Evaluation of cytochrome P450BSβ reactivity against polycyclic aromatic hydrocarbons and drugs

Torres, Eduardo; Hayen, Heiko; Niemeyer, Christof M.

doi:10.1016/j.bbrc.2007.01.164

Cited by 14 publications

(33 citation statements)

References 22 publications

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“…of 52% (R) [87]. In addition to its activity on fatty acids, BSβ was reported to hydroxylate polycyclic aromatic hydrocarbons (PAHs) such as anthracene, 9-methylanthracene, and azulene [88]. Epoxidation of styrene and hydroxylation of ethylbenzene was enabled by tricking the enzyme with short-chain fatty acids as decoy molecules [89].…”

Section: P450 Bsβ (Cyp152a1 From Bacillus Subtilis)mentioning

confidence: 99%

Regioselective Biocatalytic Hydroxylation of Fatty Acids by Cytochrome P450s

2017

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Section: P450 Bsβ (Cyp152a1 From Bacillus Subtilis)mentioning

confidence: 99%

Regioselective Biocatalytic Hydroxylation of Fatty Acids by Cytochrome P450s

2017

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“…La mayor parte de los PAHs, son inertes quı´mica-mente y en el organismo se activan mediante enzimas metabolizadores de xenobio´ticos que generan metabolitos muy activos. Las enzimas del citocromo P450 (CYP) juegan un papel central en la activacio´n metabo´lica de los intermediarios epo´xidos de los PAHs (Torres, Hayen, & Niemeyer, 2007). Durante este proceso se producen radicales libres de oxı´geno y numerosas isoenzimas CYP reducen directamente el oxı´geno a anio´n supero´xido y pueden causar estre´s oxidativo (Joseph & Jaiswal, 1998;Torres et al, 2007).…”

Section: Resultados Y Discusio´nunclassified

“…Las enzimas del citocromo P450 (CYP) juegan un papel central en la activacio´n metabo´lica de los intermediarios epo´xidos de los PAHs (Torres, Hayen, & Niemeyer, 2007). Durante este proceso se producen radicales libres de oxı´geno y numerosas isoenzimas CYP reducen directamente el oxı´geno a anio´n supero´xido y pueden causar estre´s oxidativo (Joseph & Jaiswal, 1998;Torres et al, 2007). Por estas razones investigamos los efectos de la ingestio´n de pimento´n ahumado sobre el estatus oxidativo.…”

Section: Resultados Y Discusio´nunclassified

Efecto antioxidante e hipolipemiante del pimentón ahumado en individuos sanos Antioxidant and hypolipidaemic effect of smoked paprika in healthy subjects

Campillo

Tormo

Gómez-Encinas

et al. 2010

CyTA - Journal of Food

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“…It is well established from numerous animal experiments (Uno et al, 2004;Torres, Hayen, & Niemeyer, 2007) that high doses of PAHs produce an increase in free radicals' production and a consequent cellular damage. But recently, it has been demonstrated in vivo and in vitro that low doses of PAH could increase defence mechanisms against oxidative stress as well as to promote its own detoxification.…”

Section: Discussionmentioning

confidence: 99%

The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

Tormo

Campillo

Viña

et al. 2013

CyTA - Journal of Food

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This study aimed at further investigating the antioxidant effect of smoked paprika (Pimento´n La Vera, Spain) in healthy subjects. Crossover study included male students (age 20.6 + 1.7 years) who consumed smoked or non-smoked paprika (2 g/day, 20 times, over 30 days). After ingestion of smoked paprika, plasma malondialdehyde (MDA) levels were significantly (p 5 0.01) reduced versus basal and non-smoked paprika ingestion values. Reduced glutathione (GSH) levels were increased and oxidised glutathione (GSSG) levels reduced significantly (p 5 0.05) in paired subjects after consumption of smoked paprika. Smoked paprika significantly increased mRNA levels of glutathione peroxidase and cytochrome c oxydase versus non-smoked paprika ingestion. The low dose of polycyclic aromatic hydrocarbons (PAHs) contained in the smoked paprika could cause an activation of antioxidant defences as increasing activity of the GSH cycle and activating some antioxidant enzyme such as glutathione peroxidase and cytochrome c oxidase.Keywords: smoked paprika; reduced and oxidised glutathione; glutathione peroxidase; cytochrome c oxydase Este estudio investiga el efecto antioxidante del pimento´n ahumado (Pimento´n La Vera, Espan˜a) en sujetos sanos. Estudiantes varones (edad 20,6 + 1,7 an˜os) consumieron pimento´n ahumado o no ahumado (2 g/dı´a, 20 veces, durante 30 dı´as). Tras la ingestio´n del pimento´n ahumado los niveles plasma´ticos de malondialdehido (MDA) se redujeron (p 5 0,01) frente a los valores basales y a los obtenidos tras la ingestio´n de pimento´n no ahumado. Los niveles de glutatio´n reducido (GSH) aumentaron y los de glutatio´n oxidado (GSSG) disminuyeron (p 5 0,05) tras la ingestio´n de pimento´n ahumado. La ingestio´n de pimento´n ahumado incremento´significativamente los niveles de mRNA de glutatio´n peroxidasa y citocromo c oxidasa. Las pequen˜as dosis de hidrocarburos policı´clicos aroma´ticos (PHAs) contenidas en el pimento´n ahumado activarı´an las defensas antioxidantes al aumentar la actividad de sistemas antioxidantes como el ciclo GSH y la sı´ntesis de enzimas como glutatio´n peroxidasa y citocromo c oxidasa.

show abstract

Evaluation of cytochrome P450BSβ reactivity against polycyclic aromatic hydrocarbons and drugs

Cited by 14 publications

References 22 publications

Regioselective Biocatalytic Hydroxylation of Fatty Acids by Cytochrome P450s

Regioselective Biocatalytic Hydroxylation of Fatty Acids by Cytochrome P450s

Efecto antioxidante e hipolipemiante del pimentón ahumado en individuos sanos Antioxidant and hypolipidaemic effect of smoked paprika in healthy subjects

The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

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