Comparative effects of mono-, di-, tri-, and tetrasulfides derived from plants of the allium family:: Redox cycling in vitro and hemolytic activity and phase 2 enzyme induction in vivo
Comparative effects of mono-, di-, tri-, and tetrasulfides derived from plants of the allium family:: Redox cycling in vitro and hemolytic activity and phase 2 enzyme induction in vivo
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DOI：
10.1016/s0891-5849(03)00144-8
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发表时间：
2003-05-01
影响因子：
7.4
通讯作者：
Munday, CM
中科院分区：
文献类型：
--
作者：
Munday, R;Munday, JS;Munday, CM
流行病学证据表明，大量食用葱属植物，如大蒜和洋葱，可以降低人类患癌症的风险。有人认为，这种效果是由于来自这些蔬菜的脂肪族一，二，三和四硫化物的能力，以增加组织活动的第二阶段解毒酶。与此相反，在食用大蒜或洋葱后，家畜和农场动物出现了毒性效应，包括红细胞氧化损伤和随后的溶血性贫血。这种效应又归因于脂肪族硫化物。在本研究中，来自大蒜和洋葱的硫化物产生“活性氧”物质并在体外对红细胞造成氧化损伤的能力进行了比较，以及它们引起溶血性贫血并增加大鼠中第2阶段酶醌还原酶（QR）和谷胱甘肽S-转移酶（GST）的活性的能力。单硫化物对任何参数均无显著影响。二，三，和四硫化物产生过氧化氢的GSH和血红蛋白的存在下，并造成氧化损伤的红细胞在体外。活性按四- >三- >二硫化物的顺序降低，烯丙基化合物比丙基化合物更有效。在体内，烯丙基和丙基三-和四硫化物是强大的溶血剂。相反，只有烯丙基硫醚增加QR和GST的活动，丙基衍生物是完全没有影响。烯丙基和丙基三-和四硫化物，因此，可能有助于葱属蔬菜的毒性作用，而只有烯丙基衍生物是有效的，在增加组织的癌症保护酶的活性。(C)2003年爱思唯尔公司
Epidemiological evidence indicates that a high dietary intake of plants of the Allium family, such as garlic and onions, decreases the risk of cancer in humans. It has been suggested that this effect is due to the ability of the aliphatic mono-, di-, tri-, and tetrasulfides derived from these vegetables to increase tissue activities of Phase 2 detoxification enzymes. In contrast, toxic effects have been recorded in domestic and farm animals after the consumption of garlic or onions, involving oxidative damage to erythrocytes and consequent hemolytic anemia. This effect again has been attributed to the aliphatic sulfides. In the present study, the ability of sulfides derived from garlic and onions to generate "active oxygen" species and cause oxidative damage to erythrocytes in vitro has been compared, together with their ability to cause hemolytic anemia and increase the activity of the Phase 2 enzymes quinone reductase (QR) and glutathione S-transferase (GST) in rats. Monosulfides were without significant effect on any parameter. Di-, tri-, and tetrasulfides generated hydrogen peroxide in the presence of GSH and hemoglobin and caused oxidative damage to erythrocytes in vitro. The activity decreased in the order of tetra- > tri- > disulfide, with the allyl compounds being more potent than the propyl. In vivo, both allyl and propyl tri- and tetrasulfides were powerful hemolytic agents. In contrast, only the allyl sulfides increased the activities of QR and GST; the propyl derivatives were completely without effect. Allyl and propyl tri- and tetrasulfides, thus, may contribute to the toxic effects of Allium vegetables, while only the allyl derivatives are effective in increasing tissue activities of cancer-protective enzymes. (C) 2003 Elsevier Inc.