Chemopreventive potential of in vitro fermented raw and roasted hazelnuts in LT97 colon adenoma cells

Abstract

Background/Aim: Due to their unique composition of health-promoting compounds, the consumption of hazelnuts may contribute to the prevention of colon cancer. Materials and Methods: Since hazelnuts are often consumed roasted, the impact of different roasting conditions (RC1=140.6C/25 min, RC2=155.1C/20 min and RC3=180.4C/21 min) on chemopreventive effects of in vitro fermented hazelnuts was analyzed in LT97 colon adenoma cells. Results: FS (2.5%) of raw and roasted hazelnuts reduced H2O2-induced DNA damage while 5% FS significantly induced gene expression of SOD2 (3.0-fold) and GSTP1 (2.1-fold). GPx1 mRNA levels were significantly decreased (0.6-fold) by FS (2.5%). The growth of LT97 cells was significantly reduced by hazelnut FS in a time- and dose-dependent manner. Hazelnut FS (5%) increased the numbers of early apoptotic cells (9.6% on average) and caspase-3 activities (6.4-fold on average). Conclusion: These results indicate a chemopreventive potential of in vitro fermented hazelnuts which is largely unaffected by the roasting process.