Brassica, biotransformation and cancer risk:: Genetic polymorphisms alter the preventive effects of cruciferous vegetables
Brassica, biotransformation and cancer risk:: Genetic polymorphisms alter the preventive effects of cruciferous vegetables
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DOI：
10.1093/jn/131.10.2991
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发表时间：
2002-10-01
影响因子：
4.2
通讯作者：
Peterson, S
中科院分区：
文献类型：
--
作者：
Lampe, JW;Peterson, S
十字花科蔬菜的化学保护作用是由于其高硫代葡萄糖苷含量和硫代葡萄糖苷代谢物（如异硫氰酸酯（ITC）和吲哚）调节生物转化酶系统（如细胞色素P450和偶联酶）的能力。来自分子流行病学研究的数据表明，生物转化酶的遗传和相关功能变异，特别是代谢ITC的谷胱甘肽s -转移酶（GST）M1和GSTT1，改变了十字花科蔬菜暴露后的癌症风险。此外，与这些化合物相互作用的受体和转录因子的遗传多态性可能进一步导致十字花科蔬菜摄入量的变化。本文综述了十字花科蔬菜成分的代谢和作用机制，讨论了最近的人体研究，测试了十字花科蔬菜对生物转化系统的影响，并总结了这些酶的遗传多态性对十字花科蔬菜摄入量反应的影响的流行病学和实验证据。综上所述，生物转化酶的遗传差异和调节它们的因素，以及十字花科蔬菜中硫代葡萄糖苷含量的变化和制备这些食物的方法，强调了影响基因-饮食相互作用和人类癌症风险研究的多重复杂性。
The chemoprotective effect of cruciferous vegetables is due to their high glucosinolate content and the capacity of glucosinolate metabolites, such as isothiocyanates (ITC) and indoles, to modulate biotransformation enzyme systems (e.g., cytochromes P450 and conjugating enzymes). Data from molecular epidemiologic studies suggest that genetic and associated functional variations in biotransformation enzymes, particularly glutathione S-transferase (GST)M1 and GSTT1, which metabolize ITC, alter cancer risk in response to cruciferous vegetable exposure. Moreover, genetic polymorphisms in receptors and transcription factors that interact with these compounds may further contribute to variation in response to cruciferous vegetable intake. This review outlines the metabolism and mechanisms of action of cruciferous vegetable constituents, discusses the recent human studies testing effects of cruciferous vegetables on biotransformation systems and summarizes the epidemiologic and experimental evidence for an effect of genetic polymorphisms in these enzymes on response to cruciferous vegetable intake. Taken together, genetic differences in biotransformation enzymes and the factors that regulate them, as well as variation in glucosinolate content of cruciferous vegetables and the methods used to prepare these foods underscore the multiple layers of complexity that affect the study of gene-diet interactions and cancer risk in humans.