Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity in colorectal carcinoma cell lines
Faculty of Medicine and Health Sciences
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences . Biomedical Sciences
Journal of agricultural and food chemistry. - Washington, D.C.
, p. 1600-1609
University of Antwerp
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.