Efeito do extrato de café verde (Coffea canephora) nas alterações morfofisiopatológicas colorretal e inflamatórias local e sistêmica, em modelo animal de carcinogênese

Abstract

Colorectal cancer (CCR) is the fourth most commonly diagnosed malignancy in the world. The inflammatory process and oxidative stress are responsible for the development of carcinogenesis. Thus, the objective was to evaluate the effect of the aqueous extract of green coffee in an in vivo model of colorectal carcinogenesis, through the morphophysiopathological changes of the colorectal mucosa and systemic inflammatory conditions. Forty-eight adult Wistar rats were divided into four groups (n = 12): C (healthy control fed AIN-93 M diet), T (CCR induced and fed AIN-93 M diet), CCV (healthy control fed with diet AIN-93 M + green coffee extract), TCV (induced to CCR and fed diet AIN-93 M + green coffee extract). Carcinogenesis was induced in the T and TCV groups with 1,2-dimethylhydrazine (55 mg/kg, seen subcutaneously, weekly) for five weeks. During induction, all groups received standard AIN-93 M diet. From week 6 to 15, experimental groups were fed their respective diets. At the end of the 10th week, four animals from each group were euthanized for data collection regarding the pre-neoplastic period. The remaining animals (n = 8 / group) stayed in the study until the end of the 15th week, in which an analysis of intestinal permeability was performed through 24-hour urine collection after administration of lactulose (100 mg / kg) and mannitol ( 50 mg/kg). Afterwards, the animals were euthanized and blood collected to analyze the profile of pro and anti-inflammatory cytokines and total antioxidant capacity (TAC). The contents of the large intestine were used for analysis of intraluminal pH, secretory immunoglobulin A (sIgA), and colorectal tissue for evaluation of macro and microscopic evaluations of the mucosa. Green coffee extract and cancer induction were not able to alter consumption, weight gain, and food and caloric efficiency coefficients. Intestinal pH was significantly higher in the CCV group compared to the TCV. Intestinal permeability was increased in the T group. The TCV group had the highest FCA count, being 51.1% higher compared to the T group. 66.67% from group T to group TCV, in relation to changes in growth there was a reduction of 33.33% and 20% of hyperplasia and dysplasia, respectively. There was no significant difference in the quantification of IgA between the experimental groups. And both TCV and T showed high values of total blood antioxidant capacity. It is concluded that the aqueous extract of green coffee was beneficial for intestinal permeability and controlled the development of neoplasms in the colorectal mucosa, without interfering with systemic inflammation, with 10 weeks of daily intake, reinforcing that green coffee reduces the risk of developing the colorectal carcinogenesis.