Influence of roasting on the chemopreventive potential of in vitro fermented almonds in LT97 colon adenoma cells. (2nd January 2018)

• Record Type: Journal Article
• Authors: Schlörmann, Wiebke; Fischer, Sonja; Saupe, Christian; Dinc, Tülin; Lorkowski, Stefan; Glei, Michael
• Is Part Of: International journal of food sciences and nutrition. Volume 69:Number 1(2018)
• Page Start: 52
• Page End: 63
• Publication Date: 2018-01-02
• Subjects: Almonds -- apoptosis -- colon cancer -- dietary fibre; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2017.1334140
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The consumption of almonds may contribute to the prevention of colon cancer due to their unique composition of health promoting compounds. Since almonds are often consumed roasted, the impact of different roasting (R) conditions (R1 = 139.2 °C/25 min, R2 = 161.5 °C/20 min and R3 = 170.8 °C/15 min) on chemopreventive effects of in vitro -fermented almonds was analysed in LT97 colon adenoma cells. Fermentation supernatants (FS) of raw and roasted almonds had no genotoxic effects. FS obtained from raw or mildly roasted almonds (R1) significantly increased mRNA levels of CAT (4.6-fold), SOD2 (5.6-fold) and GSTP1 (3.9-fold) but not of GPx1 . FS of almonds significantly reduced the growth of LT97 cells in a time- and dose-dependent manner. Treatment with 5% almonds FS increased the number of early apoptotic cells (17.4%, on average) and caspase-3 activity (4.9-fold, on average). The results indicate a chemopreventive potential of in vitro -fermented almonds which is largely independent of the roasting process.