The effect of dietary flavonoids on DNA damage (strand breaks and oxidised pyrimdines) and growth in human cells
The effect of dietary flavonoids on DNA damage (strand breaks and oxidised pyrimdines) and growth in human cells
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DOI：
10.1016/s0165-1218(97)00010-4
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发表时间：
1997-04-24
影响因子：
1.9
通讯作者：
Dobson, VL
中科院分区：
文献类型：
--
作者：
Duthie, SJ;Johnson, W;Dobson, VL
研究了黄酮类化合物槲皮素、杨梅素和水飞蓟素对人细胞DNA损伤和细胞毒性的影响。使用碱性单细胞凝胶电泳（彗星试验）测定DNA链断裂和氧化嘧啶。还测量了细胞生长的抑制。Caco-2（结肠），HepG 2（肝脏），HeLa（上皮）细胞和正常人淋巴细胞显示出不同的，剂量依赖性的亲和力（在链断裂方面）的各种黄酮类化合物，槲皮素是最具破坏性的。这与黄酮类化合物抑制细胞生长的能力非常一致。没有黄酮类化合物诱导DNA碱基氧化高于背景水平。研究中的所有类黄酮都会导致还原型谷胱甘肽的耗尽，在槲皮素的情况下，这发生在细胞死亡之前。细胞毒性和遗传毒性均与细胞的抗氧化酶能力（谷胱甘肽、谷胱甘肽还原酶、谷胱甘肽过氧化物酶和过氧化氢酶）无关。
The effects of the flavonoids quercetin, myricetin and silymarin on DNA damage and cytotoxicity in human cells were investigated. DNA strand breaks and oxidised pyrimidines were determined using alkaline single cell gel electrophoresis (the comet assay). Inhibition of cell growth was also measured. Caco-2 (colon), HepG2 (liver), HeLa (epithelial) cells and normal human lymphocytes showed different, dose-dependent susceptibilities (in terms of strand breakage) to the various flavonoids, quercetin being the most damaging. This agreed well with the ability of the flavonoids to inhibit cell growth. None of the flavonoids induced DNA base oxidation above background levels. All of the flavonoids under investigation caused depletion of reduced glutathione, which, in the case of quercetin, occurred prior to cell death. Neither cytotoxicity nor genotoxicity was associated with the antioxidant enzyme capacity (glutathione, glutathione reductase, glutathione peroxidase and catalase) of the cells.