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

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-car...

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Veröffentlicht in:	PloS one 2014-06, Vol.9 (6), p.e101122-e101122
Hauptverfasser:	Van Hecke, Thomas, Vossen, Els, Vanden Bussche, Julie, Raes, Katleen, Vanhaecke, Lynn, De Smet, Stefaan
Format:	Artikel
Sprache:	eng
Schlagworte:	Adducts Aldehydes Aldehydes - analysis Ammonia - analysis Anaerobiosis Analytical chemistry Animals Beef Biology and life sciences Cancer Carbonyl compounds Carbonyls Colon Colony Count, Microbial Colorectal cancer Colorectal carcinoma Curing Cytotoxicity Deoxyribonucleic acid Diet Digestion DNA DNA adducts DNA Adducts - metabolism DNA damage Engineering Fatty acids Fatty Acids, Volatile - analysis Feces Food safety Free radicals Genotoxicity Guanine - analogs & derivatives Guanine - analysis Haem Health aspects Health risks Humans Laboratories Lipid peroxidation Lipids Lipids - analysis Malondialdehyde Meat Meat - analysis Meat products Medicine and Health Sciences Methylguanine Nitric oxide Nitrites Nitrites - analysis Nitrosation Nitroso Compounds - metabolism Nutrition research Oxidation Oxidation-Reduction Oxidation-reduction reactions Pork Product quality Proteins Proteins - metabolism Public health Sus scrofa Veterinary medicine
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