Effect of processed and red meat on endogenous nitrosation and DNA damage.
Effect of processed and red meat on endogenous nitrosation and DNA damage.
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DOI：
10.1093/carcin/bgp130
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发表时间：
2009-08
期刊：
影响因子：
4.7
通讯作者：
Bingham SA
中科院分区：
文献类型：
--
作者：
Joosen AM;Kuhnle GG;Aspinall SM;Barrow TM;Lecommandeur E;Azqueta A;Collins AR;Bingham SA
红肉中的血红素（RM）刺激内源性诱变亚硝基化合物（NOC）的产生。加工过的（亚硝酸盐腌制的红肉）还含有高浓度的预制NOC。在两项研究中，新鲜RM与素食（VEG）饮食（6名男性和6名女性）和亚硝酸盐保存的红肉（PM）与VEG饮食（5名男性和11名女性），我们调查了肉类加工是否可能通过刺激亚硝化和DNA损伤增加结直肠癌风险。肉类饮食包含420 g（雄性）或366 g（雌性）肉/天。从第10天开始，分析粪便匀浆中的血红素和NOC以及相关上清液中的遗传毒性。根据研究之间的男女比例差异调整平均值。VEG饮食中的粪便NOC浓度较低（2.6和3.5 mmol/g），但在肉类饮食中显著较高（PM 175 ± 19 nmol/g vs RM 185 ± 22 nmol/g; P = 0.75）。RM饮食导致更大比例的亚硝基铁（RM 78%对PM 54%; P < 0.0001）和更少的亚硝基硫醇（RM 12%对PM 19%; P < 0.01）和其他NOC（RM 10%对PM 27%; P < 0.0001）。PM和RM饮食后粪便水（FW）诱导的DNA断裂无统计学显著差异（P = 0.80）。但PM导致氧化嘧啶类化合物水平升高（P < 0.05）。令人惊讶的是，VEG饮食导致明显更多的FW诱导的DNA链断裂比肉类饮食（P < 0.05），这需要在进一步的研究中澄清。用亚硝酸盐腌制的肉与新鲜RM对内源性亚硝化具有相同的效果，但表现出增加FW诱导的氧化DNA损伤。
Haem in red meat (RM) stimulates the endogenous production of mutagenic nitroso compounds (NOC). Processed (nitrite-preserved red) meat additionally contains high concentrations of preformed NOC. In two studies, of a fresh RM versus a vegetarian (VEG) diet (six males and six females) and of a nitrite-preserved red meat (PM) versus a VEG diet (5 males and 11 females), we investigated whether processing of meat might increase colorectal cancer risk by stimulating nitrosation and DNA damage. Meat diets contained 420 g (males) or 366 g (females) meat/per day. Faecal homogenates from day 10 onwards were analysed for haem and NOC and associated supernatants for genotoxicity. Means are adjusted for differences in male to female ratios between studies. Faecal NOC concentrations on VEG diets were low (2.6 and 3.5 mmol/g) but significantly higher on meat diets (PM 175 ± 19 nmol/g versus RM 185 ± 22 nmol/g; P = 0.75). The RM diet resulted in a larger proportion of nitrosyl iron (RM 78% versus PM 54%; P < 0.0001) and less nitrosothiols (RM 12% versus PM 19%; P < 0.01) and other NOC (RM 10% versus PM 27%; P < 0.0001). There was no statistically significant difference in DNA breaks induced by faecal water (FW) following PM and RM diets (P = 0.80). However, PM resulted in higher levels of oxidized pyrimidines (P < 0.05). Surprisingly, VEG diets resulted in significantly more FW-induced DNA strand breaks than the meat diets (P < 0.05), which needs to be clarified in further studies. Meats cured with nitrite have the same effect as fresh RM on endogenous nitrosation but show increased FW-induced oxidative DNA damage.
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影响因子：
3.9
作者：
Kuhnle, G. G. C.;Bingham, S. A.
通讯作者：
Bingham, S. A.
影响因子：
4.7
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Bingham, S
影响因子：
2.9
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Jacobs, Doris M.;Deltimple, Nancy;van Duynhoven, John
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影响因子：
7.4
作者：
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通讯作者：
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影响因子：
4.1
作者：
Mirvish, Sidney S.;Davis, Michael E.;Gaikwadt, Nilesh W.
通讯作者：
Gaikwadt, Nilesh W.