Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection

Aygün, S. Fatma; Kabadayi, Filiz

doi:10.1080/09637480500465436

Cited by 45 publications

(13 citation statements)

References 19 publications

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“…Based upon several epidemiological studies, grilled meat consumption has been linked to an elevated risk of prostate cancer []. BaP formed in high quantity in grilled meat has been discussed as a causative agent for this carcinogenic effect []. Activation of BaP to potentially carcinogenic metabolites has been observed in a primary culture of prostate cells and it is also known to induce hyperplasia in an organ culture of mouse prostate [].…”

Section: Proteomic Analysis Of Bap‐induced Toxicitymentioning

confidence: 99%

Review on proteomic analyses of benzo[a]pyrene toxicity

et al. 2012

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Benzo[a]pyrene (BaP), a five-ring polycyclic aromatic hydrocarbon, is a well-recognized environmental pollutant. Coal-processing waste products, petroleum sludge, asphalt, creosote, and tobacco smoke, all contain high levels of BaP. Exposure to BaP elicits many adverse biological effects, including tumor formation, immunosuppression, teratogenicity, and hormonal effects. In addition to the genetic damage caused by BaP exposure, several studies have indicated the disruption of protein-protein signaling pathways. However, contrary to the large number of studies on BaP-induced DNA damage, only few data have been gathered on its effects at the protein level. This review highlights all proteomic studies to date used for assessing the toxicity of BaP and its metabolites in various organ systems. It will also give an overview on the role proteomics may play to elucidate the mechanisms underlying BaP toxicity.

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Section: Proteomic Analysis Of Bap‐induced Toxicitymentioning

confidence: 99%

Review on proteomic analyses of benzo[a]pyrene toxicity

et al. 2012

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“…The food ingestion pathway of accumulating PAHs such as B[a]P has been shown to be up to ten times higher in magnitude than risks determined from exposures due to other pathways such as soil contamination [16]. Cooked meat products have been shown to contain up to 4 ng/g of B[a]P [17], and up to 5.5 ng/g in fried chicken [18] and 62.6 ng/g in overcooked charcoal barbecued beef [19]. Fats and oils are also considered as one of the major sources of PAHs like B[a]P in the diet because of their lipophilic nature [20], [21], [22].…”

Section: Introductionmentioning

confidence: 99%

A Common Carcinogen Benzo[a]pyrene Causes Neuronal Death in Mouse via Microglial Activation

et al. 2010

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BackgroundBenzo[a]pyrene (B[a]P) belongs to a class of polycyclic aromatic hydrocarbons that serve as micropollutants in the environment. B[a]P has been reported as a probable carcinogen in humans. Exposure to B[a]P can take place by ingestion of contaminated (especially grilled, roasted or smoked) food or water, or inhalation of polluted air. There are reports available that also suggests neurotoxicity as a result of B[a]P exposure, but the exact mechanism of action is unknown.Methodology/Principal FindingsUsing neuroblastoma cell line and primary cortical neuron culture, we demonstrated that B[a]P has no direct neurotoxic effect. We utilized both in vivo and in vitro systems to demonstrate that B[a]P causes microglial activation. Using microglial cell line and primary microglial culture, we showed for the first time that B[a]P administration results in elevation of reactive oxygen species within the microglia thereby causing depression of antioxidant protein levels; enhanced expression of inducible nitric oxide synthase, that results in increased production of NO from the cells. Synthesis and secretion of proinflammatory cytokines were also elevated within the microglia, possibly via the p38MAP kinase pathway. All these factors contributed to bystander death of neurons, in vitro. When administered to animals, B[a]P was found to cause microglial activation and astrogliosis in the brain with subsequent increase in proinflammatory cytokine levels.Conclusions/SignificanceContrary to earlier published reports we found that B[a]P has no direct neurotoxic activity. However, it kills neurons in a bystander mechanism by activating the immune cells of the brain viz the microglia. For the first time, we have provided conclusive evidence regarding the mechanism by which the micropollutant B[a]P may actually cause damage to the central nervous system. In today's perspective, where rising pollution levels globally are a matter of grave concern, our study throws light on other health hazards that such pollutants may exert.

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“…The most extensively studied meats to date are beef, mutton, pork, and chicken. The concentrations of benzo[a]pyrene (BaP), the most carcinogenic PAH, in cooked meat have been found to be in the range of 0.9 to 71 µg/kg [2][3][4][5][6]. Pork belly, which contains the highest fat content among them, has been shown to produce the highest levels of PAHs [5].…”

Section: Introductionmentioning

confidence: 99%

Dry-Heat Cooking of Meats as a Source of Airborne N-Nitrosodimethylamine (NDMA)

et al. 2019

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This study aimed to investigate the airborne release of N-nitrosodimethylamine (NDMA) as a result of the dry-heat cooking of some meats using charcoal grilling and pan-broiling methods. Three types of meat (beef sirloin, pork belly, and duck) were chosen and cooked in a temporary building using the above methods. Air samples were collected in Thermosorb-N cartridges, which were qualitatively and quantitatively analyzed for NDMA using ultra-high performance liquid chromatography–mass spectrometry and high-performance liquid chromatography–fluorescence detection, respectively. Overall, the charcoal grilling method showed higher average NDMA concentrations than the pan-broiling method for all types of meat. The highest average concentration was observed for charcoal-grilled beef sirloin (410 ng/m3) followed by pork belly, suggesting that meat protein content and cooking duration are important determinants of NDMA formation. Cancer risk assessment showed that the charcoal grilling of such meats can pose an additional cancer risk for restaurant customers.

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Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection

Cited by 45 publications

References 19 publications

Review on proteomic analyses of benzo[a]pyrene toxicity

Review on proteomic analyses of benzo[a]pyrene toxicity

A Common Carcinogen Benzo[a]pyrene Causes Neuronal Death in Mouse via Microglial Activation

Dry-Heat Cooking of Meats as a Source of Airborne N-Nitrosodimethylamine (NDMA)

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