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Attenuation of histopathological alterations of colon, liver and lung by dietary fibre of barley Rihane in azoxymethane-treated rats.
- Source :
-
Food chemistry [Food Chem] 2014 Apr 15; Vol. 149, pp. 271-6. Date of Electronic Publication: 2013 Nov 01. - Publication Year :
- 2014
-
Abstract
- This study was carried out to determine the effect of dietary fibre (DF) of barley Rihane (BR) in the attenuation of colon, liver and lung histopathology alterations induced by azoxymethane (AOM) in rats. Rats were fed a control (C) or experimental diet containing 30% of BR. The intended rats for cancer treatment received two successive subcutaneous injections of azoxymethane (AOM) at 20mg/kg body weight. The colons were analyzed for crypt multiplicity after 12 weeks of treatment. A histological study of the colon, liver and lungs was determined. The results showed that the BR diet significantly reduced the number of aberrant crypt per focus and altered their distribution. In addition, DF of BR increased significantly the mucus secretion compared to control group. The use of the AOM as colon specific carcinogen substance altered the liver and lung architectures, whereas the presence of DF of BR could be a protective factor for these organs.<br /> (Copyright © 2013 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Colonic Diseases chemically induced
Colonic Diseases metabolism
Colonic Diseases pathology
Dietary Fiber analysis
Humans
Liver Diseases etiology
Liver Diseases metabolism
Liver Diseases pathology
Lung Diseases chemically induced
Lung Diseases metabolism
Lung Diseases pathology
Male
Rats
Rats, Wistar
Azoxymethane toxicity
Carcinogens toxicity
Colonic Diseases diet therapy
Dietary Fiber metabolism
Hordeum chemistry
Liver Diseases diet therapy
Lung Diseases diet therapy
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 149
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 24295706
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.10.101