Pinto Bean Consumption Mitigates Colorectal Tumorigenesis through Reshaping Gut Microbiota and Metabolic Signatures

Dietary intervention is increasingly recognized as a vital strategy for the prevention of colorectal cancer (CRC). To evaluate the preventive potential of whole foods, we utilized an azoxymethane/dextran sodium sulfate (AOM/DSS)-induced mouse model to compare the systemic effects of a 5% pinto bean (PB) diet against a control diet. Results demonstrated that PB intervention significantly mitigated tumor burden and intestinal inflammation. Integrated multi-omics analysis revealed that PB consumption reshaped the gut ecosystem, specifically enriching Verrucomicrobiota (Akkermansia muciniphila) and Bacteroidota. This optimized microbial structure further drove the generation and accumulation of key anti-cancer metabolites, particularly Oleanolic Acid (OA) and TriHODE. Correlation analysis confirmed a tight synergistic network between these beneficial microbes and bioactive metabolites. In conclusion, pinto beans inhibit tumorigenesis primarily by constructing a "microbiota-metabolite-host" synergistic defense system, providing a solid scientific basis for utilizing whole-food strategies for the primary prevention of CRC. • Pinto bean diet mitigates colorectal tumorigenesis in a mouse model • The diet reduces tumor burden and inflammation by inhibiting the Wnt pathway • Pinto beans reshape the gut microbiome and enrich beneficial Akkermansia bacteria • Gut microbes drive the production of anti cancer metabolites like Oleanolic Acid