Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat

PLoS ONE

Volumn 9, Issue 6, 2014, Pages

  Van Hecke, Thomas ^a   Vossen, Els ^a   Vanden Bussche, Julie ^a   Raes, Katleen ^a   Vanhaecke, Lynn ^a   De Smet, Stefaan ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

4 HYDROXYNONENAL; 6 O CARBOXY METHYLGUANINE; 6 O METHYLGUANINE; ALDEHYDE; AMMONIA; CARBONYL DERIVATIVE; GUANINE DERIVATIVE; HEME; HEXANAL; MALONALDEHYDE; NITROSO DERIVATIVE; SHORT CHAIN FATTY ACID; UNCLASSIFIED DRUG; DNA ADDUCT; GUANINE; LIPID; NITRITE; O-(6)-METHYLGUANINE; PROTEIN; VOLATILE FATTY ACID;

ANAEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; CANCER RISK; CHEMICAL PROCEDURES; COLORECTAL CANCER; CONTROLLED STUDY; DIGESTION; DNA ADDUCT; DUODENUM FLUID; FAT CONTENT; FECES ANALYSIS; FERMENTATION TECHNIQUE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; HUMAN; IN VITRO DIGESTION; IN VITRO STUDY; INTESTINE FLUID; LIPID OXIDATION; NITRITE CURING; NITROSATION; NONHUMAN; PROTEIN CONTENT; PROTEIN METABOLISM; RED MEAT; ANAEROBIC GROWTH; ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; SWINE;

ALDEHYDES; AMMONIA; ANAEROBIOSIS; ANIMALS; COLONY COUNT, MICROBIAL; DNA ADDUCTS; FATTY ACIDS, VOLATILE; GUANINE; HUMANS; LIPIDS; MEAT; NITRITES; NITROSO COMPOUNDS; OXIDATION-REDUCTION; PROTEINS; SUS SCROFA;

EID: 84903648344     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0101122     Document Type: Article

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