Amigo-Benavent
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain
| | - S Wang
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain
| | - R Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain
| | - B Sarriá
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain.
| | - L Bravo
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain.
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17
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Schneider T, Westermann M, Glei M. In vitro uptake and toxicity studies of metal nanoparticles and metal oxide nanoparticles in human HT29 cells. Arch Toxicol 2017; 91:3517-3527. [PMID: 28466231 DOI: 10.1007/s00204-017-1976-z] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Accepted: 04/26/2017] [Indexed: 11/25/2022]
Abstract
In this paper, we investigated the toxicological behavior of metal nanoparticles (gold, silver) and metal oxide nanoparticles (copper oxide, zinc oxide, titanium dioxide) in vitro in human colorectal adenocarcinoma cells (HT29). We analyzed the cellular uptake by ICP-MS and TEM, the influence on cell viability by MTT assay and trypan blue exclusion test, their effect on DNA damage and/or generation of oxidized bases by alkaline comet assay, and their potential to induce apoptosis by flow cytometry after 24-h nanoparticle treatment with concentrations between 2 and 10 µg/ml. We determined the amount of metal taken up by a single HT29 cell, ranging from 0.02 pg/cell up to 1.39 pg/cell. Cell viability assays showed a significantly decrease for metal oxide nanoparticles using trypan blue exclusion test and for all nanoparticles, except titanium dioxide, using MTT assay. Genotoxic effects after nanoparticle treatment were not observed for the tested concentrations. Apoptosis induction was significantly increased for silver nanoparticles (tested for two sizes) as well as for titanium dioxide and zinc oxide nanoparticles. Our results indicate potential health risks of oral NP uptake by food ingredients or food contamination, making further mechanistic investigations on cellular uptake and toxicity necessary.
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Affiliation(s)
- Thomas Schneider
- Department of Nutritional Toxicology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Str. 24, Jena, Germany.
| | - Martin Westermann
- Electron Microscopy Center, University Hospital Jena, Ziegelmühlenweg 1, Jena, Germany
| | - Michael Glei
- Department of Nutritional Toxicology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Str. 24, Jena, Germany
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18
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Soymilk enriched with green coffee phenolics – Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chem 2017; 223:1-7. [DOI: 10.1016/j.foodchem.2016.12.020] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 12/07/2016] [Accepted: 12/08/2016] [Indexed: 01/11/2023]
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Mukkundur Vasudevaiah A, Chaturvedi A, Kulathooran R, Dasappa I. Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology 2017; 54:1827-1836. [PMID: 28720938 DOI: 10.1007/s13197-017-2613-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2017] [Accepted: 03/27/2017] [Indexed: 10/19/2022]
Abstract
Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1.5% level; an increase in bread volume; greenness of bread crumb and mostly unchanged textural characteristics of the bread with increased addition of GCE from 0 to 2.0%. Sensory evaluation showed that maximum level of incorporation of GCE without adverse effect on the overall quality of bread (especially taste) was at 1.5% level. The contents of TPP, RSA and CGA increased by 12, 6 and 42 times when compared to control bread and had the highest amount of 4-5 caffeoylquinic acid.
