Abstract
Furanocoumarins (FCs), a class of phenolic compounds, are known to inhibit the human cytochrome P450 3A4 (CYP 3A4) activity responsible for the metabolism of certain medications. This inhibition increases the oral bioavailability of these medications, leading to potential toxic effects. These interactions, overriding the potential health benefits of grapefruit consumption, have adversely affected the grapefruit industry, and have led to a need to remove the FCs from grapefruit juice (GFJ). Previously, we showed that autoclaved Aspergillus niger adsorbs FCs in GFJ, and that the fungus-treated GFJ showed a reduced inhibition of CYP 3A4. However, A. niger is not an edible fungus, thus prompting us to investigate edible fungi. In this study, autoclaved edible ascomycetes (Morchella esculenta and Monascus purpureus) and basidomycetes (Pleurotus sapidus, and Agaricus bisporus) were mixed with GFJ, and the levels of two of the major furanocoumarins 6´,7´-dihydroxybergamottin (DHB) and bergamottin (BM) were compared in the treated GFJ and in the control, untreated GFJ. These FCs were removed by the heat-killed fungi, suggesting that production of FC-removed GFJ may be achieved.
