Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food

Abstract

Scope Acrolein 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 results We 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. Conclusion Urinary 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.

Acrolein Contributes to Human Colorectal Tumorigenesis Through Activation of RAS/MAPK Pathway

“…Our previous studies have also supported that acrolein is associated with oral, lung and bladder cancer (12,13,15,16). Furthermore, our current studies have shown that individuals could expose to acrolein from consuming fried food (24). In spite of the fact that the association between HFD and CRC risk has been known for quite a while (27)(28)(29), the exact mechanisms underlying the HFDinduced colon cancer risk and recurrence remain unclear.…”

“…Reuterin is an antimicrobial multicomponent system comprising of 3-hydroxypropionaldehyde, its dimer and hydrate, and furthermore acrolein. Our recent studies have shown that exposure of acrolein from consuming fried food in uences local oral cavity homeostasis (24). Consequently, humans are in danger of acrolein exposure through consumption of food rich in high fat (25,26).…”

Acrolein Contributes to Human Colorectal Tumorigenesis Through the Activation of RAS/MAPK Pathway.

“…Our previous studies have also supported that acrolein is associated with oral, lung and bladder cancer 12,13,15,16 . Furthermore, our current studies have shown that individuals could expose to acrolein from consuming fried food 24 . In spite of the fact that the association between HFD and CRC risk has been known for quite a while 27−29 , the exact mechanisms underlying the HFD-induced colon cancer risk and recurrence remain unclear.…”

Lipid peroxidation derived reactive carbonyl species in free and conjugated forms as an index of lipid peroxidation: limits and perspectives

“…As an example, the adducts between ACR and HNE with MA were found to be increased in smokers [ 38 ] and to decrease upon smoking cessation [ 39 ]. If such metabolites are positively related to the exposure of exogenous RCS from environment or food [ 40 ] their use as an index of endogenous formation of RCS is not so clear cut. Yoshida et al measured the content of 3-hydroxypropyl mercapturic acid (3-HPMA), an acrolein-glutathione metabolite by liquid chromatography with tandem MS (HPLC-MS/MS) in urine taken from stroke patients and control subjects [ 41 ].…”