Antioxidant and pro-oxidant effects of lycopene in comparison with beta-carotene on oxidant-induced damage in Hs68 cells.
Lycopene has become a focal point in recent research following clinical trials that suggest that beta-carotene may promote lung cancer in smokers. Because lycopene only differs from beta-carotene in lacking the beta-ionone structure, and beta-carotene is known to have pro-oxidant activity in vitro, we sought to determine whether lycopene might also have pro-oxidant activity in vitro in comparison with beta-carotene. Human foreskin fibroblasts (Hs68 cells) were first enriched with 10 and 20 µM lycopene or beta-carotene for 1 hr followed by incubation with various oxidants. Lipid peroxidation was measured as thiobarbituric acid-reactive substances (TBARS) released into the medium and DNA damage was measured as formation of comet and 8-hydroxy-2'-deoxyguanosine. The results showed that lycopene at 20 µM significantly decreased levels of TBARS induced by ferric nitrilotriacetate (Fe/NTA) but enhanced levels of TBARS induced by a lipid-soluble radical generator (2,2'-azobis[2,4-dimethylvaleronitrile]; AMVN). Both the antioxidant and pro-oxidant effects of lycopene tended to be dose-dependent. beta-Carotene at 20 µM did not significantly decrease TBARS induced by Fe/NTA but significantly increased TBARS induced by AMVN. Lipid peroxidation induced by a water-soluble radical generator 2,2'-azobis(2-amidinopropane)dihydrochloride was not significantly affected by either lycopene or beta-carotene. Neither lycopene nor beta-carotene affected DNA damage or changes in cell morphology induced by any of the three oxidants tested. The present study in Hs68 cells demonstrates that lycopene can be either an antioxidant or a pro-oxidant depending on the oxidants used, and that lycopene and beta-carotene behave similarly under the in vitro oxidative conditions. Although it is unclear whether lycopene may have pro-oxidant activity in vivo, our results caution that it may be premature to undertake clinical trials with lycopene.
Yeh
S
Department of Food Science, National Chung-Hsing University, Taichung, Taiwan, People's Republic of China
Hu
M