IMPACT OF VARIOUS SOURCES OF GARLIC AND THEIR CONSTITUENTS ON 7,12-DIMETHYLBENZ[A]ANTHRACENE BINDING TO MAMMARY CELL-DNA
IMPACT OF VARIOUS SOURCES OF GARLIC AND THEIR CONSTITUENTS ON 7,12-DIMETHYLBENZ[A]ANTHRACENE BINDING TO MAMMARY CELL-DNA
复制标题
DOI：
10.1093/carcin/14.8.1627
复制
发表时间：
1993-08-01
期刊：
影响因子：
4.7
通讯作者：
MILNER, JA
中科院分区：
文献类型：
--
作者：
AMAGASE, H;MILNER, JA
目前的研究评估了不同来源的大蒜及其成分（水提取物、乙醇提取物和 S-烯丙基半胱氨酸）对体内致癌物 7,12-二甲基苯并[a]蒽 (DMBA) 与大鼠乳腺细胞 DNA 结合的影响。饮食中提供生大蒜粉 (2%) 或其水提取物 (1.5%) 分别使 DMBA-DNA 结合减少 33% 和 46%。膳食补充剂中添加 2% 或 4% 的市售脱臭大蒜粉（粉末 A）可分别将加合物的发生率降低 50% 和 78%，而添加 2% 的市售高硫大蒜制剂（粉末 B）则可将加合物的发生率降低 56%。一项配对喂养研究表明，致癌物结合的抑制与食物摄入或体重增加无关。虽然 1% 生大蒜粉对 DMBA-DNA 加合物的发生没有显着影响，但等量的水提取物 (0.75%)、乙醇提取物 (0.015%) 或市售粉末（A 和 B）分别使乳腺组织中的 DMBA 加合物减少了 44%、25%、71% 和 65%。 S-烯丙基半胱氨酸 (SAC)（加工大蒜的一种水溶性成分）的膳食强化会导致 DMBA 与 DNA 的结合逐渐减少。 SAC 研究表明，大蒜及其成分的主要作用是致癌物的生物激活和结合，而不是 DNA 修复。这些数据表明，几种形式的大蒜在改变致癌物的生物活性和可能的化学诱发的致癌作用方面是有效的，尽管存在差异。
The present studies assessed the impact of various sources of garlic and their constituents (water- and ethanol-extracts and S-allylcysteine) on the in vivo binding of the carcinogen 7,12-dimethylbenz[a]anthracene (DMBA) to rat mammary cell DNA. The provision of dietary raw garlic powder (2%) or its water-extract (1.5%) reduced DMBA-DNA binding by 33 and 46% respectively. Dietary supplementation with a commercially available deodorized garlic powder (powder A) at 2 or 4% depressed the occurrence of adducts by 50 and 78% respectively, while providing a commercially available high sulfur garlic preparation (powder B) at 2% reduced binding by 56%. A pair-feeding study revealed that the depression in carcinogen binding was independent of food intake or weight gain. Although 1% raw garlic powder did not significantly influence the occurrence of DMBA-DNA adducts, an equivalent as the water-extract (0.75%), the ethanol-extract (0.015%) or commercially available powders (A and B) reduced DMBA adducts in mammary tissue by 44, 25, 71 and 65% respectively. Dietary fortification with S-allylcysteine (SAC), a water-soluble constituent of processed garlic, caused a progressive decrease in the binding of DMBA to DNA. Studies with SAC suggest the primary effect of garlic and its constituents is on the bioactivation and binding of the carcinogen rather than DNA repair. These data reveal that several forms of garlic are effective, although variable, in altering carcinogen bioactivation and presumably chemically induced carcinogenesis.