Diet, lipid peroxidation and colorectal cancer: Targeted UHPLC-ESI-MS/MS analysis of hydroxyalkenal biomarkers in rat serum subjected to different diets
Résumé
Diets rich in red meat are known to be associated with a high risk of colorectal cancer. A major hypothesis involves dietary heme iron catalyzing lipid peroxidation inducing the formation of hydroxyl alkenals from polyunsaturated fatty acids. Several aldehydes, in particular 4-hydroxy-2(E)-nonenal (HNE) and 4-hydroxy-2(E)-hexenal (HNE), are known for their reactivity, cytotoxic and genotoxic activities against colon epithelial cells. Quantifying these representative hydroxyl alkenals in different diets, during digestion and in biofluids is highly instructive in a toxicological context, enabling correlation with other biological and biochemical markers of colorectal cancer promotion.
In previous works, we have developed, validated and published a methodology combining isotope-labeling derivatization of these unstable aldehydes and LC-MS/MS analysis for the quantification of HNE and HHE in faeces in accordance with EMEA guidelines (1).
| Origine | Fichiers produits par l'(les) auteur(s) |
|---|