ASSOCIATION BETWEEN AMINO ACIDS, BIOMARKERS OF PROSTATE CANCER AND INFLAMMATION IN NORWEGIAN PROSTATE CANCER PATIENTS

• Published in: Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1174
• Main Authors: Huerta, Oscar Daniel Rangel, Paur, Ingvild, Bastani, Nasser, Bøhn, Siv Kjølsrud, Lilleby, Wolfgang, Smeland, Sigbjørn, Karlsen, Anette S, Blomhoff, Rune
• Format: Article
• Language: English
• Subjects: Amino acids; Biomarkers; Black tea; C-reactive protein; Carotenoids; Correlation analysis; Correlation coefficient; Correlation coefficients; Fatty acids; Grapes; High-performance liquid chromatography; Immunoassay; Inflammation; Isoflavones; Liquid chromatography; Lycopene; Metastases; Omega-3 fatty acids; Ornithine; Parameter estimation; Patients; Prostate cancer; Prostate-specific antigen; Proteins; Selenium; Statistical analysis; Statistical methods; Tea; Tomatoes; Variance analysis
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000480486

Background and objectives: Earlier our research group had shown that a nutritional intervention with tomato products alone or in combination with selenium and n-3 fatty acids soy isoflavones, grape/pomegranate juice, and green/black tea lower prostate-specific antigen (PSA) in patients with non-metastatic prostate cancer. However, the mechanism is still undefined. Dysregulation of amino acids has been reported in cancers. Therefore, our aim was to study the amino acid profile in prostate cancer patients following a tomato products-based intervention in relation to PSA and inflammation. Methods: For this analysis, we included 74 patients with prostate cancer from a previous study. Prior to curative treatment, the patients were randomized to nutritional interventions with either 1) tomato products containing 30 mg lycopene per day; 2) tomato products plus selenium, omega-3 fatty acids, soy isoflavones, grape/pomegranate juice, and green/black tea (tomato-plus); or 3) control diet for 3 weeks. Plasma samples from baseline and after the intervention were analysed. The level of total PSA was determined on the AutoDELFIA automatic immunoassay system. Plasma carotenoids and amino acids were detected using HPLC. An ANOVA adjusted for the baseline was performed to evaluate differences between groups after the dietary intervention. Correlation between parameters was estimated by computing Pearson's correlation coefficient using the delta (t1-t0). All statistical analyses were performed using SPSS 24. Results: For all patients, we found a significant correlation between the lycopene change and total PSA (r=-0.247; p=0.034) and ornithine (r=0.238; p=0.041). Furthermore, the change in ornithine was inversely correlated with total PSA (r=0-0.311, p= 0.007). Finally, the change in total PSA was correlated with C-reactive protein (CRP) (r=0.301; p=0.011). Conclusions: The increase of lycopene was associated with an increase of ornithine. The change in ornithine showed to be inversely correlated with PSA, which in turn is associated with the inflammatory biomarker, CRP. Further analyses are needed to study a possible link between ornithine and CRP.