Comparative CYP1A1 and CYP1B1 substrate and inhibitor profile of dietary flavonoids

Vasilis P Androutsopoulos1, Athanasios Papakyriakou, Dionisios Vourloumis

  • 1Laboratory of Clinical Virology, University of Crete, Medical School, Voutes, 71003 Heraklion, Crete, Greece. vandrou@med.uoc.gr

Insights

Dietary flavonoids can inhibit cancer-promoting enzymes like CYP1A1 and CYP1B1. Some flavonoids are metabolized by these enzymes into compounds that stop cancer cell growth, highlighting their role in cancer prevention.

Area of Science:

  • Biochemistry
  • Molecular Biology
  • Cancer Research

Background:

  • CYP1A1 and CYP1B1 are extrahepatic enzymes linked to cancer development.
  • Dietary flavonoids are known to inhibit these enzymes, supporting dietary chemoprevention.
  • CYP1 enzymes also metabolize flavonoids into cancer-inhibiting compounds.

Purpose of the Study:

  • To investigate the inhibition of CYP1A1 and CYP1B1 by various flavonoids.
  • To study the metabolism of specific flavonoids (acacetin, eupatorin-5-methyl ether) by CYP1 enzymes.
  • To understand the structural basis for flavonoid inhibition and metabolism by CYP1 enzymes.

Main Methods:

  • Tested inhibition of CYP1A1/CYP1B1-catalyzed EROD activity by 14 flavonoids.
  • Analyzed metabolism of acacetin and eupatorin-5-methyl ether using recombinant CYP1A1/CYP1B1 and HPLC.
  • Employed homology modeling and molecular docking to rationalize binding modes.

Main Results:

  • Methoxylated flavones (acacetin, diosmetin, eupatorin) and di-hydroxylated flavone (chrysin) were potent inhibitors of CYP1-EROD activity.
  • Poly-hydroxylated flavonols (quercetin, myricetin) potently inhibited CYP1B1 EROD activity.
  • Acacetin was demethylated to apigenin; eupatorin-5-methyl ether yielded an unknown metabolite (E(5)M1) and showed selective activity in cancer cells.

Conclusions:

  • Flavonoid structure, particularly methoxy and hydroxyl groups, dictates their interaction with CYP1 enzymes.
  • Dietary flavonoids act as CYP1 inhibitors, CYP1 substrates, or both, contributing to cancer prevention.
  • Understanding these interactions can inform dietary strategies for cancer chemoprevention.

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