Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer

Food Chemistry

Volumn 187, Issue , 2015, Pages 29-36

  Van Hecke, Thomas ^a   Vossen, Els ^a   Hemeryck, Lieselot Y ^a   Vanden Bussche, Julie ^a   Vanhaecke, Lynn ^a   De Smet, Stefaan ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Health; Lipid and protein oxidation; N Nitroso compounds; Nitrite; Processed meat

Indexed keywords

ASSOCIATION REACTIONS; CURING; DISEASES; HEALTH; PROTEINS; THERMAL PROCESSING (FOODS);

4-HYDROXY-2-NONENAL; ANTIOXIDANT EFFECT; GENOTOXIC COMPOUNDS; IN-VITRO DIGESTIONS; N-NITROSO COMPOUNDS; NITRITE; PROCESSED MEAT; PROTEIN OXIDATION;

MEATS;

ANTIOXIDANT; SHORT CHAIN FATTY ACID; 4-HYDROXY-2-NONENAL; ALDEHYDE; DNA ADDUCT; NITRITE;

ADULT; ANAEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; CASE REPORT; CHEMICAL COMPOSITION; COLON; COLORECTAL CANCER; COOKED FOOD; COOKED MEAT; DIGESTION; DNA ADDUCT; DUODENUM; FAT CONTENT; FERMENTATION; FOOD INTAKE; HEATING; HUMAN; IN VITRO STUDY; LIPID OXIDATION; MALE; MIDDLE AGED; MOUTH; NITROSATION; NITROSATIVE STRESS; OVERCOOKED MEAT; OXIDATION; OXIDATIVE STRESS; PROCESSED MEAT; PROTEIN CONTENT; PROTEIN OXIDATION; RAW MEAT; RED MEAT; STOMACH; WESTERN DIET; ADVERSE EFFECTS; ANALYSIS; ANIMAL; CHEMISTRY; COLORECTAL NEOPLASMS; COOKING; DRUG EFFECTS; FECES; INTESTINE FLORA; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PATHOLOGY; PIG;

ALDEHYDES; ANIMALS; COLON; COLONY COUNT, MICROBIAL; COLORECTAL NEOPLASMS; COOKING; DIGESTION; DNA ADDUCTS; FECES; GASTROINTESTINAL MICROBIOME; HUMANS; NITRITES; NITROSATION; OXIDATION-REDUCTION; RED MEAT; SWINE;

EID: 84928404484     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.029     Document Type: Article

References (40)