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Affiliation(s)
- A Mukkundur Vasudevaiah
- Department of Food and Nutrition, Post Graduate and Research Centre, College of Home Science, Professor Jay Shankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana 500 030 India
| | - A Chaturvedi
- Department of Food and Nutrition, Post Graduate and Research Centre, College of Home Science, Professor Jay Shankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana 500 030 India
| | - R Kulathooran
- Department of Spice and Flavour Science, Council of Scientific and Industrial Research (CSIR)-Central Food Technological Research Institute, Mysore, Karnataka 570 020 India
| | - I Dasappa
- Flour Milling, Baking and Confectionery Technology Department, Council of Scientific and Industrial Research (CSIR)-Central Food Technological Research Institute, Mysore, Karnataka 570 020 India
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20
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Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Comet assay: an essential tool in toxicological research. Arch Toxicol 2016; 90:2315-36. [DOI: 10.1007/s00204-016-1767-y] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Accepted: 06/14/2016] [Indexed: 01/02/2023]
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22
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Michalak-Majewska M, Sołowiej B, SłAwińska A. Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12914] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Monika Michalak-Majewska
- Department of Fruits, Vegetables and Mushrooms Technology; Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
| | - Bartosz Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology; University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
| | - Aneta SłAwińska
- Department of Fruits, Vegetables and Mushrooms Technology; Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
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Ranawana V, Raikos V, Campbell F, Bestwick C, Nicol P, Milne L, Duthie G. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient. Foods 2016; 5:foods5010019. [PMID: 28231114 PMCID: PMC5224574 DOI: 10.3390/foods5010019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/15/2016] [Accepted: 03/08/2016] [Indexed: 11/23/2022] Open
Abstract
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
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Affiliation(s)
- Viren Ranawana
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Fiona Campbell
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Charles Bestwick
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Phyllis Nicol
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Lesley Milne
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
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Chávez-Santoscoy RA, Lazo-Vélez MA, Serna-Sáldivar SO, Gutiérrez-Uribe JA. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread. Int J Mol Sci 2016; 17:222. [PMID: 26901186 PMCID: PMC4783954 DOI: 10.3390/ijms17020222] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 12/30/2022] Open
Abstract
Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05).
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Affiliation(s)
- Rocio A Chávez-Santoscoy
- Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California-Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, C.P. 22390 Tijuana, B.C., Mexico.
| | - Marco A Lazo-Vélez
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Sergio O Serna-Sáldivar
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Janet A Gutiérrez-Uribe
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
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Xie Y, Qin J, Nan G, Huang S, Wang Z, Su Y. Coffee consumption and the risk of lung cancer: an updated meta-analysis of epidemiological studies. Eur J Clin Nutr 2015; 70:199-206. [PMID: 26081490 DOI: 10.1038/ejcn.2015.96] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 04/30/2015] [Accepted: 05/14/2015] [Indexed: 12/31/2022]
Abstract
BACKGROUND/OBJECTIVES Coffee is one of the most popularly consumed beverages worldwide. Many epidemiological studies have investigated the association between coffee consumption and lung cancer risk, but the results are inconsistent. Hence, we conducted a systematic analysis of relevant population-based studies to examine this association and derive a more precise estimation. SUBJECTS/METHODS The Cochrane library, PubMed and Embase databases were searched to identify studies published through Mar 2015 that met the predetermined inclusion criterion. Seventeen studies (5 cohort and 12 case-control studies) involving 12 276 cases and 102 516 controls were included. RESULTS The summary odds ratio (OR) of lung cancer was 1.17 (95% confidence interval (CI): 1.03-1.33) for coffee drinkers compared with nondrinkers and 1.31 (95% CI: 1.11-1.55) for the highest category of coffee consumption compared with the lowest category. Compared with nondrinkers, the pooled ORs for lung cancer were 1.10 (95% CI: 0.92-1.31) for ⩽1 cup per day, 1.10 (95% CI: 0.93-1.30) for 2-3 cups per day and 1.20 (95% CI: 1.02-1.39) for ⩾3 cups per day. Further analysis showed that the ORs for hospital-based case-control studies, population-based case-control studies and prospective cohort studies were 1.36 (95% CI: 1.10-1.69), 0.99 (95% CI: 0.77-1.28) and 1.59 (95% CI: 1.26-2.00), respectively. Significant associations for high coffee intake with increased risk of lung cancer were observed in men (OR=1.41 95% CI: 1.21-1.63), but not in women (OR=1.16, 95% CI: 0.86-1.56), in American (OR=1.34 95% CI: 1.08-1.65) and Asian populations (OR=1.49 95% CI: 1.28-1.74), but not in European populations (OR=1.12, 95% CI: 0.74-1.67), and in smokers (OR=1.24, 95% CI: 1.00-1.54), but not in nonsmokers (OR=0.85, 95% CI: 0.64-1.11). Particularly over the last 5 years, studies have consistently indicated that lung cancer risk is significantly increased by 47% in the population with the highest category intake of coffee compared with that with the lowest category intake (OR=1.47, 95% CI: 1.21-1.79). CONCLUSION The present study suggested that coffee intake was associated with an increased risk of lung cancer.
