To study the genotoxicity effect of environmental tobacco side-stream smokes (ETSS) on oxidative DNA damage and its molecular mechanism. Methods DNA adduct 8-hydroxydeoxyguanosine (8-OHdG) was used ...To study the genotoxicity effect of environmental tobacco side-stream smokes (ETSS) on oxidative DNA damage and its molecular mechanism. Methods DNA adduct 8-hydroxydeoxyguanosine (8-OHdG) was used as a biomarker of oxidative DNA damage. The level of 8-OHdG in DNA exposed to ETSS was detected by high performance liquid chromatography with electrochemical detection. Organic and inorganic components in ETSS were analyzed by gas chromatography-mass spectrum and atomic absorption spectrum respectively. Results Particle matters (PMs) and volatile organic compounds (VOCs) in ETSS could directly induce oxidative DNA damage and formation of 8-OHdG. There were 123 and 84 kinds of organic components in PMs and VOCs respectively, and 7 kinds of inorganic components in ETSS. Some components, especially quinones and polyphenols in ETSS, could produce free radicals in vitro by auto-oxidation without any biological activity systems, and with the catalytic reaction of metals, the DNA adduct 8-OHdG was produced. Conclusion ETSS have biological oxidative effect on DNA in vitro and in vivo, and expressed direct genotoxicity. 8-OHdG is a valuable biomarker of oxidative DNA damage.展开更多
A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of...A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD2 recorded the highest moisture content with a corresponding water activity. The colour change in OSPS was significant among the three varieties and Sugar loaf variety deviated from the standard yellow colour more than Smooth cayenne and MD2 varieties. This was buttress by the high Total Soluble Solids in 10% and 20% dilutions of Sugar loaf. The OSPS was acidic. In bread, incorporating 5% OSPS (w:w) of Sugar loaf recorded the highest percentage acceptability among the pineapple varieties. Interestingly, in the production of cakes with 15%, 20% and 30% OSPS, MD2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P 2 and 5% Sugar loaf was more acceptable.展开更多
基金The research was supported and financed by brainstorm project and public good fund from the Ministry of Science and TechnologyChina (2001BA704B01& 2001DIA10001).
文摘To study the genotoxicity effect of environmental tobacco side-stream smokes (ETSS) on oxidative DNA damage and its molecular mechanism. Methods DNA adduct 8-hydroxydeoxyguanosine (8-OHdG) was used as a biomarker of oxidative DNA damage. The level of 8-OHdG in DNA exposed to ETSS was detected by high performance liquid chromatography with electrochemical detection. Organic and inorganic components in ETSS were analyzed by gas chromatography-mass spectrum and atomic absorption spectrum respectively. Results Particle matters (PMs) and volatile organic compounds (VOCs) in ETSS could directly induce oxidative DNA damage and formation of 8-OHdG. There were 123 and 84 kinds of organic components in PMs and VOCs respectively, and 7 kinds of inorganic components in ETSS. Some components, especially quinones and polyphenols in ETSS, could produce free radicals in vitro by auto-oxidation without any biological activity systems, and with the catalytic reaction of metals, the DNA adduct 8-OHdG was produced. Conclusion ETSS have biological oxidative effect on DNA in vitro and in vivo, and expressed direct genotoxicity. 8-OHdG is a valuable biomarker of oxidative DNA damage.
文摘A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD2 recorded the highest moisture content with a corresponding water activity. The colour change in OSPS was significant among the three varieties and Sugar loaf variety deviated from the standard yellow colour more than Smooth cayenne and MD2 varieties. This was buttress by the high Total Soluble Solids in 10% and 20% dilutions of Sugar loaf. The OSPS was acidic. In bread, incorporating 5% OSPS (w:w) of Sugar loaf recorded the highest percentage acceptability among the pineapple varieties. Interestingly, in the production of cakes with 15%, 20% and 30% OSPS, MD2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P 2 and 5% Sugar loaf was more acceptable.
