TY - JOUR
T1 - Effects of Capsaicin on Rat Liver S9-Mediated Metabolism and DNA Binding of Aflatoxin
AU - Teel, R. W.
N1 - At concentrations of 25, SO, and 100 μM, capsaicin, which is the major component in various aspects of Capsicum hot peppers, decreased the binding of aflatoxin (AFB1) to calf thymus DNA by 19%, 44%, and 71%, respectively, in incubations with rat liver S9.
PY - 1991/1/1
Y1 - 1991/1/1
N2 - At concentrations of 25, 50, and 100 μM, capsaicin, which is the major component in various aspects of Capsicum hot peppers, decreased the binding of aflatoxin (AFBj) to calf thymus DNA by 19%, 44%, and 71%, respectively, in incubations with rat liver S9. At concentrations of 50 and 100 pM, capsaicin decreased the formation of AFB-DNA adducts (AFBrN7-Gua) by 53% and 75% as determined by high-pressure liquid chromatography (HPLC). HPLC analysis of organosoluble fractions showed that these effects correlated with a concentration-dependent decrease in S9-mediated metabolism of AFBj by capsaicin. Capsaicin also altered the formation of water-soluble conjugates of AFBj. This was indicated by a decrease in radioactivity in water-soluble fractions and in glutathione conjugates of AFBj analyzed by HPLC. These results suggest that capsaicin inhibited the biotransformation of AFBj by modifying Phase I hepatic enzyme activity.
AB - At concentrations of 25, 50, and 100 μM, capsaicin, which is the major component in various aspects of Capsicum hot peppers, decreased the binding of aflatoxin (AFBj) to calf thymus DNA by 19%, 44%, and 71%, respectively, in incubations with rat liver S9. At concentrations of 50 and 100 pM, capsaicin decreased the formation of AFB-DNA adducts (AFBrN7-Gua) by 53% and 75% as determined by high-pressure liquid chromatography (HPLC). HPLC analysis of organosoluble fractions showed that these effects correlated with a concentration-dependent decrease in S9-mediated metabolism of AFBj by capsaicin. Capsaicin also altered the formation of water-soluble conjugates of AFBj. This was indicated by a decrease in radioactivity in water-soluble fractions and in glutathione conjugates of AFBj analyzed by HPLC. These results suggest that capsaicin inhibited the biotransformation of AFBj by modifying Phase I hepatic enzyme activity.
UR - https://www.scopus.com/pages/publications/0026011556
UR - https://www.scopus.com/pages/publications/0026011556#tab=citedBy
U2 - 10.1080/01635589109514108
DO - 10.1080/01635589109514108
M3 - Article
C2 - 1901992
SN - 0163-5581
VL - 15
SP - 27
EP - 32
JO - Nutrition and Cancer
JF - Nutrition and Cancer
IS - 1
ER -