| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5851614 | Food and Chemical Toxicology | 2013 | 11 Pages |
Abstract
⺠We used a cellular biological (p53R) assay to screen for DNA-damaging activity in selected foods and flavorings. ⺠Potent DNA-damaging activity was seen in tea, coffee, and liquid smoke at concentrations consumed dietarily. ⺠DNA double-strand breaks were confirmed by the comet assay and immunoblots reporting H2AX phosphorylation. ⺠Pyrogallol-like substances are likely to be a major source of genotoxic activity in food and flavoring. ⺠These findings have implications for evaluation of dietary risks in epidemiologic studies and in designing safer diets.
Keywords
p53PyrogallolTSAPVDFHEPESEGCGEpigallocatechin-3-gallateγ-H2AXTBEFBSSDSDMEMfluorouracilSAR5-FUtris/borate/EDTA4-(2-hydroxyethyl)-1-piperazineethanesulfonic acidDMSODNA damageChoChinese Hamster OvaryTrichostatin Astandard error of the meanLiquid smokeDimethyl sulfoxideStructure–activity relationshipsodium dodecyl sulfatefetal bovine serumCMVcytomegalovirusCoffeeDulbecco’s modified eagle’s mediumSEMPolyvinylidene fluorideTEA
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Authors
M. Zulfiquer Hossain, Samuel F. Gilbert, Kalpesh Patel, Soma Ghosh, Anil K. Bhunia, Scott E. Kern,