Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells.
J Agric Food Chem
; 65(1): 66-73, 2017 Jan 11.
Article
en En
| MEDLINE
| ID: mdl-27957845
This study evaluates the antiproliferative and antigenotoxic actions of powdered red wine pomace seasonings (Sk-S, seedless; W-S, whole; Sd-S, seeds). In vitro gastrointestinal digested and colonic fermented fractions of the seasonings were used as cell treatments. Phenolic acids from Sk-S showed the highest bioaccessibility in the small intestine, whereas polyphenols contained in Sd-S might be the most fermentable in the colon. Dietary fiber from Sk-S was the best substrate for short chain fatty acids production by gut microbiota. Colon cancerous (HT-29) cell viability was inhibited by 50% (IC50 values) at treatment concentrations ranging from 845 (Sk-S) to 1085 (Sd-S) µg/mL prior digestion, but all digested fractions exhibited similar antiproliferative activities (mean IC50 = 814 µg/mL). Oxidative DNA damage in cells was also attenuated by the treatments (200 µg/mL, 24 h preincubation), with all colonic fermented fractions displaying similar genoprotective action. These results suggest the potential of red wine pomace seasonings as chemopreventive agents in colorectal cancer.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Residuos
/
Vino
/
Extractos Vegetales
/
Neoplasias Colorrectales
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Sustancias Protectoras
/
Vitis
Límite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Año:
2017
Tipo del documento:
Article
País de afiliación:
España
Pais de publicación:
Estados Unidos