Dietary prevention of Helicobacter pylori-associated gastric cancer with kimchi

Abstract

To prove whether dietary intervention can prevent Helicobacter pylori-induced atrophic gastritis and gastric cancer, we developed cancer preventive kimchi (cpKimchi) through special recipe and administered to chronic H. pylori-initiated, high salt diet-promoted, gastric tumorigenesis mice model. H. pylori-infected C57BL/6 mice were administered with cpKimchi mixed in drinking water up to 36 weeks. Gross and pathological gastric lesions were evaluated after 24 and 36 weeks, respectively and explored underlying molecular changes to explain efficacies. Cancer preventive actions of anti-inflammation and anti-mutagenesis were compared between standard recipe kimchi (sKimchi) and special recipe cpKimchi in in vitro H. pylori-infected cell model. The erythematous and nodular changes, mucosal ulcerative and erosive lesions in the stomach were noted at 24th weeks, but cpKimchi administration significantly ameliorated. After 36th weeks, scattered nodular masses, some ulcers, and thin nodular gastric mucosa were noted in H. pylori-infected mice, whereas these gross lesions were significantly attenuated in cpKimchi group. On molecular analysis, significant expressions of COX-2 and IL-6, activated NF-κB and STAT3, increased apoptosis, and marked oxidative stresses were noted in H. pylori-infected group relevant to tumorigenesis, but these were all significantly attenuated in cpKimchi group. cpKimchi extracts imparted significant selective induction of apoptosis only in cancer cells, led to inhibition of H. pylori-induced proliferation, while no cytotoxicity through significant HO-1 induction in non-transformed gastric cells. In conclusion, daily dietary intake of cpKimchi can be an effective way either to rejuvenate H. pylori-atrophic gastritis or to prevent tumorigenesis supported with the concerted actions of anti-oxidative, anti-inflammatory, and anti-mutagenic mechanisms.

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

“…However, the most important factor associated with its health benefits is the presence of probiotic lactic acid bacteria (LAB), including Lactobacillus strains (Park and others ). Many clinical and animal studies have demonstrated that kimchi could significantly reduce the risks of obesity (Kim and others ; Park and others ), diabetes (An and others ), inflammation (Jeong and others ), hypercholesterolemia (Choi and others ), and cancer (Jeong and others ), and help to stimulate the immune system (Yun and others ). Owing to these aforementioned and other health benefits, kimchi has been considered as one of the most nutritional and health‐beneficial foods in the world.…”

Genetic variations of TLR5 gene interacted with Helicobacter pylori infection among carcinogenesis of gastric cancer

“…According to the National Office for Cancer Prevention and Control of China (NOCPCC), 679.1 thousands new GC cases and 498.0 deaths were found in China in 2015 [ 4 ]. Chronic infection with Helicobacter pylori, accounting about 90% of new cases of noncardia gastric cancer worldwide, is the strongest identified risk factor for GC development [ 2 , 4 – 11 ]. Despite accumulating evidence indicating the involvement of multiple gene–environment interactions with Helicobacter pylori infection, the precise mechanisms of GC development remain poorly understood.…”

Dietary intake of probiotic kimchi ameliorated IL-6-driven cancer cachexia

“…In this model, we have found that the dietary intake of kimchi significantly prevented either development of chronic atrophic gastritis or gastric cancer as well as significant attenuation of chronic inflammation-associated sarcopenia. (12) In this condition, we have additionally found that kimchi administration significantly decreased IL-6 as well as rejuvenation of precancerous atrophic gastritis. (13) Furthermore, since concern regarding gut dysbiosis and sarcopenia is increasing, kimchi is a representative food containing beneficial bacteria, by which we called kimchi as probiotic kimchi.…”

“…In this study, we have documented the dietary intake of kimchi can be an anticipatory intervention in patients with advanced cancer, especially in cancer patients vulnerable to develop cachexia as preemptive intervention. The basis for the current study was initiated with two background, one was significant inhibiting action of our cpkimchi against IL-6 under chronic Helicobacter pylori infection (12) and the other was from analysis of RNAseq to search what our cpkimchi moderate genes for anti-inflammation or cancer prevention (data not shown). As summarized in Fig.…”