From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation

Amanda dos Santos Lima, Rômulo Dias Novaes, Lucas Cezar Pinheiro, Leonardo Augusto de Almeida, Hercia Stampini Duarte Martino, Alexandre Giusti-Paiva, Nora Pap, Daniel Granato, Luciana Azevedo

Research output: Contribution to journalArticlepeer-review

Abstract

Blackcurrant press cake (BPC) is a source of anthocyanins, and this study evaluated the bioactivity and gut microbiota modulation of blackcurrant diets with or without 1,2 dimethylhydrazine (DMH)-induced colon carcinogenesis in rats. In colon cancer-induced rats (CRC), BPC at the highest dosages increased pro-inflammatory parameters and the expression of anti-apoptotic cytokines, accentuating colon cancer initiation by aberrant crypts and morphological changes. Fecal microbiome analysis showed that BPC altered the composition and function of the gut microbiome. This evidence suggests that high doses of BPC act as a pro-oxidant, accentuating the inflammatory environment and CRC progression.

Original languageEnglish
Article number112917
Pages (from-to)112917
JournalFood Research International
Volume170
DOIs
Publication statusPublished - Aug 2023

Keywords

  • Aberrant crypt foci (ACF)
  • Anthocyanins
  • Blackcurrant
  • By-product
  • Colorectal carcinogenesis
  • Gut microbiota modulation
  • Inflammation

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