Black pepper constituent piperine: genotoxicity studies in vitro and in vivo

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Anette ThielPaul Beilstein

Abstract

Piperine is responsible for the hot taste of black pepper. Publications on genotoxicity of piperine are reported: negative Ames Tests and one in vitro micronucleus test (MNT). In vivo tests were mainly negative. In the majority of the data the administered dose levels did not follow the dose selection requirements of regulatory guidelines of having dose levels up to the maximum tolerated dose (MTD). The only oral high dose studies were a positive in vivo MNT in mice in contrast to a negative in vivo chromosome aberration test in rats. Thus, conflicting results in genotoxicity testing are published. To investigate this further, we administered piperine to mice up to the MTD and determined micronuclei-frequency. Piperine reduces core body temperature and interferes with blood cells both being known to result in irrelevant positive in vivo MNTs. Therefore we added mechanistic endpoints: core body temperature, haematology, erythropoietin level, and organ weights. Additionally an in vitro MNT in Chinese hamster ovary cells was performed. Piperine was negative in the in vitro MNT. It caused significant reduction of core body temperature, decrease of white blood cells and spleen weights but no increase in the micronucleus-frequency. T...Continue Reading

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Citations

Nov 26, 2015·Journal of Food Science and Technology·Lan ZouWen-Xue Chen
Dec 19, 2017·Expert Opinion on Drug Metabolism & Toxicology·Sang Hoon LeeHyo-Kyung Han
Sep 16, 2020·Phytotherapy Research : PTR·Iahtisham-Ul HaqMohammad S Mubarak
Jul 4, 2019·Current Pharmaceutical Design·Katarina SmilkovMustafa Atalay
Jul 2, 2020·Journal of Experimental Pharmacology·Aref ZayedSahar S Hawamdeh

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