In vitro effects of rebaudioside A, stevioside and steviol on porcine cytochrome p450 expression and activity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F18%3A43897180" target="_blank" >RIV/60076658:12520/18:43897180 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0308814618304874" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814618304874</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2018.03.055" target="_blank" >10.1016/j.foodchem.2018.03.055</a>

Result language

angličtina

Original language name

In vitro effects of rebaudioside A, stevioside and steviol on porcine cytochrome p450 expression and activity

Original language description

The physiological effects of the Stevia-derived compounds, rebaudioside A, stevioside and steviol have been the focus of several studies due to their use as sweeteners in food. Despite that, little is known about their potential food-drug interactions. In the present study, IPEC-J2 cells and primary hepatocytes were used to investigate the effect of rebaudioside A, stevioside and steviol on cytochrome p450 (CYP) mRNA expression. Moreover, hepatic microsomes were used to investigate direct interactions between the compounds and specific CYP activity. In IPEC-J2 no changes in mRNA expression of CYP1A1 or CYP3A29 were observed with the Stevia-derived compounds. In primary hepatocytes all three tested compounds induced a significant increase in CYP3A29 expression. The tested compounds had no direct effect on specific CYP activity. In conclusion, rebaudioside A, stevioside and steviol induce only minor or no changes to the CYP expression and activity, and are not likely to cause food-drug interactions.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10608 - Biochemistry and molecular biology

Project

—

Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Volume of the periodical

258

Issue of the periodical within the volume

09/2018

Country of publishing house

GB - UNITED KINGDOM

Number of pages

9

Pages from-to

245-253

UT code for WoS article

000430241500032

EID of the result in the Scopus database

2-s2.0-85044102189