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Chemopreventive effect of cooked chickpea on colon carcinogenesis evolution in AOM/DSS-Induced Balb/c Mice

Cid Gallegos, María Stephanie [autora] | Jiménez Martínez, Cristian [autor] | Sánchez Chino, Xariss Miryam [autora] | Madrigal Bujaidar, Eduardo [autor] | Vásquez Garzón, Verónica R [autora] | Baltiérrez Hoyos, Rafael [autor] | Álvarez González, Isela [autora].
Tipo de material: Artículo en línea Artículo en línea Tipo de contenido: Texto Tipo de medio: Computadora Tipo de portador: Recurso en líneaTema(s): Carcinogénesis de cólon | Garbanzos | Quimioprevención | Azoximetano | Dextran sulfato de sodio | Medicina preventivaTema(s) en inglés: Colon carcinogenesis | Chickpea | Chemoprevention | Azoxymethane | Sodium dextran sulfate | Preventive medicineNota de acceso: Acceso en línea sin restricciones En: Plants. Volumen 12, número 12, 2317 (2023), páginas 1-17. --ISSN: 2223-7747Número de sistema: 63980Resumen:
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Chickpeas are one of the most widely consumed legumes worldwide and they might prevent diseases such as cancer. Therefore, this study evaluates the chemopreventive effect of chickpea (Cicer arietinum L.) on the evolution of colon carcinogenesis induced with azoxymethane (AOM) and dextran sodium sulfate (DSS) in a mice model at 1, 7, and 14 weeks after induction. Accordingly, the expression of biomarkers—such as argyrophilic nucleolar organizing regions (AgNOR), cell proliferation nuclear antigen (PCNA), β-catenin, inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2)—was assessed in the colon of BALB/c mice fed diets supplemented with 10 and 20% cooked chickpea (CC). The results showed that a 20% CC diet significantly reduced tumors and biomarkers of proliferation and inflammation in AOM/DSS-induced colon cancer mice. Moreover, body weight loss decreased and the disease activity index (DAI) was lower than the positive control. Lastly, tumor reduction was more evident at week 7 in the groups fed a 20% CC diet. In conclusion, both diets (10% and 20% CC) exert a chemopreventive effect.

Recurso en línea: https://doi.org/10.3390/plants12122317
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Acceso en línea sin restricciones

Chickpeas are one of the most widely consumed legumes worldwide and they might prevent diseases such as cancer. Therefore, this study evaluates the chemopreventive effect of chickpea (Cicer arietinum L.) on the evolution of colon carcinogenesis induced with azoxymethane (AOM) and dextran sodium sulfate (DSS) in a mice model at 1, 7, and 14 weeks after induction. Accordingly, the expression of biomarkers—such as argyrophilic nucleolar organizing regions (AgNOR), cell proliferation nuclear antigen (PCNA), β-catenin, inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2)—was assessed in the colon of BALB/c mice fed diets supplemented with 10 and 20% cooked chickpea (CC). The results showed that a 20% CC diet significantly reduced tumors and biomarkers of proliferation and inflammation in AOM/DSS-induced colon cancer mice. Moreover, body weight loss decreased and the disease activity index (DAI) was lower than the positive control. Lastly, tumor reduction was more evident at week 7 in the groups fed a 20% CC diet. In conclusion, both diets (10% and 20% CC) exert a chemopreventive effect. eng

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