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Affiliation(s)
- Y Xie
- Department of Laboratory Medicine, Children's Hospital of Chongqing Medical University, Yubei Maternal and Children Health Hospital, Chongqing Medical University, Chongqing, China.,Department II of Orthopedic, Stem Cell Biology and Therapy Laboratory, Ministry of Education Key Laboratory of Child Development and Disorders, Children's Hospital of Chongqing Medical University, Chongqing Medical University, Chongqing, China
| | - J Qin
- Department II of Orthopedic, Stem Cell Biology and Therapy Laboratory, Ministry of Education Key Laboratory of Child Development and Disorders, Children's Hospital of Chongqing Medical University, Chongqing Medical University, Chongqing, China
| | - G Nan
- Department II of Orthopedic, Stem Cell Biology and Therapy Laboratory, Ministry of Education Key Laboratory of Child Development and Disorders, Children's Hospital of Chongqing Medical University, Chongqing Medical University, Chongqing, China
| | - S Huang
- Department of Laboratory Medicine, Children's Hospital of Chongqing Medical University, Yubei Maternal and Children Health Hospital, Chongqing Medical University, Chongqing, China
| | - Z Wang
- Department II of Orthopedic, Stem Cell Biology and Therapy Laboratory, Ministry of Education Key Laboratory of Child Development and Disorders, Children's Hospital of Chongqing Medical University, Chongqing Medical University, Chongqing, China
| | - Y Su
- Department II of Orthopedic, Stem Cell Biology and Therapy Laboratory, Ministry of Education Key Laboratory of Child Development and Disorders, Children's Hospital of Chongqing Medical University, Chongqing Medical University, Chongqing, China
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Belščak-Cvitanović A, Komes D, Durgo K, Vojvodić A, Bušić A. Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties. Journal of Food Science and Technology 2015; 52:7723-34. [PMID: 26604346 DOI: 10.1007/s13197-015-1916-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/19/2015] [Accepted: 06/09/2015] [Indexed: 10/23/2022]
Abstract
Pursuant to the tendencies of producing functional foods, attractive to a wide range of consumers, in this study chocolates enriched with freeze dried (FD) and concentrated (CE) nettle extracts were formulated, and their polyphenolic and antioxidant capacity stability evaluated during 12 months of storage. A simple aqueous extraction procedure of nettle was developed, and the defined extract evaluated for its cytotoxic and antioxidant/prooxidant activity on human colon cancer cell line (SW 480). An increase in total polyphenolic content, chlorogenic acid and flavonoid derivatives (originating from nettle extract) contents was achieved in enriched chocolates. Implementation of FD extract enabled higher increase of polyphenolic content in comparison to CE extract. During storage, fluctuations of polyphenolic content were observed, but the final bioactive parameters did not differ (or increased) from the initial ones. Nettle enriched chocolates exhibited more intense bitterness and astringency, while dark chocolates were preferred over milk and semisweet ones.
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Affiliation(s)
- Ana Belščak-Cvitanović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ksenija Durgo
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Aleksandra Vojvodić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Arijana Bušić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.010] [Citation(s) in RCA: 152] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Dik VK, Bueno-de-Mesquita HBA, Van Oijen MGH, Siersema PD, Uiterwaal CSPM, Van Gils CH, Van Duijnhoven FJB, Cauchi S, Yengo L, Froguel P, Overvad K, Bech BH, Tjønneland A, Olsen A, Boutron-Ruault MC, Racine A, Fagherazzi G, Kühn T, Campa D, Boeing H, Aleksandrova K, Trichopoulou A, Peppa E, Oikonomou E, Palli D, Grioni S, Vineis P, Tumino R, Panico S, Peeters PHM, Weiderpass E, Engeset D, Braaten T, Dorronsoro M, Chirlaque MD, Sánchez MJ, Barricarte A, Zamora-Ros R, Argüelles M, Jirström K, Wallström P, Nilsson LM, Ljuslinder I, Travis RC, Khaw KT, Wareham N, Freisling H, Licaj I, Jenab M, Gunter MJ, Murphy N, Romaguera-Bosch D, Riboli E. Coffee and tea consumption, genotype-based CYP1A2 and NAT2 activity and colorectal cancer risk-results from the EPIC cohort study. Int J Cancer 2014; 135:401-12. [PMID: 24318358 DOI: 10.1002/ijc.28655] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2013] [Accepted: 11/11/2013] [Indexed: 12/22/2022]
