Mingfu Wang School of Biological Sciences

1. Effects of dietary phenolics on the formation of carcinogenic heterocyclic amines膳食中的多酚類物質對致癌的雜環胺形成的影響 Mingfu Wang School of Biological Sciences

2. Food components and attributes Fiber Minor components Nutritional value Health benefits Maillard reaction Lipid peroxidation Caramelization Enzymatic browning

3. Introduction Potent bacterial mutagens Glucose Some are carcinogenic in animal models PhIP ( ) Heterocyclic amines 雜環胺 致基因突變 致癌 HAs Formed even during household cooking Western diets have higher HA contents • Epidemiological evidence of increased cancer risks

4. Identify potent inhibitors of heterocyclic amine formation Naringenin Tea and cinnamon polyphenols Phenolic acids % inhibition in fried beef PhIP 74 MeIQx 63 4,8-DiMeIQx 67 Total HAs 70 Naringenin柚皮素 桂皮 柚皮，橘皮，番茄醬

5. Postulated inhibitory mechanism of naringenin in PhIP formation Carcinogen 致癌物 阻斷形成 Non-carcinogen 誘導形成 防癌化合物 Cpd2

6. Cpd2 Suppress Tumor Growth in vivo Cpd2 induce autophagy Cpd2 誘導癌細胞自體吞噬 V. control LC3/LC3-II analysis 10 mg/kg 40 mg/kg Negat. Cpd1 Cpd2 Post. Control 24 hr 48 hr 24 hr 48 hr Control 18kDa LC3-I 16kDa LC3-II Control Control Beta-actin Autophagy may be an important pathway leading to cell death