Prevention of N-methylnitrosourea-induced colon carcinogenesis in rats by oxygenated carotenoid capsanthin and capsanthin-rich paprika juice.
Prevention of N-methylnitrosourea-induced colon carcinogenesis in rats by oxygenated carotenoid capsanthin and capsanthin-rich paprika juice.
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通过含氧类胡萝卜素辣椒红和富含辣椒红的辣椒汁预防 N-甲基亚硝基脲诱导的大鼠结肠癌发生。
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发表时间：
2000
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通讯作者：
T. Inakuma
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作者：
T. Narisawa;Y. Fukaura;M. Hasebe;S. Nomura;S. Oshima;T. Inakuma
流行病学和动物研究提供的证据表明，饮食中的类胡萝卜素可能会降低某些类型癌症的风险。以F344大鼠为实验动物，研究了含氧类胡萝卜素辣椒素和富含辣椒素(3.54 mg/100ml)的辣椒汁对大鼠结肠癌的抑制作用。在实验I(短期试验)中，6只大鼠在第1周经直肠内注射3次4 mg N-甲基亚硝脲后，每周6次灌胃5 mg、0.2 mg或0.008 mg辣椒素，连续2~6周。在实验II(长期试验)中，5组大鼠每组30或25只，每组大鼠直肠内注射N-甲基亚硝脲2 mg，每周三次，持续1-3周，每组均为晚上10点。或下午2点辣椒素溶液，1：2.5和1：16.7辣椒汁稀释液(含晚上10点)或下午2点(辣椒素)和自来水(对照液体)作为整个实验的饮用水。每只大鼠分别饲喂0.2 mg和0.04 mg辣椒素。30周时，高浓度辣椒汁组(40%)的结肠癌发病率显著低于对照组(83%)，但中等稀释辣椒汁组(60%)和辣椒素水溶液组(68%)的结肠癌发病率(68%和68%)与对照组(83%)相比无显著差异。结果提示，辣椒汁可能影响结肠癌的发生。然而，尽管在短期试验中，辣椒素能抑制异常隐窝病灶的形成，但单用辣椒素并不能抑制结肠肿瘤的发生。需要进一步的研究来解释这种差异。
Epidemiological and animal studies have provided evidence that dietary carotenoids may reduce the risk of certain types of cancer. An inhibitory activity of oxygenated carotenoid capsanthin, a potent antioxidant, and paprika juice rich in capsanthin (3.54 mg/100 ml) against colon carcinogenesis was investigated in F344 rats. In Experiment I (short-term assay), six rats each were given a gavage of 5 mg, 0.2 mg, or 0.008 mg capsanthin six times a week for Weeks 2-6 after receiving three intrarectal doses of 4 mg N-methylnitrosourea in Week 1. The number of colonic aberrant crypt foci, preneoplastic lesions, at Week 6 was significantly fewer (by 42%) in the 0.2 mg capsanthin group, but not in other groups, than the control group. In Experiment II (long-term assay), five groups of 30 or 25 rats each received an intrarectal dose of 2 mg N-methylnitrosourea three times a week for Weeks 1-3, and had either of 10 p.p.m. or 2 p.p.m. capsanthin solutions, 1:2.5 and 1:16.7 diluted solution of paprika juice (containing 10 p.p.m. or 2 p.p.m. capsanthin), and tap water (control fluid) as drinking fluid throughout the experiment. The experimental groups were fed 0.2 mg or 0.04 mg capsanthin/day/rat. The colon cancer incidence at Week 30 was significantly lower in the highly diluted paprika juice group (40%), but not in the moderately diluted paprika juice group (60%) and the capsanthin solution groups (68% and 68%) than the control group (83%). The results suggested that paprika juice may affect colon carcinogenesis. However, capsanthin alone failed to inhibit colon tumorigenesis, in spite of suppression of aberrant crypt foci formation in the short-term assay. Further studies are needed to explain this discrepancy.