INFLUENCE OF SPICES ON THE BACTERIAL (ENZYME) ACTIVITY IN EXPERIMENTAL COLON-CANCER

In the presence of a known colon carcinogen, 1,2-dimethyl hydrazine (D MH), the activity of beta-glucuronidase was found to be significantly increased in the distal colon, distal intestine, liver and colon conte nts and the activity of mucinase was increased in both the colon and f ecal contents when compared to control rats. Chilli (Capsicum annum L. , Solanaceae) administration also showed an increase when compared to control rats, whereas supplementation with cumin (Cuminum cyminum L., Apiaceae) and black pepper (Piper nigrum L., Piperaceae) in the presen ce of DMH, showed more or less similar values as that of the control r ats. The increase in beta-glucuronidase activity may increase the hydr olysis of glucuronide conjugates, liberating the toxins, while the inc rease in mucinase activity may enhance the hydrolysis of the protectiv e mucins in the colon. Thus cumin and black pepper may protect the col on by decreasing the activity of beta-glucuronidase and mucinase. Hist opathological studies also showed lesser infiltration into the submuco sa, fewer papillae and lesser changes in the cytoplasm of the cells in the colon in cumin and black pepper groups when compared to the DMH a nd chilli treated animals. (C) 1998 Published by Elsevier Science Irel and Ltd. All rights reserved.