DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats. (1st September 2017)

• Record Type: Journal Article
• Authors: Hemeryck, Lieselot Y.; Van Hecke, Thomas; Vossen, Els; De Smet, Stefaan; Vanhaecke, Lynn
• Is Part Of: Food chemistry. Volume 230(2017)
• Page Start: 378
• Page End: 387
• Publication Date: 2017-09-01
• Subjects: O6-CM-G O6-carboxymethylguanine -- O6-Me-G O6-methylguanine -- A adenine -- C cytosine -- CRO crotonaldehyde -- Cro-G Methylhydroxypropanoguanine, the main CRO adduct with G -- DNA DeoxyriboNucleic Acid -- G guanine -- Hep-G heptenal-G -- HNE-C Hydroxynonenal-C -- HESI Heated ElectroSpray Ionisation -- HRAM High Resolution Accurate Mass -- HRMS high resolution mass spectrometry -- LPO(s) lipid peroxidation product(s) -- M1-acetaldehyde-A adduct of 1 malondialdehyde and 1 acetaldehyde molecule with A -- M1-G Pyrimidopurinone, the main malondialdehyde-guanine DNA adduct -- M2-acetaldehyde-A adduct of 2 malondialdehyde and 1 acetaldehyde molecule(s) with A -- M2-acetaldehyde-G adduct of 2 malondialdehyde and 1 acetaldehyde molecule(s) with G -- M2-G adduct of 2 malondialdehyde molecules with G -- M3-C adduct of 3 malondialdehyde molecules with C -- MDA malondialdehyde -- MS mass spectrometry -- MS/MS Tandem MS -- NOC(s) N-nitroso compound(s) -- Oct-G Octenal-G -- OHE-C oxohexenal-C -- OPLS-DA Orthogonal Partial Least Squares-Discriminant Analysis -- PCA Principal Component Analysis -- RT retention time -- T thymine -- U Uracil -- UHPLC ultrahigh performance liquid chromatography -- VIP Variable Importance in Projection; DNA damage -- Dietary fat -- High resolution mass spectrometry -- Lipid peroxidation products -- N-nitroso compounds -- Red meat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.02.129
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sprague-Dawley rats were fed a meat based diet to assess red meat genotoxicity. Genotoxicity was assessed by means of UHPLC-HRMS DNA adductome mapping. The DNA adductome differed in liver, duodenum and colon. Red meat (and lard) consumption significantly altered the DNA adductome. Abstract: Digestion of red and processed meat has been linked to the formation of genotoxic N -nitroso compounds (NOCs) and lipid peroxidation products (LPOs) in the gut. In this study, rats were fed a meat based diet to compare the possible genotoxic effects of red vs. white meat, and the interfering role of dietary fat. To this purpose, liver, duodenum and colon DNA adductomes were analyzed with UHPLC-HRMS. The results demonstrate that the consumed meat type alters the DNA adductome; the levels of 22 different DNA adduct types significantly increased upon the consumption of beef (compared to chicken) and/or lard supplemented beef or chicken. Furthermore, the chemical constitution of the retrieved DNA adducts hint at a direct link with an increase in NOCs and LPOs upon red (and processed) meat digestion, supporting the current hypotheses on the causal link between red and processed meat consumption and the development of colorectal cancer.