ABSTRACT
Coriander is used as an appetizer, a common food seasoning in Mediterranean dishes, and a remedy for many ailments. In this study we tested the biochemical effect of its essential oil components, in particular linalool, its main component. The oil extract was prepared by hydro-distillation of coriander seeds. The various components were identified by gas chromatography coupled to mass spectroscopy. The effect of the various oil components on the viability of different cell lines (HepG2, Caco2, NIH3t3, MCF7 and Hek293) was examined using MTT assay. Linalool was the most potent and HepG2 cells the most sensitive. A 50% and 100% decrease in the viability of HepG2 was obtained at 0.4 microM and 2 microM linalool, respectively. Whereas none of the other components exerted a significant effect at concentrations lower than 50 microM, myrcene and nerolidol, the structural analogues of linalool, were more potent at 100 microM than the other components decreasing HepG2 viability to 26%. The biochemical effect of linalool on mitochondria isolated from HepG2 showed a concentration-dependent inhibition in complexes I and II activities of the respiratory chain, and a time-dependent decrease in ATP level. In addition, a time-dependent decrease in glutathione (GSH) level and in the reduction of nitroblue tetrazolium was obtained, indicating increase in reactive oxygen species (ROS) generation. Pretreatment with the antioxidants: N-acetyl cysteine (2mM), Trolox (100 microM) and different flavonoids (50 microM) was partially protective against the linalool-induced cell death; the most effective response was that of rutin and apigenin which restored 91% of HepG2 viability. We hereby report a decrease in cell viability of HepG2 cells by linalool and identify the mitochondria as one possible target for its site of action, inhibiting complexes I and II and decreasing ATP. In addition linalool increased ROS generation and decreased GSH level.
Subject(s)
Adenosine Triphosphate/metabolism , Electron Transport Complex II/antagonists & inhibitors , Electron Transport Complex I/antagonists & inhibitors , Glutathione/metabolism , Liver/drug effects , Monoterpenes/pharmacology , Reactive Oxygen Species/metabolism , Acyclic Monoterpenes , Animals , Cell Line , Cell Survival , Coriandrum/chemistry , Down-Regulation , Insecticides/pharmacology , Liver/pathology , Mitochondria/enzymology , Mitochondria/metabolism , Molecular Structure , Plant Preparations/chemistry , Plant Preparations/pharmacology , Rats , Seeds/chemistryABSTRACT
The effect of the commonly used spice extracts cinnamon and clove and their main ingredients on the activity of various ATPases were investigated. Water extracts of both spices inhibited the activity of rat liver Na+/K+ ATPase, and Cu2+-ATPase, but stimulated F0F1ATPase. Similar effects were obtained with cinnamaldehyde and eugenol the major components of cinnamon and clove, respectively with eugenol being more potent. The 50% inhibition of the P-type Na+/K+ ATPase was obtained at 4.7 +/- 0.04 mM for cinnamaldehyde and 1.1 +/- 0.02 mM for eugenol. The 50% inhibition of the CPx-type Cu2+ ATPase was obtained at 0.94 mM for cinnamaldehyde and 0.65 mM for eugenol. On the other hand both compounds stimulated significantly the mitochondrial F0F1ATPase. The shared structural and functional similarities between the P- and the CPx-classes of ATPases may underlie the common effect exhibited by both but not the F-ATPase. Our results identify Na+/K+ ATPase, Cu2+-ATPase and F0F1ATPase as possible intracellular targets for the action of spices' components that result in: a decrease in ATP level, defects in proton and ion transports leading to electrolyte imbalance and derangements in mitochondrial function.
