S-allyl cysteine inhibits nitrosomorpholine formation and bioactivation
S-allyl cysteine inhibits nitrosomorpholine formation and bioactivation
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DOI：
10.1080/01635589709514545
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发表时间：
1997-01-01
影响因子：
2.9
通讯作者：
Milner, JA
中科院分区：
文献类型：
--
作者：
Dion, ME;Agler, M;Milner, JA
大蒜、大蒜粉和洋葱的水提取物，而不是韭菜，被发现显著（p < 0.05）减少体外N-亚硝基吗啉（NMOR）的形成，这是一种已知的肝致癌物。添加增加量（20、40和80 mM）的S-烯丙基半胱氨酸（SAG）（加工大蒜中的一种水溶性化合物）分别使NMOR形成降低16%、27%和43%（p < 0.05）。SAC阻断NMOR形成的能力随着NaNO 2和吗啉浓度的增加而降低。SAC及其非烯丙基类似物S-丙基半胱氨酸有效地阻断NMOR形成。SAC和S-丙基半胱氨酸在减少NMOR形成方面不如等摩尔半胱氨酸有效（p < 0.05）。油溶性硫化合物二烯丙基二硫醚（DADS）、二丙基二硫醚和二烯丙基二硫醚是NMOR产生的无效抑制剂（p > 0.05）。SAC和DADS可降低NMOR对鼠伤寒沙门氏菌TA 100的致突变性（p < 0.05）。70 μ mol/板的SAC使每个板的组氨酸回复突变体数量减少51%（p < 0.05），而0.12 μ mol/板的DADS使突变菌落数量减少76%（p < 0.05）。SAC和DADS在降低NMOR致突变性方面比等摩尔半胱氨酸更有效（p < 0.05）。在这些研究中，大蒜和洋葱中的硫化合物抑制亚硝胺形成和生物活化的能力与流行病学证据一致，即更多地摄入葱属植物与降低某些癌症的风险有关。
Water extracts of garlic, deodorized garlic powder, and onions, but not leeks, were found to significantly (p < 0.05) reduce the in vitro formation og N-nitrosomorpholine (NMOR), a known liver carcinogen. Addition of increasing quantities (20, 40, and 80 mM) of S-allyl cysteine (SAG), a water-soluble compound in processed garlic, depressed NMOR formation by 16%, 27%, and 43%, respectively (p < 0.05). The ability of SAC to block NMOR formation decreased as the NaNO2 and morpholine concentrations increased. SAC and its non-allyl analog S-propyl cysteine effectively blocked NMOR formation. SAC and S-propyl cysteine were less effective than isomolar cysteine in reducing NMOR formation (p < 0.05). The oil-soluble sulfur compounds diallyl disulfide (DADS), dipropyl disulfide, and diallyl sulfide were ineffective inhibitors of NMOR generation (p > 0.05). SAC and DADS reduced the mutagenicity of NMOR in Salmonella typhimurium TA100 (p < 0.05). SAC at 70 mu mol/plate reduced the number of histidine revertants per plate by 51% (p < 0.05), whereas DADS at 0.12 mu mol/plate reduced mutant colony number by 76% (p < 0.05). SAC and DADS were more effective than isomolar cysteine in reducing NMOR mutagenicity (p < 0.05). The ability of sulfur compounds in garlic and onions to depress nitrosamine formation and bioactivation in these studies is consistent with epidemiologic evidence that higher intake of allium plants is associated with a reduction in the risks of some cancers.