Comparative Study of Hop-Containing Products on Human Cytochrome P450-Mediated Metabolism

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• 作者：Brian C. Foster ; Nikia Kearns ; John T. Arnason ; Ammar Saleem ; Carolina Ogrodowczyk ; Suzanne Desjardins
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：June 10, 2009
• 年：2009
• 卷：57
• 期：11
• 页码：5100-5105
• 全文大小：692K
• 年卷期：v.57,no.11(June 10, 2009)
• ISSN：1520-5118

文摘

Thirty-five national and international brands of beer were examined for their potential to affect human cytochrome P450 (CYP)-mediated metabolism. They represented the two main categories of beer, ales and lagers, and included a number of specialty products including bitter (porter, stout), coffee, ice, wheat, Pilsner, and hemp seed. Aliquots were examined for nonvolatile soluble solids, effect on CYP metabolism and P-glycoprotein (Pgp) transport, and major α- and β-hop acids. Wide variance was detected in contents of alcohol, nonvolatile suspended solids, and hop acids and in the potential to affect CYP-mediated metabolism and Pgp-mediated efflux transport. Many of the products affected CYP2C9-mediated metabolism, and only two (NRP 306 and 307) markedly affected CYP3A4; hence, some products have the capacity to affect drug safety. CYP3A4, CYP3A5, CYP3A7, and CYP19 (aromatase) inhibition to the log concentration of β-acid content was significant with r² > 0.37, suggesting that these components can account for some of the variation in inhibition of CYP metabolism.