Abstract
Coffee and tea contain numerous antimutagenic and antioxidant components and high levels of caffeine that may protect against colorectal cancer (CRC). We investigated the association between coffee and tea consumption and CRC risk and studied potential effect modification by CYP1A2 and NAT2 genotypes, enzymes involved in the metabolization of caffeine. Data from 477,071 participants (70.2% female) of the European Investigation into Cancer and Nutrition (EPIC) cohort study were analyzed. At baseline (1992-2000) habitual (total, caffeinated and decaffeinated) coffee and tea consumption was assessed with dietary questionnaires. Cox proportional hazards models were used to estimate adjusted hazard ratio's (HR) and 95% confidence intervals (95% CI). Potential effect modification by genotype-based CYP1A2 and NAT2 activity was studied in a nested case-control set of 1,252 cases and 2,175 controls. After a median follow-up of 11.6 years, 4,234 participants developed CRC (mean age 64.7 ± 8.3 years). Total coffee consumption (high vs. non/low) was not associated with CRC risk (HR 1.06, 95% CI 0.95-1.18) or subsite cancers, and no significant associations were found for caffeinated (HR 1.10, 95% CI 0.97-1.26) and decaffeinated coffee (HR 0.96, 95% CI 0.84-1.11) and tea (HR 0.97, 95% CI 0.86-1.09). High coffee and tea consuming subjects with slow CYP1A2 or NAT2 activity had a similar CRC risk compared to non/low coffee and tea consuming subjects with a fast CYP1A2 or NAT2 activity, which suggests that caffeine metabolism does not affect the link between coffee and tea consumption and CRC risk. This study shows that coffee and tea consumption is not likely to be associated with overall CRC.
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Affiliation(s)
- Vincent K Dik
- Department of Gastroenterology and Hepatology, University Medical Center Utrecht, Utrecht, The Netherlands
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McCarthy AL, O'Callaghan YC, Connolly A, Piggott CO, FitzGerald RJ, O'Brien NM. Brewers' spent grain (BSG) protein hydrolysates decrease hydrogen peroxide (H2O2)-induced oxidative stress and concanavalin-A (con-A) stimulated IFN-γ production in cell culture. Food Funct 2014; 4:1709-16. [PMID: 24113874 DOI: 10.1039/c3fo60191a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study investigated the bioactivity of protein hydrolysates and fractionated hydrolysates prepared from brewers' spent grain (BSG) using proteases, including Alcalase 2.4L, Flavourzyme and Corolase PP. Hydrolysates were designated K-Y, including fractionated hydrolysates with molecular weight (m.w.) < 3, <5 and >5 kDa. Where computable, IC50 values were lower in U937 (1.38-9.78%) than Jurkat T cells (1.15-13.82%). Hydrolysates L, Q and R and fractionated hydrolysates of U and W (<3, <5, >5 kDa) significantly (P < 0.01) protected against hydrogen peroxide (H2O2)-induced reduction of superoxide dismutase (SOD) activity. A fractionated hydrolysate of W (<5 kDa) protected against H2O2-induced DNA damage, P < 0.01. Hydrolysates K, N, P, U, U > 5 kDa, V, V > 5 kDa, W, W > 5 kDa significantly (P < 0.05) reduced a concanavlin-A (con-A) stimulated production of interferon-γ (IFN-γ). In conclusion, BSG protein hydrolysates demonstrate bioactivity in vitro; lower m.w. hydrolysates (<3, <5 kDa) show greatest antioxidant activity and unfractionated or higher m.w. hydrolysates (>5 kDa) possess anti-inflammatory effects.
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Affiliation(s)
- Aoife L McCarthy
- School of Food and Nutritional Sciences, University College Cork, Ireland.
