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Title
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Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity in colorectal carcinoma cell lines
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Author
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Abstract
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| 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. |
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Language
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English
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Source (journal)
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Journal of agricultural and food chemistry. - Washington, D.C.
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Publication
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Washington, D.C.
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2016
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ISSN
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0021-8561
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DOI
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10.1021/ACS.JAFC.5B05915
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Volume/pages
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64
:7
(2016)
, p. 1600-1609
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ISI
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000371103300015
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Pubmed ID
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26836477
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Full text (Publisher's DOI)
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Full text (publisher's version - intranet only)
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