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首页> 美国卫生研究院文献>Genes >Functional Anthocyanin-Rich Sausages Diminish Colorectal Cancer in an Animal Model and Reduce Pro-Inflammatory Bacteria in the Intestinal Microbiota
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Functional Anthocyanin-Rich Sausages Diminish Colorectal Cancer in an Animal Model and Reduce Pro-Inflammatory Bacteria in the Intestinal Microbiota

机译：功能丰富的花青素香肠减少动物模型中的结直肠癌并减少肠道菌群中的促炎细菌

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Colorectal cancer is the fourth most common neoplasia in Europe, where it accounts for 28.2 new cases per 100,000 inhabitants. In an effort to decrease the incidence of this disease, various prevention measures are being studied, one of which are anthocyanin-rich foods. Anthocyanins are potent antioxidant flavonoids mainly found in flowers and colorful fruits and vegetables. These nutraceuticals have diverse biological functions once ingested, including immunomodulatory, anti-inflammatory and antitumor functions. In order to test the preventive effect of these flavonoids against colorectal cancer, an animal model (Rattus norvegicus F344) was developed. In this model two doses of azoxymethane (10 mg/kg) and two treatments with dextran sodium sulfate (DSS) were administered to the animals. For 20 weeks they were fed either control rat feed, control sausages, or functional sausages containing 0.1% (w/w) of anthocyanins from a mixture of dehydrated blackberries and strawberries. At the end of that period, the animals were sacrificed and their antioxidant plasma levels and digestive tract tissues were analyzed. The results revealed a statistically significant reduction in the number of colon tumors in the functional sausages cohort with respect to the control animals and an increase in the FRAP (ferric reducing ability of plasma) total antioxidant activity in that same cohort. Colon microbiota differences were also examined via metagenomics 16S ribosomal RNA (rRNA) sequencing, revealing a significant reduction in populations of the pro-inflammatory Bilophila wadsworthia. Therefore, the design of functional processed meat products, such as ones enriched with anthocyanins, may be an effective strategy for preventing inflammatory digestive diseases and colorectal cancer in human populations.
机译：结肠直肠癌是欧洲第四大最常见的肿瘤，在欧洲每10万人中占28.2例新病例。为了降低这种疾病的发病率，正在研究各种预防措施，其中之一是富含花青素的食物。花色苷是有效的抗氧化剂黄酮类化合物，主要存在于花朵，五颜六色的水果和蔬菜中。这些保健食品一旦被摄入，便具有多种生物学功能，包括免疫调节，抗炎和抗肿瘤功能。为了测试这些类黄酮对结肠直肠癌的预防作用，开发了一种动物模型（Rattus norvegicus F344）。在该模型中，向动物施用了两次剂量的乙氧基甲烷（10 mg / kg）和两次葡聚糖硫酸钠（DSS）处理。在20周的时间内，将它们喂以对照大鼠饲料，对照香肠或含有0.1％（w / w）脱水黑莓和草莓混合物中花色苷的功能性香肠。在该阶段结束时，处死动物并分析其抗氧化剂血浆水平和消化道组织。结果表明，相对于对照动物，功能性香肠队列中结肠肿瘤的数量在统计学上显着减少，并且同一队列中的FRAP（血浆的铁还原能力）总抗氧化剂活性增加。还通过宏基因组学16S核糖体RNA（rRNA）测序检查了结肠菌群的差异，发现促炎性Bilophila wadsworthia的种群显着减少。因此，设计功能性加工肉制品，例如富含花青素的肉制品，可能是预防人群中的炎性消化系统疾病和结肠直肠癌的有效策略。

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