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Budryn G, Nebesny E, Rachwał D. Pepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee Extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.723235] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Budryn G, Rachwal-Rosiak D. Interactions of Hydroxycinnamic Acids with Proteins and Their Technological and Nutritional Implications. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2012.751545] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1956-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Swieca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyż J. The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chem 2013; 141:451-8. [PMID: 23768379 DOI: 10.1016/j.foodchem.2013.03.048] [Citation(s) in RCA: 129] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Revised: 03/11/2013] [Accepted: 03/13/2013] [Indexed: 11/19/2022]
Abstract
Different types of breads enriched with onion skin were studied. The objectives were twofold: to show and examine protein-phenolic interactions and to discuss results concerning phenolic content, antioxidant activity and protein digestibility in the light of in vitro bioaccessibility. Phenolic contents and antiradical abilities were linked with the level of onion skin supplement however, the amounts determined were significantly lower than expected. Fortification influenced protein digestibility (a reduction from 78.4% for control breads to 55% for breads with a 4% supplement). Electrophoretic and chromatographic studies showed the presence of indigestible protein-flavonoid complexes - with molecular weights about 25 kDa and 14.5 kDa; however, the reduction of free amino group levels and the increase in chromatogram areas suggest that flavonoids also bind to other bread proteins. The interaction of phenolics with proteins affects antioxidant efficacy and protein digestibility; thus, they have multiple effects on food quality and pro-health properties.
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Affiliation(s)
- Michał Swieca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
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36
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Budryn G, Żyżelewicz D, Nebesny E, Oracz J, Krysiak W. Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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37
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Gawlik-Dziki U, Świeca M, Dziki D, Baraniak B, Tomiło J, Czyż J. Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chem 2012; 138:1621-8. [PMID: 23411290 DOI: 10.1016/j.foodchem.2012.09.151] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2012] [Revised: 09/04/2012] [Accepted: 09/14/2012] [Indexed: 01/11/2023]
Abstract
The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). Quercetin from OS was highly bioaccessible during in vitro conditions, but only approximately 4% of quercetin released during simulated digestion was bioavailable in vitro. The antioxidant potential of bread with OS was significantly higher than the activity noted in the control. In particular, OS addition significantly fortificated bread with bioaccessible lipid oxidation preventers and compounds with reducing and chelating abilities. The 2-3% OS addition caused significant improvement of antioxidant abilities (further increases in the OS supplement did not increase the activity of bread). Sensory evaluation showed that replacement of wheat flour in bread with up to 3% OS powder gave satisfactory consumer acceptability.
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Affiliation(s)
- Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
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Tagliazucchi D, Helal A, Verzelloni E, Conte A. The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11056-11064. [PMID: 23110549 DOI: 10.1021/jf302694a] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Coffee with different types and concentrations of milk was digested with pepsin (2 h) and pancreatin (2 h) to simulate gastropancreatic digestion. Chlorogenic acids (CGAs) were determined by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in ultrafiltrate (cutoff 3 kDa) to evaluate their bioaccessibility. After digestion, bioaccessible CGAs decreased from 80.2 to 53.0 and 69.5 μmol/200 mL in coffee without milk and coffee-whole milk, respectively. When whole, semiskimmed, skimmed, or diluted milk were present, the increase in bioaccessibility was dependent on fat content (r = 0.99, p < 0.001). No relationship was observed between bioaccessibility and proteins, carbohydrates, and calcium content. The addition of milk to coffee caused an immediate decrease in the bioaccessibility due to CGAs binding to proteins. After digestion, 86-94% of bound CGAs remained in the high molecular weight fraction. Casein bound 5-caffeoylquinic acid with high affinity (K(D) of 37.9 ± 2.3 μmol/L; n = 0.88 ± 0.06).
