Aryl hydrocarbon receptor activation and CYP1A induction by cooked food-derived carcinogenic heterocyclic amines in human HepG2 cell lines
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- 作者：Masashi Sekimotoa ; b ; sekimoto@azabu-u.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Haruna Sumib ; Takuomi Hosakab ; Takashi Umemurac ; Akiyoshi Nishikawad ; Masakuni Degawab
- 关键词：Aryl hydrocarbon receptor ; Carcinogenic heterocyclic amine ; Cytochrome P4501A (CYP1A) ; HepG2 cells ; Reporter gene assay
- 刊名：Food and Chemical Toxicology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：97
- 期：Complete
- 页码：256-264
- 全文大小：2031 K
文摘
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All the food-derived carcinogenic heterocyclic amines (HCAs) used have the ability to induce CYP1A subfamily enzyme(s) in a hAhR-dependent fashion.
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All the HCAs used, especially MeAαC, become good substrates for human CYP1A subfamily enzyme(s) and show inhibitory effects on the activity of ethoxyresorufin O-deethylase (mainly CYP1A1).
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MeAαC has the ability to inhibit the activity of ethoxyresorufin O-deethylase than alpha-naphthoflavone, a representative CYP1A enzyme(s).