Functional food ingredients against colorectal cancer. An example project integrating functional genomics, nutrition and health

R. Stierum, R. Burgemeister, A. van Helvoort, A. Peijnenburg, K. Schütze, M. Seidelin, O. Vang, B. van Ommen

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17 Citations (Scopus)

Abstract

Functional Food Ingredients Against Colorectal Cancer is one of the first European Union funded Research Projects at the cross-road of functional genomics [comprising transcriptomics, the measurement of the expression of all messengers RNA (mRNAs) and proteomics, the measurement of expression/state of all proteins], nutrition and human health. The goal of Functional Food Ingredients Against Colorectal Cancer is to develop a colon epithelial cell line-based screening assay for nutrients with presumed anti-colorectal carcinogenic properties. Genes involved in colon carcinogenesis are identified at the RNA and protein level, using a variety of methods (subtractive hybridisation, DNA microarray, proteomics) in combination with models for colorectal cancer development (human biopsies, rat model for colorectal carcinogenesis, colorectal cancer epithelial cell lines). Secondly, colorectal cancer epithelial cell lines are selected, in terms of their capacity to undergo gene/protein expression changes representing different phases in the colorectal carcinogenesis. Thirdly, these cell lines are used to determine the effects of nutrients with presumed anti-carcinogenic properties (eg resveratrol, flavonoids) on functional genomics-derived endpoints. Once validated against the effects of these nutrients in in vivo animal models and classical biomarkers for colorectal carcinogenesis, these cell line models combined with functional genomics represent useful tools to study colorectal carcinogenesis and screen for nutrients with anti-carcinogenic properties.
Original languageEnglish
Pages (from-to)94-98
JournalNutrition, Metabolism & Cardiovascular Diseases
Volume11
Issue numberSuppl. 4
Publication statusPublished - 2001

Keywords

  • functional genomics
  • nutrition
  • colon cancer

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    Stierum, R., Burgemeister, R., van Helvoort, A., Peijnenburg, A., Schütze, K., Seidelin, M., Vang, O., & van Ommen, B. (2001). Functional food ingredients against colorectal cancer. An example project integrating functional genomics, nutrition and health. Nutrition, Metabolism & Cardiovascular Diseases, 11(Suppl. 4), 94-98.