Modulation of aromatase activity by diet polyphenolic compounds
Modulation of aromatase activity by diet polyphenolic compounds
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DOI：
10.1021/jf053237t
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发表时间：
2006-05-17
影响因子：
6.1
通讯作者：
Calhau, Conceicao
中科院分区：
文献类型：
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作者：
Monteiro, Rosario;Azevedo, Isabel;Calhau, Conceicao
雌激素参与与生殖、体脂分布和骨量维持相关的生理作用，也与雌激素依赖性癌症的发病机制相关。本工作的目的是研究多酚类物质对雌激素合成的影响。通过氚化水释放测定法，测试了多酚和富含多酚的饮料对绒癌细胞（绒毛膜癌细胞系）中芳香酶活性的影响。一些测试的多酚抑制雌激素的产生，白杨素是最有效的。此外，我们观察到，红葡萄酒，无酒精的红葡萄酒，绿色茶，红茶（200 μ L/mL）显着降低芳香酶活性。通过Western印迹和RT-PCR评估，在用所研究的任何类黄酮处理24小时后，检测到对芳香化酶表达没有影响。总之，多酚能够调节芳香酶活性，从而调节雌激素合成。这种干扰的知识可能有助于澄清一些归因于多酚的生物学特性，并可能有助于预防/治疗雌激素依赖性疾病。
Estrogens are involved in physiological actions related to reproduction, body fat distribution, and maintenance of bone mass and are also related to the pathogenesis of estrogen-dependent cancers. The aim of this work was to study the effect of polyphenols on estrogen synthesis. The effect of polyphenols and polyphenolic-rich beverages on aromatase activity was tested in JAR cells (a choriocarcinoma cell line) through the tritiated water release assay. Some of the tested polyphenols inhibited estrogen production, chrysin being the most potent. Additionally, we observed that red wine, alcohol-free red wine, green tea, and black tea (200 mu L/mL) significantly decreased aromatase activity. No effect on aromatase expression, as assessed by western blotting and RT-PCR, has been detected after 24 h of treatment with any of the flavonoids under study. In conclusion, polyphenols are able to modulate aromatase activity and, consequently, estrogen synthesis. The knowledge of such interference may help to clarify some of the biological properties attributed to polyphenols and may be useful in prevention/treatment of estrogen-dependent disorders.