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The Potential of Taro (Colocasia Esculenta) As a Dietary Prebiotic Source for the Prevention of Colorectal Cancer

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The Potential of Taro (Colocasia Esculenta) As a Dietary Prebiotic Source for the Prevention of Colorectal Cancer THE POTENTIAL OF TARO (COLOCASIA ESCULENTA) AS A DIETARY PREBIOTIC SOURCE FOR THE PREVENTION OF COLORECTAL CANCER A DISSERTATION SUBMITTED TO THE GRADUATE DIVISION OF THE UNIVERSITY OF HAWAIʻI AT MĀNOA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY IN NUTRITIONAL SCIENCES DECEMBER 2020 By Solange Majewska Saxby Dissertation Committee: Yong Li, Chairperson Carol J Boushey Rachel Novotny Marie Kainoa Fialkowski Revilla Chin Nyean Lee (University Representative) Keywords: Taro, Colocasia esculenta, probiotic, prebiotic, gut microbiota, colorectal cancer DEDICATION I dedicate this dissertation to my husband, Nathan; my parents, Wojciech and Xiomara Majewski; my sister, Toto; my parent-in-laws, Kevin and Mei Saxby, and loyal dog, Kuma, for their constant support and love. I ACKNOWLEDGMENTS Thank you to Jari S.K. Sugimoto for helping collect taro samples from Waimānalo Research Station; Jessie Kai and Nathan Saxby for the additional set of hands during the in vitro fecal fermentation assay; Dr. Jia Wei for running short-chain fatty acid analysis through the Metabolomics Shared Resource gas chromatographer; Dr. Kiana Frank for helping guide the gut microbial analysis; my dissertation committee: Dr. Marie Kainoa Fialkowski Revilla, Dr. Rachel Novotny, and Dr. Chin Nyean Lee for your advice, critique and sharing your expertise, knowledge, and time; Dr. Carol J Boushey for your mentorship during my time as a GA in the UH Cancer Center Multiethnic Cohort; Dr. Yong Li, my advisor, without your time, guidance, mentorship, support, and friendship, this dissertation would not be possible. II ABSTRACT Taro (Colocasia esculenta) is a high dietary fiber tuber that holds great cultural and agricultural importance in the Pacific. Dietary fiber is the portion of food that is indigestible by the human gastrointestinal tract. Some dietary fibers are prebiotics since they can promote the growth of probiotic bacteria in the gut and their production of healthful short-chain fatty acids (SCFA). Maintaining a homeostatic gut microbiota through dietary modifications with the inclusion of high fiber foods has been shown to reduce the risk of colorectal cancer (CRC). CRC development is highly influenced by diet, with high fiber diets showing preventative properties. Thus, consumption of taro could potentially promote healthy gut microbiota and SCFA production and reduce CRC risk. This dissertation aimed to investigate the potential of taro as a prebiotic and explore its preventative characteristics against CRC through biochemical and epidemiological means. Through the biochemical methodology, five taro varieties were analyzed for the following objectives: 1) Determine the nutrient, physicochemical, and functional properties of taro varieties; 2) Determine the prebiotic fiber contents of taro varieties and their prebiotic activity scores after they were digested and absorbed in vitro; and 3) Understand the microbial changes that occur in the gut microbiome due to the presence of taro via in vitro fecal fermentation. Through the epidemiological methodology, the inclusion of taro as a high dietary fiber source was explored for the following objectives: 4) Determine the influence of taro on the risk of CRC through the analysis of the Multi Ethnic Cohort (MEC) Study and 5) Determine the association of dietary patterns, that include taro and taro products in the food groups, with CRC risk, using the MEC data. The outcomes of this dissertation contribute to increased knowledge of the biochemical and epidemiological aspects of taro’s beneficial properties for CRC prevention. Evidence of the nutrient composition and dietary prebiotic properties of taro, and its association with the activity of gut microbiota and the risk of CRC may help formulate effective prevention strategies for CRC. III TABLE OF CONTENTS CHAPTER 1 DISSERTATION OVERVIEW ..................................................................... 1 1.1 INTRODUCTION ............................................................................................................................................ 1 1.1.1 History of Taro (Colocasia esculenta) .............................................................................. 1 1.1.2 Food Processing .......................................................................................................... 2 1.2 PROBLEM STATEMENT .............................................................................................................................. 2 1.2.1 Rationals and Significance ............................................................................................ 4 1.3 OBJECTIVES...................................................................................................................................................... 4 CHAPTER 2 LITERATURE REVIEW ............................................................................... 7 2.1 INTRODUCTION ............................................................................................................................................ 7 2.1.1 Taro (Colocasia esculenta) ............................................................................................ 7 2.1.2 Functional Foods ........................................................................................................ 7 2.1.3 Taro’s Medicinal Use .................................................................................................. 7 2.1.4 Colorectal Cancer ....................................................................................................... 8 2.2 OBJECTIVES...................................................................................................................................................... 8 2.3 BIOACTIVE AND NUTRIENT COMPONENTS OF TARO ........................................................... 8 2.3.1 Minerals ................................................................................................................... 8 2.3.2 Fat .......................................................................................................................... 9 2.3.3 Carbohydrates .......................................................................................................... 10 2.3.4 Probiotics ................................................................................................................ 12 2.3.5 Prebiotics ................................................................................................................ 13 2.3.6 Amino Acids and Proteins ......................................................................................... 14 2.3.7 Phytochemicals ......................................................................................................... 16 2.4 TARO NUTRIENT ABSORPTION .......................................................................................................... 17 2.5 CANCER PREVENTION OF TARO ....................................................................................................... 17 2.6 OTHER HEALTH BENEFITS ................................................................................................................... 18 2.6.1 Food Allergies ......................................................................................................... 18 2.6.2 Complementary Food................................................................................................. 19 2.6.3 Tooth Decay ............................................................................................................ 19 2.6.4 Wound Healing ....................................................................................................... 20 2.7 CONCLUSIONS .............................................................................................................................................. 20 CHAPTER 3 NUTRITIONAL, PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIVE VARIETIES OF TARO (COLOCASIA ESCULENTA) ............. 22 3.1 ABSTRACT........................................................................................................................................................ 22 3.2 INTRODUCTION .......................................................................................................................................... 23 3.3 MATERIALS & METHODS ........................................................................................................................ 24 3.3.1 Taro Processing ........................................................................................................ 24 3.3.2 Nutrient Analysis .................................................................................................... 24 3.3.3 Physicochemical Analysis ........................................................................................... 24 3.3.4 Functional Properties Analysis .................................................................................... 26 3.3.5 Statistical Analysis ................................................................................................... 27 3.4 RESULTS............................................................................................................................................................ 27 IV 3.4.1 Nutrient Composition ............................................................................................... 27 3.4.2 Physicochemical Properties .......................................................................................... 27 3.4.3 Functional
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