title: Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines.
abstract: We studied the formation of malondialdehyde, 4-hydroxy-nonenal, and hexanal (lipid oxidation products, LOP) during in vitro digestion of a cooked low-fat and high-fat beef product in response to the addition of reducing compounds. We also investigated whether higher LOP in the digests resulted in a higher cyto- and genotoxicity in Caco-2, HT-29 and HCT-116 cell lines. High-fat compared to low-fat beef digests contained approximately 10-fold higher LOP concentrations (all P < 0.001), and induced higher cytotoxicity (P < 0.001). During digestion of the high-fat product, phenolic acids (gallic, ferulic, chlorogenic, and caffeic acid) displayed either pro-oxidant or antioxidant behavior at lower and higher doses respectively, whereas ascorbic acid was pro-oxidant at all doses, and the lipophilic reducing compounds (α-tocopherol, quercetin, and silibinin) all exerted a clear antioxidant effect. During digestion of the low-fat product, the hydrophilic compounds and quercetin were antioxidant. Decreases or increases in LOP concentrations amounted to 100% change versus controls.
authors.affiliation: Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium.
authors.forename: Thomas
authors.initials: T
authors.lastname: Van Hecke
authors.affiliation: Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium.
authors.forename: An
authors.initials: A
authors.lastname: Wouters
authors.affiliation: Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium.|Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium.
authors.forename: Caroline
authors.initials: C
authors.lastname: Rombouts
authors.affiliation: Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium.
authors.forename: Tazkiyah
authors.initials: T
authors.lastname: Izzati
authors.affiliation: Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium.
authors.forename: Alberto
authors.initials: A
authors.lastname: Berardo
authors.affiliation: Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium.
authors.forename: Els
authors.initials: E
authors.lastname: Vossen
authors.affiliation: Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium.
authors.forename: Erik
authors.initials: E
authors.lastname: Claeys
authors.affiliation: Unit of Food Chemistry and Human Nutrition, Ghent University , B-9000 Ghent, Belgium.
authors.forename: John
authors.initials: J
authors.lastname: Van Camp
authors.affiliation: Laboratory of Food Microbiology and Biotechnology, Ghent University , B-8500 Kortrijk, Belgium.
authors.forename: Katleen
authors.initials: K
authors.lastname: Raes
authors.affiliation: Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium.
authors.forename: Lynn
authors.initials: L
authors.lastname: Vanhaecke
authors.affiliation: Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium.
authors.forename: Marc
authors.initials: M
authors.lastname: Peeters
authors.affiliation: Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium.|Laboratory of Cell Biology & Histology, University of Antwerp , B-2020 Antwerp, Belgium.
authors.forename: Winnok H
authors.initials: WH
authors.lastname: De Vos
authors.affiliation: Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium.
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D018938:Caco-2 Cells; D002417:Cattle; D015179:Colorectal Neoplasms / Q000378:metabolism*; D004063:Digestion; D005223:Fats / Q000009:adverse effects* / Q000378:metabolism; D045325:HCT116 Cells; D006801:Humans; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D005223:Fats
keywords: 4-hydroxy-nonenal; lipid oxidation; malondialdehyde; xCelligence; γ-H2AX assay