EFFECTS OF CAPSAICIN ON RAT-LIVER S9-MEDIATED METABOLISM AND DNA-BINDING OF AFLATOXIN

被引：45

作者：

TEEL, RW

机构：

[1] Department of Physiology and Pharmacology, Toma Linda, University School of Medicine, Loma Linda, CH

来源：

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL | 1991年 / 15卷 / 01期

关键词：

D O I：

10.1080/01635589109514108

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

At concentrations of 25, 50, and 100-mu-M, capsaicin, which is the major component in various aspects of Capsicum hot peppers, decreased the binding of aflatoxin (AFB1) to calf thymus DNA by 19%, 44%, and 71%, respectively, in incubations with rat liver S9. At concentrations of 50 and 100-mu-M, capsaicin decreased the formation of AFB-DNA adducts (AFB1-N7-Gua) by 53% and 75% as determined by high-pressure liquid chromatography (HPLC). HPLC analysis of organosoluble fractions showed that these effects correlated with a concentration-dependent decrease in S9-mediated metabolism of AFB1 by capsaicin. Capsaicin also altered the formation of water-soluble conjugates of AFB1. This was indicated by a decrease in radioactivity in water-soluble fractions and in glutathione conjugates of AFB1 analyzed by HPLC. These results suggest that capsaicin inhibited the biotransformation of AFB1 by modifying Phase I hepatic enzyme activity.

引用

页码：27 / 32

页数：6

共 26 条

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