Chemopreventive effects of raw and roasted oat flakes after in vitro fermentation with human faecal microbiota. (2nd January 2021)

• Record Type: Journal Article
• Authors: Glei, Michael; Zetzmann, Silvana; Lorkowski, Stefan; Dawczynski, Christine; Schlörmann, Wiebke
• Is Part Of: International journal of food sciences and nutrition. Volume 72:Number 1(2021)
• Page Start: 57
• Page End: 69
• Publication Date: 2021-01-02
• Subjects: Oat -- β-glucan -- chemoprevention -- colon cancer -- roasting; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2020.1772205
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The aim of the present study was to analyse chemopreventive effects of oat flakes under consideration of processing. Thin and thick flakes were roasted and subjected to an in vitro digestion and fermentation. Fermentation supernatants (FS) were characterised and chemopreventive effects were analysed in LT97 colon adenoma cells. Compared to the fermentation control, pH values were decreased (from pH 6.3 to pH 5.0) and concentrations of SCFA, in particular butyrate, were increased in oat FS (2.6-fold, on average). Ammonia levels were not altered. Oat FS significantly decreased cell growth time- and dose-dependently. Caspase 3 activity was significantly increased (9.7-fold, on average). Oat FS slightly increased the mRNA expression of CAT (2.0-fold), SOD2 (1.7-fold) and GSTP1 (2.8-fold), on average, while GPX1 mRNA (0.3-fold) was decreased. The results indicate a chemopreventive potential of in vitro digested oat flakes regarding colon cancer development mediated mostly by growth inhibition and apoptosis, unaffected by roasting.