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Study on chemopreventive effects of raw and roasted β-glucan-rich waxy winter barley using an in vitro human colon digestion model
Food & Function ( IF 5.1 ) Pub Date : 2020/03/16 , DOI: 10.1039/c9fo03009c W. Schlörmann 1, 2, 3, 4, 5 , J. Atanasov 1, 2, 3, 4, 5 , S. Lorkowski 1, 2, 5, 6, 7 , C. Dawczynski 1, 2, 5, 6, 7 , M. Glei 1, 2, 3, 4, 5
Food & Function ( IF 5.1 ) Pub Date : 2020/03/16 , DOI: 10.1039/c9fo03009c W. Schlörmann 1, 2, 3, 4, 5 , J. Atanasov 1, 2, 3, 4, 5 , S. Lorkowski 1, 2, 5, 6, 7 , C. Dawczynski 1, 2, 5, 6, 7 , M. Glei 1, 2, 3, 4, 5
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Due to their unique dietary fibre composition, in particular β-glucan, the consumption of barley may contribute to a healthy diet and the prevention of colon cancer. The aim of the present study was to analyse chemopreventive effects of barley flakes obtained from a β-glucan-rich barley cultivar. In order to address the impact of heat treatment on potential chemopreventive effects, barley flakes were roasted (160 °C–180 °C, approx. 20 min). The flakes were subjected to in vitro digestion and fermentation. Fermentation supernatants (FS) were analysed for the concentrations of short-chain fatty acids (SCFA) and ammonia. Chemopreventive endpoints (growth inhibition, apoptosis, DNA integrity, gene expression of detoxifying enzymes) were analysed in LT97 colon adenoma cells. Concentrations of SCFA were increased in barley FS (2.5-fold, on average) with a shift of molar ratios towards butyrate production, while ammonia levels were significantly decreased (0.7-fold, on average) compared to the fermentation control. The growth of LT97 cells was significantly reduced by barley FS in a time- and dose-dependent manner, and caspase-3 activity of treated cells was significantly enhanced (up to 6.3-fold, on average). On average, treatment of cells resulted in increased mRNA levels of CAT (2.1-fold), SOD2 (2.2-fold) and GSTP1 (3.9-fold), while expression of GPx1 (0.3-fold) was significantly decreased in some cases. The roasting process did not cause genotoxic effects of barley FS and had no impact on chemopreventive properties. Our results indicate chemopreventive potential of in vitro fermented waxy winter barley, mediated primarily by growth inhibitory and apoptotic effects, which is largely unaffected by roasting.
中文翻译：
利用体外人结肠消化模型研究生的和烤过的富含β-葡聚糖的糯大麦的化学预防作用
由于其独特的膳食纤维组成，特别是β-葡聚糖，大麦的食用可能有助于健康饮食和预防结肠癌。本研究的目的是分析从富含β-葡聚糖的大麦品种获得的大麦片的化学预防作用。为了解决热处理对潜在的化学预防作用的影响，对大麦片进行了烘烤（160°C–180°C，约20分钟）。薄片在体外进行消化和发酵。分析了发酵上清液（FS）的短链脂肪酸（SCFA）和氨的浓度。在LT97结肠腺瘤细胞中分析了化学预防终点（生长抑制，凋亡，DNA完整性，解毒酶的基因表达）。与发酵对照相比，大麦FS中SCFA的浓度增加（平均为2.5倍），摩尔比朝丁酸生产方向移动，而氨水平显着下降（平均为0.7倍）。大麦FS以时间和剂量依赖性方式显着降低LT97细胞的生长，并显着增强了被处理细胞的caspase-3活性（平均提高了6.3倍）。平均而言，细胞处理可导致CAT的mRNA水平升高（2.1倍），SOD2（2.2倍）和GSTP1（3.9倍），而GPx1（0.3倍）的表达在某些情况下显着降低。焙烧过程没有引起大麦FS的遗传毒性，并且对化学预防特性没有影响。我们的结果表明体外发酵蜡质冬青的化学预防潜力，主要由生长抑制和凋亡作用介导，而这种作用在很大程度上不受烘烤的影响。
更新日期：2020-03-27
中文翻译：
利用体外人结肠消化模型研究生的和烤过的富含β-葡聚糖的糯大麦的化学预防作用
由于其独特的膳食纤维组成，特别是β-葡聚糖，大麦的食用可能有助于健康饮食和预防结肠癌。本研究的目的是分析从富含β-葡聚糖的大麦品种获得的大麦片的化学预防作用。为了解决热处理对潜在的化学预防作用的影响，对大麦片进行了烘烤（160°C–180°C，约20分钟）。薄片在体外进行消化和发酵。分析了发酵上清液（FS）的短链脂肪酸（SCFA）和氨的浓度。在LT97结肠腺瘤细胞中分析了化学预防终点（生长抑制，凋亡，DNA完整性，解毒酶的基因表达）。与发酵对照相比，大麦FS中SCFA的浓度增加（平均为2.5倍），摩尔比朝丁酸生产方向移动，而氨水平显着下降（平均为0.7倍）。大麦FS以时间和剂量依赖性方式显着降低LT97细胞的生长，并显着增强了被处理细胞的caspase-3活性（平均提高了6.3倍）。平均而言，细胞处理可导致CAT的mRNA水平升高（2.1倍），SOD2（2.2倍）和GSTP1（3.9倍），而GPx1（0.3倍）的表达在某些情况下显着降低。焙烧过程没有引起大麦FS的遗传毒性，并且对化学预防特性没有影响。我们的结果表明体外发酵蜡质冬青的化学预防潜力，主要由生长抑制和凋亡作用介导，而这种作用在很大程度上不受烘烤的影响。
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