Laohavechvanich P, Kangsadalampai K, Tirawanchai N, Ketterman A J
Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon 4, Nakhon Pathom 73170, and Department of Biochemistry, Medicine Faculty, Siriraj Hospital, Bangkok, Thailand.
Food Chem Toxicol. 2006 Aug;44(8):1348-54. doi: 10.1016/j.fct.2006.02.013. Epub 2006 Mar 8.
Four different Thai traditional chili peppers, namely bird pepper (Capsicum frutescens), red chili spur peppers (Capsicum annuum), green bell peppers and sweet pepper (C. annuum) were investigated for their antimutagenic properties. Each chili was prepared in three formulations commonly used for chili food processing; raw paste (chili ground in water), pickled in vinegar or stir-fried in palm oil. Each sample was tested for its antimutagenic effect against urethane by using the somatic mutation and recombination of wing hair of Drosophila melanogaster as an indicator. Three-day-old larvae, trans-heterozygous for two genetic markers, multiple wing hairs mwh and orrigon (ORR;flr3), were exposed to urethane alone or in combination with each chili formulation. The various processing methods for chilies differentially extracted the antimutagenic chili components. The specific chili as well as the method of processing influenced the observed antimutagenic properties against urethane. This suggested each chili contains a unique complex mixture of many antimutagens. Co-treatment and pre-treatment experiments showed that both direct and indirect protective mechanisms are involved in an 'activation' process to give antimutagenesis effects. An association between antigenotoxicity and glutathione transferase activity could not be established.
对四种不同的泰国传统辣椒，即朝天椒（辣椒）、红尖椒（辣椒）、青椒和甜椒（辣椒）的抗诱变特性进行了研究。每种辣椒都采用了三种常用于辣椒食品加工的配方进行制备：生糊（辣椒在水中研磨）、醋渍或用棕榈油炒制。通过以黑腹果蝇翅毛的体细胞突变和重组为指标，测试了每个样品对氨基甲酸乙酯的抗诱变作用。将携带两个遗传标记（多翅毛mwh和orrigon（ORR；flr3））的三日龄转杂合幼虫单独或与每种辣椒配方联合暴露于氨基甲酸乙酯。辣椒的各种加工方法对辣椒抗诱变成分的提取存在差异。特定的辣椒以及加工方法会影响观察到的对氨基甲酸乙酯的抗诱变特性。这表明每种辣椒都含有许多抗诱变剂的独特复杂混合物。共处理和预处理实验表明，直接和间接保护机制都参与了产生抗诱变作用的“激活”过程。无法确定抗原毒性与谷胱甘肽转移酶活性之间的关联。
