Flavones and flavonols at dietary levels inhibit a transformation of aryl hydrocarbon receptor induced by dioxin

被引：152

作者：

Ashida, H ^{[1
]}

Fukuda, I ^{[1
]}

Yamashita, T ^{[1
]}

Kanazawa, K ^{[1
]}

机构：

[1] Kobe Univ, Fac Agr, Lab Food & Nutr Chem, Nada Ku, Kobe, Hyogo 6578501, Japan

来源：

FEBS LETTERS | 2000年 / 476卷 / 03期

关键词：

flavonoid; dioxin antagonist; aryl hydrocarbon receptor; transformation inhibitor; cancer prevention; dietary phytochemical;

D O I：

10.1016/S0014-5793(00)01730-0

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Dioxins invade the body mainly through the diet, and produce toxicity through the transformation of aryl hydrocarbon receptor (AhR), An inhibitor of the transformation should therefore protect against the toxicity and ideally be part of the diet. We examined flavonoids ubiquitously expressed in plant foods as one of the best candidates, and found that the subclasses flavones and flavonols suppressed antagonistically the transformation of AhR induced by 1 nM of 2,3,7,8-tetrachlorodibenzo-p-dioxin, without exhibiting agonistic effects that transform AhR. The antagonistic IC50 values ranged from 0.14 to 10 mu M, close to the physiological levels in human. (C) 2000 Federation of European Biochemical Societies. Published by Elsevier Science B.V. All rights reserved.

引用

页码：213 / 217

页数：5

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