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Affiliation(s)
- Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
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Burgos-Morón E, Calderón-Montaño JM, Orta ML, Pastor N, Pérez-Guerrero C, Austin C, Mateos S, López-Lázaro M. The coffee constituent chlorogenic acid induces cellular DNA damage and formation of topoisomerase I- and II-DNA complexes in cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7384-7391. [PMID: 22793503 DOI: 10.1021/jf300999e] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Chlorogenic acid (CGA) is a plant polyphenol with known antioxidant properties. Although some studies suggest that CGA has anticancer properties, others indicate that this dietary constituent may cause DNA damage and induce carcinogenic effects. Because CGA is widely consumed in the form of coffee, it is important to further evaluate the putative DNA-damaging activity of CGA. Here we have employed two standard techniques commonly used for DNA damage detection (the comet assay and the γ- H2AX focus assay) and observed that CGA (0.5-5 mM) induces DNA damage in normal and cancer cells. We report for the first time that CGA induces high levels of topoisomerase I- and topoisomerase II-DNA complexes in cells (TARDIS assay). Catalase pretreatment abolished the formation of these topoisomerase-DNA complexes and reduced the cytotoxic activity of CGA, therefore indicating that hydrogen peroxide plays an important role in these activities. Lung cancer cells (A549) were more sensitive than normal lung fibroblasts (MRC5) to the cytotoxic activity of CGA, supporting previous findings that CGA may induce selective killing of cancer cells. Taking into consideration our results and the pharmacokinetic profile of CGA, the possible cancer preventive, carcinogenic and therapeutic potential of this dietary agent are discussed.
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BUDRYN G, NEBESNY E. EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00710.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Stein K, Borowicki A, Scharlau D, Schettler A, Scheu K, Obst U, Glei M. Effects of synbiotic fermentation products on primary chemoprevention in human colon cells. J Nutr Biochem 2011; 23:777-84. [PMID: 21840698 DOI: 10.1016/j.jnutbio.2011.03.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2010] [Revised: 02/28/2011] [Accepted: 03/30/2011] [Indexed: 01/12/2023]
Abstract
The consumption of synbiotics, a mixture of probiotics and indigestible food constituents such as dietary fiber, has been reported to reduce colon cancer risk. We investigated the effects of fermented wheat aleurone enriched with the probiotics Lactobacillus rhamnosus GG/Bifidobacterium animalis supsp. lactis on the gene expression and functional end points related to cellular defence in HT29 and primary human colon cells. Aleurone was digested and fermented in vitro with/without probiotics. The resulting fermentation supernatants (fs) were analyzed for concentrations of deoxycholic acid and ammonia. The cells were treated with the fs, and effects on gene expression of catalase, GSTP1 and SULT2B1, enzyme activity of catalase and glutathione S-transferase as well as H₂O₂-induced DNA damage were examined. Fermentation of aleurone reduced deoxycholic acid concentration by 84%, while the probiotics enhanced this effect. Ammonia was increased by fs aleurone, whereas a reduction occurred by the addition of L. rhamnosus GG/B. animalis supsp. lactis 12. GSTP1 expression tended to result in an increase by the fs aleurone in both cell types, whereas the probiotics could not additionally increase the effect. Catalase was not modulated by fs aleurone enriched with probiotics. Only in HT29 cells, expression of SULT2B1 was enhanced by fs aleurone. Enzyme activity of catalase and glutathione S-transferase was induced (2-3.6 fold, 72 h) in HT29 cells only. Addition of probiotics had no influence on this effect. In HT29 cells, a reduced H₂O₂-induced DNA damage by the fs aleurone after 48 h, enhanced by the addition of probiotics, was detected. The observed effects could improve detoxification of xenobiotics and therefore may lower colon cancer risk.
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Affiliation(s)
- Katrin Stein
- Department of Nutritional Toxicology, Institute for Nutrition, Biological-Pharmaceutical Faculty, Friedrich-Schiller-University Jena, 07743 Jena, Germany.
