The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata)

Food and Nutrition Research

Volumn 61, Issue 1, 2017, Pages

  Odongo, Grace Akinyi ^a   Schlotz, Nina ^a   Herz, Corinna ^a   Hanschen, Franziska S ^b   Baldermann, Susanne ^b   Neugart, Susanne ^b   Trierweiler, Bernhard ^c   Frommherz, Lara ^c   Franz, Charles M A P ^c   Ngwene, Benard ^b   Luvonga, Abraham Wahid ^d   Schreiner, Monika ^b   Rohn, Sascha ^d   Lamy, Evelyn ^a  

^a UNIVERSITY OF FREIBURG   (Germany)

^b Inst Veg Orn Crops G Erfurt   (Germany)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^d UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Aflatoxin B1; African leafy vegetables; Anti genotoxicity; Brassicaceae; Cancer chemoprevention; Glucosinolates; Polyphenols; Secondary plant metabolites

Indexed keywords

AFLATOXIN; ANTINEOPLASTIC AGENT; BRASSICA CARINATA EXTRACT; CAROTENOID; GLUCOSINOLATE; PHENOL; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE; TRANSCRIPTION FACTOR NRF2; UNCLASSIFIED DRUG;

ANTIGENOTOXIC ACTIVITY; ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BRASSICA; BRASSICA CARINATA; CANCER PREVENTION; CHLOROPHYLL CONTENT; COMET ASSAY; CONTROLLED STUDY; CYTOSTASIS; DNA DAMAGE; DRUG ACTIVITY; DRUG CYTOTOXICITY; ELECTRON SPIN RESONANCE; FERMENTATION TECHNIQUE; GENE EXPRESSION REGULATION; HEP-G2 CELL LINE; HUMAN; HUMAN CELL; IN VITRO STUDY; NRF2 GENE; PLANT LEAF;

EID: 85028574813     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.1080/16546628.2017.1271527     Document Type: Article

References (41)

