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Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food

SCOPE: Acrolein is a highly electrophilic α,β‐unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumpt...

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Autores principales: Wang, Tse‐Wen, Liu, Jin‐Hui, Tsou, Han‐Hsing, Liu, Tsung‐Yun, Wang, Hsiang‐Tsui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526626/
https://www.ncbi.nlm.nih.gov/pubmed/31139379
http://dx.doi.org/10.1002/fsn3.1001
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author Wang, Tse‐Wen
Liu, Jin‐Hui
Tsou, Han‐Hsing
Liu, Tsung‐Yun
Wang, Hsiang‐Tsui
author_facet Wang, Tse‐Wen
Liu, Jin‐Hui
Tsou, Han‐Hsing
Liu, Tsung‐Yun
Wang, Hsiang‐Tsui
author_sort Wang, Tse‐Wen
collection PubMed
description SCOPE: Acrolein is a highly electrophilic α,β‐unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumption of such prepared food. METHODS AND RESULTS: We conducted three human studies that healthy subjects (21–30 years) were served fried foods including fried chicken and French fries from three commercial fast food restaurants. Acrolein‐related metabolites including urinary 3‐hydroxypropyl mercapturic acid (3‐HPMA), serum acrolein‐protein conjugates (Acr‐FDP), and buccal acrolein‐induced DNA damages (Acr‐dG adducts) along with GSH levels in serum or buccal cells were investigated for different times after consumption. CONCLUSION: Urinary 3‐HPMA levels were increased after 2‐hr consumption of fried food with an elimination half‐life of 10 hr. In addition, increased Acr‐dG adducts in oral cavity were inversely correlated to buccal glutathione (GSH) levels after consumption. However, there was no significant change in systemic GSH levels or Acr‐FDP adducts in serum. These results indicate that exposure of acrolein from consuming fried food affects local oral cavity homeostasis. This may provide a possible link between intake of fried food and increased risk of upper aerodigestive tract cancers.
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spelling pubmed-65266262019-05-28 Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food Wang, Tse‐Wen Liu, Jin‐Hui Tsou, Han‐Hsing Liu, Tsung‐Yun Wang, Hsiang‐Tsui Food Sci Nutr Original Research SCOPE: Acrolein is a highly electrophilic α,β‐unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumption of such prepared food. METHODS AND RESULTS: We conducted three human studies that healthy subjects (21–30 years) were served fried foods including fried chicken and French fries from three commercial fast food restaurants. Acrolein‐related metabolites including urinary 3‐hydroxypropyl mercapturic acid (3‐HPMA), serum acrolein‐protein conjugates (Acr‐FDP), and buccal acrolein‐induced DNA damages (Acr‐dG adducts) along with GSH levels in serum or buccal cells were investigated for different times after consumption. CONCLUSION: Urinary 3‐HPMA levels were increased after 2‐hr consumption of fried food with an elimination half‐life of 10 hr. In addition, increased Acr‐dG adducts in oral cavity were inversely correlated to buccal glutathione (GSH) levels after consumption. However, there was no significant change in systemic GSH levels or Acr‐FDP adducts in serum. These results indicate that exposure of acrolein from consuming fried food affects local oral cavity homeostasis. This may provide a possible link between intake of fried food and increased risk of upper aerodigestive tract cancers. John Wiley and Sons Inc. 2019-04-01 /pmc/articles/PMC6526626/ /pubmed/31139379 http://dx.doi.org/10.1002/fsn3.1001 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Wang, Tse‐Wen
Liu, Jin‐Hui
Tsou, Han‐Hsing
Liu, Tsung‐Yun
Wang, Hsiang‐Tsui
Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
title Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
title_full Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
title_fullStr Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
title_full_unstemmed Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
title_short Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
title_sort identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526626/
https://www.ncbi.nlm.nih.gov/pubmed/31139379
http://dx.doi.org/10.1002/fsn3.1001
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