National Changhua University of Education Institutional Repository : Item 987654321/13208
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题名: Inhibitory Effects of Cassia tora L. On Benzo[a]pyrene-Mediated DNA Damage toward HepG2 Cells
作者: Wu, Chi-Hao;Hsieh, Chiu-Lan;Song, Tuzz-Ying;Yen, Gow-Chin
贡献者: 生物技術研究所
关键词: Cassia tora L.;Comet assay;Antigenotoxicity;DNA damage;Benzo[a]pyrene;Anthraquinones;HepG2
日期: 2001-05
上传时间: 2012-08-07T06:56:37Z
出版者: American Chemical Society
摘要: The effects of water extracts from Cassia tora L. (WECT) treated with different degrees of roasting on benzo[a]pyrene (B[a]P)-induced DNA damage in human hepatoma cell line HepG2 were investigated via the comet assay without exogenous activation mixtures, such as S9 mix. WECT alone, at concentrations of 0.1−2 mg/mL, showed neither cytotoxic nor genotoxic effect toward HepG2 cells. B[a]P-induced DNA damage in HepG2 cells could be reduced by WECT in a dose-dependent manner (P < 0.05). At a concentration of 1 mg/mL, the inhibitory effects of WECT on DNA damage were in the order unroasted (72%) > roasted at 150 °C (60%) > roasted at 250 °C (23%). Ethoxyresorufin-O-dealkylase activity of HepG2 cells was effectively inhibited by WECT, and a similar trend of inhibition was observed in the order unroasted (64%) > roasted at 150 °C (42%) > roasted at 250 °C (18%). The activity of NADPH cytochrome P-450 reductase was also decreased by unroasted and 150 °C-roasted samples (50% and 38%, respectively). Furthermore, glutathione S-transferase activity was increased by treatment with unroasted (1.26-fold) and 150 °C-roasted (1.35-fold) samples at 1 mg/mL. In addition, the contents of anthraquinones (AQs) in WECT, including chrysophanol, emodin, and rhein, were decreased with increasing roasting temperature. Each of these AQs also demonstrated significant antigenotoxic activity in the comet assay. The inhibitory effects of chrysophanol, emodin, and rhein on B[a]P-mediated DNA damage in HepG2 cells were 78, 86, and 71%, respectively, at 100 μM. These findings suggested that the decreased antigenotoxicity of the roasted samples might be due to a reduction in their AQs content.
關聯: Journal of Agricultural and Food Chemistry, 49(5): 2579-2586
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