Chemopreventive Potential of Raw and Roasted Pistachios Regarding Colon Carcinogenesis

Abstract

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.

Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

“…Furthermore, FS of sourdoughs and breads seem to exert mainly secondary chemopreventive effects mediated by the induction of cell cycle arrest and apoptosis rather than primary chemopreventive effects, since no or only a small induction of antioxidant relevant enzymes (on the mRNA and protein level) and no significant antigenotoxic potential were observed. In contrast, an increase in mRNA levels of antioxidant- and detoxification-relevant genes, such as catalase or GSTP1 , and antigenotoxic potential were observed in LT97 cells after treatment with FS of different nuts, such as hazelnuts [ 45 ] or pistachios [ 97 ], indicating that other components or fermentation metabolites of the specific nut food matrix might have induced these effects.…”

Why Should Pistachio Be a Regular Food in Our Diet?

“…P. lentiscus extract showed moderate activity against liver cancer [ 113 ] as well as breast cancer [ 114 , 115 ]. Raw and roasted pistachio showed a chemo-preventive potential regarding colon cancer [ 116 ]. The essential oil from Pistacia lentiscus aerial parts induced oxidative stress and apoptosis in human thyroid carcinoma cells [ 98 ].…”

Antioxidant Capacity and Flavor Preserved Hazelnut Extract, Maceration and Sc-Co2 Extraction and Comparison of Extraction Methods

“…Hazelnut extacts have a great potential for pharmaceutical and cosmetic purposes especially due to their fatty acid profile and high B vitamins, carotenoids, squalene and phytosterol content (Hotellier et al, 1972;Stuetz et al, 2017;Granata et al, 2017). Their chemoprotective potential have been reported to be caused by phenolic substances (Oliveira et al, 2008;Glei et al, 2018). Fatty acid content of hazelnut extracts may be beneficial to prevent risk of coronary heart disease when tocopherol, squalene and phytosterol content provide cardioprotective effect (Maguire et al, 2004;Surra et al, 2013;Tey et al;.…”