PHLPP2 gene L1016S (rs61733127) and PIK3R1 gene Met326Ile (rs3730089) polymorphisms are associated with the risk of colon and breast cancers

The PIK3R1 and PHLPP2 genes encode the p85 alpha subunit of PI3K and a phosphatase for AKT, respectively, which play a direct role in regulating the PI3K-AKT pathway that promotes cell survival, growth, and differentiation. While most attention is focused on the factors that positively affect this pathway, negative regulation is equally important. The aim of this study was to investigate the association of SNPs rs61733127 (L1016S) in PHLPP2 gene and rs3730089 (Met326Ile) in PIK3R1 gene with colon and breast cancer, respectively because both SNPs have been reported to play a functional role in corresponding encoded enzymes and both genes are negatively involved in regulating the PI3K-AKT pathway. 139 colon and 149 breast cancers patients and 279 healthy controls were included in the present study. The target SNPs were genotyped using tetra- ARMS-PCR. In addition, the genotypes of 10 samples for each SNP were confirmed by sequencing. Statistical analysis was performed using SPSS 21.0 and by Fisher exact, T, χ² and logistic regression tests. As revealed, the genotype AG (OR = 2.18, p = 0.001, CI = 1.36-3.50) and allele G (OR = 1.92, p = 0.001, CI = 1.30-2.84) of rs61733127 in the PHLPP2 gene significantly increased the risk of colon cancer. In addition, genotype AA (OR = 0.2, p = 0.001, CI = 3.00-8.00) and allele A (OR = 0.5, p = 0.001, CI = 1.00-4.00) of rs3730089 in the PIK3R1 gene significantly decreased the risk of breast cancer. The results suggest that SNPs in genes involved in regulating of PI3K-AKT pathway can be used as a marker for susceptibility to colon and breast cancers.

Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties

To date, there exists a debate on the effect of milk added to coffee infusions/beverages concerning the nutritional quality of coffee and the functional properties of its phenolic compounds. Yet, the full nutritional quality and functional properties of a coffee beverage without a significant negative impact on its sensorial profile are highly desired by the consumers. Negative/masking, positive, and neutral effects of milk on the antioxidant activity and bioavailability of coffee phenolics (particularly, chlorogenic acids) have been reported. Some potential factors including the type and amount of milk added, type of coffee beverage, the composition of both milk (protein and fat) and coffee (phenolic compounds), preparation method, assays used to measure antioxidant properties, and sampling size may account for the various reported findings. Interactions between phenolic compounds in coffee and milk proteins could account as the main responsible aspect for the reported masking/negative impact of milk on the antioxidant activity and bioaccessibility/bioavailability of coffee bioactives. However, considering the interactions between milk components and coffee phenolics, which result in the loss of their functionality, the role of milk fat globules and the milk fat globule membrane can also be crucial, but this has not been addressed in the literature so far.HighlightsIn most cases, milk is added to the coffee beverages in several various ways.Effect of milk on the nutritional/functional properties of coffee is controversial.Enough evidence suggests negative effects of milk addition on properties of coffee.Interactions of coffee phenolics and milk proteins could account as the main aspect.The role of milk fat globules and milk fat globule membrane may also be crucial.