Influence of roasting on the chemopreventive potential of macadamia nuts

Co-Authors

Tülin Dinc, Stefan Lorkowski, Michael Glei

Citation

W.Schlörmann,T.Dinc, S.Lorkowski, M. Glei, Influence of roasting on the chemopreventive potential of macadamia nuts(2017)SDRP Journal of Food Science & Technology 2(1)

Abstract

Background: Due to their content of dietary fiber, the consumption of macadamia nuts may help to reduce the risk for colon cancer development.

 

Methods: To examine potential chemopreventive effects of macadamia nuts and to study the influence of different roasting conditions (R), raw and roasted macadamia nuts (R1=138.9°C/25 min, R2=160.1°C/15 min and R3=170.7°C/13 min) were subjected to in vitro digestion and fermentation. LT97 colon adenoma cells were incubated with fermentation supernatants (FS) and cell growth and apoptosis as well as gene expression of CAT, SOD2, GPx1 and GSTP1 were examined.

 

Results: Macadamia nut FS decreased the growth of adenoma cells in a time- and dose-dependent manner. FS obtained from macadamia nuts significantly increased caspase-3 activity (up to 3.8-fold), particularly at a concentration of 5% in comparison to the respective blank control. In particular, FS obtained from raw macadamia nuts increased mRNA levels of SOD2 (up to 1.6-fold) and GSTP1 (up to 1.9-fold) in comparison to the fermentation blank control. The roasting process had no direct impact on the mentioned effects.

 

Conclusion: The present study indicates that macadamia nuts exhibit chemopreventive effects regarding the risk for colon cancer development which are largely unaffected by the state of roasting.

 

Keywords:  Apoptosis, colon cancer, dietary fiber, macadamia

 

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