1. OECD-FAO. OECD-FAO agricultural outlook 2011-2020. Paris: OECD/FAO; 2011.
2. Shiundu KM, Oniang’o RK. Marketing African leafy vegetables: challenges and opportunities in the Kenyan context. Afr J Food Agric Nutr Dev. 2007;7(4).
3. Smith FI, Eyzaguirre P. African leafy vegetables: their role in the World Health Organization’s global fruit and vegetable initiative. Afr J Food Agric Nutr Dev. 2007;7 (3). 1
4. Habwe FO, Walingo KM, Onyango MOA. Food processing and preparation technologies for sustainable utilization of African indigenous vegetables for nutrition security and wealth creation in Kenya. In: Roberston GL, Lupien JR, editors. Using food science and technology to improve nutrition and promote national development: selected case studies: International Union of Food Science and Technology (IUFoST). 2008. ISBN No 978-0-9810247-0-7
5. Getinet A, Rakow G, Raney JP, et al. Glucosinolate content in interspecific crosses of Brassica carinata with B. juncea and B. napus. Plant Breed. 1997;116 (1):39–46. DOI:10.1111/j.1439-0523.1997.tb00972.x
6. Bellostas N, Sorensen JC, Sorensen H. Profiling glucosinolates in vegetative and reproductive tissues of four Brassica species of the U-triangle for their biofumigation potential. J Sci Food Agric. 2007;87(8):1586–1594. DOI:10.1002/jsfa.2896
7. Xin HS, Khan NA, Falk KC, et al. Mid-infrared spectral characteristics of lipid molecular structures in Brassica carinata seeds: relationship to oil content, fatty acid and glucosinolate profiles, polyphenols, and condensed tannins. J Agric Food Chem. 2014;62(32):7977–7988. DOI:10.1021/jf502209x
8. Schreiner M, Beyene B, Krumbein A, et al. Ontogenetic changes of 2-propenyl and 3-indolylmethyl glucosinolates in Brassica carinata leaves as affected by water supply. J Agric Food Chem. 2009;57(16):7259–7263. DOI:10.1021/jf901076h
9. Mehta RG, Murillo G, Naithani R, et al. Cancer chemoprevention by natural products: how far have we come? Pharm Res. 2010;27(6):950–961. DOI:10.1007/s11095- 010-0085-y
10. Giallourou N, Oruna-Concha MJ, Harbourne N. Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). Food Chem. 2016;212:411–419. DOI:10.1016/j.foodchem.2016.05.190
11. Giambanelli E, Verkerk R, D’Antuono LF, et al. The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods. J Sci Food Agric. 2016;96(14):4772–4784. DOI:10.1002/jsfa.7844
12. Kimiywe J, Waudo J, Mbithe D, et al. Utilization and medicinal value of indigenous leafy vegetables consumed in urban and peri-urban Nairobi. Afr J Food Agric Nutr Dev. 2007;7(4). Available from: http://www.ajfand.net/Volume7/No4/index4.html
13. Williams JH, Phillips TD, Jolly PE, et al. Human aflatoxicosis in developing countries: a review of toxicology, exposure, potential health consequences, and interventions. Am J Clin Nutr. 2004;80(5):1106–1122.
14. Goodman G, Wilson R. Predicting the carcinogenicity of chemicals in humans from rodent bioassay data. Environ Health Persp. 1991;94:195–218. DOI:10.2307/3431313
15. Hamid AS, Tesfamariam IG, Zhang Y, et al. Aflatoxin B1-induced hepatocellular carcinoma in developing countries: geographical distribution, mechanism of action and prevention. Oncol Lett. 2013;5(4):1087–1092. DOI:10.3892/ol.2013.1169
16. Smela ME, Currier SS, Bailey EA, et al. The chemistry and biology of aflatoxin B-1: from mutational spectrometry to carcinogenesis. Carcinogenesis. 2001;22 (4):535–545.
17. Oguntoyinbo FA, Cho G-S, Trierweiler B, et al. Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains. Int J Food Microbiol. 2016;238:103–112. DOI:10.1016/j.ijfoodmicro.2016.08.030
18. Lamy E, Kassie F, Gminski R, et al. 3- Nitrobenzanthrone (3-NBA) induced micronucleus formation and DNA damage in human hepatoma (HepG2) cells. Toxicol Lett. 2004;146(2):103–109.
19. Lamy E, Herz C, Lutz-Bonengel S, et al. The MAPK pathway signals telomerase modulation in response to isothiocyanate-induced DNA damage of human liver cancer cells. Plos One. 2013;8(1):e53240. DOI:10.1371/journal.pone.0053240
20. Hanschen FS, Herz C, Schlotz N, et al. The Brassica epithionitrile 1-cyano-2,3-epithiopropane triggers cell death in human liver cancer cells in vitro. Mol Nutr Food Res. 2015;59(11):2178–2189. DOI:10.1002/mnfr.201500296
