Effect of dietary fiber on colonic bacterial enzymes and bile acids in relation to colon cancer
View abstract on PubMed
Summary
This summary is machine-generated.Different dietary fibers impact gut bacteria and bile acids differently. Wheat bran reduced harmful enzymes and bile acids, while oat and corn bran showed varied effects, influencing colon cancer risk factors.
Area Of Science
- Gastroenterology and Nutrition
- Microbiology
- Cancer Research
Background
- Colonic bacteria and secondary bile acids are implicated in colon cancer development.
- Dietary fiber intake is a known factor influencing gut health and cancer risk.
Purpose Of The Study
- To investigate the effects of wheat, oat, and corn bran on fecal bacterial enzymes and bile acids in premenopausal women.
- To determine how different dietary fibers modulate potential colon cancer risk factors.
Main Methods
- Premenopausal women consumed 13-15g of wheat, oat, or corn bran daily for 8 weeks.
- Stool samples were analyzed for bacterial enzyme activities (beta-glucuronidase, 7 alpha-dehydroxylase, nitroreductase, azoreductase), bile acids, and neutral sterols.
Main Results
- Wheat bran decreased fecal secondary bile acids and all measured bacterial enzyme activities.
- Oat bran reduced beta-glucuronidase, nitroreductase, and azoreductase but did not affect secondary bile acids or 7 alpha-dehydroxylase.
- Corn bran increased 7 alpha-dehydroxylase and lithocholic acid while decreasing deoxycholic acid and other sterols.
Conclusions
- The impact of dietary fiber on gut bacteria and bile acids, relevant to carcinogenesis, is fiber-type dependent.
- Specific fibers like wheat bran show potential for modulating risk factors associated with colon cancer.