Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process

It is known that the poblano green pepper, a significant component in the Mexican diet, contains certain natural compounds such as chLorophyll, beta -carotene, and vitamins, which have antimutagenic and/or anticarcinogenic properties. Using the somatic mutation and recombination test in wing cells o...

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Autores: Ramirez-Victoria, P, Guzman-Rincon, J, Espinosa-Aguirre, JJ, Murillo-Romero, S
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2001
País:México
Institución:Universidad Nacional Autónoma de México
Repositorio:Sistema de Información de la Facultad de Ciencias, UNAM
OAI Identifier:oai:repositorio.fciencias.unam.mx:11154/1948
Acceso en línea:http://hdl.handle.net/11154/1948
Access Level:acceso abierto
Palabra clave:Biotechnology & Applied Microbiology
Genetics & Heredity
Toxicology
antimutagenicity
green pepper
endogenous nitrosation
Drosophila melanogaster
SMART
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spelling Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation processRamirez-Victoria, PGuzman-Rincon, JEspinosa-Aguirre, JJMurillo-Romero, SBiotechnology & Applied MicrobiologyGenetics & HeredityToxicologyantimutagenicitygreen pepperendogenous nitrosationDrosophila melanogasterSMARTIt is known that the poblano green pepper, a significant component in the Mexican diet, contains certain natural compounds such as chLorophyll, beta -carotene, and vitamins, which have antimutagenic and/or anticarcinogenic properties. Using the somatic mutation and recombination test in wing cells of Drosophila melanogaster, an extract of the poblano pepper (Capsicum spp.) was evaluated to determine its antimutagenic effect against the nitrosation process, simulating the process occurring in the human stomach caused by known food additives. Larvae of 72 h old D. melanogaster of standard (ST) and high bioactivation (HB]) crosses were exposed in a simultaneous, chronic treatment with the juice expressed from the crushed, whole, fresh pepper fruit, plus the mixture of 20 mM methyl urea (MU) and sodium nitrite (SN), mixed with the animals' food. Three doses of pepper juice (12.5, 25, and 50%) were used. The background mutation rate given as spots per wing was 0.36 and 0.48 for ST and HB, respectively. Mutation frequencies produced by the MU and SN mixture was 1.73 (ST) and 26.46 (HB) mutations per wing. The poblano juice decreased the above rates between 40 and 80%, respectively. The experiments suggest that some compounds present in the green pepper may cause this antimutagenic effect by interfering with the nitrosation process. The role of the extract and one of its components, such as vitamin C, in the nitrosation process will be discussed. (C) 2001 Published by Elsevier Science B.V.2011-01-22T10:28:06Z2011-01-22T10:28:06Z2001info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1383-5718http://hdl.handle.net/11154/19482321496(40575):39-45reponame:Sistema de Información de la Facultad de Ciencias, UNAMinstname:Universidad Nacional Autónoma de Méxicoinstacron:UNAMenMutation Research-Genetic Toxicology and Environmental Mutagenesisinfo:eu-repo/semantics/openAccessoai:repositorio.fciencias.unam.mx:11154/19482025-09-17T19:20:38Z
dc.title.none.fl_str_mv Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
title Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
spellingShingle Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
Ramirez-Victoria, P
Biotechnology & Applied Microbiology
Genetics & Heredity
Toxicology
antimutagenicity
green pepper
endogenous nitrosation
Drosophila melanogaster
SMART
title_short Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
title_full Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
title_fullStr Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
title_full_unstemmed Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
title_sort Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process
dc.creator.none.fl_str_mv Ramirez-Victoria, P
Guzman-Rincon, J
Espinosa-Aguirre, JJ
Murillo-Romero, S
author Ramirez-Victoria, P
author_facet Ramirez-Victoria, P
Guzman-Rincon, J
Espinosa-Aguirre, JJ
Murillo-Romero, S
author_role author
author2 Guzman-Rincon, J
Espinosa-Aguirre, JJ
Murillo-Romero, S
author2_role author
author
author
dc.subject.none.fl_str_mv Biotechnology & Applied Microbiology
Genetics & Heredity
Toxicology
antimutagenicity
green pepper
endogenous nitrosation
Drosophila melanogaster
SMART
topic Biotechnology & Applied Microbiology
Genetics & Heredity
Toxicology
antimutagenicity
green pepper
endogenous nitrosation
Drosophila melanogaster
SMART
description It is known that the poblano green pepper, a significant component in the Mexican diet, contains certain natural compounds such as chLorophyll, beta -carotene, and vitamins, which have antimutagenic and/or anticarcinogenic properties. Using the somatic mutation and recombination test in wing cells of Drosophila melanogaster, an extract of the poblano pepper (Capsicum spp.) was evaluated to determine its antimutagenic effect against the nitrosation process, simulating the process occurring in the human stomach caused by known food additives. Larvae of 72 h old D. melanogaster of standard (ST) and high bioactivation (HB]) crosses were exposed in a simultaneous, chronic treatment with the juice expressed from the crushed, whole, fresh pepper fruit, plus the mixture of 20 mM methyl urea (MU) and sodium nitrite (SN), mixed with the animals' food. Three doses of pepper juice (12.5, 25, and 50%) were used. The background mutation rate given as spots per wing was 0.36 and 0.48 for ST and HB, respectively. Mutation frequencies produced by the MU and SN mixture was 1.73 (ST) and 26.46 (HB) mutations per wing. The poblano juice decreased the above rates between 40 and 80%, respectively. The experiments suggest that some compounds present in the green pepper may cause this antimutagenic effect by interfering with the nitrosation process. The role of the extract and one of its components, such as vitamin C, in the nitrosation process will be discussed. (C) 2001 Published by Elsevier Science B.V.
publishDate 2001
dc.date.none.fl_str_mv 2001
2011-01-22T10:28:06Z
2011-01-22T10:28:06Z
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.none.fl_str_mv 1383-5718
http://hdl.handle.net/11154/1948
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identifier_str_mv 1383-5718
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url http://hdl.handle.net/11154/1948
dc.language.none.fl_str_mv en
language_invalid_str_mv en
dc.relation.none.fl_str_mv Mutation Research-Genetic Toxicology and Environmental Mutagenesis
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv 496(40575):39-45
reponame:Sistema de Información de la Facultad de Ciencias, UNAM
instname:Universidad Nacional Autónoma de México
instacron:UNAM
instname_str Universidad Nacional Autónoma de México
instacron_str UNAM
institution UNAM
reponame_str Sistema de Información de la Facultad de Ciencias, UNAM
collection Sistema de Información de la Facultad de Ciencias, UNAM
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