Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon ade
- PDF / 1,034,529 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 21 Downloads / 160 Views
ORIGINAL PAPER
Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon adenoma cells W. Schlörmann1,2 · F. Keller1 · S. Zetzmann1 · S. Lorkowski2,3 · C. Dawczynski2,4 · M. Glei1,2 Received: 14 August 2020 / Revised: 29 October 2020 / Accepted: 31 October 2020 © The Author(s) 2020
Abstract The chemopreventive effects of β-glucan-rich cereals such as oat and barley (beta®barley) have been examined previously, but studies comparing fermentation characteristics and chemopreventive effects of oat and barley of different processing stages are rare. Therefore, the present study aims at investigating the fermentation end points (pH values, concentrations of shortchain fatty acids (SCFA) and ammonia) in fermentation supernatants (FS) obtained from differently processed oat and barley samples (kernels, thick and thin flakes). Chemopreventive effects of FS, such as growth inhibition, apoptosis, and induction of cell cycle- and redox-relevant genes (p21, SOD2), were analysed in LT97 colon adenoma cells. After fermentation, pH values were reduced (∆ pH − 1.3, on average) and SCFA concentrations were increased (∆ + 59 mmol/L, on average) with a shift towards butyrate formation in FS obtained from oat and barley samples compared to the fermentation negative control (FS blank). Ammonia was reduced more effectively in FS obtained from barley (∆ − 4.6 mmol/L, on average) than from oat samples (∆ − 1.0 mmol/L, on average). Treatment of LT97 cells with FS resulted in a time- and dose-dependent reduction of cell number, an increase in caspase-3 activity (up to 9.0-fold after 24 h, on average) and an induction of p21 (2.1-fold, on average) and SOD2 (2.3-fold, on average) mRNA expression, while no genotoxic effects were observed. In general, the results indicate no concrete effect of the type of cereal or processing stage on fermentation and chemopreventive effects of oat and barley. Keywords Barley · β-Glucan · Chemoprevention · Colon cancer · Oat
Introduction A regular consumption of dietary fibre and whole grains is associated with a reduced risk for colon cancer development. Furthermore, additional health-promoting effects of diets * W. Schlörmann wiebke.schloermann@uni‑jena.de 1
Department of Nutritional Toxicology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Dornburger Straße 24, 07743 Jena, Germany
2
Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Jena, Germany
3
Department of Nutritional Biochemistry and Physiology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Dornburger Straße 25, 07743 Jena, Germany
4
Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Dornburger Straße 29, 07743 Jena, Germany
containing high amounts of dietary fibre and whole grains have been described regarding a risk reduction of cardiovascular disease and type II diabetes [1–4]. In particular, cereals with high amoun
Data Loading...
