Microbiological diversity of fermented food Bhaati Jaanr and its antioxidant and anti-inflammatory properties: Effect against colon cancer

Abstract

Colorectal Cancer (CRC) is one of the most incidental and leading causes of cancer-associated mortality. The decisive outcome of traditional chemotherapy is often complimented with a different form of toxicity, raising concern. The present study investigated the anti-cancer potential of fermented rice Bhaati Jaanr (B.J.) extract on colon adenocarcinoma cell lines (HT29 and SW480). The microbial diversity was determined by metagenomic analysis and high throughput next-generation sequencing. The anti-proliferative effect was assessed by MTT assay. The mRNA and protein expression levels were determined using real-time quantitative PCR reaction and enzyme-linked immunosorbent assay. The results demonstrated that B.J. extract significantly inhibited the proliferation of HT29 and SW480 and exhibited an IC50 of 50 μM with the predominance of Lactobacillus sp. (94.34%) and Acinetobacter lwoffii (4.60%). Further, B.J. extract suppressed the LPS-mediated inflammation in the HT29 and SW480, indicated by decreased nitric oxide (NO) production and expression of the iNOS gene. Finally, the incubation of the RAW 264.7 murine macrophages with B.J. extract post-LPS stimulation depicted a decrease in the mRNA and protein expression levels of COX-2, TNF-α, IL-1β, and IL-6. The present study reveals that B.J. extract exhibits significant antitumor activity and may have a therapeutic intervention against colon carcinogenesis.