Madrigal-Bujaidar E, Diaz Barriga S, Mota P, Guzman R, Cassani M
Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, I.P.N. Carpio y Plan de Ayala C.P., México, D.F., México.
Food Chem Toxicol. 1997 Jun;35(6):567-71. doi: 10.1016/s0278-6915(97)00024-0.
Black pepper is a spice widely used in human food. The aim of this investigation was to determine whether an alcoholic extract of the mature berries of black pepper induced genotoxic damage in vivo and in vitro. The first aspect was evaluated in mouse bone marrow cells and the second one in human lymphocytes. In both cases the rate of sister chromatid exchange (SCE) and the replicative index were determined. For the in vivo assay, ip doses of 7.0, 14.0, 28.0 and 56.0 mg/kg body weight were tested, with the following results: (1) a significant increase of SCE frequency in all doses tested compared with the control level (the highest dose produced almost a duplication of the basal rate of SCEs); (2) a similar pattern with regard to cell proliferation kinetics at all doses tested, without significant differences between them. For the in vitro assay, doses of 25.0, 50.0, 75.0 and 100.0 micrograms/ml were tested, with the following results: (1) a significant increase in the frequency of SCEs at all doses tested; a linear regression analysis of the data produced a correlation coefficient of 0.98; (2) a significant reduction in the replicative index, at the two high doses. These results demonstrated that the extract of black pepper was genotoxic in both systems.
黑胡椒是一种广泛用于人类食物的香料。本研究的目的是确定黑胡椒成熟浆果的乙醇提取物在体内和体外是否会引起遗传毒性损伤。第一个方面在小鼠骨髓细胞中进行评估，第二个方面在人淋巴细胞中进行评估。在这两种情况下，均测定了姐妹染色单体交换（SCE）率和复制指数。对于体内试验，测试了腹腔注射剂量为7.0、14.0、28.0和56.0毫克/千克体重的情况，结果如下：（1）与对照水平相比，所有测试剂量的SCE频率均显著增加（最高剂量使SCE的基础率几乎翻倍）；（2）所有测试剂量下细胞增殖动力学呈现相似模式，各剂量之间无显著差异。对于体外试验，测试了25.0、50.0、75.0和100.0微克/毫升的剂量，结果如下：（1）所有测试剂量的SCE频率均显著增加；对数据进行线性回归分析得出相关系数为0.98；（2）在两个高剂量下，复制指数显著降低。这些结果表明，黑胡椒提取物在这两个系统中均具有遗传毒性。
