采用DNA加合物组学研究大鼠食用添加和未添加动物脂肪的红肉的遗传毒性效应。
DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats.
作者信息
Hemeryck Lieselot Y, Van Hecke Thomas, Vossen Els, De Smet Stefaan, Vanhaecke Lynn
机构信息
Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
出版信息
Food Chem. 2017 Sep 1;230:378-387. doi: 10.1016/j.foodchem.2017.02.129. Epub 2017 Feb 28.
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.
红肉和加工肉类的消化与肠道中基因毒性N-亚硝基化合物（NOCs）和脂质过氧化产物（LPOs）的形成有关。在本研究中，给大鼠喂食以肉类为基础的饮食，以比较红肉与白肉可能的基因毒性作用，以及膳食脂肪的干扰作用。为此，采用超高效液相色谱-高分辨质谱法分析肝脏、十二指肠和结肠的DNA加合物组。结果表明，所食用的肉类类型会改变DNA加合物组；与鸡肉相比，食用牛肉和/或添加猪油的牛肉或鸡肉后，22种不同DNA加合物类型的水平显著增加。此外，所检测到的DNA加合物的化学组成表明，红肉（和加工肉）消化后NOCs和LPOs增加与之存在直接联系，这支持了目前关于红肉和加工肉消费与结直肠癌发生之间因果关系的假设。
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