Anthocyan does not suppress transformation of aryl hydrocarbon receptor induced by dioxin

Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)

Article type: Research Article

Authors: Mukai, Rie | Fukuda, Itsuko | Nishiumi, Shin | Hosokawa, Keizo | Kanazawa, Kazuki | Ashida, Hitoshi

Affiliations: Laboratory of Food and Nutritional Chemistry, Faculty of Agriculture, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo 657-8501, Japan | Department of Nutrition Management, Faculty of Health Science, Hyogo University, 2310 Shinzaike, Hiraoka-cho, Kakogawa, Hyogo 675-0195, Japan

Note: [] Corresponding author. Tel./Fax: +81 78 803 5878; E-mail: ashida@kobe-u.ac.jp

Abstract: Dioxins cause a variety of toxic effects through transformation of a cytosolic aryl hydrocarbon receptor (AhR). We have previously demonstrated that certain natural flavones and flavonols at the dietary levels suppress AhR transformation. In this study, we investigated whether 5 anthocyanidins, 15 anthocyanins, and protocatechuic acid suppress AhR transformation in mouse hepatoma Hepa-1c1c7 cells. All the compounds tested here at 5 μM unexpectedly failed to suppress the transformation induced by 0.1 nM TCDD, indicating that anthocyan does not have a potential to prevent dioxin toxicity.

Keywords: anthocyan, dioxin, aryl hydrocarbon receptor

Journal: BioFactors, vol. 21, no. 1-4, pp. 371-373, 2004