Michael Glei1,2, Sonja Fischer1, Julia Lamberty1, Diana Ludwig1, Stefan Lorkowski2,3, Wiebke Schlörmann4,2. 1. Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Toxicology, Jena, Germany. 2. Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany. 3. Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Biochemistry and Physiology, Jena, Germany. 4. Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Toxicology, Jena, Germany wiebke.schloermann@uni-jena.de.
Abstract
BACKGROUND/AIM: Due to their unique composition of health-promoting compounds, the consumption of hazelnuts may contribute to the prevention of colon cancer. MATERIALS AND METHODS: Since hazelnuts are often consumed roasted, the impact of different roasting conditions (RC1=140.6°C/25 min, RC2=155.1°C/20 min and RC3=180.4°C/21 min) on chemopreventive effects of in vitro fermented hazelnuts was analyzed in LT97 colon adenoma cells. RESULTS: FS (2.5%) of raw and roasted hazelnuts reduced H2O2-induced DNA damage while 5% FS significantly induced gene expression of SOD2 (3.0-fold) and GSTP1 (2.1-fold). GPx1 mRNA levels were significantly decreased (0.6-fold) by FS (2.5%). The growth of LT97 cells was significantly reduced by hazelnut FS in a time- and dose-dependent manner. Hazelnut FS (5%) increased the numbers of early apoptotic cells (9.6% on average) and caspase-3 activities (6.4-fold on average). CONCLUSION: These results indicate a chemopreventive potential of in vitro fermented hazelnuts which is largely unaffected by the roasting process. Copyright
BACKGROUND/AIM: Due to their unique composition of health-promoting compounds, the consumption of hazelnuts may contribute to the prevention of colon cancer. MATERIALS AND METHODS: Since hazelnuts are often consumed roasted, the impact of different roasting conditions (RC1=140.6°C/25 min, RC2=155.1°C/20 min and RC3=180.4°C/21 min) on chemopreventive effects of in vitro fermented hazelnuts was analyzed in LT97 colon adenoma cells. RESULTS:FS (2.5%) of raw and roasted hazelnuts reduced H2O2-induced DNA damage while 5% FS significantly induced gene expression of SOD2 (3.0-fold) and GSTP1 (2.1-fold). GPx1 mRNA levels were significantly decreased (0.6-fold) by FS (2.5%). The growth of LT97 cells was significantly reduced by hazelnut FS in a time- and dose-dependent manner. Hazelnut FS (5%) increased the numbers of early apoptotic cells (9.6% on average) and caspase-3 activities (6.4-fold on average). CONCLUSION: These results indicate a chemopreventive potential of in vitro fermented hazelnuts which is largely unaffected by the roasting process. Copyright
Authors: Wiebke Schlörmann; Julia A Bockwoldt; Sabine M Hübner; Elisa Wittwer; Sarah Reiners; Stefan Lorkowski; Christine Dawczynski; Matthias A Ehrmann; Michael Glei Journal: Nutrients Date: 2022-04-05 Impact factor: 5.717