Chickpea (Cicer arietinum L.) sprouts containing supranutritional levels of selenium decrease tumor growth of colon cancer cells xenografted in immune-suppressed mice

Guardado‐Félix, Daniela; Antunes‐Ricardo, Marilena; Rocha-Pizaña, María del Refugio; Martínez-Torres, Ana-Carolina; Gutiérrez-Uribe, Janet A.; Saldivar, S.O. Serna

doi:10.1016/j.jff.2018.07.003

Cited by 29 publications

(19 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They observed that common bean peptides decreased inflammation and neoplasm formation in the colon of mice with AOM/DSS. Likewise, a study that used extracts of isoflavones (11 extracts) from chickpea sprouts enriched with selenium (4 days/24 • C) showed its capacity to absorb oxygen radicals, which can decrease CO generation; therefore, the authors suggested that they could be used in the treatment of colon cancer [104].…”

Section: Discussionmentioning

confidence: 99%

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

et al. 2020

View full text Add to dashboard Cite

Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best effect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.

show abstract

Section: Discussionmentioning

confidence: 99%

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Increased accumulation of several bioactive compounds (carotenoids, phenolics, flavonoids, ascorbic acid, and anthocyanins) was observed in Se-biofortified wheat microgreens (Islam et al 2020 ). Similarly, Se fertilization induced larger accumulation of total phenolics in coriander ( Coriandrum sativum L.), green basil, purple basil, and tatsoi ( Brassica narinosa L.) microgreens grown in soilless cultivation (Pannico et al 2020 ), while Se-enriched chickpea sprouts were proved to be a valuable source of oil characterized by high oxidative stability index (OSI) and cellular antioxidant activity (CAA), due to reduced lipase and lipoxygenase (LOX) activities and increased content in phenolics, respectively (Guardado-Félix et al 2019 ). Interestingly, Puccinelli et al ( 2019 ) suggested the production of Se-enriched sprouts from seeds collected from plants fertilized with Se as a novel biofortification approach.…”

Section: Impact Of Se Biofortification On Food Crop Nutritional Traitmentioning

confidence: 99%

Selenium biofortification in the 21st century: status and challenges for healthy human nutrition

et al. 2020

View full text Add to dashboard Cite

Background Selenium (Se) is an essential element for mammals and its deficiency in the diet is a global problem. Plants accumulate Se and thus represent a major source of Se to consumers. Agronomic biofortification intends to enrich crops with Se in order to secure its adequate supply by people. Scope The goal of this review is to report the present knowledge of the distribution and processes of Se in soil and at the plant-soil interface, and of Se behaviour inside the plant in terms of biofortification. It aims to unravel the Se metabolic pathways that affect the nutritional value of edible plant products, various Se biofortification strategies in challenging environments, as well as the impact of Se-enriched food on human health. Conclusions Agronomic biofortification and breeding are prevalent strategies for battling Se deficiency. Future research addresses nanosized Se biofortification, crop enrichment with multiple micronutrients, microbial-integrated agronomic biofortification, and optimization of Se biofortification in adverse conditions. Biofortified food of superior nutritional quality may be created, enriched with healthy Se-compounds, as well as several other valuable phytochemicals. Whether such a food source might be used as nutritional intervention for recently emerged coronavirus infections is a relevant question that deserves investigation.

show abstract

“…The OSI of oils extracted from selenized sprouts compared with non-selenized counterparts had an increasing trend, implying a protective effect of selenium over the oil fraction. The observed effect is mainly attributed to the activity against lipid hydroperoxide production via GPx, decreasing the total lipid oxidation [3].…”

Section: Resultsmentioning

confidence: 99%

“…We have found that sodium selenite (Na 2 SeO 3 ) added during chickpea seed germination (up to 2 mg/100 g seeds) increases isoflavonoids and antioxidant activity in the sprouts and enhances glutathione peroxidase (GPx) and thioredoxin reductase (TrxR) activities [2]. GPx exerts chemopreventive effects because it reduces lipid hydroperoxide concentration and restricts lipid oxidation in cells as an energy-depriving mechanism [3]. The oxidative protection of selenium has been widely studied from the food functional point of view [2,4,5,6,7].…”

Section: Introductionmentioning

confidence: 99%

Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction

Guardado‐Félix

Serna‐Saldívar

Gutiérrez‐Uribe

et al. 2019

Plants

Self Cite

View full text Add to dashboard Cite

Selenium is an essential mineral in human nutrition. In order to assess its effect on the stability of chickpea oil, seeds were germinated and tested with different amounts of sodium selenite (0.0, 0.5, 1.0 and 2.0 mg/100g seeds) for four days. Oil was extracted from sprouted chickpea and its physical properties, fatty acid profile (FAME), oxidative stability index (OSI), lipase and lipoxygenase (LOX) activities, cellular antioxidant activity (CAA), and phenolics and carotenoids were assessed and compared to chickpea seed oil. The amount of chickpea oil and its acid value (AV) increased during germination. The OSI increased by 28%, 46% and 14% for 0.5, 1.0 and 2.0 mg/100g compared with non-selenium treated sprouts. Phenolics increased up to 36% and carotenoids reduced by half in germinated sprouts with and without selenium compared to seeds. Carotenoids increased by 16% in sprouts treated with 1.0 mg/100 g selenium compared to their counterparts without selenium. FAME was not affected by treatments but samples with the highest selenium concentration increased lipase activity by 19% and decreased lipoxygenase activity by 55% compared with untreated sprouts. The CAA of oils increased by 43% to 66% in all germinated treatments compared with seeds. Results suggest that Se-enriched chickpea sprouts could represent an excellent source of oil with a high OSI and CAA, associated with a reduction in LOX activity and an increase in phenolics, respectively.

show abstract

Chickpea (Cicer arietinum L.) sprouts containing supranutritional levels of selenium decrease tumor growth of colon cancer cells xenografted in immune-suppressed mice

Cited by 29 publications

References 38 publications

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Selenium biofortification in the 21st century: status and challenges for healthy human nutrition

Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction

Contact Info

Product

Resources

About