Influence of Charcoal Broiled Meat Consumption on the Liver Functions and Non-Enzymatic Antioxidants in Human Blood

Abstract

The effect of ingesting charcoal-broiled beefburgers (CBB) on the liver functions and nonenzymatic antioxidant levels in human blood was examined in twenty-nine healthy individually males (mean age 21.65  1.32 years, range 20.32 -22.42 years), non-smokers and had no occupational exposure to PAHs, who consumed two charcoal grilled beefburger per day (mean weight 70 gm per each) at lunch time over 28 consecutive days. The mean daily intake of PAH during the consumption period was 3431 ng and the mean daily intake of PAH per kg body wt/day was 46 ng. Blood samples were collected from each subject 7, 14, 21 and 28 days before, during, and after the beefburgers consumption period. glutamic-oxaloacetic transaminase (GOT), glutamic-pyruvate transaminase (GPT) and alkaline phosphatase (ALP) were significantly higher in serum of subjects during CBB consumption period compared with those of before CBB consumption ones. All of the enzyme activities still increased upper the baseline levels, before CBB consumption period, by four week after charcoal broiled meat consumption ended. In contrary, the levels of non-enzymatic antioxidants include albumin (ALB), glutathione in serum (GSH-S) and erythrocytes (GSH-E) were significantly lower in subjects during CBB consumption period compared with those of before CBB consumption ones. All of the non-enzymatic antioxidant levels decreased to near baseline levels, before CBB consumption period, by four week after charcoal broiled meat consumption ended. Results suggested that non-enzymatic antioxidants defense system of serum and erythrocytes was depressed and the erythrocytes as well as liver cells were exposed to oxidant stress due to oral exposure of PAH.

التأثيرات الوقائية للکرکمين أثناء إحداث البنزوبيرين لسمية وسرطان الکبد فى الفئران

“…This is confirmed by the elevation noticed in the serum marker enzymes namely AST, ALT and ALP. In related study, Elhassaneen and Al-Badawy, (2013) reported that elevations in liver functions enzymatic activities including AST, ALT and ALP in human as the result of BP consumption in charcoal broiled meat for four weeks. Data of the present study with others reviewed that curcumin, a polyphenol compound, exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases (Aggarwal et al, 2007).…”

“…BP was first isolated and characterized by Cook and his colleagues in the year 1933 and is formed when gasoline, garbage or any plant or animal materials burn incompletely (Cook et al, 1933). Afterthat, many studies isolated BP from different Egyptian dietary sources including grilled, broiled, deep-fat fried and smoked foods (Elhassaneen and Tawfik, 1998;Elhassaneen, 2004 andEl-Badawy, 2013).…”

التأثيرات الوقائية المحتملة لريزومات الکرکم تجاه السمية الکبدية فى الفئران المستحثة بالبنزوبيرين

“…This is confirmed by the elevation noticed in the serum marker enzymes namely AST, ALT and ALP. In related study, Elhassaneen and Al-Badawy, (2013) reported that elevations in liver functions enzymatic activities including AST, ALT and ALP in human as the result of B[a]P consumption in charcoal broiled meat. Data of the present study with others reviewed that TRP is a rich source of different classes of phytochemicals such alkaloids, carotenoids, phytosterols, phenols and organosulfurs as well as vitamins (Kapoor, 1990;Ruby et al, 1995 andJaggi, 2012).…”

“…It has been known that cooking can produce toxic compounds in foods, if the appropriate precursors are present (Gray and Morton, 1981;Tawfik, 1998, andEl-Badawy, 2013). Amongst of these compounds, polycyclic aromatic hydrocarbons (PAH) from incomplete combustion occur in several foods such as charcoal broiled and smoked goods (Emerole et al, 1982;Larsson et al, 1983;Van Maanen et al, 1994 andBassiouny, 1999).…”

“…B[a]P is a member of the family, polycyclic aromatic hydrocarbon (PAH) that is a by-product of incomplete combustion or burning of organic (carbon-containing) items, e.g., cigarettes, gasoline, and wood. B(a)P is commonly found with other PAHs in cigarette smoke, in grilled and broiled foods, and as a by-product of many industrial processes (Elhassaneen, 2004 andEl-Badawy, 2013). BaP is also found in ambient (outdoor) air, indoor air, and in some water sources (U.S. Environmental Protection Agency, 2005).…”