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KMID : 1140120050100030166
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Cancer Prevention Research
2005 Volume.10 No. 3 p.166 ~ p.171
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Changes of Anticarcinogenic Protective Enzymes from Vegetables in Mice
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Jhee Ok-Hwa
Yang Kyu-Hwan
Om Ae-Son
Lee Yun-Sik
Moon Young-Jae
Kang Ju-Seop
Yang Cha-Bunm
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Abstract
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Consumption of vegetables reduces the risk of developing cancer. Although the protective mechanisms are unclear, feeding of vegetables induces xenobiotic metabolic enzyme system and thereby accelerates the metabolic disposition of xenobiotics. Induction of phase I enzyme such as cytochrome P-450IA1 (CYPIA1)-specific ethoxyresorufin O-deethylase (EROD) and phase II detoxication enzyme such as glutathione S-transferase (GST) in rodent tissues affords protection against carcinogens and other toxic electrophiles. Induction of CYPIA1-specific EROD in microsomes was the highest in Chinese cabbage (2.76 times) on fresh vegetable juice, in Crown daisy (1.15 times) on dichloromethane extract, in garlic (5.17 times) on water extract, in radish (1.80 times) and Chinese cabbage (2.60 times) on acetonitrile extract after freeze drying and oven drying. And induction of glutathione S-transferase activities in liver cytosols was the highest in Small water dropwort (1.24 times) on fresh vegetable juice, in crown daisy (1.62 times) on dichloromethane extract, in ginger (1.31 times) on water extract, in crown daisy (3.03 times) and Chinese cabbage (1.50 times) on acetonitrile extract after freeze drying and oven drying.
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KEYWORD
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Vegetable, Induction, Cytochrome, P-450IA1-specific EROD, Glutathione S-transferase, Activity
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