Anticancer effects of diallyl trisulfide derived from garlic.
Anticancer effects of diallyl trisulfide derived from garlic.
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DOI：
10.6133/apjcn.2008.17.s1.59
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发表时间：
2008
影响因子：
1.3
通讯作者：
T. Seki;Takashi Hosono;Tomomi Hosono-Fukao;Kahoru Inada;Rie Tanaka;J. Ogihara;T. Ariga
中科院分区：
文献类型：
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作者：
T. Seki;Takashi Hosono;Tomomi Hosono-Fukao;Kahoru Inada;Rie Tanaka;J. Ogihara;T. Ariga
烷（烯）基硫醚是大蒜的特征风味成分。一些流行病学研究表明，食用大蒜可以预防某种癌症的风险。在这篇文章中，我们研究了大蒜衍生的烷（烯）基硫化物的抗癌特性，特别是大蒜油的主要成分二烯丙基三硫化物的分子基础。具有不同硫原子数的烷（烯）基硫化物（即，单硫化物、二硫化物和三硫化物）并纯化（>99%）。使用人结肠癌细胞HCT-15和DLD-1初步检查烷（烯）基硫化物的抗癌活性。二烯丙基三硫化物显著抑制细胞的生长，但二烯丙基一硫化物和二烯丙基二硫化物均未显示出这种作用。二烯丙基三硫处理后，阻滞于G2/M期的细胞数、亚G1期DNA含量的细胞数和具有caspase-3活性的细胞数显著增加。二烯丙基三硫破坏了细胞微管网络的形成，在间期可以看到微管碎片。存在半胱氨酸残基Cys 12 β和Cys 354 β的特异性氧化修饰，在微管蛋白分子中形成S-烯丙基巯基半胱氨酸。这些结果表明，二烯丙基三硫化物是负责，至少部分，为流行病学证明的抗癌作用，大蒜食用者。
Alk(en)yl sulfides are characteristic flavor components of garlic. Several lines of epidemiological study indicate that the risk of a certain cancer can be prevented by consumption of garlic. In this manuscript, we examined the anticancer property of garlic-derived alk(en)yl sulfides, and the molecular basis especially for diallyl trisulfide which is a major constituent of the garlic oil. Alk(en)yl sulfides with different numbers of sulfur atom (i.e., mono-, di-, and trisulfide) were synthesized and purified (>99%). The anticancer activity of the alk(en)yl sulfides was primarily examined using human colon cancer cells HCT-15 and DLD-1. The growth of the cells was significantly suppressed by diallyl trisulfide, but neither diallyl monosulfide nor diallyl disulfide showed such an effect. The number of cells arrested at G2/M phase, the cells with a sub-G1 DNA content, and the cells with caspase-3 activity were dramatically increased by diallyl trisulfide treatment. Diallyl trisulfide disrupted microtubule network formation of the cells, and microtubule fragments could be seen at the interphase. There was a specific oxidative modification of cysteine residues Cys12 beta and Cys354 beta, forming S-allylmercaptocysteines in the tubulin molecule. These results suggest that diallyl trisulfide is responsible, at least in part, for the epidemiologically proven anticancer effect for garlic eaters.