Evaluation of PTSO delivery approaches for gut microbiota modulation in colorectal cancer: A comparative study of microcapsules containing Allium derivatives

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-16 DOI:10.1016/j.jff.2025.106818

Enrique Guillamón , Beatriz Navajas-Porras , Adriana Delgado-Osorio , Lidia Gil-Martínez , Nuria Mut-Salud , Antonio Cuberos-Escobar , Julia Ruiz Vozmediano , Silvia Pastoriza de la Cueva , María Chávarri , Izaskun Marañón , Juristo Fonollá , Encarnación González-Flores , Alberto Baños , José Ángel Rufián-Henares

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Abstract

Colorectal cancer (CRC) is a leading cause of cancer-related mortality worldwide, with gut microbiota modulation emerging as a critical factor in its development. Propyl propane thiosulfonate (PTSO), an organosulfur compound derived from Allium species, has shown potential as a therapeutic agent for CRC due to its antioxidant and anti-inflammatory properties. This study evaluated three PTSO delivery systems (dextrin, pectin microcapsules, and hydroxypropyl methylcellulose capsules) designed to enhance bioavailability and protect PTSO through digestion. We assessed their antioxidant capacity, cytotoxic effects on CRC cells, and impact on short-chain fatty acid (SCFA) production and gut microbiota composition after in vitro digestion and fermentation with feces of healthy individuals and CRC patients. Results demonstrated that each formulation displayed distinct release profiles and antioxidant activities post-digestion and fermentation, with microencapsulated PTSO showing superior stability, bioavailability and the highest antitumoral efficacy in CRC cell lines, achieving an IC50 value of 20.5 μM. Significant differences in SCFA production and gut microbiota modulation were observed across the formulations. Although further in vivo studies are needed to validate these findings and understand long-term effects, PTSO shows promise as a bioactive compound within functional nutrition. Its ability to modulate gut microbiota composition, alongside its enhanced bioavailability through innovative delivery systems, suggests that PTSO could play a key role in the development of dietary strategies aimed at reducing CRC risk and progression.

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PTSO给药方式对结肠直肠癌肠道菌群调节的评价：含葱衍生物微胶囊的比较研究

结肠直肠癌（CRC）是全球癌症相关死亡的主要原因，而肠道微生物群的调节则是导致其发展的关键因素。丙基丙烷硫代磺酸盐（PTSO）是一种从薤白中提取的有机硫化合物，由于其抗氧化和抗炎特性，已显示出作为 CRC 治疗剂的潜力。本研究评估了三种 PTSO 给药系统（糊精、果胶微胶囊和羟丙基甲基纤维素胶囊），这些系统旨在提高 PTSO 的生物利用度，并通过消化保护 PTSO。我们评估了这些制剂的抗氧化能力、对 CRC 细胞的细胞毒性作用，以及与健康人和 CRC 患者的粪便进行体外消化和发酵后对短链脂肪酸 (SCFA) 生成和肠道微生物群组成的影响。结果表明，每种制剂在消化和发酵后都显示出不同的释放特征和抗氧化活性，其中微囊化的 PTSO 在 CRC 细胞系中显示出卓越的稳定性和生物利用度，并具有最高的抗肿瘤功效，IC50 值达到 20.5 μM。不同制剂在 SCFA 生成和肠道微生物群调节方面存在显著差异。尽管还需要进一步的体内研究来验证这些发现并了解其长期效果，但 PTSO 作为一种生物活性化合物，在功能性营养方面显示出了广阔的前景。PTSO 能够调节肠道微生物群的组成，同时通过创新的给药系统提高了生物利用度，这表明 PTSO 可以在开发旨在降低 CRC 风险和病情发展的膳食策略中发挥关键作用。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.