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J Agric Food Chem. 2008 Sep 24;56(18):8737-44. doi: 10.1021/jf8007162. Epub 2008 Aug 29.

Composition and chemopreventive effect of polysaccharides from common beans (Phaseolus vulgaris L.) on azoxymethane-induced colon cancer.

Author information

1
Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro. 76010, Mexico.

Abstract

Common beans ( Phaseolus vulgaris L.) contain a high proportion of undigested carbohydrates (NDC) that can be fermented in the large intestine to produce short-chain fatty acids (SCFA) such as acetate, propionate, and butyrate. The objective of the present study was to evaluate the composition and chemopreventive effect of a polysaccharide extract (PE) from cooked common beans ( P. vulgaris L) cv. Negro 8025 on azoxymethane (AOM) induced colon cancer in rats. The PE induced SCFA production with the highest butyrate concentrated in the cecum zone: 6.7 +/- 0.06 mmol/g of sample for PE treatment and 5.29 +/- 0.24 mmol/g of sample for PE + AOM treatment. The number of aberrant crypt foci (ACF) and the transcriptional expression of bax and caspase-3 were increased, and rb expression was decreased. The data suggest that PE decreased ACF and had an influence on the expression of genes involved in colon cancer for the action of butyrate concentration.

PMID:
18754663
DOI:
10.1021/jf8007162
[Indexed for MEDLINE]

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