Accumulation of 8-Oxo-2’-Deoxyguanosine (as a Biomarker of Oxidative DNA Damage) in the Tissues of Aged Hamsters and Change in Antioxidant Enzyme Activities after Single Administration of N-Nitrosobis(2-Oxopropyl) Amine

Takabayashi, Fumiyo; Tahara, Shoichi; Kaneko, Takao; Miyoshi, Y.; Harada, Noboru

doi:10.1159/000075556

Cited by 13 publications

(8 citation statements)

References 17 publications

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“…Furthermore, flavonoids are involved in the reduction of oxidative damage in DNA, mainly of 8-oxo-7-hydro-2Ј-deoxyguanosine (8-oxodG), which plays a significant role in development of various diseases, especially cancer. As 8-oxodG is one of the most common types of damage in DNA found in cancer cells, it can be used as a biomarker of carcinogenesis [94][95][96]. The extent of this damage can be lowered by fruit, vegetable and antioxidant supplement intake, as shown while determining oxidative DNA damage in white blood cells by comet assay [97][98][99][100][101].…”

Section: The Protective Ability Of Food Of Plant Originmentioning

confidence: 99%

A Vegetable to Meat Consumption Ratio as a Relevant Factor Determining Cancer Preventive Diet

Kapiszewska¹

2006

Local Mediterranean Food Plants and Nutraceuticals

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The observed growth of cancer incidence in certain regions has been usually linked to frequent consumption of 'unhealthy' food. Such food often contains genotoxic substances as heterocyclic aromatic amines (HAAs) and/or polycyclic aromatic hydrocarbones (PAHs), occurring during food preparation, which induce DNA damage in cells. These substances are mainly formed during frying or grilling of meat and they can be removed from the body in a two-stage metabolic process of detoxification (phase 1 and phase 2). If they are not excreted, they form DNA adducts. The effectiveness of detoxification depends on the activity of enzymes encoded by polymorphic genes. A diet containing plenty of fruits and vegetables, due to the presence of biologically active polyphenols, can modulate activity of detoxifying enzymes. Such a diet can decrease the extent of DNA adducts, breaks and oxidative damage, supporting the body's enzymatic system in sufficient removal of DNA damage. The antioxidant vitamins' content in such a diet also enhances the DNA protection by increasing the scavenging of radical oxidative species that occurs during metabolic reactions. The lack of balance between the amount of 'unhealthy' and 'healthy' food leads to the accumulation of unrepaired damage, initiating DNA instability and inducing cancer development. Such damage is often used as a biomarker of cancer risk in epidemiological studies. Moreover, in in vitro studies, the amount of the DNA damage is used as indicator of the protective ability of vitamins, plant extracts and/or individual flavonoids. The incidences of certain dietaryrelated cancers in European Mediterranean countries is lower than in Central and Northern European countries; there is simultaneously variation in the habitual diet in these regions. This suggests that some features of routine nutrition in the Mediterranean countries may be responsible for this preventing effect. However, inconsistency in the epidemiological data, associating the meat and fruit and vegetable intake with cancer risk, suggests that another strategy for evaluation dietary influence on cancer risk should be undertaken. This article argues that it is not the consumption of a single food product or an individual component of diet, but rather a proper ratio of vegetable to meat consumption that is responsible for cancer prevention. This hypothesis is tested comparing the association between certain dietaryrelated cancer incidences (colon & rectum, breast and prostate cancer), registered in 2002, with the ratio between consumption of these two groups of food products in the Mediterranean region and in Central and Northern European region over the last three decades. The results clearly showed that both the ratio between vegetables and meat consumption as well as the ratio between the amount of energy from vegetables and from animal products can be used successfully to evaluate the dietary pattern related to cancer risk.

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Section: The Protective Ability Of Food Of Plant Originmentioning

confidence: 99%

A Vegetable to Meat Consumption Ratio as a Relevant Factor Determining Cancer Preventive Diet

Kapiszewska¹

2006

Local Mediterranean Food Plants and Nutraceuticals

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“…Several other reactive oxygen species (ROS) have been identified in the skin after UV exposure using specific ROS quenchers, namely O 2˙-(superoxide radical), ROO˙ (peroxyl radical) and HO˙ (hydroxyl radical) [4,5]. UV-induced oxidative stress is responsible for several types of DNA damage, such as DNA strand breaks and the base lesions 7,8-dihydro-8-oxoguanine (8-oxoGua), thymine glycol, and 5-hydroxymethyluracil [6,7].…”

Section: Introductionmentioning

confidence: 99%

Protective effect of C. sativa leaf extract against UV mediated-DNA damage in a human keratinocyte cell line

Almeida

Pinto

Monteiro

et al. 2015

Journal of Photochemistry and Photobiology B: Biology

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“…Of particular interest is the association of oxidation with the up- and down-regulation of transcription when mutations occur within the promoter region of cancer associated genes (reviewed in [18]. The oxidation of deoxyguanosine to 8-oxo-2′deoxyguanosine (8-oxodG) is the most frequent effect when DNA is under oxidative stress [19] and indeed, 8-oxo-dG is used as a biomarker for DNA oxidative damage [20]. As such, the G-rich sequences that form G-quadruplexes can be viewed as potential “hot-spots” for DNA oxidation.…”

Section: Introductionmentioning

confidence: 99%

An In Silico Study of the Differential Effect of Oxidation on Two Biologically Relevant G-Quadruplexes: Possible Implications in Oncogene Expression

2012

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G-quadruplex structures, formed from guanine rich sequences, have previously been shown to be involved in various physiological processes including cancer-related gene expression. Furthermore, G-quadruplexes have been found in several oncogene promoter regions, and have been shown to play a role in the regulation of gene expression. The mutagenic properties of oxidative stress on DNA have been widely studied, as has the association with carcinogenesis. Guanine is the most susceptible nucleotide to oxidation, and as such, G-rich sequences that form G-quadruplexes can be viewed as potential “hot-spots” for DNA oxidation. We propose that oxidation may destabilise the G-quadruplex structure, leading to its unfolding into the duplex structure, affecting gene expression. This would imply a possible mechanism by which oxidation may impact on oncogene expression. This work investigates the effect of oxidation on two biologically relevant G-quadruplex structures through 500 ns molecular dynamics simulations on those found in the promoter regions of the c-Kit and c-Myc oncogenes. The results show oxidation having a detrimental effect on stability of the structure, substantially destabilising the c-Kit quadruplex, and with a more attenuated effect on the c-Myc quadruplex. Results are suggestive of a novel route for oxidation-mediated oncogenesis and may have wider implications for genome stability.

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Accumulation of 8-Oxo-2’-Deoxyguanosine (as a Biomarker of Oxidative DNA Damage) in the Tissues of Aged Hamsters and Change in Antioxidant Enzyme Activities after Single Administration of N-Nitrosobis(2-Oxopropyl) Amine

Cited by 13 publications

References 17 publications

A Vegetable to Meat Consumption Ratio as a Relevant Factor Determining Cancer Preventive Diet

A Vegetable to Meat Consumption Ratio as a Relevant Factor Determining Cancer Preventive Diet

Protective effect of C. sativa leaf extract against UV mediated-DNA damage in a human keratinocyte cell line

An In Silico Study of the Differential Effect of Oxidation on Two Biologically Relevant G-Quadruplexes: Possible Implications in Oncogene Expression

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