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European Journal of Nutrition
Published in: European Journal of Nutrition 7/2012

01-10-2012 | Original Contribution

Chemopreventive effects of in vitro digested and fermented bread in human colon cells

Authors: Wiebke Schlörmann, Beate Hiller, Franziska Jahns, Romy Zöger, Isabell Hennemeier, Anne Wilhelm, Meinolf G. Lindhauer, Michael Glei

Published in: European Journal of Nutrition | Issue 7/2012

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Abstract

Purpose

Bread as a staple food product represents an important source for dietary fibre consumption. Effects of wheat bread, wholemeal wheat bread and wholemeal rye bread on mechanisms which could have impact on chemoprevention were analysed in colon cells after in vitro fermentation.

Methods

Effects of fermented bread samples on gene expression, glutathione S-transferase activity and glutathione content, differentiation, growth and apoptosis were investigated using the human colon adenoma cell line LT97. Additionally, apoptosis was studied in normal and tumour colon tissue by determination of caspase activities.

Results

The expression of 76 genes (biotransformation, differentiation, apoptosis) was significantly upregulated (1.5-fold) in LT97 cells. The fermented bread samples were able to significantly increase glutathione S-transferase activity (1.8-fold) and glutathione content (1.4-fold) of the cells. Alkaline phosphatase activity as a marker of differentiation was also significantly enhanced (1.7-fold). The fermented bread samples significantly inhibited LT97 cell growth and increased the level of apoptotic cells (1.8-fold). Only marginal effects on apoptosis in tumour compared to normal tissue were observed.

Conclusions

This is the first study which presents chemopreventive effects of different breads after in vitro fermentation. In spite of differences in composition, the results were comparable between the bread types. Nevertheless, they indicate a potential involvement of this staple food product regarding the prevention of colon cancer.
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Metadata
Title
Chemopreventive effects of in vitro digested and fermented bread in human colon cells
Authors
Wiebke Schlörmann
Beate Hiller
Franziska Jahns
Romy Zöger
Isabell Hennemeier
Anne Wilhelm
Meinolf G. Lindhauer
Michael Glei
Publication date
01-10-2012
Publisher
Springer-Verlag
Published in
European Journal of Nutrition / Issue 7/2012
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI
https://doi.org/10.1007/s00394-011-0262-8

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