Organosulfur compounds of garlic modulate mutagenesis, metabolism, and DNA binding of aflatoxin B1

Tadi, Padma P.; Teel, Robert W.; Lau, Benjamin H.S.

doi:10.1080/01635589109514116

Cited by 57 publications

(12 citation statements)

References 32 publications

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“…Ajoene, DAS, allixin and crude garlic extract exhibited a dose-dependent inhibition of AFB,-mutagenesis, inhibition of DNA binding and adduct formation, as well as inhibition of the formation of AFB1-metabolites (Tadi et al, 1991;Yamasaki et al, 1991). Crude aqueous garlic extract demonstrated antimutagenic activity against y-radiation, peroxides, doxorubicin and MNNG.…”

Section: Identification Of Possible Chemopreventive Compound Through mentioning

confidence: 98%

Garlic and its significance for the prevention of cancer in humans: a critical view

Dorant¹,

Brandt²,

Goldbohm³

et al. 1993

Br J Cancer

194

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Summary Recently published results of epidemiologic case-control studies in China and Italy on gastric carcinoma in relation to diet suggest that consuming garlic may reduce the risk of gastric cancer. Chemical constituents of garlic have been tested for their inhibiting effect on carcinogenesis, using in vitro and in vivo models. In most experiments inhibition of tumour growth was established using fresh garlic extract, garlic compounds or synthetically prepared analogs. In this review the strengths and weaknesses of the experiments are discussed and the outcomes are evaluated to assess the possible significance of garlic or garlic compounds for the prevention of cancer in humans. It is concluded that evidence from laboratory experiments and epidemiologic studies is presently not conclusive as to the preventive activity of garlic. However, the available evidence warrants further research into the possible role of garlic in the prevention of cancer in humans.Elimination of carcinogenic substances from the environment is the preferable method to prevent malignant tumour development. However, contact with carcinogenic substances is not always avoidable (Wattenberg, 1985;Weinstein, 1981). Therefore, chemoprevention, in which the occurrence of cancer is prevented by administration of inhibitory compounds, has received increased attention (Malone, 1989; Wattenberg, 1985).The relation between the use of allium vegetables, especially garlic (Allium sativum, a member of the genus Allium to which some 500 species belong), and its constituents, and the occurrence of cancer in humans is of particular interest in this respect. In a number of reviews on the effects of garlic on health, possible preventive effects on the development of cancer in humans have been mentioned. Fenwick and Hanley (1985) reviewed experimental studies designed to demonstrate any anticancer activity of garlic, together with the results of an epidemiological study in China in which death rates between two adjacent provinces were compared. In the latter study the highest gastric death rate had been found in the province with the lowest intake. The possible anticancer activity of garlic was illustrated in an earlier review of two studies reporting the inhibition of transplanted tumours in mice (Bolton et al., 1982). In a publication on new dietary anticarcinogens and the prevention of gastrointestinal cancer, diallylsulfide, a component of garlic, was identified as a suppressing agent in dimethylhydrazine (DMH)-induced colon and nitrosomethylbenzylamine (NMBA)-induced oesophageal cancer development in rats (Wargovich, 1988). Suggested inhibitory mechanisms were evaluated in a review of selected recent publications on the effects of garlic on tumour formation in experimental animals (Sumiyoshi & Wargovich, 1989). In an earlier review free radical scavenging activity, immune system modulation and direct cytotoxic effect on cancer cells were discussed (Abdullah et al., 1988 (Bertram et al., 1987;Malone, 1989; Wattenberg, 1985;1990 (Malone, 1989), in vitro ...