1. S.L. Abrahamse, B.L. Pool-Zobel, and G. Rechkemmer Potential of short chain fatty acids to modulate the induction of DNA damage and changes in the intracellular calcium concentration by oxidative stress in isolated rat distal colon cells Carcinogenesis 20 1999 629 634
2. M.L. Bax, L. Aubry, C. Ferreira, J.D. Daudin, P. Gatellier, and D. Rémond Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms Journal of Agricultural and Food Chemistry 60 2012 2569 2576
3. R. Bou, F. Guardiola, R. Codony, C. Faustman, R.J. Elias, and E.A. Decker Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes Journal of Agricultural and Food Chemistry 56 2008 9612 9620
4. J. Castro-Montoya, S. De Campeneere, G. Van Ranst, and V. Fievez Interactions between methane mitigation additives and basal substrates on in vitro methane and VFA production Animal Feed Science and Technology 176 2012 47 60
5. D.S. Chan, R. Lau, D. Aune, R. Vieira, D.C. Greenwood, and E. Kampman Red and processed meat and colorectal cancer incidence: Meta-analysis of prospective studies PLoS ONE 6 2011 e20456
6. A.L. Chaney, and E.P. Marbach Modified reagents for determination of urea and ammonia Clinical Chemistry 8 1962 130
7. C.C. Chen, A.M. Pearson, J.I. Gray, M.H. Fooladi, and P.K. Ku Some factors influencing the nonheme iron content of meat and its implications in oxidation Journal of Food Science 49 1984 581 584
8. D.E. Corpet Red meat and colon cancer: Should we become vegetarians, or can we make meat safer? Meat Science 89 3 2011 310 316
9. V. Darley-Usmar, H. Wiseman, and B. Halliwell Nitric oxide and oxygen radicals: A question of balance FEBS Letters 369 1995 131 135
10. T.A. Dix, and L.J. Marnett Metabolism of polycyclic aromatic hydrocarbon derivatives to ultimate carcinogens during lipid peroxidation Science 221 1983 77 79
11. J. Folch, M. Lees, and G.H. Sloane-Stanley A simple method for the isolation and purification of total lipids from animal tissues The Journal of Biological Chemistry 226 1957 497 509
12. R. Ganhão, D. Morcuende, and M. Estévez Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage Meat Science 85 3 2010 402 409
13. P. Gatellier, A. Kondjoyan, S. Portanguen, and V. Santé-Lhoutellier Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality Meat Science 85 2010 645 650
14. S. Gorelik, M. Ligumsky, R. Kohen, and J. Kanner The stomach as a "bioreactor": When red meat meets red wine Journal of Agricultural and Food Chemistry 56 2008 5002 5007
15. D. Grotto, L.D. Santa Maria, S. Boeira, J. Valentini, M.F. Charão, and A.M. Moro Rapid quantification of malondialdehyde in plasma by high performance liquid chromatography-visible detection Journal of Pharmaceutical and Biomedical Analysis 43 2007 619 624
16. H.M. Hamer, D.M.A.E. Jonkers, K. Venema, S.A.L.W. Vanhoutvin, F.J. Troost, and R.J. Brummer Review article: The role of butyrate on colonic function Alimentary Pharmacology & Therapeutics 27 2008 104 119
17. T. Hoac, C. Daun, U. Trafikowska, J. Zackrisson, and B. Åkesson Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat Innovative Food Science & Emerging Technologies 7 2006 88 93
18. H. Hornsey The colour of cooked cured pork - Estimation of the nitric oxide-haem pigments Journal of the Science of Food and Agriculture 7 1956 534 547
19. J. Kanner Oxidative processes in meat and meat products: Quality implications Meat Science 36 1994 169 189
20. N. Kazerouni, R. Sinha, C.H. Hsu, A. Greenberg, and N. Rothman Analysis of 200 food items for benzo[α]pyrene and estimation of its intake in an epidemiologic study Food and Chemical Toxicology 39 2001 423 436
21. M.H. Lewin, N. Bailey, T. Bandaletova, R. Bowman, A.J. Cross, and J. Pollock Red meat enhances the colonic formation of the DNA adduct O6-carboxymethyl guanine: Implications for colorectal cancer risk Cancer Research 66 2006 1859 1865
22. M.E. Martínez, E.T. Jacobs, E.L. Ashbeck, R. Sinha, P. Lance, and D.S. Alberts Meat intake, preparation methods, mutagens and colorectal adenoma recurrence Carcinogenesis 28 2007 2019 2027
23. M. Miura, K. Inami, M. Yoshida, K. Yamaguchi, T. Mashino, and M. Mochizuki Isolation and structural identification of a direct-acting mutagen derived from N-nitroso-N-methylpentylamine and Fenton's reagent with copper ion Bioorganic & Medicinal Chemistry 19 2011 5693 5697
24. U. Nair, H. Bartsch, and J. Nair Lipid peroxidation-induced DNA damage in cancer-prone inflammatory diseases: A review of published adduct types and levels in humans Free Radical Biology & Medicine 43 2007 1109 1120
25. T. Okayama, M. Fujii, and M. Yamanoue Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products Meat Science 30 1991 49 57
26. N.J. Ollberding, L.R. Wilkens, B.E. Henderson, L.N. Kolonel, and L. Le Marchand Meat consumption, heterocyclic amines and colorectal cancer risk: The Multiethnic Cohort Study International Journal of Cancer 131 2012 E1125 E1133
27. K. Raes, S. De Smet, and D. Demeyer Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids Animal Science 73 2001 253 260
28. S. Rohrmann, S. Hermann, and J. Linseisen Heterocyclic aromatic amine intake increases colorectal adenoma risk: Findings from a prospective European cohort study The American Journal of Clinical Nutrition 89 2009 1418 1424
29. R.L. Santarelli, F. Pierre, and D.E. Corpet Processed meat and colorectal cancer: A review of epidemiologic and experimental evidence Nutrition and Cancer 60 2008 131 144
30. R.L. Santarelli, J.L. Vendeuvre, N. Naud, S. Taché, F. Guéraud, and M. Viau Meat processing and colon carcinogenesis: Cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats Cancer Prevention Research 3 2010 852 864
31. V. Santé-Lhoutellier, T. Astruc, P. Marinova, E. Greve, and P. Gatellier Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins Journal of Agricultural and Food Chemistry 56 2008 1488 1494
32. R. Sinha, W.H. Chow, M. Kulldorff, J. Denobile, J. Butler, and M. Garcia-Closas Well-done, grilled red meat increases the risk of colorectal adenomas Cancer Research 1999 59 1999 4320 4324
33. K. Skog, K. Augustsson, G. Steineck, M. Stenberg, and M. Jägerstad Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues Food and Chemical Toxicology 35 1997 555 565
34. S.M. Tabatabaei, L. Fritschi, M.W. Knuiman, T. Boyle, B.J. Iacopetta, and C. Platell Meat consumption and cooking practices and the risk of colorectal cancer European Journal of Clinical Nutrition 65 2011 668 675
35. N. Tsutsumi, K. Inami, and M. Mochizuki Activation mechanism for N-nitroso-N-methylbutylamine mutagenicity by radical species Bioorganic & Medicinal Chemistry 18 2010 8284 8288
36. T. Van Hecke, J. Vanden Bussche, L. Vanhaecke, E. Vossen, J. Van Camp, and S. De Smet Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion Journal of Agricultural and Food Chemistry 62 2014 1980 1988
37. T. Van Hecke, E. Vossen, J. Vanden Bussche, K. Raes, L. Vanhaecke, and S. De Smet Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat PLoS ONE 9 2014 e101122
38. J. Vanden Bussche, L. Hemeryck, T. Van Hecke, G.G.C. Kuhnle, F. Pasmans, and S. Moore O6-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat Molecular Nutrition & Food Research 00 2014 1 14
39. J. Vanden Bussche, S.A. Moore, F. Pasmans, G.G.C. Kuhnle, and L. Vanhaecke An approach based on ultrahigh pressure liquid chromatography-tandem mass spectrometry to quantify O6-methyl and O6-carboxymethylguanine DNA adducts in intestinal cell lines Journal of Chromatography A 1257 2012 25 33
40. K. Windey, V. De Preter, and K. Verbeke Relevance of protein fermentation to gut health Molecular Nutrition & Food Research 56 2012 184 196