Abstract
BackgroundAlcohol consumption and the ingestion of red meat and oxidized cooking oil are risk factors of gastric and colorectal cancers. We reported that acetaldehyde (AcAld) is generated from Heme/Mb/Meat-Linoleate-EtOH model reaction mixtures, and thus could be a new plausible mechanism for the carcinogenesis (Kasai and Kawai, ACS Omega, 2021).ResultsIn this study, we investigated the effects of wine and coffee, in addition to meat components, on this reaction. Depending on the conditions, such as pH, reaction time and choice of free hemin, myoglobin (Mb), as well as meat extracts (raw meat, baked meat, salami), wine and coffee enhanced AcAld formation. Polyphenols in red wine and coffee may stimulate AcAld formation by acting as pro-oxidants in the presence of Heme/Mb/Meat. In a model reaction of Mb + EtOH + H2O2, we observed time-dependent AcAld formation. In support of these in vitro data, after the consumption of a red meat-rich diet with red wine, the fecal AcAld level significantly increased as compared to the levels associated with a diet of fish + wine, or red meat without alcohol.ConclusionsThese results suggested that AcAld generation from dietary components may be an important mechanism of gastrointestinal tract carcinogenesis.
Highlights
IntroductionAlcohol drinking and the consumption of red meat, especially processed meat, are risk factors of gastric and colorectal cancers, as revealed by epidemiological studies [1,2,3,4]
Epidemiological studies are a powerful method to identify the causes of cancer
After extensive studies focusing on AcAld, we found its efficient formation in model reactions containing three components of these risk factors, Heme/Mb/Meat, linoleate and alcohol, but
Summary
Alcohol drinking and the consumption of red meat, especially processed meat, are risk factors of gastric and colorectal cancers, as revealed by epidemiological studies [1,2,3,4]. Linoleate hydroperoxide formation and decomposition in the presence of myoglobin (or heme) to generate an OH radical seem to be involved in the ethanol to acetaldehyde conversion (Scheme). This may represent a new plausible mechanism of gastric and colorectal carcinogenesis. Alcohol consumption and the ingestion of red meat and oxidized cooking oil are risk factors of gastric and colorectal cancers. We reported that acetaldehyde (AcAld) is generated from Heme/Mb/Meat-LinoleateEtOH model reaction mixtures, and could be a new plausible mechanism for the carcinogenesis (Kasai and Kawai, ACS Omega, 2021)
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