Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

Abstract

Lentils, green and yellow split-peas have been reported to provide health benefits against colon cancer due to the amount of nutrients and non-nutrient phytochemical compounds present. The aim of this study was to investigate and compare the chemopreventive potential of sprouted and non-sprouted lentils (LS, LNS), green (GS, GNS) and yellow split-peas (YS, YNS) on azoxymethane (AOM)-induced colon cancer. Following a 1 week acclimatization period, 42 Fisher-344 male rats were randomly assigned to 6 groups (n = 6). Five groups were fed treatment diets consisting of the selected legumes (Sprouted and non-sprouted), while the control group (C) was fed AIN-93 growth and maintenance of diet. Colon tumors were induced by administration of AOM at 7 and 8 weeks of age. Rats were killed by CO 2 asphyxiation at age 46 weeks. Results showed lower tumor incidence in treatment groups at 66.7% in GS compared to 100% in LNS and the control. Rats fed control diet had higher Tumors/Tumor Bearing Rat (TBR) ratio (4.33) compared to those in treatment groups (1.2-2). Cecal pH was significantly higher in control (7.81) compared to the treatment diets. Glutathione-S-Transferase (GST) activity was significantly higher in sprouted legumes (8.55-14.04 μM minG 1 mLG 1 ) compared to non-sprouted legumes (4.53-5.67 μM minG 1 mLG 1 ). Glutathione concentration (GSH) ranged from a low of 636.34 μM in rats fed GNS to a high of 791.07 μM in rats fed YNS. Selected legumes were effective in reducing incidence of AOM-induced colon tumors in Fisher-344 male rats (2.1-4.3 times) and may be promoted for consumption as part of healthy eating habits to prevent chronic diseases such as cancer.