Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA. (15th July 2021)

• Record Type: Journal Article
• Authors: Hu, Mingming; Zhu, Miao; Xin, Le; Zhang, Guowen; Wu, Shimin; Hu, Xing; Gong, Deming
• Is Part Of: Food chemistry. Volume 350(2021)
• Publication Date: 2021-07-15
• Subjects: Benzo[a]pyrene -- Deep-frying -- Sunflower oil -- Calf thymus DNA -- Groove binding; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129276
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The PAH4 and BaP levels significantly exceeded the upper limit set by EU. The BaP level was about 30% and 15% of PAH4 and PAH8 concentrations, respectively. The binding mode between BaP and ctDNA was groove binding. BaP caused DNA damage at high concentrations. Abstract: Benzo[ a ]pyrene (BaP), a prototype of polycyclic aromatic hydrocarbons (PAHs) with potential mutagenicity, toxicity and carcinogenicity, is ubiquitous in deep-fried foods. Herein, the changes in eight specific PAHs (PAH8) concentration in sunflower oil during frying were investigated by gas chromatography-triple quadrupole-mass spectrometry (GC-QqQ-MS). PAH8 concentrations in sunflower oil were 23.92–27.82 μg kg −1 and increased with increasing frying time. The detected BaP levels were 3.64–4.00 μg kg −1, exceeding the upper limit (2 μg kg −1 ) set by European Union (EU), though below the limiting value (10 μg kg −1 ) in China. The interaction between BaP and calf thymus DNA (ctDNA) was explored through various spectroscopic methods and molecular docking. Melting studies, denaturation experiments, ionic strength effects and viscosity measurements indicated that BaP interacted with ctDNA primarily via groove binding as evidenced by circular dichroism analysis and molecular docking. Further gel electrophoresis assays suggested that DNA was damaged at high levels of BaP.