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Section: Identification Of Possible Chemopreventive Compound Through mentioning

confidence: 98%

Garlic and its significance for the prevention of cancer in humans: a critical view

Dorant¹,

Brandt²,

Goldbohm³

et al. 1993

Br J Cancer

194

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“…Induction of phase II detoxification enzymes by DAS (2,19,20), could limit the mutagenicity of a wide range of carcinogens by stimulating conjugation and excretion of reactive intermediates. In the present study, formation of urinary metabolites from NMBzA was not significantly altered by an acute dose of DAS administered either 3 or 18 h earlier.…”

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confidence: 99%

Modulation of N-nitrosomethylbenzylamine bioactivation by diallyl sulfide in vivo

et al. 1992

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Diallyl sulfide (DAS*), a major flavour and fragrance component of garlic oil (1), has been shown to be an effective inhibitor of tumorigenesis by diverse metabolically activated chemical carcinogens <2-5). In the most striking example of chemoprevention, Wargovich and co-workers reported (4) that pretreatment with DAS completely prevented the formation in rat oesophagus of both malignant and premalignant lesions by /V-nitrosomethylbenzylamine (NMBzA), an exceptionally potent and selective oesophageal carcinogen in this species (6). After preadministration of DAS, a significant reduction has been observed in nuclear aberrations induced by NMBzA and dimethylhydrazine (4,7) but not in the nucleotoxicity of the direct-acting methylating•Abbreviations: DAS, diallyl sulfide; NMBzA, N-nitrosomethylbenzylamine; O^-MEdG, C^-methyldeoxyguanosine, 7-MEdG, 7-methyldeoxyguanosine.© Oxford University Press carcinogens /V-nitrosomethylurea and /V-methyl-/V'-nitro-/Vnitrosoguanidine (7). Studies in vitro have shown that DAS also is an inhibitor of oxidative metabolism by cytochrome P450 enzymes of a number of carcinogenic nitrosamines, including NMBzA, /V-nitrosodimethylamine, /V-nitrosodiethylamine and 4-(A'-memyl-A^-nirjosarnino)-l-(3-pyridyl)-l-butanone (4,(8)(9)(10). These findings suggested that DAS may block nitrosamineinduced tumorigenesis by inhibiting nitrosamine bioactivation in situ. In the present investigation, we have examined this possibility by assessing the effects of DAS on the overall metabolism of NMBzA and on DNA methylation by NMBzA in vivo.In the protocol developed by Wargovich and co-workers (4), rats received five weekly treatments consisting of an i.g. dose of 200 mg/kg of DAS followed 3 h later by a s.c. injection of 3.5 mg/kg of NMBzA. However, in vitro demethylation of NMBzA was significantly lower by hepatic microsomes prepared 18 h after a similar dose of DAS than by microsomes collected 3 h post-treatment (8). In order to determine whether there is a similar difference in vivo between immediate and delayed effects of DAS on overall NMBzA metabolism, we monitored the formation of 14 CO 2 and radioactive urinary metabolites from [methyll4

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“…Ajoene inhibited lipoxygenase and mouse skin tumor promotion (113). In rat liver 9000 X g supernatant system, ajoene inhibited aflatoxin Bl(AFBl)-induced mutagenesis with Salmonella typhimurium TA-100 as the test strain by blocking the binding of AFB1 to DNA and adduct formation (114,115). Ames test also indicate that ajoene inhibits mutagenesis induced by both benzo[a]pyrene and 4-nitro-l,2-phenylenediamine in a dose-dependent manner (116).…”

Section: Ajoenementioning

confidence: 92%

Process‐induced health‐promoting substances in foods

Chen

Zhu

et al. 1999

Food Reviews International

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Food processing not only provides an organoleptic quality to food, but also generates health-promoting substances. Some of these substances, derived from popular food items like garlic, soybean, tea, and dairy products have been found to be beneficial in prevention and treatment of various ailments and diseases ranging from bites, headache and wounds, to heart problems, cancer, and oxidative stress. This review article summarizes the chemistry and health benefits of some processing derived food components.

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Organosulfur compounds of garlic modulate mutagenesis, metabolism, and DNA binding of aflatoxin B1

Cited by 57 publications

References 32 publications

Garlic and its significance for the prevention of cancer in humans: a critical view

Garlic and its significance for the prevention of cancer in humans: a critical view

Modulation of N-nitrosomethylbenzylamine bioactivation by diallyl sulfide in vivo

Process‐induced health‐promoting substances in foods

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