Title
Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity in colorectal carcinoma cell lines Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity in colorectal carcinoma cell lines
Author
Faculty/Department
Faculty of Medicine and Health Sciences
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences . Biomedical Sciences
Publication type
article
Publication
Washington, D.C. ,
Subject
Chemistry
Biology
Pharmacology. Therapy
Veterinary medicine
Human medicine
Source (journal)
Journal of agricultural and food chemistry. - Washington, D.C.
Volume/pages
64(2016) :7 , p. 1600-1609
ISSN
0021-8561
ISI
000371103300015
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Affiliation
University of Antwerp
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.
E-info
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