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STUDY ON THE ABSORPTION AND FUNCTION OF SULFUR CONTAINING COMPOUNDS FROM VEGETABLES

蔬菜中含硫化合物的吸收及作用研究

基本信息

批准号：
11660133
负责人：
ARIGA Toyohiko
金额：
$ 2.05万
依托单位：
Nihon University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2001
项目状态：
已结题

项目摘要

The allylsulfides produced by crushed garlic are known as principles giving several functions in our body. On the other hand, alliin the mother molecule of sulfides, has been thought to be inactive. However, recent investigators have demonstrated that alliin showed activation of immune reaction, and stimulation of heat generation. Thus, the latter component is thought to be changed its form into sulfide(s) during absorption or post-absorption steps. Our present investigation was planed to demonstrate absorption mechanism using an animal model and digestive organs. For the purpose, we established a method of chemical synthesis of allyl methyl trisulfide, and used isotope labeled sulfides. On the function of sulfides which we studied on the line of our plans, we found a novel anti-cancer activity of garlic oil as well as onion oil. Our evidences were as follows :1. We established a method of allyl trisulfide synthesis.2. Alliin was absorbed at small intestine, and degraded before appearing in blood circulation.3. Alliin was absorbed by Caco-2 cell, a cell line from rectum cancer cells, and the absorption took place at the site of cysteine-transporter.4. Garlic and onion oils containing sulfides as their major components prevented HL-60 cancer cell growth, and stimulated cell differentiation into normal-like nucleocytes. These evidences must help further study on the phytochemicals in functional foods.

大蒜碾碎后产生的烯丙基硫化物在我们的身体中具有多种功能。另一方面，硫化物的母分子蒜素被认为是无活性的。然而，最近的研究表明，蒜素具有激活免疫反应和刺激热生成的作用。因此，后一种成分被认为是在吸收或吸收后的步骤中转变成硫化物的。我们目前的研究计划是利用动物模型和消化器官来证明吸收机制。为此，我们建立了一种化学合成烯丙基甲基三硫化物的方法，并使用同位素标记的硫化物。在我们按照计划研究的硫化物的功能上，我们发现大蒜油和洋葱油具有新的抗癌活性。我们的证据如下：建立了一种合成三硫烯丙基的方法。大蒜素在小肠吸收，在进入血液循环之前先被降解。大蒜素被直肠癌细胞系Caco-2细胞吸收，吸收发生在半胱氨酸转运体部位。以硫化物为主要成分的大蒜和洋葱油可以阻止HL-60癌细胞的生长，并刺激细胞向正常样核细胞分化。这些证据对功能性食品中植物化学物质的进一步研究具有一定的指导意义。