Protective effects of five allium derived organosulfur compounds against mutation and oxidation

doi:10.1016/j.foodchem.2015.11.064

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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
貢獻者:	Chia Nan Univ Pharm & Sci, Dept Food Sci & Technol Natl Taiwan Ocean Univ, Dept Food Sci Chia Nan Univ Pharm & Sci, Dept Biotechnol Chia Nan Univ Pharm & Sci, Dept Appl Life Sci & Hlth
關鍵字:	Organosulfur compounds Mutation Cytotoxicity Antioxidation
日期:	2016-04
上傳時間:	2018-01-18 11:40:14 (UTC+8)
出版者:	Elsevier Sci Ltd
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.
關聯:	Food Chemistry, v.197, pp.829-835
Appears in Collections:	[生活保健科技系] 期刊論文 [生物科技系(所)] 期刊論文 [ 食品科技系 ] 期刊論文

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