Influence of dietary fat on DNA binding by 2-amino-3,8-dimethylimidazo[4,5- f]quinoxaline (MeIQx) in the mouse liver

Abstract

Female BALB/c mice were fed either a low (1%)-fat or one of three high-fat diets (containing an additional 25% (w/w) beef fat, hydrogenated vegetable oil or non-hydrogenated vegetable oil) for 4 wk. They were then orally treated with 10 mg 2-amino-3,8-dimethylimidazo[4,5- f]quinoxaline (MeIQx)/kg body weight and killed 6 hr later. Consumption of the hydrogenated vegetable oil was accompanied by increased DNA adduct formation in mice. The abilities of hepatic S-9 preparations from mice fed the various diets to convert MeIQx to an active bacterial mutagen was assessed using Salmonella typhimurium TA98. Preparations from mice fed the high-fat diets exhibited significantly greater capacity to activate MeIQx than did those from low-fat-fed mice. The greatest increases were seen with S-9 from animals fed either beef fat or hydrogenated vegetable oil.