N umerous epidemiologic and experimental studies have proven that there is a close cause and effect relationship between diet and cancer. Several Korean traditional foods (ginseng, red pepper, maejoo, onion, natural salt, garlic) were chosen in order to find if there is any effect of those food materials on the chemical carcinogenesis. To evaluate effects of food extracts on the metabolism of chemical carcinogen, metabolite patterns of benzola)pyrene (B(a)p), especially of 3-hydroxy benzo(a)pyrene (3-OH) as major metabolite, 7, 8-dihydrodiol (7,8-diol), precursor of ultimate carcinogen 7,8-diol-9,10-epoxide, praduced by in vitro metabolism by rat liver Sg were analysed and compared with those in the presence of acetone soluble fractions of food materials, using high performance liquid chromatography (HPLC). And to find the biologic significance of these results, DNA damaging effect of B(a)p was measured and compared with that in the presence of food extracts using SOS chromotest. As a result of analysis using HPLC, 7,8-diol production rate was increased in the presence of the extracts of ginseng, onion and natural salt, while decreased in the presence of the extracts of maejoo, red pepper and garlic. 7,8-diol/3-OH ratio was markedly increased in the presence of red pepper and decreased in the presence of onion. In SOS chromotest, ginseng, red pepper and natural salt had enhancing effect in contrast that maejoo, onion and garlic had inhibitory effect of the SOS inducing act.ivity of B(a)p in the presence of S9. Namely, ginseng and natural salt increased both detoxifying and bioactivating metabolism of B(a) p and enhanced the DNA damaging effect, while maejoo and garlic decreased both detoxifying and bioactivating metabolism and DNA damaging effect. And by red pepper, the detoxifying metabolism was markedly decreased and bioactivation was relatively increased as well as DNA damaging effect. While the detoxifying metabolism was markedly increased by onion, bioactivation was relatively decreased as well as DNA damaging effect. Therefore, it is evident that various food extracts could have some effects on the metabolism of chemical carcinogen, specifically on the production of procarcinogen and the DNA damaging effect of chemical carcinogen.
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