Cooked Chickpea Consumption Inhibits Colon Carcinogenesis in Mice Induced with Azoxymethane and Dextran Sulfate Sodium
| Autor: | Gloria Dávila Ortiz, Eduardo Madrigal Bujaidar, Cristian Jiménez Martínez, Xariss Myriam Sánchez Chino, Saúl Villa Treviño, Verónica Rocío Vásquez Garzón, Isela Álvarez González, Rafael Baltierrez Hoyos |
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| Rok vydání: | 2017 |
| Předmět: |
Male
0301 basic medicine Azoxymethane Nitric Oxide Synthase Type II Medicine (miscellaneous) Recommended Dietary Allowances Protein oxidation medicine.disease_cause Mice 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Proliferating Cell Nuclear Antigen medicine Animals Cooking beta Catenin chemistry.chemical_classification Mice Inbred BALB C Mice Inbred ICR 030109 nutrition & dietetics Nutrition and Dietetics biology Dextran Sulfate DNA oxidation Molecular biology Cicer Diet Proliferating cell nuclear antigen Nitric oxide synthase Ki-67 Antigen Enzyme Gene Expression Regulation chemistry Biochemistry Cyclooxygenase 2 030220 oncology & carcinogenesis Colonic Neoplasms biology.protein Cyclooxygenase Carcinogenesis |
| Zdroj: | Journal of the American College of Nutrition. 36:391-398 |
| ISSN: | 1541-1087 0731-5724 |
| DOI: | 10.1080/07315724.2017.1297744 |
| Popis: | The objective of the study was to evaluate the effect of daily consumption of cooked chickpea (2% and 10%) in ICR male mice in which colon cancer was induced with azoxymethane and dextran sulfate sodium.The effect of consumption of 2% or 10% cooked chickpeas on carcinogenesis-induced colon azoxymethane (AOM)/dextran sulfate sodium (DSS) in ICR mice was determined. Protein oxidation and lipids were determined by colorimetric methods and oxidation of DNA through the identification of adducts 8-hydroxy-2'-desoxiguanosine and proliferation markers (proliferating cell nuclear antigen [PCNA], Ki-67, and β-catenin), and inflammation (cyclooxygenase [COX]-2 and inducible nitric oxide synthase [iNOS]) were identified by immunohistochemistry reactions. The results showed the protective effect of daily consumption of rich cooked chickpeas in the carcinogenesis process, decreasing lipid, protein, and DNA oxidation and decreasing the expression of inflammatory enzymes (COX-2 and iNOS) as well as β-catenin, one of the most important oncogenic proteins in colon cancer. Animals that were fed with the 10% chickpea diet showed an inhibition in cellular proliferation (Ki-67 and PCNA expression).The addition of cooked chickpea seed (2% and 10%) to the daily diet is proposed as a chemopreventive agent against colon cancer. |
| Databáze: | OpenAIRE |
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