Publication: Free radicals, whey proteins and colorectal cancer
Abstract
Kolorektal kanser etiyolojisinde diyetin önemli bir çevresel faktör olduğu yapılan çalışmalarla kanıtlanmıştır. Total enerji alımı, yüksek yağlı diyet ve kırmızı et alımı ile kolon kanseri gelişimi arasında bağlantı olduğu epidemiyolojik verilerle de desteklenmiştir. Batı tarzı diyet ve pişirme teknikleri kolon kanseri için risk faktörü olarak yer almaktadır. Öte yandan, reaktif oksijen türleri tarafından oluşturulan oksidatif stres, kanser ve nörodejeneratif bozukluklar gibi yaşa bağlı hastalıklarda önemli rol oynamaktadır. Süt serumu proteinleri ve diğer diyetsel proteinlerin reaktif oksijen radikallerini temizleme gücüne sahip olduğu bildirilmiştir. Hayvan çalışmalarında karsinojen kullanılarak oluşturulan kolon kanserine karşı süt serumu proteinlerinin koruyucu olduğu gösterilmiştir. Proteinlerin yanında protein hidrolizatlarının da antioksidan aktivite gösterdiği bulunmuştur. Protein hidrolizi sırasında proteinin tersiyer yapısının bozulması ve amino asit salınmasındaki artışa bağlı olarak proteinin antioksidan aktivitesinde artış izlenmektedir. Bu derlemede, kolorektal kanser etiyopatogenezindeki mevcut bilgileri özetlemeye ve tedavide süt serumu proteinlerinin potansiyel kullanımını irdelemeye çalıştık.
Evidence that has accumulated for many years suggests that diet is an important environmental factor in the etiology of colorectal cancers. Epidemiological data generally support the association between total energy intake, high fat diets, red meat intake and increased colon cancer risk. The Western-style diet and cooking techniques are risk factors for developing colon cancer. Further, oxidative stress caused by reactive oxygen species plays a significant role in a number of age-specific diseases such as cancer and neurodegenerative disorders. Dietary proteins including whey proteins have been reported to have the ability to scavenge reactive oxygen species. Animal studies have also shown that whey protein protects against the development of carcinogen induced colon tumors in rats. In addition to proteins, protein hydrolyzates have been found to exhibit antioxidant activity. During protein hydrolysis, overall antioxidant activity of protein is enhanced as its tertiary structure is disrupted and the solvent accessibility of released amino acids increases. In this review, we summarize the present knowledge on the etiopathogenesis of colorectal cancers and the potential use of whey proteins in its treatment.
Evidence that has accumulated for many years suggests that diet is an important environmental factor in the etiology of colorectal cancers. Epidemiological data generally support the association between total energy intake, high fat diets, red meat intake and increased colon cancer risk. The Western-style diet and cooking techniques are risk factors for developing colon cancer. Further, oxidative stress caused by reactive oxygen species plays a significant role in a number of age-specific diseases such as cancer and neurodegenerative disorders. Dietary proteins including whey proteins have been reported to have the ability to scavenge reactive oxygen species. Animal studies have also shown that whey protein protects against the development of carcinogen induced colon tumors in rats. In addition to proteins, protein hydrolyzates have been found to exhibit antioxidant activity. During protein hydrolysis, overall antioxidant activity of protein is enhanced as its tertiary structure is disrupted and the solvent accessibility of released amino acids increases. In this review, we summarize the present knowledge on the etiopathogenesis of colorectal cancers and the potential use of whey proteins in its treatment.