含氧类胡萝卜素辣椒素和富含辣椒素的辣椒汁预防n-甲基亚硝基源诱导的大鼠结肠癌。

T. Narisawa, Y. Fukaura, M. Hasebe, S. Nomura, S. Oshima, T. Inakuma
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引用次数: 24

摘要

流行病学和动物研究提供的证据表明,膳食类胡萝卜素可以降低患某些类型癌症的风险。研究了含氧类胡萝卜素辣椒素(一种有效的抗氧化剂)和富含辣椒素(3.54 mg/100 ml)的辣椒汁对F344大鼠结肠癌的抑制作用。实验一(短期试验),6只大鼠在第1周接受3次n -甲基亚硝基脲4 mg直肠内灌胃后,每周灌胃6次辣椒素5 mg、0.2 mg或0.008 mg,连续第2-6周。在第6周,0.2 mg辣椒素组结肠异常隐窝灶(肿瘤前病变)的数量明显少于对照组(减少42%),但其他组没有。在实验二(长期试验)中,5组大鼠,每组30或25只,在第1-3周内,每周三次直肠内注射2mg n -甲基亚硝基脲,并在整个实验过程中分别使用下午10点或下午2点的辣椒素溶液,1:2.5和1:16.7稀释的辣椒汁溶液(含下午10点或下午2点的辣椒素)和自来水(对照液)作为饮用液体。试验组分别饲喂辣椒素0.2 mg、0.04 mg /d /只。在第30周,高度稀释的红辣椒汁组的结肠癌发病率明显低于对照组(83%)(40%),但中等稀释的红辣椒汁组(60%)和辣椒素溶液组(68%和68%)的结肠癌发病率低于对照组(83%)。结果表明,辣椒汁可能影响结肠癌的发生。然而,单独使用辣椒素不能抑制结肠肿瘤的发生,尽管在短期实验中抑制了异常隐窝灶的形成。需要进一步的研究来解释这种差异。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Prevention of N-methylnitrosourea-induced colon carcinogenesis in rats by oxygenated carotenoid capsanthin and capsanthin-rich paprika juice.
Epidemiological and animal studies have provided evidence that dietary carotenoids may reduce the risk of certain types of cancer. An inhibitory activity of oxygenated carotenoid capsanthin, a potent antioxidant, and paprika juice rich in capsanthin (3.54 mg/100 ml) against colon carcinogenesis was investigated in F344 rats. In Experiment I (short-term assay), six rats each were given a gavage of 5 mg, 0.2 mg, or 0.008 mg capsanthin six times a week for Weeks 2-6 after receiving three intrarectal doses of 4 mg N-methylnitrosourea in Week 1. The number of colonic aberrant crypt foci, preneoplastic lesions, at Week 6 was significantly fewer (by 42%) in the 0.2 mg capsanthin group, but not in other groups, than the control group. In Experiment II (long-term assay), five groups of 30 or 25 rats each received an intrarectal dose of 2 mg N-methylnitrosourea three times a week for Weeks 1-3, and had either of 10 p.p.m. or 2 p.p.m. capsanthin solutions, 1:2.5 and 1:16.7 diluted solution of paprika juice (containing 10 p.p.m. or 2 p.p.m. capsanthin), and tap water (control fluid) as drinking fluid throughout the experiment. The experimental groups were fed 0.2 mg or 0.04 mg capsanthin/day/rat. The colon cancer incidence at Week 30 was significantly lower in the highly diluted paprika juice group (40%), but not in the moderately diluted paprika juice group (60%) and the capsanthin solution groups (68% and 68%) than the control group (83%). The results suggested that paprika juice may affect colon carcinogenesis. However, capsanthin alone failed to inhibit colon tumorigenesis, in spite of suppression of aberrant crypt foci formation in the short-term assay. Further studies are needed to explain this discrepancy.
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