http://scholars.ntou.edu.tw/handle/123456789/9766
標題: | Protective effects of five allium derived organosulfur compounds against mutation and oxidation | 作者: | Chiu, Chih-Kwang Chen, Tai-Yuan Lin, Jou-Hsing Wang, Chen-Ya Wang, Bor-Sen |
關鍵字: | HEPG2 CELLS;CANCER;MUTAGENICITY;GLUTATHIONE;MODULATION;INDUCTION;EXTRACT;DAMAGE | 公開日期: | 15-四月-2016 | 出版社: | ELSEVIER SCI LTD | 卷: | 197 | 起(迄)頁: | 829-835 | 來源出版物: | FOOD CHEM | 摘要: | In this study, we examined the ability of five allium-derived organosulfur compounds to protect cells against mutation and oxidation. The compounds tested were 1-propylmercaptan (PM), dimethyl disulfide (DMDS), diallyl disulfide (DADS), propyl disulfide (PDS), and 2,5-dimethylthiophene (DMT). Our results showed that when used at concentrations of 100-400 mu mol/l, the five compounds inhibited the mutagenicity of 4-nitroquinoline-N-oxide, a direct mutagen, and benzo[a]pyrene, an indirect mutagen, toward Salmonella typhimurium TA 98 and TA 100. Furthermore, at these concentrations, all five of the compounds protected HepG2 cells against tert-butyl hydroperoxide-induced oxidative cytotoxicity. The compounds likely enhanced cell viability by suppressing the formation of reactive oxygen species and the depletion of glutathione depletion in cells. DMT and PM inhibited mutation and oxidation to a greater extent than DMDS, DADS, and PDS. These results demonstrate for the first time that DMT and PM can contribute to the antimutagenic and the antioxidative property of Allium vegetables. (C) 2015 Elsevier Ltd. All rights reserved. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/9766 | ISSN: | 0308-8146 | DOI: | 10.1016/j.foodchem.2015.11.064 |
顯示於: | 食品科學系 03 GOOD HEALTH AND WELL-BEING |
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