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Fermented wheat aleurone induces enzymes involved in detoxification of carcinogens and in antioxidative defence in human colon cells. Br J Nutr 2010; 104:1101-11. [DOI: 10.1017/s0007114510001881] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Dietary fibre is fermented by the human gut flora resulting mainly in the formation of SCFA, for example, acetate, propionate and butyrate. SCFA, in particular butyrate, may be important for secondary cancer prevention by inducing apoptosis and inhibiting cell growth of cancer cells, thereby inhibiting the promotion and/or progression of cancer. Furthermore, SCFA could also act on primary cancer prevention by activation of detoxifying and antioxidative enzymes. We investigated the effects of fermented wheat aleurone on the expression of genes involved in stress response and toxicity, activity of drug-metabolising enzymes and anti-genotoxic potential. Aleurone was digested and fermented in vitro to obtain samples that reflect the content of the colon. HT29 cells and colon epithelial stripes were incubated with the resulting fermentation supernatant fractions (fs) and effects on mRNA expression of CAT, GSTP1 and SULT2B1 and enzyme activity of glutathione S-transferase (GST) and catalase (CAT) were measured. Fermented aleurone was also used to study the protection against H2O2-induced DNA damage in HT29 cells. The fs of aleurone significantly induced the mRNA expression of CAT, GSTP1 and SULT2B1 (HT29) and GSTP1 (epithelial stripes), respectively. The enzyme activities of GST (HT29) and CAT (HT29, epithelial stripes) were also unambiguously increased (1·4- to 3·7-fold) by the fs of aleurone. DNA damage induced by H2O2 was significantly reduced by the fs of aleurone after 48 h, whereupon no difference was observed compared with the faeces control. In conclusion, fermented aleurone is able to act on primary prevention by inducing mRNA expression and the activity of enzymes involved in detoxification of carcinogens and antioxidative defence.
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Shi H, Dong L, Zhang Y, Bai Y, Zhao J, Zhang L. Protective effect of a coffee preparation (Nescafe pure®) against carbon tetrachloride-induced liver fibrosis in rats. Clin Nutr 2010; 29:399-405. [DOI: 10.1016/j.clnu.2009.12.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2009] [Revised: 12/05/2009] [Accepted: 12/16/2009] [Indexed: 01/09/2023]
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Miene C, Klenow S, Veeriah S, Richling E, Glei M. Impact of apple polyphenols on GSTT2 gene expression, subsequent protection of DNA and modulation of proliferation using LT97 human colon adenoma cells. Mol Nutr Food Res 2010; 53:1254-62. [PMID: 19753602 DOI: 10.1002/mnfr.200800444] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Apple extract (AE) enhances expression of glutathione S-transferases (e.g., GSTT2) in human colon cells (LT97). Therefore, aim of the present study was to identify functional consequences of GSTT2 induction by AE and to determine the relation of AE effects to isolated compounds. Polyphenol composition of AE was analyzed. LT97 cells were treated with AE or synthetic polyphenol mixture (SPM) under conditions that induced GSTT2, and challenged with GSTT2-2 substrate cumene hydroperoxide (CumOOH) to determine DNA damage using comet assay. Modulation of GSTT2 expression (real-time PCR) was reassessed, and the influence on cell proliferation and pro-oxidative potential of AE and SPM were assessed to understand additional mechanisms. Induction of GSTT2 by AE was accompanied by protection of LT97 cells from CumOOH-induced genotoxicity. Although SPM was unable to reflect AE-specific bioactivity related to GSTT2 modulation and anti-genotoxicity, inhibition of LT97 cell proliferation by SPM was comparable. Storage of AE caused changes in phenolic composition along with loss of activity regarding GSTT2 induction and amplified growth inhibition. At the applied concentrations, no H(2)O(2) formation was detectable with any of the substances. AE can protect against oxidatively induced DNA damage. Nevertheless, chemopreventive effects of AE strongly depend on the specific composition, which is modified by storage.
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Affiliation(s)
- Claudia Miene
- Institute for Nutrition, Department of Nutritional Toxicology, Friedrich-Schiller-University Jena, Jena, Germany.
