Inhibitory effects of heated garlic on N-Ethyl-N'-nitro-N-nitrosoguanidine-induced carcinogenesis in the duodenum and jejunum of C57BL/6 mice

Kan Shimpo, Takeshi Chihara, Takaaki Kaneko, Masanori Shinzato, Hidehiko Beppu, Motoyuki Hoshino, Chikako Ida, Mikihiro Shamoto, Hiroshi Kuzuya

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

We examined the modifying effects of heated garlic (Allium sativum L.) on N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG)-induced duodenal and jejunal carcinogenesis in mice. Heated garlic powder used in this study was prepared as follows: unpeeled garlic bulbs were blanched in boiling water for 6 min, and then peeled, the cloves being crushed, homogenized, and finally freeze-dried. The garlic powder had almost undetectable alliinase activity and was rich in alliin (the main sulfur compound of heated garlic; 22.1 mg/g dry weight). Male C57BL/6 mice were given ENNG (100 mg/l) in drinking water for the first 4 weeks, and then basal diet (Group 1), or 10% (Group 2), 3% (Group 3) or 1% (Group 4) heated garlic in the diet for 30 weeks. At the termination of the experiment, the incidences of duodenal tumors in Groups 1-3 were significantly lower than those in Group 1, and the multiplicities in Group 2 were significantly lower than those in Group 1. Additionally, the incidences and/or multiplicities of the jejunal tumors in Groups 2 and 4 were also significantly lower than those in Group 1. In this study, we also examined changes in erythrocyte polyamine levels. Values for Group 1 were significantly greater than those in the control group, and this elevation in Group 1 were significantly inhibited by dietary heated garlic (10% in the diet; Group 2). These results indicated that the post-initiation-stage feeding of heated garlic, especially at 10% in the diet, inhibits ENNG-induced duodenal and jejunal carcinogenesis in mice.

Original languageEnglish
Pages (from-to)339-344
Number of pages6
JournalAsian Pacific Journal of Cancer Prevention
Volume3
Issue number4
Publication statusPublished - 01-01-2002

Fingerprint

Garlic
Jejunum
Inbred C57BL Mouse
Duodenum
Carcinogenesis
Diet
alliin lyase
Powders
Syzygium
ENNG
Sulfur Compounds
Incidence
Polyamines
Drinking Water
Neoplasms
Erythrocytes
Weights and Measures
Control Groups
Water

All Science Journal Classification (ASJC) codes

  • Epidemiology
  • Oncology
  • Public Health, Environmental and Occupational Health
  • Cancer Research

Cite this

Shimpo, Kan ; Chihara, Takeshi ; Kaneko, Takaaki ; Shinzato, Masanori ; Beppu, Hidehiko ; Hoshino, Motoyuki ; Ida, Chikako ; Shamoto, Mikihiro ; Kuzuya, Hiroshi. / Inhibitory effects of heated garlic on N-Ethyl-N'-nitro-N-nitrosoguanidine-induced carcinogenesis in the duodenum and jejunum of C57BL/6 mice. In: Asian Pacific Journal of Cancer Prevention. 2002 ; Vol. 3, No. 4. pp. 339-344.
@article{bdb77835455142a08222536d30518a79,
title = "Inhibitory effects of heated garlic on N-Ethyl-N'-nitro-N-nitrosoguanidine-induced carcinogenesis in the duodenum and jejunum of C57BL/6 mice",
abstract = "We examined the modifying effects of heated garlic (Allium sativum L.) on N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG)-induced duodenal and jejunal carcinogenesis in mice. Heated garlic powder used in this study was prepared as follows: unpeeled garlic bulbs were blanched in boiling water for 6 min, and then peeled, the cloves being crushed, homogenized, and finally freeze-dried. The garlic powder had almost undetectable alliinase activity and was rich in alliin (the main sulfur compound of heated garlic; 22.1 mg/g dry weight). Male C57BL/6 mice were given ENNG (100 mg/l) in drinking water for the first 4 weeks, and then basal diet (Group 1), or 10{\%} (Group 2), 3{\%} (Group 3) or 1{\%} (Group 4) heated garlic in the diet for 30 weeks. At the termination of the experiment, the incidences of duodenal tumors in Groups 1-3 were significantly lower than those in Group 1, and the multiplicities in Group 2 were significantly lower than those in Group 1. Additionally, the incidences and/or multiplicities of the jejunal tumors in Groups 2 and 4 were also significantly lower than those in Group 1. In this study, we also examined changes in erythrocyte polyamine levels. Values for Group 1 were significantly greater than those in the control group, and this elevation in Group 1 were significantly inhibited by dietary heated garlic (10{\%} in the diet; Group 2). These results indicated that the post-initiation-stage feeding of heated garlic, especially at 10{\%} in the diet, inhibits ENNG-induced duodenal and jejunal carcinogenesis in mice.",
author = "Kan Shimpo and Takeshi Chihara and Takaaki Kaneko and Masanori Shinzato and Hidehiko Beppu and Motoyuki Hoshino and Chikako Ida and Mikihiro Shamoto and Hiroshi Kuzuya",
year = "2002",
month = "1",
day = "1",
language = "English",
volume = "3",
pages = "339--344",
journal = "Asian Pacific Journal of Cancer Prevention",
issn = "1513-7368",
publisher = "Asian Pacific Organization for Cancer Prevention",
number = "4",

