Gonzáez de Mejía E, Quintanar-Hernández A, Loarca-Piña G
School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Mexico.
Mutat Res. 1998 Aug 7;416(1-2):11-9. doi: 10.1016/s1383-5718(98)00070-9.
In Mexico, as well as in Central and South American countries, the consumption of peppers (Capsicum annuum) has been tradition for thousands of years; the per capita dietary intake of peppers is about 40 g/day. Peppers are an important source of beta-carotene and vitamin A, which have antimutagenic and/or anticarcinogenic properties. In the present study, Salmonella typhimurium tester strain YG1024 in the plate-incorporation test was used to examine the antimutagenicity of carotenois extracted from five different types of Capsicum spp. ('Chilaca', 'Poblano', 'Serrano', 'Jalapeño' and 'Pimiento') which were chosen, based on their consumption and availability on the local market. Extracts from these peppers were tested against 1-6-dinitropyrene (1,6-DNP) and 1,8-dinitropyrene (1,8-DNP) mutagenicity. Dose-response mutagenicity curves of 1-NP; 1,6-DNP and 1,8-DNP were obtained. For the antimutagenicity studies, doses of 0.05 microgram/plate, 0.20 ng/plate and 0.06 ng/plate for 1-NP, 1,6-DPN and 1,8-DNP respectively were chosen, and the number of net revertants/plate were 1008 for 1-NP, 512 for 1,6-DNP, and 712 for 1,8-DPN. Trans-beta-carotene and the extracts were not toxic to the bacteria at the concentrations tested. The extracts obtained from the peppers showed more inhibition than pure trans-beta-carotene on 1-NP; 1,6-DNP and 1,8-DNP mutagenicity. Chilaca pepper extract required 0.36 g (34 nmol expressed as trans-beta-carotene equivalents) of fresh pepper to inhibit 94% on 1-NP mutagenicity, 78% on 1,6-DNP mutagenicity and 84% on 1,8-DNP mutagenicity. Bell pepper ('Pimiento') extract required 1.53 g (50 nmol expressed as trans-beta-carotene) to obtain 87%, 79% and 73% inhibition on 1-NP; 1,6-DNP and 1,8-DNP mutagenicity respectively. Since pure beta-carotene inhibited only approximately 50% the mutagenicity of nitroarenes, these results suggest that each one of the pepper extracts have more than one antimutagenic compound (e.g., beta-carotene and xanthophylls) and those functional nutrients apparently have a synergistic effect.
在墨西哥以及中美洲和南美洲国家，食用辣椒（辣椒属）已有数千年的传统；人均辣椒膳食摄入量约为40克/天。辣椒是β-胡萝卜素和维生素A的重要来源，它们具有抗诱变和/或抗癌特性。在本研究中，平板掺入试验中使用鼠伤寒沙门氏菌测试菌株YG1024来检测从五种不同类型的辣椒属植物（“奇拉卡”、“波布拉诺”、“塞拉诺”、“墨西哥辣椒”和“甜椒”）中提取的类胡萝卜素的抗诱变性，这些辣椒是根据其在当地市场的消费量和可得性挑选出来的。测试了这些辣椒的提取物对1,6-二硝基芘（1,6-DNP）和1,8-二硝基芘（1,8-DNP）诱变性的影响。获得了1-硝基芘（1-NP）、1,6-DNP和1,8-DNP的剂量-反应诱变性曲线。对于抗诱变研究，分别选择1-NP、1,6-DPN和1,8-DNP的剂量为0.05微克/平板、0.20纳克/平板和0.06纳克/平板，每平板的净回复突变体数量分别为1-NP为1008、1,6-DNP为512、1,8-DPN为712。反式-β-胡萝卜素和提取物在所测试的浓度下对细菌无毒。从辣椒中获得的提取物在抑制1-NP、1,6-DNP和1,8-DNP诱变性方面比纯反式-β-胡萝卜素表现出更强的抑制作用。奇拉卡辣椒提取物需要0.36克（以反式-β-胡萝卜素当量表示为34纳摩尔）新鲜辣椒才能对1-NP诱变性抑制94%、对1,6-DNP诱变性抑制78%、对1,8-DNP诱变性抑制84%。甜椒（“甜椒”）提取物需要1.53克（以反式-β-胡萝卜素表示为50纳摩尔）才能分别对1-NP、1,6-DNP和1,8-DNP诱变性获得87%、79%和73%的抑制率。由于纯β-胡萝卜素仅抑制约50%的硝基芳烃诱变性，这些结果表明每种辣椒提取物都含有不止一种抗诱变化合物（例如β-胡萝卜素和叶黄素）并且这些功能性营养素显然具有协同作用。
