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Cruciferous and apiaceous vegetable intake protect colon and prostate against PhIP genotoxicity in Wistar rats
Author(s) -
Kim Jae Kyeom,
Warnert Marissa,
Gallaher Daniel D,
Trudo Sabrina P
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.235.7
Subject(s) - cruciferous vegetables , chemistry , genotoxicity , food science , prostate cancer , anticarcinogen , grape seed extract , dna adduct , carcinogen , biochemistry , zoology , medicine , cancer , biology , toxicity , in vitro , biological activity , alternative medicine , organic chemistry , pathology
Apiaceous vegetables inhibit cytochrome P4501As (CYP1As) which activate 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), while cruciferous vegetables induce both PhIP‐activating and PhIP‐detoxifying enzymes (CYP1As and uridine 5¡Ç‐diphosphophate glucuronosyl transferases (UGTs)). In the present study, we fed male Wistar rats diets supplemented with three different vegetable combinations: cruciferous only (21% wt:wt), apiaceous only (21% wt:wt), and both combined (10.5% wt:wt of cruciferous, and 10.5% wt:wt of apiaceous). After six days of feeding, rats were injected with PhIP (10 mg PhIP/kg body wt, dissolved in DMSO) and colon, and prostate tissues were collected for measurement of PhIP‐DNA adducts by LC‐MS/MS. Compared to the control group, apiaceous feeding reduced PhIP‐DNA adducts in the colon by approximately 20% (P<0.05) and in the prostate by approximately 30% (P=0.02). Cruciferous feeding only reduced colonic PhIP‐DNA adducts by 17% with borderline statistical significance (P=0.07). No effect was noted in the combined vegetable group. Although cruciferous and apiaceous vegetables combined did not exhibit synergistic effects, significant effects against PhIP genotoxicity in Wistar rats were achieved from each vegetable group individually at realistic doses in the human diet. Funding: Healthy Foods, Healthy Lives Institute, U of MN