FORMATION OF REACTIVE OXYGEN SPECIES AND OF 8-HYDROXYDEOXYGUANOSINE IN DNA INVITRO WITH BETEL QUID INGREDIENTS
FORMATION OF REACTIVE OXYGEN SPECIES AND OF 8-HYDROXYDEOXYGUANOSINE IN DNA INVITRO WITH BETEL QUID INGREDIENTS
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DOI：
10.1016/0009-2797(87)90095-0
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发表时间：
1987-01-01
影响因子：
5.1
通讯作者：
BARTSCH, H
中科院分区：
文献类型：
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作者：
NAIR, UJ;FLOYD, RA;BARTSCH, H
用化学发光法研究了槟榔、儿茶和烟草中活性氧的形成。槟榔和儿茶的水提取物能够产生超氧阴离子和过氧化氢在pH大于9.5。Fe ~（2+）、Fe ~（3+）和Cu ~（2+）对O_2 ~-的形成有促进作用，而Mn ~（2+）对O_2 ~-的形成有抑制作用。烟草提取物在类似条件下不能产生ROS。唾液被发现抑制O2+和H2 O2的形成从槟榔块成分。在用槟榔提取物和Fe 3+或儿茶在碱性pH下孵育DNA后，通过高效液相色谱（HPLC）/电化学检测定量形成8-羟基脱氧鸟苷。这些数据表明，活性氧在槟榔咀嚼者口腔癌的病因学中可能发挥作用。
The formation of reactive oxygen species (ROS) from betel quid ingredients, namely areca nut, catechu and tobacco, was studied using a chemiluminescence (CL) technique. Aqueous extracts of areca nut and catechu were capable of generating superoxide anion and hydrogen peroxide at pH greater than 9.5. The formation of O2- was enhanced by Fe2+, Fe3+ and Cu2+ but inhibited by MN2+. Tobacco extract failed to generate ROS under similar conditions. Saliva was found to inhibit both O2+ and H2O2 formation from betel quid ingredients. Upon incubation of DNA at alkaline pH with areca nut extract and Fe3+ or catechu, 8-hydroxydeoxyguanosine was formed as quantified by high performance liquid chromatography (HPLC)/electrochemical detection. The data suggest a possible role of reactive oxygen species in the etiology of oral cancer in betel quid chewers.