Modulation of Histone Acetylation by Garlic Sulfur Compounds
Modulation of Histone Acetylation by Garlic Sulfur Compounds
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DOI：
10.2174/187152011795347540
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发表时间：
2011-03-01
影响因子：
2.8
通讯作者：
Latino-Martel, Paule
中科院分区：
文献类型：
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作者：
Druesne-Pecollo, Nathalie;Latino-Martel, Paule
临床前研究表明，新鲜大蒜提取物、陈化大蒜、大蒜油和大蒜加工过程中产生的特定有机硫化合物可以改变致癌物代谢，通过诱导细胞周期停滞或细胞凋亡或血管生成来抑制肿瘤细胞生长。特别是，最近的研究表明，某些大蒜化合物的抗癌作用可能至少部分涉及组蛋白乙酰化的调节，这是一个涉及基因表达调节的过程，由组蛋白脱乙酰酶活性的抑制引起。本综述的目的是描述大蒜中的硫化合物和组蛋白乙酰化的现有数据，并讨论它们预防癌症的潜力。现有数据表明，大蒜化合物可以在体外和体内抑制组蛋白脱乙酰酶活性并诱导组蛋白过度乙酰化。稀疏的研究提供了组蛋白乙酰化参与二烯丙基二硫化物和烯丙基硫醇调节基因表达的证据。在高浓度下观察到这些效应。需要进一步研究以确定大蒜有机硫化合物的 HDAC 抑制作用是否在人类饮食可达到的剂量下在一级癌症预防中发挥作用。
Preclinical studies have shown that fresh garlic extracts, aged garlic, garlic oil and specific organosulfur compounds generated by processing garlic could alter carcinogen metabolism, inhibit tumor cell growth through induction of cell cycle arrest or apoptosis, or angiogenesis. In particular, recent studies have suggested that anticarcinogenic effects of certain garlic compounds may implicate at least in part a modulation of histone acetylation, a process involved in the regulation of gene expression, resulting from the inhibition of histone deacetylase activity. The aim of this review is to describe the available data on sulfur compounds from garlic and histone acetylation and to discuss their potential for cancer prevention. Available data indicate that garlic compounds could inhibit histone deacetylase activity and induce histone hyperacetylation both in vitro as well as in vivo. Sparse studies provide evidence of involvement of histone acetylation in modulation of gene expression by diallyl disulfide and allyl mercaptan. These effects were observed at high concentrations. Further investigations are needed to determine if the HDAC inhibitory effects of garlic organosulfur compounds play a role in primary cancer prevention at doses achievable by human diet.