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首页> 美国卫生研究院文献>Nutrients >Chemopreventive Potential of Raw and Roasted Pistachios Regarding Colon Carcinogenesis
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Chemopreventive Potential of Raw and Roasted Pistachios Regarding Colon Carcinogenesis

机译：开心果和烤开心果对结肠癌的化学预防潜力

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摘要

Pistachios are rich in health-promoting bioactive compounds such as B vitamins, γ-tocopherol, polyphenols and dietary fiber, which could contribute to the reduction of colon cancer risk in terms of chemoprevention (Fischer, S.; Glei, M. Health-Potential of Nuts. Ernaehrungs Umsch. Int. 2013, 60, 206–215.). Since pistachios are often consumed roasted, the present study aims at investigating the influence of different roasting conditions (RC) on potential chemopreventive effects of pistachios in colon adenoma cells such as growth and apoptosis, genotoxic- and anti-genotoxic effects and modulation of gene expression of detoxifying enzymes (CAT, SOD2, GPx1, and GSTP1). Fermentation supernatants (FS) were obtained from raw and roasted (RC1 = 141 °C/25 min, RC2 = 160 °C/15 min and RC3 = 185 °C/21 min) pistachios after in vitro fermentation. FS of pistachios significantly reduced LT97 cell growth in a time- and dose-dependent manner. Compared to the blank control, pistachio FS (2.5%) led to a significant average reduction of H2O2-induced DNA damage (1.5-fold). Levels of CAT mRNA were significantly increased (1.3-fold, on average for 5% FS). Pistachio FS (5%) significantly increased the number of early apoptotic cells (up to 2.1-fold) and levels of caspase-3 activities (up to 6.9-fold). The present results confirm a chemopreventive potential of pistachios, which is mediated by growth inhibition, induction of apoptosis and anti-genotoxic effects, as well as induction of CAT. These effects remain mostly unaffected by roasting.
机译：开心果富含促进健康的生物活性化合物，例如B族维生素，γ-生育酚，多酚和膳食纤维，可以通过化学预防降低结肠癌的风险（Fischer，S .; Glei，M.Health-Potential （Ernaehrungs Umsch。Int。2013，60，206–215。）。由于开心果经常通过烧烤食用，因此本研究旨在调查开心果在结肠腺瘤细胞中的化学预防作用（例如生长和凋亡，遗传毒性和抗遗传毒性作用以及基因表达的调节）对不同烘烤条件（RC）的影响。排毒酶（CAT，SOD2，GPx1和GSTP1）。在体外发酵后，从生开心果和烘烤过的开心果（RC1 = 141°C / 25分钟，RC2 = 160°C / 15分钟，RC3 = 185°C / 21分钟）中获得发酵上清液（FS）。开心果的FS以时间和剂量依赖性方式显着降低LT97细胞的生长。与空白对照相比，开心果FS（2.5％）导致H2O2诱导的DNA损伤显着平均降低（1.5倍）。 CAT mRNA的水平显着增加（1.3倍，平均5％FS）。阿月浑子FS（5％）显着增加了早期凋亡细胞的数量（高达2.1倍）和caspase-3活性水平（高达6.9倍）。本结果证实了开心果的化学预防潜力，其通过生长抑制，凋亡诱导和抗遗传毒性作用以及CAT的介导而介导。这些效果大部分不会受到烘焙的影响。

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