Epigallocatechin Gallate and Caffeine Prevent DNA Adduct Formation and Interstrand Cross-Links Induced by Acrolein and Crotonaldehyde

Abstract

Highlights Acrolein/crotonaldehyde causes DNA adducts and interstrand cross-links. Epigallocatechin gallate (EGCG) traps acrolein/crotonaldehyde. ECCG lowers DNA adduct formation and interstrand cross-links. Abstract The present work explored the potential application of phytochemicals in the prevention of DNA adduct formation and interstrand cross-links (ICLs) caused by acrolein (ACR) and crotonaldehyde (CRO). Our study showed that epigallocatechin gallate, a major phenolic compound in green tea, was the most effective compound to prevent DNA adduct formation caused by ACR and CRO and trap ACR and CRO in a chemical system. As an example, epigallocatechin gallate showed the inhibitory effect on dG damage caused by ACR (67.1%) and the best trapping ability against ACR (100%) at the concentration of 10 mM, significantly different from the control without the addition of a phytochemical (P < 0.01). Furthermore, ethidium bromide assay showed that epigallocatechin gallate and caffeine are effective in preventing the formation of ICLs in calf thymus DNA caused by ACR and CRO. Our present work enriches the knowledge base of polyphenols and caffeine for their protective activities toward genomic DNA. Practical Applications Dietary phytochemicals in teas, fruits and vegetables offer a vast range of health benefits and possible disease preventive potential to humans. However, little is known whether dietary phytochemicals, particularly polyphenols, can prevent DNA damage or not. Our study suggested that two important phytochemicals in green tea, epigallocatechin gallate and caffeine in tea, can prevent DNA adduct formation and interstrand cross-links induced by lipid peroxidation-related reactive carbonyl species. This information can be incorporated in our daily life for general health management.