Studies on the reactions between the DNA bases and a model α,β-unsaturated oxoaldehyde

Pluskota-Karwatka, Donata; Muńko, Malwina; Hoffmann, Marcin; Kuta, Martyna; Krönberg, Leif

doi:10.1039/c5nj01149c

Cited by 1 publication

(4 citation statements)

References 43 publications

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“…The preferred reactivity of BDA with dC rather than dG and dA, as reported by Byrns et al (2002) was also observed by Pluskota-Karwatka et al (2015). Similar oxadiazabiclyclooctaimine adducts were reported as before.…”

Section: Binding To Dnasupporting

confidence: 83%

“…() was also observed by Pluskota‐Karwatka et al. (). Similar oxadiazabiclyclooctaimine adducts were reported as before.…”

Section: Assessmentsupporting

confidence: 71%

“…Pluskota‐Karwatka et al. () also mentioned that the BDA‐dC adduct can be converted into deoxyuridine by loss of the adducted BDA and subsequent deamination.…”

Section: Assessmentmentioning

confidence: 99%

“…Similar oxadiazabiclyclooctaimine adducts were reported as before. Pluskota-Karwatka et al (2015) also mentioned that the BDA-dC adduct can be converted into deoxyuridine by loss of the adducted BDA and subsequent deamination. Sviatenko et al (2012) applied quantum chemical computer assisted analysis to study the chemical interaction between BDA and dA.…”

Section: Binding To Dnamentioning

confidence: 99%

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Risks for public health related to the presence of furan and methylfurans in food

Knutsen¹,

Alexander²,

Barregård³

et al. 2017

EFS2

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The European Commission asked EFSA for a scientific evaluation on the risk to human health of the presence of furan and methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylfuran) in food. They are formed in foods during thermal processing and can co-occur. Furans are produced from several precursors such as ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids and carotenoids, and are found in a variety of foods including coffee and canned and jarred foods. Regarding furan occurrence, 17,056 analytical results were used in the evaluation. No occurrence data were received on methylfurans. The highest exposures to furan were estimated for infants, mainly from ready-to-eat meals. Grains and grain-based products contribute most for toddlers, other children and adolescents. In adults, elderly and very elderly, coffee is the main contributor to dietary exposure. Furan is absorbed from the gastrointestinal tract and is found in highest amounts in the liver. It has a short half-life and is metabolised by cytochrome P450 2E1 (CYP2E1) to the reactive metabolite, cis-but-2-ene-1,4-dialdehyde (BDA). BDA can bind covalently to amino acids, proteins and DNA. Furan is hepatotoxic in rats and mice with cholangiofibrosis in rats and hepatocellular adenomas/carcinomas in mice being the most prominent effects. There is limited evidence of chromosomal damage in vivo and a lack of understanding of the underlying mechanism. Clear evidence for indirect mechanisms involved in carcinogenesis include oxidative stress, gene expression alterations, epigenetic changes, inflammation and increased cell proliferation. The CONTAM Panel used a margin of exposure (MOE) approach for the risk characterisation using as a reference point a benchmark dose lower confidence limit for a benchmark response of 10% of 0.064 mg/kg body weight (bw) per day for the incidence of cholangiofibrosis in the rat. The calculated MOEs indicate a health concern. This conclusion was supported by the calculated MOEs for the neoplastic effects.

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Section: Binding To Dnasupporting

confidence: 83%

“…() was also observed by Pluskota‐Karwatka et al. (). Similar oxadiazabiclyclooctaimine adducts were reported as before.…”

Section: Assessmentsupporting

confidence: 71%

“…Pluskota‐Karwatka et al. () also mentioned that the BDA‐dC adduct can be converted into deoxyuridine by loss of the adducted BDA and subsequent deamination.…”

Section: Assessmentmentioning

confidence: 99%

Section: Binding To Dnamentioning

confidence: 99%

See 2 more Smart Citations

Risks for public health related to the presence of furan and methylfurans in food

Knutsen¹,

Alexander²,

Barregård³

et al. 2017

EFS2

View full text Add to dashboard Cite

show abstract

Studies on the reactions between the DNA bases and a model α,β-unsaturated oxoaldehyde

Abstract: Two sets of adducts of 2′-dC with a model oxoenal were characterised based on 2D NMR spectroscopy. DFT calculations indicated that two mechanisms can be involved in these compounds formation. The instability of one of these products leads to deamination of 2′-dC.

Cited by 1 publication

References 43 publications

Risks for public health related to the presence of furan and methylfurans in food

Risks for public health related to the presence of furan and methylfurans in food

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