Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer. (15th November 2015)

• Record Type: Journal Article
• Authors: Van Hecke, Thomas; Vossen, Els; Hemeryck, Lieselot Y.; Vanden Bussche, Julie; Vanhaecke, Lynn; De Smet, Stefaan
• Is Part Of: Food chemistry. Volume 187(2015)
• Page Start: 29
• Page End: 36
• Publication Date: 2015-11-15
• Subjects: ALA α-linolenic acid -- CFU colony forming units -- CRC colorectal cancer -- FA fatty acids -- FI fecal inoculum -- HCA heterocyclic amines -- 4-HNE 4-hydroxy-2-nonenal -- LA linoleic acid -- MDA malondialdehyde -- MUFA monounsaturated fatty acids -- LC n−3 PUFA long chain n−3 polyunsaturated fatty acids -- LC n−6 PUFA long chain n−6 polyunsaturated fatty acids -- NO nitric oxide -- NOCs N-nitroso-compounds -- O6-C-MeG O6-carboxy-methylguanine -- PAHs polycyclic aromatic hydrocarbons -- PCC protein carbonyl compounds -- ROS reactive oxygen species -- SFA saturated fatty acids; Processed meat -- Nitrite -- Lipid and protein oxidation -- N-Nitroso-compounds -- Health; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.04.029
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Uncured and nitrite-cured pork was digested in vitro either raw, cooked or overcooked. Nitrite-curing of pork prevents lipid and protein oxidation during digestion. Antioxidant effect of nitrite disappeared during digestion when overcooked. More intense heated pork resulted in a higher formation of NOC-specific DNA adducts. Formation of DNA adducts was highly dependent of the applied fecal inoculum. Abstract: Uncured and nitrite-cured pork were subjected, raw, cooked (65 °C, 15 min) or overcooked (90 °C, 30 min), to an in vitro digestion model, which includes mouth, stomach, duodenum, and colon phases. Heating of uncured meat resulted in a pronounced increase in lipid and protein oxidation products throughout digestion. Nitrite-curing had an antioxidant effect during digestion, but this effect disappeared when the meat was overcooked, resulting in up to ninefold higher 4-hydroxy-2-nonenal concentrations compared with digested nitrite-cured raw and cooked pork. Colonic digesta contained significantly higher concentrations of the NOC-specific DNA adduct O 6 -carboxy-methylguanine when pork underwent a more intense heating procedure, independent of nitrite-curing, depending strongly on the fecal inoculum used. Since processed meats are usually nitrite-cured, the present study suggests that overcooking processed meat is likely to result in the formation of genotoxic compounds during digestion and should, therefore, be avoided.