In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites

Schlörmann, Wiebke; Birringer, Marc; Lochner, Alfred; Lorkowski, Stefan; Richter, Inga; Rohrer, Carsten; Glei, Michael

doi:10.1007/s00394-015-1020-0

Cited by 40 publications

(35 citation statements)

References 59 publications

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“…Butyrate, one of the main end products of dietary fiber fermentation in the colon, has been extensively studied as an agent with such suppressing activity on colon adenoma or carcinoma cells [13][14][15][24][25][26]. The formation of butyrate and other short-chain fatty acids was also identified recently in FS obtained from nuts including macadamia nuts [27]. Butyrate could therefore be mainly responsible for growth inhibitory effects of macadamia FS observed in the present study.…”

Section: Discussionsupporting

confidence: 64%

Influence of roasting on the chemopreventive potential of macadamia nuts

Schlörmann¹,

Dinc²,

Lorkowski³

et al. 2017

SDRP-JFST

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Background: Due to their content of dietar y fiber , the consumption of macadamia nuts may help to reduce the risk for colon cancer development. Methods: To examine potential chemopr eventive effects of macadamia nuts and to study the influence of different roasting conditions (R), raw and roasted macadamia nuts (R1=138.9°C/25 min, R2=160.1°C/15 min and R3=170.7°C/13 min) were subjected to in vitro digestion and fermentation. LT97 colon adenoma cells were incubated with fermentation supernatants (FS) and cell growth and apoptosis as well as gene expression of CAT, SOD2, GPx1 and GSTP1 were examined. Results: Macadamia nut FS decr eased the gr owth of adenoma cells in a time-and dose-dependent manner. FS obtained from macadamia nuts significantly increased caspase-3 activity (up to 3.8-fold), particularly at a concentration of 5% in comparison to the respective blank control. In particular, FS obtained from raw macadamia nuts increased mRNA levels of SOD2 (up to 1.6-fold) and GSTP1 (up to 1.9-fold) in comparison to the fermentation blank control. The roasting process had no direct impact on the mentioned effects. Conclusion:The pr esent study indicates that macadamia nuts exhibit chemopreventive effects regarding the risk for colon cancer development which are largely unaffected by the state of roasting.

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Section: Discussionsupporting

confidence: 64%

Influence of roasting on the chemopreventive potential of macadamia nuts

Schlörmann¹,

Dinc²,

Lorkowski³

et al. 2017

SDRP-JFST

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“…| 1467 concentrations. 27 Therefore, butyrate might be mostly responsible for the induction of antioxidant and phase II enzymes by fermented nut samples which contain up to 1.5 mM butyrate while the blank control only contains 0.4 mM butyrate (FS 5%, respectively). 27 Since FS represent complex mixtures, other nut compounds or metabolites might also contribute to the modulation of ROS eliminating enzymes.…”

Section: Discussionmentioning

confidence: 99%

“…The different nut varieties were subjected to an in vitro simulated digestion and fermentation as described previously 29,30 with slight modifications. 27 In brief, 2 g of ground nuts were reconstituted with anaerobic potassium phosphate buffer (0.1 M, pH 7.0) and incubated with α-amylase (17.4 U/sample from a 1000 U/mL stock solution in 20 mM NaH 2 PO 4 ) and NaCl (0.85%) for 5 min and additionally with pepsin (1.11 mg in 0.94 mL 20 mM HCl, pH 2.0) for 2 h at 37°C. Subsequently, nut samples were incubated with an intestinal extract (2.6 mg pancreatin and 5.0 mg oxgall in 5 mL of 11 mM bicarbonate buffer; pH 6.5) in a dialysis membrane (molecular weight cut off: 500-1000 Dalton) under semi-anaerobic conditions (6 h, 37°C).…”

Section: In Vitro Digestion and Fermentation Of Nutsmentioning

confidence: 99%

“…25,26 The fermentation of nuts also leads to the formation of metabolites which could exert chemopreventive effects regarding colon cancer development such as butyrate. 27 The aim of the present study was to examine the chemopreventive potential of nuts after in vitro fermentation in colon adenoma cells in comparison to primary epithelial colon cells. Therefore, we analyzed the effects of nut fermentation products on enzymes involved in detoxification and proliferation processes as well as cell growth and apoptosis in order to address primary (elimination of ROS) and secondary chemopreventive effects (inhibition of proliferation, induction of apoptosis) of nuts in these different cells types, respectively.…”