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Mai V, McCrary QM, Sinha R, Glei M. Associations between dietary habits and body mass index with gut microbiota composition and fecal water genotoxicity: an observational study in African American and Caucasian American volunteers. Nutr J 2009; 8:49. [PMID: 19845958 PMCID: PMC2773807 DOI: 10.1186/1475-2891-8-49] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2009] [Accepted: 10/21/2009] [Indexed: 12/11/2022] Open
Abstract
Background African Americans (AA) suffer from an increased incidence and mortality of colorectal cancer (CRC). Environmental exposures including dietary habits likely contribute to a high burden of CRC, however, data on the dietary habits of AA is sparse. Diet might change the composition and the activities of the intestinal microbiota, in turn affecting fecal genotoxicity/mutagenicity that is thought to be associated with carcinogenesis. Methods We assessed dietary habits by food frequency questionnaire and by food records in 52 AA and 46 CA residents of the Eastern Shore of MD. Fecal microbiota composition was determined using 16S rRNA based methods and fecal genotoxicity measured using the Comet assay. Results AA reported an increased intake of heterocyclic amines and a decreased dietary intake of vitamins including vitamin D (p < 0.05) that correlated with differences in fecal microbiota composition but not fecal genotoxicity. Intake of dietary fiber, calcium, total fat and heterocyclic amines correlated with differences in microbiota composition. Total bacterial counts/g of stool and raw counts of Bacteroides were increased in AA. In contrast to a previous study, BMI was not associated with proportions of Bacteroides. Conclusion Dietary habits of African Americans, including increased HCA intake and decreased vitamin D intake might at least partially contribute to CRC through modifications of gut microbiota composition that result in changes of the intestinal milieu.
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Affiliation(s)
- Volker Mai
- Microbiology and Cell Science, Emerging Pathogens Institute, University of Florida, Gainesville, FL, USA.
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Butyrate reduces the frequency of micronuclei in human colon carcinoma cells in vitro. Toxicol In Vitro 2009; 23:1028-33. [DOI: 10.1016/j.tiv.2009.06.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2009] [Revised: 06/09/2009] [Accepted: 06/15/2009] [Indexed: 11/20/2022]
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Klenow S, Jahns F, Pool-Zobel BL, Glei M. Does an extract of carob (Ceratonia siliqua L.) have chemopreventive potential related to oxidative stress and drug metabolism in human colon cells? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2999-3004. [PMID: 19296575 DOI: 10.1021/jf802872b] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Phenolic ingredients of an aqueous carob extract are well characterized and consist of mainly gallic acid (GA). In order to assess possible chemopreventive mechanisms of carob, which can be used as a cacao substitute, effects on expression of genes related to stress response and drug metabolism were studied using human colon cell lines of different transformation state (LT97 and HT29). Stress-related genes, namely catalase (CAT) and superoxide dismutase (SOD2), were induced by carob extract and GA in LT97 adenoma, but not in HT29 carcinoma cells. Although corresponding protein products and enzyme activities were not elevated, pretreatment with carob extract and GA for 24 h reduced DNA damage in cells challenged with hydrogen peroxide (H(2)O(2)). In conclusion, carob extract and its major phenolic ingredient GA modulate gene expression and protect colon adenoma cells from genotoxic impact of H(2)O(2). Upregulation of stress-response genes could not be related to functional consequences.
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Affiliation(s)
- Stefanie Klenow
- Department of Nutritional Toxicology, Institute for Nutrition, Friedrich-Schiller-University Jena, Dornburger Strasse 24, 07743 Jena, Germany.
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Budryn G, Nebesny E, Podsędek A, Żyżelewicz D, Materska M, Jankowski S, Janda B. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-008-1004-x] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Coffee consumption and the risk of cancer: an overview. Cancer Lett 2008; 277:121-5. [PMID: 18834663 DOI: 10.1016/j.canlet.2008.08.022] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2008] [Revised: 07/29/2008] [Accepted: 08/19/2008] [Indexed: 01/09/2023]
Abstract
Habitual coffee drinking has been associated with a reduced risk of mortality and chronic diseases, including cancer. The favourable influence of coffee is supported by several plausible mechanisms due to the presence of a variety of biological compounds such as caffeine, diterpenes, caffeic acid, polyphenols as well as volatile aroma and heterocyclic substances. Current evidence suggests that coffee consumption is associated with a reduced risk of liver, kidney, and to a lesser extent, premenopausal breast and colorectal cancers, while it is unrelated to prostate, pancreas and ovary cancers. Coffee drinking may still help reduce death due to liver cancer.
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Veeriah S, Balavenkatraman KK, Böhmer FD, Kahle K, Glei M, Richling E, Scheppach W, Pool-Zobel BL. Intervention with cloudy apple juice results in altered biological activities of ileostomy samples collected from individual volunteers. Eur J Nutr 2008; 47:226-34. [DOI: 10.1007/s00394-008-0726-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2008] [Accepted: 07/03/2008] [Indexed: 10/21/2022]
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