O efeito da adição de goma chantana na dieta sobre o processo inflamatório intestinal e ao desenvolvimento do câncer em ratos Wistar inoculados com Tumor de Walker 256

• Ano de defesa: 2019
• Autor(a) principal: Silva, Alessandra Rischiteli Braganca [UNIFESP]
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de São Paulo (UNIFESP)
• Palavras-chave em Português: Xanthan Gum; Tumor; Inflammation; Intestinal; Rats.; Goma Xantana; Inflamação; Intestino; Ratos
• Link de acesso: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=7878700; https://repositorio.unifesp.br/handle/11600/59553

Xanthan gum is a thickening agent used daily and continuously by patients with dysphagia as a diet ingredient. In the food industry, xanthan gum has been generally used as an additive to improve texture and palatability, especially of the ultra process foods, and gluten-free preparations. Although xanthan gum has been studied since the fifties regarding its properties and qualities as a food additive, the use of this substance has been increasing as a regular food ingredient. Our hypothesis is that the continuous use of xanthan gum can promote both systemic and intestinal chronic pro-inflammatory state and also facilitate tumor development. In this present thesis, two different experimental models were used: 1 – addition of xanthan gum to the diet of young rats inoculated with Walker 256 tumor, with the objective of evaluating xanthan gum effect in the inflammatory process and tumor growth; 2 – addition of increasing doses of xanthan gum to the diet of adult rats with the objective of evaluating inflammatory process and intestinal permeability, especially in the distal colon. In the study 1, we have used 48 male Wistar rats. Treatment began when they were 30 days of age and they were divided into 4 groups: control diet (C), control diet with tumor (TC), xanthan gum diet (XG) and xanthan gum diet with tumor (TXG). Xanthan gum intake promoted changes in the cytokine content: increasing IL-6, TNF- α and IL10 in retroperitoneal adipose tissue compared to the control group; and increasing TNF-α in the mesenteric adipose tissue compared to the C and TXG groups. The continuous use of xanthan gum triggered a pro-inflammatory response, promoting an increase in pro-inflammatory cytokines in the adipose tissue, but it did not have an effect on the tumor development in the Wistar rats inoculated with Walker 256 tumor cells. In the study 2, we have used 32 male Wistar rats. Treatment began when they were 90 days of age and they were divided into 4 groups: control diet (C); 1/4 of total dose diet (XG 1/4); 1/2 of total dose diet (XG 1/2) and total dose diet (XG 1). Diet with 1/2 of total dose had physiological effect on increasing IL-6 and TNF-α contents in the gastrocnemius muscle and increasing IL-6 in the retroperitoneal and epididymal adipose tissue. In the distal colon, there was a statistically significant increasing in the concentration of IL-1β in the XG 1/2 in relation to the C and XG 1, and a higher lymphocyte infiltration in the histological analysis. By immunohistochemical exam, an increasing presence of TNF-α and Claudin-2 were observed in all groups with xanthan gum diet compared to the control group. The addition of xanthan gum to the diet, especially in 1/2 of maximum permitted dose for dysphagic individuals, induced inflammatory process in the studied tissues followed by Claudin-2, TNF-α and lymphocyte infiltration alterations in the distal colon. This colon homeostasis modification can be partially responsible for the systemic pro-inflammatory state detected in the animals.