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Diet and Cancer (Poster Session)

(P21-010-24) A Potential Anticancer Property of Fermented and Unfermented Soybeans in Human Colorectal Adenocarcinoma Cell Line

Monday, July 1, 2024
12:45 PM – 1:45 PM CT
Location: Poster Board 229
Disclosure(s):
Rongjie Fan, Master of Science: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Tempeh is a traditional fermented soybean product originally from Indonesia and recognized as a nutritious and healthy food. Colorectal cancer is the third leading cause of cancer incidence and cancer-related mortality in the United States. The current study was performed to see whether extracts from unfermented soybeans and fermented tempeh affects proliferative activity of human colorectal cancer cells.

Methods: Soybeans extract (SE) and tempeh extract (TE) were prepared from unfermented and fermented soybeans through several steps, including defatting, extraction with 70% ethanol, rotary evaporation, and lyophilization. Different concentrations of SE and TE were treated to HCT116 cells for 24 hours. MTT (3-(4, 5-dimethylthiazolyl-2)-2, 5-diphenyltetrazolium bromide) assay, flow cytometry and Western blot analyses were performed.

Results: The MTT assay showed that treatment of SE and TE (100, 200, 300, 400, 500 and 600 µg/mL) significantly repressed theviability of HCT116 cells compared to untreated control group. Flow cytometry data indicated that treatment with SE and TE (200 and 400 µg/mL) led to significant increase of G1 phase with a significant decrease of S and G2/M phases. In addition, treatment of SE and TE (200 and 400 µg/mL) significantly increased the percentage of early and late apoptotic cells and the cleavage of Poly (ADP-ribose) polymerases.

Conclusions: These results suggest a use of fermented tempeh and soybeans as potential dietary intervention to combat colorectal cancer.

Funding Sources: Cooperative Agreement fund from USDA-ARS to S-HL and C-IW.