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

Abstract

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.

Roles of Lipid Peroxidation-Derived Electrophiles in Pathogenesis of Colonic Inflammation and Colon Cancer

“…Immunohistochemical analyses showed that the levels of 4-HNE-protein adducts are increased in the colonic macrophages and myofibroblasts of Il-10 −/− mice colonized with OG1RFSS (Wang et al, 2012). These results are consistent with other studies, which showed that LDE compounds, such as 4-HNE and MDA, are increased in animal models of CRC (Amerizadeh et al, 2018;Cid-Gallegos et al, 2020).…”

Biochemical Profiling for Antioxidant and Therapeutic Potential of Pakistani Chickpea (Cicer arietinum L.) Genetic Resource

“…It plays a crucial role in ensuring good nutrition and provides food security as its flour contains a higher protein, ash, mineral, and fat content than wheat flour (Rachwa-Rosiak et al, 2015). Besides being an excellent source of fundamental nutrients, chickpea seeds contain a diverse range of certain bioactive compounds that show high antioxidant capacity, antidiabetic, and anti-inflammatory properties etc., in this way it helps to improve health by decreasing the incidence of diseases (Garzón-Tiznado et al, 2012;Gupta et al, 2017;Cid-Gallegos et al, 2020;Faridy et al, 2020;Ramadhani et al, 2020;Mahbub et al, 2021). Chickpea comprises a broad variety of polyphenols such as flavone glycosides, flavonols, polymeric pro anthocyanidins, and oligomers.…”

Identification and Comparison of Peptides from Chickpea Protein Hydrolysates Using Either Bromelain or Gastrointestinal Enzymes and Their Relationship with Markers of Type 2 Diabetes and Bitterness

“…A typical chickpea variety is expected to contain 59% carbohydrates, 29% protein, 5% oil, 3% fiber and 4% ash, which makes it an excellent source of plant-based protein. The chickpea has also been found to have beneficial effects in the prevention of diabetes, cardiovascular disease and cancer [ 2 ]. Additionally, chickpea protein isolated from chickpea flour and further digested by a variety of peptidases or acid–base methods has shown several bioactivities [ 3 , 4 ].…”