title: Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat.
abstract: The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during in vitro digestion. The formation of these products during digestion is suggested to be responsible for the association between red meat and processed meat consumption and colorectal cancer risk. Digestion of uncured pork to which fat was added (total fat content 5 or 20%), resulted in significantly higher lipid and protein oxidation in the mimicked duodenal and colonic fluids, compared to digestion of pork without added fat (1% fat). A higher fat content also significantly favored the formation of O6-carboxy-methylguanine in the colon. Nitrite-curing of meat resulted in significantly lower lipid and protein oxidation before and after digestion, while an inconsistent effect on the formation of O6-carboxy-methylguanine was observed. The presented results demonstrate that haem-Fe is not solely responsible for oxidation and nitrosation reactions throughout an in vitro digestion approach but its effect is promoted by a higher fat content in meat.
authors: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium.
authors: Thomas
authors: T
authors: Van Hecke
authors: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium.
authors: Els
authors: E
authors: Vossen
authors: Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.
authors: Julie
authors: J
authors: Vanden Bussche
authors: Laboratory for Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University - Campus Kortrijk, Kortrijk, Belgium.
authors: Katleen
authors: K
authors: Raes
authors: Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.
authors: Lynn
authors: L
authors: Vanhaecke
authors: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium.
authors: Stefaan
authors: S
authors: De Smet
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000641:Ammonia / Q000032:analysis; D000693:Anaerobiosis; D000818:Animals; D015169:Colony Count, Microbial; D018736:DNA Adducts / Q000378:metabolism*; D005232:Fatty Acids, Volatile / Q000032:analysis; D006147:Guanine / Q000031:analogs & derivatives / Q000032:analysis; D006801:Humans; D008055:Lipids / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D009603:Nitroso Compounds / Q000378:metabolism*; D010084:Oxidation-Reduction; D011506:Proteins / Q000378:metabolism; D034421:Sus scrofa
chemical_list: D000447:Aldehydes; D018736:DNA Adducts; D005232:Fatty Acids, Volatile; D008055:Lipids; D009573:Nitrites; D009603:Nitroso Compounds; D011506:Proteins; D006147:Guanine; D000641:Ammonia; C008449:O-(6)-methylguanine