Kataoka S, Liu W, Albright K, Storkson J, Pariza M
Department of Food Microbiology and Toxicology, University of Wisconsin-Madison 53706, USA.
Food Chem Toxicol. 1997 May;35(5):449-57. doi: 10.1016/s0278-6915(97)00009-4.
Previously it was reported that 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF), a characteristic flavour component of Japanese-style fermented soy sauce that exhibits antioxidant activity, inhibits benzo[a]pyrene-induced forestomach neoplasia in mice. The antioxidant and anticarcinogenic activities of other structurally similar soy sauce flavour components are now reported. 4-Hydroxy-5-methyl-3(2H)-furanone (HMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) were found to be antioxidants. In particular, HMF and HDMF (as well as HEMF) reduced hydrogen peroxide concentration in human polymorphonuclear leucocytes stimulated by arachidonic acid or 12-O-tetradecanoylphorbol-13-acetate. HMF and HDMF were administered individually in semipurified diet to female ICR mice previously treated with benzo[a]pyrene (1.5 mg/wk, orally for 4 wk) to initiate forestomach neoplasia. The mice were killed at 30 wk of age. Both furanones reduced forestomach neoplasms, with HDMF exhibiting more potency. The data indicate that HDMF and HMF, like HEMF, inhibit carcinogenesis in this system by acting at the post-initiation stage.
此前有报道称，4-羟基-2（或5）-乙基-5（或2）-甲基-3（2H）-呋喃酮（HEMF）是日式发酵酱油的一种特征性风味成分，具有抗氧化活性，可抑制苯并[a]芘诱导的小鼠前胃癌变。本文报道了其他结构相似的酱油风味成分的抗氧化和抗癌活性。发现4-羟基-5-甲基-3（2H）-呋喃酮（HMF）和4-羟基-2,5-二甲基-3（2H）-呋喃酮（HDMF）具有抗氧化作用。特别是，HMF和HDMF（以及HEMF）降低了花生四烯酸或12-O-十四酰佛波醇-13-乙酸酯刺激的人多形核白细胞中的过氧化氢浓度。将HMF和HDMF分别添加到半纯化饮食中，喂食先前用苯并[a]芘（1.5mg/周，口服4周）处理过的雌性ICR小鼠，以引发前胃癌变。在小鼠30周龄时将其处死。两种呋喃酮均能减少前胃癌变，其中HDMF的效力更强。数据表明，HDMF和HMF与HEMF一样，通过在启动后阶段发挥作用来抑制该系统中的致癌作用。
