Effect of chia or xanthan gum supplementation on inflammatory process associated with cancer in Wistar rats inoculated with Walker 256 tumour and in tumor cells.

Abstract

Chronic proinflammatory condition is associated with high level cancer development, since a wide range of inflammatory situation bias normal cell to neoplasic transformation. The Salvia hispanica L., known as chia, containing high quantities of n-3 polyunsaturated fat acid and polyphenolics compounds, which present anti-inflammatory effects. But then, some studies have reported that xanthan gum, used as food thickener, and ingested as high amounts by dysphasic person, can induce a proinflammatory state. The aim is assess the effect of chia flour or xhantan gum dietary supplementation on glucose metabolism, proinflammatory profile and Walker 256 tumor development in rat. 21 days old Wistar rat will be treated with control diet or diet enriched with chia flour or xhantan gum for 8 weeks. Also, in MCF-7 treated with alpha linolenic acid and quercetin the cytokines production and inflammatory and metastatic pathways. Following the Walker 256 tumor will be inoculated. Body weight gain and food intake will be monitored during the whole experimental period. Insulin and glucose tolerance test will be assayed ten days after tumor inoculation. On 14th day after, the animal will be sacrificed by anesthetic lethal dose. Blood, retroperitoneal, epididymal and mesenteric white adipose tissue, liver, gastrocnemius muscle and tumor will be collected, weighted and stored to following analysis: cytokines content (ELISA), IL6R, TNFR, ADIPOR1, ADIPOR2, TLR4 and MYD88 quantification by Western blotting. In the tumor HIF-1, NFkB e STAT 3 protein content will be assayed. Carcass lipid and protein content will quantify. In tumor cell culture treated with alpha linolenic acid and quercetin will be analyze the same factors determinate in the tumor in vivo. (AU)