Does an Extract of Carob (Ceratonia siliqua L.) Have Chemopreventive Potential Related To Oxidative Stress and Drug Metabolism in Human Colon Cells?

Abstract

Phenolic ingredients of an aqueous carob extract are well characterized and consist of mainly gallic acid (GA). In order to assess possible chemopreventive mechanisms of carob, which can be used as a cacao substitute, effects on expression of genes related to stress response and drug metabolism were studied using human colon cell lines of different transformation state (LT97 and HT29). Stress-related genes, namely catalase (CAT) and superoxide dismutase (SOD2), were induced by carob extract and GA in LT97 adenoma, but not in HT29 carcinoma cells. Although corresponding protein products and enzyme activities were not elevated, pretreatment with carob extract and GA for 24 h reduced DNA damage in cells challenged with hydrogen peroxide (H(2)O(2)). In conclusion, carob extract and its major phenolic ingredient GA modulate gene expression and protect colon adenoma cells from genotoxic impact of H(2)O(2). Upregulation of stress-response genes could not be related to functional consequences.

Phytochemical Profile, Antioxidant and Cytotoxic Activities of the Carob Tree (Ceratonia siliqua L.) Germ Flour Extracts

“…Extracts from leaves and fruit pulps from carob tree reduce cell viability of different cancer cell lines [7,18,24,25]. This work provides the first evidence of in vitro cytotoxic activity of carob germ flour extracts on HeLa cells.…”

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

“…[32,83,84]. The authors hypothesized that the anti-proliferative effect in HT29 and LT97 human colon cancer cell lines may occur due to the high existence of gallic acid in its unconjugated form [32].…”

Medicinal Plants from Jordan in the Treatment of Diabetes: Traditional Uses vs.In VitroandIn VivoEvaluations – Part 2

“…Clinical beneficial effect on improving the glycemic profile without severe adverse effects in type 2 diabetic patients [106] continued next page Flavonoids: mainly myricetin [108]. Phenolics: mainly gallotannins and proanthocyanidins, tannins, flavonol-glycosides, and traces of isoflavonoids [109][110][111][112]. Tannins [113] Significantly decreased the glucose response to and glycemic index of fibers-enriched food in type 2 diabetic subjects.…”