原料和热加工食品中的DNA含量和DNA损伤
Jinwoo Shin1, Pawel Jaruga2, Miral Dizdaroglu2
1Department of Chemistry, Stanford University, Stanford, California 94305, United States.
Journal of agricultural and food chemistry
|November 3, 2025
概括
损坏了食物的DNA,产生了有害的核酸,人类细胞可以吸收. 这一过程可能将遗传毒性物种纳入宿主DNA,可能增加细胞毒性和DNA双链断裂的风险.
科学领域:
- 食品科学 食品科学 食品科学
- 分子生物学分子生物学
- 毒理学 毒理学 毒理学
背景情况:
- 饮食DNA为细胞DNA合成提供核酸.
- 初步证据表明,高温会损害食物的DNA.
- 损坏的DNA片段可能被吸收并纳入宿主DNA.
研究的目的:
- 为了评估从煮熟的食物中摄入DNA的风险.
- 量化各种原始和烤食品成分中的DNA损伤.
- 研究受损食物DNA对人类细胞系的影响.
主要方法:
- 在21种食品成分 (生和烤) 中调查了DNA含量和损伤.
- 量化氧化 (8-oxo-dG) 和去胺 (dU) 的DNA损伤.
- 化的人类细胞系与受损的核化物从煮熟的食物.
主要成果:
- 在不同类型的食物中,可提取DNA含量的显著变化.
- 会导致氧化和脱氧化DNA损伤增加250倍.
- 损坏的核化物诱导了细胞毒性,并增加了细胞系中的DNA双链断裂.
结论:
- 高温显著提高了食物中的DNA损伤.
- 消费受损的食物DNA可能会由于核酸救援途径造成风险.
- 需要进一步的研究才能充分了解对人类健康的毒理影响.
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