Modulation of hepatic cytochrome P450 activity and carcinogen bioactivation by black and decaffeinated black tea

The principal objective of this study was to compare the ability of green, black and decaffeinated black tea to modulate hepatic expression of cytochromes P450 in the rat, and the consequences on the bioactivation of some food-borne carcinogens. Furthermore, these studies allow inferences to be drawn as to the contribution of caffeine and flavanols in the tea-mediated changes in cytochrome P450 expression. Black tea is prepared from fresh tea leaf following oxidation of flavanols by polyphenol oxidases and consequently has a low content of these compounds. All three types of tea enhanced lauric acid hydroxylation but in the case of decaffeinated black tea no statistical significance was attained. Green tea and black tea, but not decaffeinated black tea, stimulated the O-dealkylations of methoxy-, ethoxy- and pentoxy-resorufin indicating upregulation of CYP1A and CYP2B. Immunoblot analysis revealed that green and black tea, but not decaffeinated black tea, elevated the hepatic CYP1A2 apoprotein levels. Hepatic microsomes from green and black tea-treated rats, but not those from the decaffeinated black tea-treated rats, were more effective than controls in converting IQ into mutagenic species in the Ames test. It is concluded that flavanols are not responsible for the effects of tea on the cytochrome P450 system, but caffeine could account for the increase in CYP1A2 and the consequent increase in the bioactivation of IQ.