Influence of dietary fatty acid, vegetable, and vitamin intake on etheno-DNA adducts in white blood cells of healthy female volunteers

• Verfasst von: Keßler, Tina [VerfasserIn]
• Verfasst von: Nair, Jagadeesan [VerfasserIn]
• Verfasst von: Becker, Nikolaus [VerfasserIn]
• Verfasst von: Bartsch, Helmut [VerfasserIn]
• Titel: Influence of dietary fatty acid, vegetable, and vitamin intake on etheno-DNA adducts in white blood cells of healthy female volunteers
• Titelzusatz: a pilot study
• Verf.angabe: Tina Hagenlocher, Jagadeesan Nair, Nikolaus Becker, Andrea Korfmann, and Helmut Bartsch
• E-Jahr: 2001
• Jahr: November 1, 2001
• Umfang: 5 S.
• Fussnoten: Gesehen am 12.01.2001
• Titel Quelle: Enthalten in: Cancer epidemiology, biomarkers & prevention
• Ort Quelle: Philadelphia, Pa. : AACR, 1991
• Jahr Quelle: 2001
• Band/Heft Quelle: 10(2001), 11, Seite 1187-1191
• ISSN Quelle: 1538-7755
• Datenträger: Online-Ressource
• Sprache: eng
• K10plus-PPN: 1744444676

Abstract

<p>Etheno-DNA adducts such as 1,<i>N</i>⁶-ethenodeoxyadenosine (εdA) and <i>N</i>²,3-ethenodeoxycytidine (εdC) are formed as result of oxidative stress and lipid peroxidation via reactive alkenals (J. Nair <i>et al.</i>, Mutat. Res., <i>424:</i>59-69, 1999). High ϖ-6 polyunsaturated fatty acid intake markedly increased levels of WBCs in female volunteers on a controlled diet (J. Nair <i>et al.</i>, Cancer Epidemiol. Biomark. Prev., <i>6:</i>591-601, 1997). In healthy female volunteers we investigated possible correlations between dietary fatty acid intake (by questionnaire), concentration of linoleic acid (LA) and oleic acid (OA) in serum (<i>n</i> = 34), and etheno-DNA adduct levels in WBC (<i>n</i> = 42). Two groups of samples were selected according to dietary intake &gt;15 g (group A) or &lt;5 g (group B) LA/day. Serum samples were analyzed for free OA and LA by gas chromatography-mass spectroscopy and WBC-DNA for εdA and εdC adducts by immunoaffinity ³²P postlabeling. On a group level, serum LA and OA concentrations were higher in group A than group B, whereas the LA/OA ratios were similar. The mean εdA and εdC levels did not significantly differ in groups A and B, but a third of the individuals had more than twice the mean adduct levels than the rest. Correlation analyses revealed a significant inverse correlation for εdA in WBC-DNA and vegetable or vitamin E consumption. We conclude that etheno-DNA adduct levels are not determined by LA intake alone but might depend on the ratio of ϖ-6 polyunsaturated fatty acid:other fatty acids and of antioxidants consumed in the diet. This pilot study also indicated a protective effect of dietary vitamin E and vegetables against miscoding, lipid peroxidation-induced DNA lesions.</p>