Inhibitory effect of various breads on DMH-induced aberrant crypt foci and colorectal tumours in rats.
Inhibitory effect of various breads on DMH-induced aberrant crypt foci and colorectal tumours in rats.
复制标题
各种面包对 DMH 诱导的大鼠异常隐窝病灶和结直肠肿瘤的抑制作用。
DOI：
10.1155/2015/829096
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发表时间：
2015
影响因子：
--
通讯作者：
Shimamoto F
中科院分区：
文献类型：
--
作者：
Qi G;Zeng S;Takashima T;Nozoe K;Shobayashi M;Kakugawa K;Murakami K;Jikihara H;Zhou L;Shimamoto F
面包富含膳食纤维和许多植物化学化合物，可能影响结肠癌的化学预防。在本研究中，我们评估了三种面包对 F344 大鼠 DMH 诱导的结直肠肿瘤的影响。 F344 大鼠被分为四组（Steinmetz 三谷物面包、Steinmetz 乡村面包、白面包和 MF）。所有组从5周龄开始每周注射1,2-二甲基肼(DMH，20mg/kg体重)，连续8周。为了探讨面包的抗氧化作用，检测了面包对2,2-二苯基-1-三硝基苯肼（DPPH）自由基的清除率以及大鼠血清中8-羟基脱氧鸟苷（8-OHdG）的水平。在 DMH 治疗 34 周后，研究了结直肠异常隐窝病灶 (ACF) 的数量和结直肠肿瘤的发生率。斯坦梅茨三粮面包组和斯坦梅茨乡村面包组较白面包组和MF组具有较高的DPPH自由基清除率、较低的血清8-OHdG水平以及ACF、结肠腺瘤和腺癌的发生率。斯坦梅茨三谷物面包和斯坦梅茨乡村面包含有多种可能抑制结直肠癌进展的成分组合。
Bread is rich in dietary fibre and many phytochemical compounds, which may influence chemoprevention of colon cancer. In the present study, we evaluated the effect of three kinds of bread on DMH-induced colorectal tumours in F344 rats. F344 rats were divided into four groups (Steinmetz Three-Grain bread, Steinmetz Country bread, White bread, and MF). All groups were injected with 1,2-dimethylhydrazine (DMH, 20 mg/kg body weight) once a week for 8 consecutive weeks from 5 weeks of age. To investigate the antioxidant effect of bread, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate of bread and the serum levels of 8-hydroxy-deoxyguanosine (8-OHdG) in rats were examined. The number of colorectal aberrant crypt foci (ACF) and the incidence of colorectal tumours were studied after 34 weeks of DMH treatment. The Steinmetz Three-Grain and Steinmetz Country bread groups had higher scavenging rates of the DPPH free radical and lower serum levels of 8-OHdG and incidence of ACF, adenomas, and adenocarcinomas of colon than the White bread and MF group. Steinmetz Three-Grain bread and Steinmetz Country bread have various ingredient combinations that may inhibit colorectal cancer progression.
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影响因子：
5.4
作者：
Sun Z;Liu L;Wang PP;Roebothan B;Zhao J;Dicks E;Cotterchio M;Buehler S;Campbell PT;McLaughlin JR;Parfrey PS
通讯作者：
Parfrey PS
影响因子：
--
作者：
Perše M;Cerar A
通讯作者：
Cerar A
影响因子：
--
作者：
Baskar, Albert A.;Ignacimuthu, Savarimuthu;Al Numair, Khalid S.
通讯作者：
Al Numair, Khalid S.
影响因子：
--
作者：
Hamiza, Oday O.;Rehman, Muneeb U.;Sultana, Sarwat
通讯作者：
Sultana, Sarwat
影响因子：
3.2
作者：
Fujimoto, Aya;Shingai, Yoshimi;Oyama, Yasuo
通讯作者：
Oyama, Yasuo