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confidence: 99%

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Chemopreventive potential of in vitro fermented nuts in LT97 colon adenoma and primary epithelial colon cells

Schlörmann

Lamberty

Lorkowski³

et al. 2017

Molecular Carcinogenesis

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Due to their beneficial nutritional profile the consumption of nuts contributes to a healthy diet and might reduce colon cancer risk. To get closer insights into potential mechanisms, the chemopreventive potential of different in vitro fermented nut varieties regarding the modulation of genes involved in detoxification (CAT, SOD2, GSTP1, GPx1) and cell cycle (p21, cyclin D2) as well as proliferation and apoptosis was examined in LT97 colon adenoma and primary epithelial colon cells. Fermentation supernatants (FS) of nuts significantly induced mRNA expression of CAT (up to 4.0-fold), SOD2 (up to 2.5-fold), and GSTP1 (up to 2.3-fold), while GPx1 expression was significantly reduced by all nut FS (0.8 fold on average). Levels of p21 mRNA were significantly enhanced (up to 2.6-fold), whereas all nut FS significantly decreased cyclin D2 expression (0.4-fold on average). In primary epithelial cells, expression of CAT (up to 3.5-fold), GSTP1 (up to 3.0-fold), and GPx1 (up to 3.9-fold) was increased, whereas p21 and cyclin D2 levels were not influenced. Nut FS significantly inhibited growth of LT97 cells and increased levels of early apoptotic cells (8.4% on average) and caspase 3 activity (4.6-fold on average), whereas caspase 3 activity was not modulated in primary colon cells. The differential modulation of genes involved in detoxification and cell cycle together with an inhibition of proliferation and induction of apoptosis in adenoma cells might contribute to chemopreventive effects of nuts regarding colon cancer.

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“…Studies have shown that CLA has isomer‐specific bioactive properties. The c 9, t 11‐CLA has the anticancer biological activity (Lu et al, ; Schlörmann et al, ), whereas t 10, c 12‐CLA appears to be specifically related to energy expenditure and adipocyte size (Wang, Goodspeed, Turk, Houston, & den Hartigh, ; Yeganeh, Zahradka, & Taylor, ).…”

Section: Introductionmentioning

confidence: 99%

The dietary c 9, t 11‐conjugated linoleic acid enriched from butter reduces breast cancer progression in vivo

et al. 2020

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The c9,t11‐conjugated linoleic acid (CLA), which is the minor polyunsaturated fatty acid (PUFA) naturally present in butter, has gained attention due to its important preventive effect against breast cancer in vitro. In this paper, the enrichment of c9,t11‐CLA from butter was optimized and the preventive effect of dietary c9,t11‐CLA against breast cancer in vivo was investigated. Results showed that the concentration of c9,t11‐CLA increased more than 10 times via a one‐step urea complexation. Furthermore, the dietary c9,t11‐CLA showed obvious preventive effect against breast cancer in decreasing the tumor weight and volume, and reducing the tumor incidence up to 50%. In addition, the expression of progesterone receptor and Ki‐67 decreased significantly with the treatment of c9,t11‐CLA. In conclusion, the dietary c9,t11‐CLA enriched from butter showed a preventive effect against breast cancer in vivo via the inhibition of the hormonal receptor and cell proliferation. Practical applications This paper provided new insight into the preparation of specific c9,t11‐CLA isomer. It can be enriched from butter in large‐scale with low‐cost by urea complexation. Meanwhile, the enriched dietary c9,t11‐CLA can be further processed into cancer prevention functional foods.

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In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites

Cited by 40 publications

References 59 publications

Influence of roasting on the chemopreventive potential of macadamia nuts

Influence of roasting on the chemopreventive potential of macadamia nuts

Chemopreventive potential of in vitro fermented nuts in LT97 colon adenoma and primary epithelial colon cells

The dietary c 9, t 11‐conjugated linoleic acid enriched from butter reduces breast cancer progression in vivo

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