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Fermented Nondigestible Fraction from Common Bean (Phaseolus vulgaris L.) Cultivar Negro 8025 Modulates HT-29 Cell Behavior

Authors

  • R.K. Cruz-Bravo,

    1. Authors Cruz-Bravo, Ramos-Gomez, Campos-Vega, and Loarca-Piña are with Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Guevara-Gonzalez is with School of Engineering, Univ. Autónoma de Querétaro, Querétaro, Qro. 76010 México. Author Garcia-Gasca is with School of Natural Sciences, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Oomah is with Natl. Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Direct inquiries to authors Loarca-Piña (E-mail: loarca@uaq.mx, flavialoarca@yahoo.com.mx).
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  • R. Guevara-Gonzalez,

    1. Authors Cruz-Bravo, Ramos-Gomez, Campos-Vega, and Loarca-Piña are with Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Guevara-Gonzalez is with School of Engineering, Univ. Autónoma de Querétaro, Querétaro, Qro. 76010 México. Author Garcia-Gasca is with School of Natural Sciences, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Oomah is with Natl. Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Direct inquiries to authors Loarca-Piña (E-mail: loarca@uaq.mx, flavialoarca@yahoo.com.mx).
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  • M. Ramos-Gomez,

    1. Authors Cruz-Bravo, Ramos-Gomez, Campos-Vega, and Loarca-Piña are with Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Guevara-Gonzalez is with School of Engineering, Univ. Autónoma de Querétaro, Querétaro, Qro. 76010 México. Author Garcia-Gasca is with School of Natural Sciences, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Oomah is with Natl. Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Direct inquiries to authors Loarca-Piña (E-mail: loarca@uaq.mx, flavialoarca@yahoo.com.mx).
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  • T. Garcia-Gasca,

    1. Authors Cruz-Bravo, Ramos-Gomez, Campos-Vega, and Loarca-Piña are with Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Guevara-Gonzalez is with School of Engineering, Univ. Autónoma de Querétaro, Querétaro, Qro. 76010 México. Author Garcia-Gasca is with School of Natural Sciences, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Oomah is with Natl. Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Direct inquiries to authors Loarca-Piña (E-mail: loarca@uaq.mx, flavialoarca@yahoo.com.mx).
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  • R. Campos-Vega,

    1. Authors Cruz-Bravo, Ramos-Gomez, Campos-Vega, and Loarca-Piña are with Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Guevara-Gonzalez is with School of Engineering, Univ. Autónoma de Querétaro, Querétaro, Qro. 76010 México. Author Garcia-Gasca is with School of Natural Sciences, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Oomah is with Natl. Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Direct inquiries to authors Loarca-Piña (E-mail: loarca@uaq.mx, flavialoarca@yahoo.com.mx).
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  • B.D. Oomah,

    1. Authors Cruz-Bravo, Ramos-Gomez, Campos-Vega, and Loarca-Piña are with Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Guevara-Gonzalez is with School of Engineering, Univ. Autónoma de Querétaro, Querétaro, Qro. 76010 México. Author Garcia-Gasca is with School of Natural Sciences, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Oomah is with Natl. Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Direct inquiries to authors Loarca-Piña (E-mail: loarca@uaq.mx, flavialoarca@yahoo.com.mx).
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  • G. Loarca-Piña

    1. Authors Cruz-Bravo, Ramos-Gomez, Campos-Vega, and Loarca-Piña are with Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Guevara-Gonzalez is with School of Engineering, Univ. Autónoma de Querétaro, Querétaro, Qro. 76010 México. Author Garcia-Gasca is with School of Natural Sciences, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010 México. Author Oomah is with Natl. Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Direct inquiries to authors Loarca-Piña (E-mail: loarca@uaq.mx, flavialoarca@yahoo.com.mx).
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Abstract

Abstract:  The aim of the study was to evaluate the effect of a fermented nondigestible fraction (FNDF) of cooked bean (Phaseolus vulgaris L.) cultivar Negro 8025 on human colon adenocarcinoma HT-29 cell survival. Negro 8025 was chosen for in vitro fermentation based on comparison of chemical composition with 2 other cultivars: Azufrado Higuera and Pinto Durango. Negro 8025 had 58% total dietary fiber, 27% resistant starch, and 20 mg of (+)-catechin equivalents per gram of sample. Short-chain fatty acids (SCFAs) production and pH of the medium were measured after fermentation as indicators of colon protection through induced arrest on cell culture and apoptosis. Butyrate and pH of FNDF of Negro 8025 were higher than the control fermented raffinose extract. The FNDF inhibited HT-29 cell survival in a time- and concentration-dependent manner. The lethal concentration 50 (LC50) was 13.63% FNDF (equivalent to 7.36, 0.33, and 3.31 mmol of acetic, propionic, and butyric acids, respectively). DNA fragmentation, an apoptosis indicator, was detected by the TdT-mediated dUTP nick end labeling method in cells treated with the LC50-FNDF and a synthetic mixture of SCFAs mimicking LC50-FNDF. Our results suggest that common bean is a reliable source of fermentable substrates in colon, producing compounds with potential chemoprotective effect on HT-29 colon adenocarcinoma cells, so it may present an effective alternative to mitigate colon cancer development.

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