}

Inhibitory effects of heated garlic on N-Ethyl-N'-nitro-N-nitrosoguanidine-induced carcinogenesis in the duodenum and jejunum of C57BL/6 mice. / Shimpo, Kan; Chihara, Takeshi; Kaneko, Takaaki; Shinzato, Masanori; Beppu, Hidehiko; Hoshino, Motoyuki; Ida, Chikako; Shamoto, Mikihiro; Kuzuya, Hiroshi.

In: Asian Pacific Journal of Cancer Prevention, Vol. 3, No. 4, 01.01.2002, p. 339-344.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Inhibitory effects of heated garlic on N-Ethyl-N'-nitro-N-nitrosoguanidine-induced carcinogenesis in the duodenum and jejunum of C57BL/6 mice

AU - Shimpo, Kan

AU - Chihara, Takeshi

AU - Kaneko, Takaaki

AU - Shinzato, Masanori

AU - Beppu, Hidehiko

AU - Hoshino, Motoyuki

AU - Ida, Chikako

AU - Shamoto, Mikihiro

AU - Kuzuya, Hiroshi

PY - 2002/1/1

Y1 - 2002/1/1

N2 - We examined the modifying effects of heated garlic (Allium sativum L.) on N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG)-induced duodenal and jejunal carcinogenesis in mice. Heated garlic powder used in this study was prepared as follows: unpeeled garlic bulbs were blanched in boiling water for 6 min, and then peeled, the cloves being crushed, homogenized, and finally freeze-dried. The garlic powder had almost undetectable alliinase activity and was rich in alliin (the main sulfur compound of heated garlic; 22.1 mg/g dry weight). Male C57BL/6 mice were given ENNG (100 mg/l) in drinking water for the first 4 weeks, and then basal diet (Group 1), or 10% (Group 2), 3% (Group 3) or 1% (Group 4) heated garlic in the diet for 30 weeks. At the termination of the experiment, the incidences of duodenal tumors in Groups 1-3 were significantly lower than those in Group 1, and the multiplicities in Group 2 were significantly lower than those in Group 1. Additionally, the incidences and/or multiplicities of the jejunal tumors in Groups 2 and 4 were also significantly lower than those in Group 1. In this study, we also examined changes in erythrocyte polyamine levels. Values for Group 1 were significantly greater than those in the control group, and this elevation in Group 1 were significantly inhibited by dietary heated garlic (10% in the diet; Group 2). These results indicated that the post-initiation-stage feeding of heated garlic, especially at 10% in the diet, inhibits ENNG-induced duodenal and jejunal carcinogenesis in mice.

AB - We examined the modifying effects of heated garlic (Allium sativum L.) on N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG)-induced duodenal and jejunal carcinogenesis in mice. Heated garlic powder used in this study was prepared as follows: unpeeled garlic bulbs were blanched in boiling water for 6 min, and then peeled, the cloves being crushed, homogenized, and finally freeze-dried. The garlic powder had almost undetectable alliinase activity and was rich in alliin (the main sulfur compound of heated garlic; 22.1 mg/g dry weight). Male C57BL/6 mice were given ENNG (100 mg/l) in drinking water for the first 4 weeks, and then basal diet (Group 1), or 10% (Group 2), 3% (Group 3) or 1% (Group 4) heated garlic in the diet for 30 weeks. At the termination of the experiment, the incidences of duodenal tumors in Groups 1-3 were significantly lower than those in Group 1, and the multiplicities in Group 2 were significantly lower than those in Group 1. Additionally, the incidences and/or multiplicities of the jejunal tumors in Groups 2 and 4 were also significantly lower than those in Group 1. In this study, we also examined changes in erythrocyte polyamine levels. Values for Group 1 were significantly greater than those in the control group, and this elevation in Group 1 were significantly inhibited by dietary heated garlic (10% in the diet; Group 2). These results indicated that the post-initiation-stage feeding of heated garlic, especially at 10% in the diet, inhibits ENNG-induced duodenal and jejunal carcinogenesis in mice.

UR - http://www.scopus.com/inward/record.url?scp=33646466111&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33646466111&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:33646466111

VL - 3

SP - 339

EP - 344

JO - Asian Pacific Journal of Cancer Prevention

JF - Asian Pacific Journal of Cancer Prevention

SN - 1513-7368

IS - 4

ER -