Non-digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero suppresses colonic aberrant crypt foci in azoxymethane-induced rats

Abstract

The non-digestible fraction (NDF) of common bean (Phaseolus vulgaris L.) cultivar Bayo Madero was evaluated for its chemopreventive effect on azoxymethane (AOM) induced aberrant crypt foci (ACF) in rats. Diets containing cooked beans (CB) or its non-digestible fraction (NDF) were fed to 72 male rats after 2 azoxymethane injections (15 mg kg(-1) of body weight once a week for 2 weeks). ACF number, short chain fatty acids (SCFA) and β-glucuronidase activity were measured in colon sections from rats sacrificed 7 weeks after the last AOM injection. Food intake and weight gain of rats were unaffected by CB and NDF. CB and NDF suppressed the AOM-induced formation of ACF (0.8 and 1.5 ACF/distal zone, respectively vs. 6.6 ACF/distal zone based on methylene blue stain) and lowered β-glucuronidase activity in cecal, colonic and fecal content compared to AOM group. SCFA production was not significantly different among fecal, cecal and colonic content. These results indicate that CB and NDF from Bayo Madero provide direct chemoprotection against early stage of azoxymethane (AOM)-induced colon cancer in rats.

A Non-digestible Fraction of the Common Bean (Phaseolus vulgaris L.) Induces Cell Cycle Arrest and Apoptosis During Early Carcinogenesis

“…The condensed tannins content was lower in the NDF than in the cooked beans, whereas total flavonoid levels were not statistically different. This investigation is in agreement with our early results [10], suggesting that cooked common bean and its NDF have significant amount of oligosaccharide, resistant starch, total phenolics and condensed tannins, compounds that are all related to a lower risk of developing colon cancer. ACF are used as a short-term assay to identify modulators of colon carcinogenesis, including bioactive agents found in food [14].…”

“…Protein content in the NDF was lower when compared to the cooked beans, a value that is within the range reported by others [10] ( Table 1). The lipid content was higher in cooked beans (2.45 %) than in the NDF (1.21 %), and these levels were similar to those reported by Costa de Oliveira et al [11] in the common bean cv.…”

Identifying Molecular Targets of Lifestyle Modifications in Colon Cancer Prevention

“…Epidemiological studies indicate that diets rich in fruits, vegetables, and legumes are of great importance when considering CRC prevention strategies; these foodstuffs are rich in soluble dietary fiber (DF) and insoluble fibers, starches, oligosaccharides, and phenolic compounds (Michels, 2005; Vergara-Castaneda et al, 2010). These DFs are fermented via microorganisms in the colon resulting in several physiological effects: production of short chained fatty acids (SCFA), butyrate, propionate, and acetate; furthermore, these compounds have been shown to induce apoptosis in human CRC cells (Chen et al, 2006a; Campos-Vega et al, 2009).…”

“…Furthermore, DF acts as an anti-inflammatory agent decreasing the levels of IL-6 and TNF-α; additional studies have also shown the ability of DF to inhibit COX-2 and iNOS gene expression (Reddy et al, 2000; Kaczmarczyk et al, 2012). Additionally, DF intake was associated with the increased expression of DNA repair genes, specifically Apex , Xrcc4 , and Xrcc5 , which bind to DNA ligase initiating the repair of DSB (Vergara-Castaneda et al, 2010). Similarly, butyrate induces apoptotic signaling in CRC cells through up regulation of BAK, cleaved caspase-3 and cleaved PARP, and loss of mitochondrial function (Ruemmele et al, 1999).…”

Aspectos de las legumbres nutricionales y beneficiosos para la salud humana

“…La fibra (soluble e insoluble), el almidón resistente y distintos oligosacáridos son responsables del bajo índice glicémico de las legumbres, demostrándose sus efectos saciantes, hipocolesterolémicos y anticancerígenos (Morel et al, 2015;Vergara-Castañeda et al 2010). Finalmente, las saponinas están presentes en diversas legumbres -altramuz, lentejas, judías, garbanzos, guisantes y soja-, aunque su estructura detallada no está bien establecida.…”