Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon...

Area of Science:

• Nutrition Science
• Cancer Research
• Gastroenterology

Background:

• Diet plays a vital role in colorectal cancer (CRC) prevention.
• Whole grains, rich in fiber, offer protective compounds.
• Enriching wholemeal rye bread with plant sterols (PSs) may enhance its health benefits.

Purpose of the Study:

• To evaluate the antiproliferative effects of wholemeal rye bread, enriched with PSs, on colon adenocarcinoma cells (Caco-2).
• To compare the efficacy of PS-enriched bread fermentation liquids (FLPS) against non-enriched bread fermentation liquids (FL0).

Main Methods:

• Simulated gastrointestinal digestion and colonic fermentation using a simgi® system.
• Treatment of Caco-2 cells with fermentation liquids (FLs).
• Assays included cytotoxicity (MTT), apoptosis, cell cycle, glutathione, calcium levels, and gene expression (TP53, Casp8, Casp3, CCND1).

Main Results:

• Both FLPS and FL0 demonstrated chemopreventive effects, damaging tumoral Caco-2 cells without harming non-tumoral cells.
• FLPS showed a greater effect on MTT and apoptosis assays, upregulating TP53 and Casp8.
• FL0 exhibited a stronger effect on cell cycle, reducing glutathione and calcium, and modulating Casp3 and CCND1 expression.

Conclusions:

• Distinct antiproliferative mechanisms exist between PS-enriched and non-enriched wholemeal rye bread fermentation liquids.
• Differences are attributed to plant sterols, short-chain fatty acids, and antioxidant compounds.
• Wholemeal rye bread consumption may aid in reducing colorectal cancer risk, warranting further investigation.