The Use of Natural Fiber-Rich Food Product Is Safe and Reduces Aberrant Crypt Foci in a Pre-Clinical Model

Author:

do Amaral Luane Aparecida,da Silva Fleming de Almeida Taina,Oliveira de Souza Gabriel Henrique,Baranoski Adrivanio,Souza Maris RafaelORCID,Bittencourt Junior Felipe FranciscoORCID,Murino Rafacho Bruna PaolaORCID,Duenhas Monreal Antonio CarlosORCID,Leite Kassuya Cândida AparecidaORCID,Milan Brochado Antoniolli-Silva Andréia Conceição,Freitas dos Santos ElisvâniaORCID,Oliveira Rodrigo Juliano

Abstract

Background: Colorectal cancer is a highly prevalent disease, requiring effective strategies for prevention and treatment. The present research aimed to formulate a natural fiber-rich food product (NFRFP) and to evaluate its safety, toxicogenetics, and effects on aberrant crypt foci induced by 1,2-dimethyl-hydrazine in a preclinical model. Methods: A total of 78 male Wistar rats were distributed in six experimental groups: negative control, positive control (1,2-Dimethylhydrazine—40 mg/Kg), and four groups fed with 10% NFRFP: NFRFP, pre-treatment protocol, simultaneous treatment, and post-treatment protocol. Results: The NFRFP was shown to be a good source of fibers and did not change biometric, biochemical, hematological, and inflammatory parameters, and did not induce signs of toxicity and genotoxicity/carcinogenicity. NFRFP exhibited a chemopreventive effect, in all protocols, with damage reduction (% DR) of 75% in the comet test. NFRFP reduced the incidence of aberrant crypt outbreaks by 49.36% in the post-treatment protocol. Conclusions: The results suggest the applicability of NFRFP in the human diet due to potential production at an industrial scale and easy technological application in different products, since it could be incorporated in food without altering or causing small changes in final product sensory characteristics.

Funder

Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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