Furanocoumarins Contents and Cytochrome P450 3A (CYP3A) Inhibitory Activities of Various Processed Fruit Peel Products: Outflow of 6′,7′-Dihydroxybergamottin during Processing Treatment of Peel

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  • ISHIHARA Masaru
    Faculty of Pharmaceutical Sciences, Tokyo University of Science (RIKADAI)
  • TODA Hikaru
    Faculty of Pharmaceutical Sciences, Tokyo University of Science (RIKADAI)
  • SUNAGANE Nobuyoshi
    Faculty of Pharmaceutical Sciences, Tokyo University of Science (RIKADAI)
  • OHTA Takafumi
    Faculty of Pharmaceutical Sciences, Tokyo University of Science (RIKADAI)

Bibliographic Information

Other Title
  • 果実果皮加工食品のフラノクマリン含有量とCytochrome P450 3A (CYP3A) 阻害活性：果皮の加工過程における6′,7′-dihydroxybergamottinの流出
  • 果実果皮加工食品のフラノクマリン含有量とCytochrome P450 3A (CYP3A)阻害活性--果皮の加工過程における6',7'-dihydroxybergamottinの流出
  • カジツ カヒ カコウ ショクヒン ノ フラノクマリン ガンユウリョウ ト Cytochrome P450 3A CYP3A ソガイ カッセイ カヒ ノ カコウ カテイ ニ オケル 6 7 dihydroxybergamottin ノ リュウシュツ

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Description

  Furanocoumarins (FCs) such as bergamottin (BG) and 6′,7′-dihydroxybergamottin (DHBG) contained in grapefruits are known to be cytochrome P450 3A4 (CYP3A4) inhibitors. These are contained in larger quantity in peel than in pulp, and therefore, processed peel products possibly have strong CYP3A4 inhibitory activity. The CYP3A4 inhibitory potency of these processed peel products, however, remains to be elucidated. The FC content and CYP3A inhibitory activities of various processed fruit peel products were investigated. CYP3A inhibitory activities of crystallized grapefruit peel, grapefruit marmalade, lemon peel and bitter orange slice were close to that of 100% grapefruit juice, while the activities of yuzu slice, pomelo (buntan) marmalade and crystallized iyokan peel were very weak, 1/8-1/20 of 100% grapefruit juice. The maximum BG content was 5.6 μg/g in lemon peel. The maximum DHBG content was 7.2 μg/g in crystallized grapefruit peel, about 1/30 that of raw peel. Grapefruit marmalade and crystallized grapefruit peel contained similar amounts of FCs to 100% grapefruit juice, but FCs were not detected in pomelo (buntan) marmalade or crystallized iyokan peel. Good correlation (r=0.78) was observed between the FC contents of these peel products and those CYP3A inhibitory activities. Preparation of homemade grapefruit marmalade and crystallized peel revealed that considerably lower DHBG content in these products and lower CYP3A inhibitory activity than anticipated were attributable to outflow of DHBG to broth during boiling of the raw peel.<br>

Journal

  • YAKUGAKU ZASSHI

    YAKUGAKU ZASSHI 131 (5), 679-684, 2011-05-01

    The Pharmaceutical Society of Japan

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