Carcinogenesis, Vol 19, 2049-2053, Copyright © 1998 by Oxford University Press
AJ Lewis, UK Walle, RS King, FF Kadlubar, CN Falany and T Walle
Cooked food mutagens from fried meat and fish have recently been suggested
to contribute to the etiology of breast cancer. Thus, the most prevalent of
these compounds, i.e. 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine, or
rather its more mutagenic N- hydroxylated metabolite (N-OH-PhIP), forms DNA
adducts in mammary cells, including human mammary epithelial (HME) cells.
The objective of this study was to determine the involvement of estrogen
sulfotransferase (EST), the only sulfotransferase identified in HME cells,
in the further bioactivation of N-OH-PhIP. These studies were done in vitro
using human recombinant EST and in intact HME cells. Human recombinant EST
increased the covalent binding of [3H]N-OH-PhIP to calf thymus DNA
approximately 3.5-fold in the presence of the sulfotransferase co-substrate
3'-phosphoadenosine-5'-phosphosulfate at each N-OH-PhIP concentration (1,
10 and 100 microM) (n = 6, P < 0.001). In contrast, EST did not catalyze
the DNA binding of two other cooked food mutagens,
N-hydroxy-2-amino-3-methylimidazo[4,5-f]quinoline and N-
hydroxy-2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, which are mainly
hepatocarcinogens. Cultured HME cells displayed high EST activity, which
could be completely inhibited by 1 microM estrone. When the cells were
incubated with [3H]N-OH-PhIP, binding to native DNA occurred at 60- 240
pmol/mg DNA. This binding was inhibited to 55% of control by 1 microM
estrone (P < 0.01, n = 8), suggesting that EST plays a significant role
in carcinogen bioactivation in human breast tissue.
ARTICLES
Bioactivation of the cooked food mutagen N-hydroxy-2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine by estrogen sulfotransferase in cultured human mammary epithelial cells
Department of Cell and Molecular Pharmacology and Experimental Therapeutics, Medical University of South Carolina, Charleston 29425, USA.
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