Abstract
ScopeAcrolein is a highly electrophilic α,β‐unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumption of such prepared food.Methods and resultsWe conducted three human studies that healthy subjects (21–30 years) were served fried foods including fried chicken and French fries from three commercial fast food restaurants. Acrolein‐related metabolites including urinary 3‐hydroxypropyl mercapturic acid (3‐HPMA), serum acrolein‐protein conjugates (Acr‐FDP), and buccal acrolein‐induced DNA damages (Acr‐dG adducts) along with GSH levels in serum or buccal cells were investigated for different times after consumption.ConclusionUrinary 3‐HPMA levels were increased after 2‐hr consumption of fried food with an elimination half‐life of 10 hr. In addition, increased Acr‐dG adducts in oral cavity were inversely correlated to buccal glutathione (GSH) levels after consumption. However, there was no significant change in systemic GSH levels or Acr‐FDP adducts in serum. These results indicate that exposure of acrolein from consuming fried food affects local oral cavity homeostasis. This may provide a possible link between intake of fried food and increased risk of upper aerodigestive tract cancers.
Highlights
Acrolein could be detected in the emissions of varieties of heated or overheated cooking oils, and as such is found abundantly in fried foods such as French fries (Osorio & Lourdes Cardeal, 2011)
Since acrolein has been shown to induce oxidative stress resulting in oxidative DNA damages (Li, Jiang, Geng, Cao, & Zhong, 2008; Wang, Chen, Weng, Yang, & Tang, 2016), we investigate the level of 8‐oxo‐deoxyguanosine (8‐oxo‐dG), a biomarker of oxidative DNA damages in buccal DNA in these healthy subjects after consuming fried food
These results suggest that consumption of fried food increased Acr‐dG adducts as well as oxidative DNA damages in oral cavity
Summary
A total of 19 healthy subjects aged 21–30 were recruited for participation in the study. We examined the plasma samples collected from healthy subjects after consumption of fried food by slot blot analysis using anti‐Acr‐FDP antibody to analyze acrolein‐modified protein conjugates, namely Nε‐(3‐formyl‐3,4‐dehydropiperidino)lysine (Acr‐FDP) (Uchida et al, 1998). We examined buccal DNA samples collected from healthy subjects after consumption of fried food by slot blot analysis using anti‐Acr‐ dG antibodies to analyze acrolein‐induced DNA adducts (α‐ and γ‐ hydroxy‐1,N2‐cyclic propano‐2′‐deoxyguanosine (α‐OH‐Acr‐dG and γ‐OH‐Acr‐dG) adducts) that have been previously described We found that the Acr‐dG levels in the buccal DNA of healthy subjects were 1.5‐fold higher after 2‐hr‐ consuming fried food (p < 0.001) and Acr‐dG adduct levels were not decreased until 24 hr (Figure 3). The increase in Acr‐dG adduct was higher than 8‐oxo‐dG adducts after consumption of fried food
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