Efeito da polpa e extrato do fruto juçara (Euterpe edulis Martius) em câncer colorretal : estudo in vitro e in vivo

Abstract

Action in combat oxidative stress and increase apoptosis in colorectal cancer cells have been shown by the ingestion of bioactive compounds that constitute food and juçara fruit. having seen that colorectal cancer is among the three main neoplasms with the highest incidence and mortality rate worldwide. The present work aimed to analyze the in vitro and in vivo effect of pulp juice and extract of phenolic substances from juçara fruit in colorectal cancer. Ht-29 and Caco-2 cells were exposed to different concentrations of pulp and extract of juçara fruit for 24 hours and analyzed by qRTPCR. For in vivo analysis, 43 male Wistar rats were used, divided in control group (n=11) and induced to colorectal cancer (n=32). Juçara pulp juice and extract were used for supplementation of rats induced by colorectal carcinogenesis. Body weight gain, food consumption, biochemical and hematological profile were evaluated. Still, foci of aberrant crypts and neoplastic lesions, mucins in colorectal mucosa, immunohistochemistry and histopathological characterization of tubular adenocarcinoma were analyzed. A significant decrease in gene expression of Nrf2, Keap1, Bax and Caspase 3 was observed in the in vitro study in Ht-29 and Caco-2 cells exposed to extract and pulp of juçara fruit. In animals induced to carcinogenesis, loss of body weight and lower food consumption were observed. There was also a decrease in aspartate aminotransferase and serum albumin levels and increase in alanine aminotransferase levels in the group supplemented with pulp. Low density lipoproteins in the extract supplemented group also increased. In addition, there was a 50.06% decrease in outbreaks of aberrant crypts attributed to supplementation with pulp juice of juçara fruit. There was an increase in number of peyer plates in the group supplemented with extract; percentage of acidic mucins and expression of Keap1 in the group supplemented with pulp juice. By analyzing the results it was possible to infer that juçara fruit increases the survival of cancer cells in vitro. In addition, it significantly affects food consumption and body weight gain, with negative effects on serum albumin and liver biochemical markers such as alanine aminotransferase and low density lipoprotein. Therefore, juçara fruit pulp juice has a protective action in the early stage of colorectal cancer development, acting to prevent the appearance of aberrant crypts and to regulate the levels of aspartate aminotrasferase and Keap1, as well as to protect the colic mucosa