Antimutagenic activity of cacao

Inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines

M. Yamagishi, M. Natsume, A. Nagaki, T. Adachi, Naomi Osakabe, T. Takizawa, H. Kumon, T. Osawa

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

We investigated the effect of polyphenols derived from cacao liquor on the mutagenic action of heterocyclic amines (HCAs) in vitro and ex vivo. In the Ames test, the cacao liquor polyphenols showed antimutagenic effects in bacteria treated with HCA in the presence of an S-9 mixture; however, they showed less efficacy than quercetin. On the other hand, the cacao liquor polyphenols showed potent antimutagenic activity in bacteria treated with activated forms of HCA, compared with quercetin. We also evaluated the effect of these compounds on enzymatic activation of HCA. They weakly suppressed the production of activated HCA. In the host-mediated assay in mice, a method used to estimate the potential carcinogenicity of chemicals ex vivo, oral administration of the cacao liquor polyphenols, reduced the number of colonies of revertant bacteria recovered from the liver. These data suggest that the cacao liquor polyphenols have an antimutagenic effect not only in vitro, but also ex vivo.

Original languageEnglish
Pages (from-to)5074-5078
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number10
DOIs
Publication statusPublished - 2000
Externally publishedYes

Fingerprint

chocolate liquor
heterocyclic amines
antimutagenic activity
Polyphenols
Amines
polyphenols
Antimutagenic Agents
Bacteria
Quercetin
quercetin
bacteria
Ames test
carcinogenicity
Liver
oral administration
Assays
Chemical activation
liver
mice
assays

Keywords

  • Ames test
  • Antimutagenicity
  • Cacao liquor
  • Heterocyclic amines
  • Host-mediated assay
  • Polyphenol

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Antimutagenic activity of cacao : Inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines. / Yamagishi, M.; Natsume, M.; Nagaki, A.; Adachi, T.; Osakabe, Naomi; Takizawa, T.; Kumon, H.; Osawa, T.

In: Journal of Agricultural and Food Chemistry, Vol. 48, No. 10, 2000, p. 5074-5078.

Research output: Contribution to journalArticle

Yamagishi, M. ; Natsume, M. ; Nagaki, A. ; Adachi, T. ; Osakabe, Naomi ; Takizawa, T. ; Kumon, H. ; Osawa, T. / Antimutagenic activity of cacao : Inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines. In: Journal of Agricultural and Food Chemistry. 2000 ; Vol. 48, No. 10. pp. 5074-5078.
@article{1430e23ae4934e529c1712d035bab54e,
title = "Antimutagenic activity of cacao: Inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines",
abstract = "We investigated the effect of polyphenols derived from cacao liquor on the mutagenic action of heterocyclic amines (HCAs) in vitro and ex vivo. In the Ames test, the cacao liquor polyphenols showed antimutagenic effects in bacteria treated with HCA in the presence of an S-9 mixture; however, they showed less efficacy than quercetin. On the other hand, the cacao liquor polyphenols showed potent antimutagenic activity in bacteria treated with activated forms of HCA, compared with quercetin. We also evaluated the effect of these compounds on enzymatic activation of HCA. They weakly suppressed the production of activated HCA. In the host-mediated assay in mice, a method used to estimate the potential carcinogenicity of chemicals ex vivo, oral administration of the cacao liquor polyphenols, reduced the number of colonies of revertant bacteria recovered from the liver. These data suggest that the cacao liquor polyphenols have an antimutagenic effect not only in vitro, but also ex vivo.",
keywords = "Ames test, Antimutagenicity, Cacao liquor, Heterocyclic amines, Host-mediated assay, Polyphenol",
author = "M. Yamagishi and M. Natsume and A. Nagaki and T. Adachi and Naomi Osakabe and T. Takizawa and H. Kumon and T. Osawa",
year = "2000",
doi = "10.1021/jf000050n",
language = "English",
volume = "48",
pages = "5074--5078",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "10",

}

TY - JOUR

T1 - Antimutagenic activity of cacao

T2 - Inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines

AU - Yamagishi, M.

AU - Natsume, M.

AU - Nagaki, A.

AU - Adachi, T.

AU - Osakabe, Naomi

AU - Takizawa, T.

AU - Kumon, H.

AU - Osawa, T.

PY - 2000

Y1 - 2000

N2 - We investigated the effect of polyphenols derived from cacao liquor on the mutagenic action of heterocyclic amines (HCAs) in vitro and ex vivo. In the Ames test, the cacao liquor polyphenols showed antimutagenic effects in bacteria treated with HCA in the presence of an S-9 mixture; however, they showed less efficacy than quercetin. On the other hand, the cacao liquor polyphenols showed potent antimutagenic activity in bacteria treated with activated forms of HCA, compared with quercetin. We also evaluated the effect of these compounds on enzymatic activation of HCA. They weakly suppressed the production of activated HCA. In the host-mediated assay in mice, a method used to estimate the potential carcinogenicity of chemicals ex vivo, oral administration of the cacao liquor polyphenols, reduced the number of colonies of revertant bacteria recovered from the liver. These data suggest that the cacao liquor polyphenols have an antimutagenic effect not only in vitro, but also ex vivo.

AB - We investigated the effect of polyphenols derived from cacao liquor on the mutagenic action of heterocyclic amines (HCAs) in vitro and ex vivo. In the Ames test, the cacao liquor polyphenols showed antimutagenic effects in bacteria treated with HCA in the presence of an S-9 mixture; however, they showed less efficacy than quercetin. On the other hand, the cacao liquor polyphenols showed potent antimutagenic activity in bacteria treated with activated forms of HCA, compared with quercetin. We also evaluated the effect of these compounds on enzymatic activation of HCA. They weakly suppressed the production of activated HCA. In the host-mediated assay in mice, a method used to estimate the potential carcinogenicity of chemicals ex vivo, oral administration of the cacao liquor polyphenols, reduced the number of colonies of revertant bacteria recovered from the liver. These data suggest that the cacao liquor polyphenols have an antimutagenic effect not only in vitro, but also ex vivo.

KW - Ames test

KW - Antimutagenicity

KW - Cacao liquor

KW - Heterocyclic amines

KW - Host-mediated assay

KW - Polyphenol

UR - http://www.scopus.com/inward/record.url?scp=0033793359&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0033793359&partnerID=8YFLogxK

U2 - 10.1021/jf000050n

DO - 10.1021/jf000050n

M3 - Article

VL - 48

SP - 5074

EP - 5078

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 10

ER -