21. Witzel K, Hanschen FS, Klopsch R, et al. Verticillium longisporum infection induces organ-specific glucosinolate degradation in Arabidopsis thaliana. Front Plant Sci. 2015;6:508. DOI:10.3389/fpls.2015.00508
22. Schmidt S, Zietz M, Schreiner M, et al. Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/ electrospray ionization multi-stage mass spectrometry. Rapid Commun Mass Spectrom. 2010;24(14):2009–2022. DOI:10.1002/rcm.4605
23. Neugart S, Rohn S, Schreiner M. Identification of complex, naturally occurring flavonoid glycosides in Vicia faba and Pisum sativum leaves by HPLC-DAD-ESI-MSn and the genotypic effect on their flavonoid profile. Food Res Int. 2015;76:114–121. DOI:10.1016/j.foodres.2015.02.021
24. Mageney V, Baldermann S, Albach DC. Intraspecific variation in carotenoids of Brassica oleracea var. sabellica. J Agric Food Chem. 2016;64(16):3251–3257. DOI:10.1021/acs.jafc.6b00268
25. Groopman JD, Kensler TW, Wild CP. Protective interventions to prevent aflatoxin-induced carcinogenesis in developing countries. Annu Rev Public Health. 2008;29:187–203. DOI:10.1146/annurev.publhealth.29.020907.090859
26. Cartea ME, Francisco M, Soengas P, et al. Phenolic Compounds in Brassica Vegetables. Molecules. 2011;16 (1):251–280. DOI:10.3390/molecules16010251
27. Podsędek A. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. LWT- Food Sci Technol. 2007;40(1):1–11. DOI:10.1016/j.lwt.2005.07.023
28. Abdel-Wahhab MA, Aly SE. Antioxidants and radical scavenging properties of vegetable extracts in rats fed aflatoxin-contaminated diet. J Agric Food Chem. 2003;51(8):2409–2414. DOI:10.1021/jf0209185
29. Whitty JP, Bjeldanes LF. The effects of dietary cabbage on xenobiotic-metabolizing enzymes and the binding of aflatoxin B1 to hepatic DNA in rats. Food Chem Toxicol. 1987;25(8):581–587.
30. Wang TY, Li CY, Liu Y, et al. Inhibition effects of Chinese cabbage powder on aflatoxin B1-induced liver cancer. Food Chem. 2015;186:13–19. DOI:10.1016/j.foodchem.2015.02.138
31. Bloomfield GS, Mwangi A, Chege P, et al. Multiple cardiovascular risk factors in Kenya: evidence from a health and demographic surveillance system using the WHO STEPwise approach to chronic disease risk factor surveillance. Heart. 2013;99(18):1323–1329. DOI:10.1136/heartjnl-2013-303913
32. Appleton KM, Hemingway A, Saulais L, et al. Increasing vegetable intakes: rationale and systematic review of published interventions. Eur J Nutr. 2016;55:869–896. DOI:10.1007/s00394-015-1130-8
33. Kipkore W, Wanjohi B, Rono H, et al. A study of the medicinal plants used by the Marakwet community in Kenya. J Ethnobiol Ethnomed. 2014;10:24. DOI:10.1186/1746-4269-10-24
34. Kan SD, Cheung MWM, Zhou YL, et al. Effects of boiling on chlorogenic acid and the liver protective effects of its main products against CCl4-induced toxicity in vitro. J Food Sci. 2014;79(2):C147–C54. DOI:10.1111/1750-3841.12350
35. Mori H, Tanaka T, Shima H, et al. Inhibitory effect of chlorogenic acid on methylazoxymethanol acetateinduced carcinogenesis in large intestine and liver of hamsters. Cancer Lett. 1986;30(1):49–54.
36. Huang MT, Smart RC, Wong CQ, et al. Inhibitory effect of curcumin, chlorogenic acid, caffeic acid, and ferulic acid on tumor promotion in mouse skin by 12-O-tetradecanoylphorbol- 13-acetate. Cancer Res. 1988;48 (21):5941–5946.
37. Murakami M, Yamaguchi T, Takamura H, et al. Effects of thermal treatment on radical-scavenging activity of single and mixed polyphenolic compounds. J Food Sci. 2004;69(1):C7–C10. DOI:10.1111/j.1365-2621.2004.tb17848.x
38. Fiol M, Weckmuller A, Neugart S, et al. Thermalinduced changes of kale’s antioxidant activity analyzed by HPLC-UV/Vis-online-TEAC detection. Food Chem. 2013;138(2–3):857–865. DOI:10.1016/j.foodchem.2012.10.101
39. De Beer D, Joubert E, Marais J, et al. Unravelling the total antioxidant capacity of pinotage wines: contribution of phenolic compounds. J Agric Food Chem. 2006;54(8):2897–2905. DOI:10.1021/jf052766u
40. Filannino P, Cardinali G, Rizzello CG, et al. Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices. Appl Environ Microbiol. 2014;80(7):2206–2215. DOI:10.1128/AEM.03885-13
41. Cretenet M, Le Gall G, Wegmann U, et al. Early adaptation to oxygen is key to the industrially important traits of Lactococcus lactis ssp. cremoris during milk fermentation. BMC Genomics. 2014;15(1):1054. DOI:10.1186/1471-2164-15-1054