Factors Influencing the Formation of Chemical–Hemoglobin Adducts

Shimamura, Yuko; Okuda, Akina; Ichikawa, Kenya; Inagaki, Ryo; Ito, Sohei; Honda, Hiroshi; Masuda, S.

doi:10.3390/toxics10010002

Cited by 3 publications

(3 citation statements)

References 31 publications

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“…Glycidol administration to mice or rats resulted in the formation of a hydroxypropanoic acid valine adduct ( m/z 577) from glycidic acid, a minor metabolite of glycidol (Vryonidis et al., 2022 ). Furthermore, our previous study showed that acrylamide or glucose can affect the formation of diHOPrVal (Shimamura et al., 2022 ). Thus, the effect of combined exposure to various chemicals in food and the environment may also affect the formation of diHOPrVal, a marker of glycidol.…”

Section: Resultsmentioning

confidence: 98%

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A comparison of the exposure system of glycidol‐related chemicals on the formation of glycidol‐hemoglobin adducts

Shimamura,

Wada,

Tashiro

et al. 2023

Food Science & Nutrition

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Glycidol fatty acid esters that are present in foods are degraded in vivo to the animal carcinogen glycidol, which binds to the N‐terminal valine of hemoglobin (Hb) to form N‐(2,3‐dihydroxypropyl)valine (diHOPrVal) adducts. The existence of other chemicals that are converted to glycidol is unknown. To determine the effect of different exposure conditions on the formation of diHOPrVal adducts, several glycidol‐related chemicals (3‐monochloropropane‐1,2‐diol; 3‐MCPD, epichlorohydrin, glyceraldehyde, acrylic acid, and 1,2‐propanediol) were evaluated using in vitro and in vivo (single/repeated dose) methods. In vitro, the reaction of 3‐MCPD or epichlorohydrin with human Hb produced 17% and 0.7% of diHOPrVal, as compared to equimolar glycidol, respectively. Following a single administration of glycidol‐related compounds to ICR mice, diHOPrVal formation was observed only in the epichlorohydrin‐treated group after day 5 of exposure. After 14 days of repeated dosing, the amounts of diHOPrVal produced by epichlorohydrin and 3‐MCPD in vivo were <1% of diHOPrVal produced by an equal molar concentration of glycidol. Furthermore, glyceraldehyde group produced 0.2% of diHOPrVal at the same molar concentration of glycidol equivalents, in which diHOPrVal formation could not be confirmed by the in vitro assay. The results indicate the usefulness of diHOPrVal as an exposure marker for glycidol; however, the contribution of its formation in vivo by exposure to various chemicals will be necessary to validate and interpret the results.

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Section: Resultsmentioning

confidence: 98%

“…Furthermore, our previous study showed that acrylamide or glucose can affect the formation of diHOPrVal (Shimamura et al, 2022).…”

Section: Dihoprval Production In Mice After Repeated Oral Administrat...mentioning

confidence: 96%

A comparison of the exposure system of glycidol‐related chemicals on the formation of glycidol‐hemoglobin adducts

Shimamura,

Wada,

Tashiro

et al. 2023

Food Science & Nutrition

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“…Although several factors influencing the Hb adduct formation have been investigated [ 32 ], the contribution of lipase activity has not been evaluated. The bioavailability of glycidol from GEs have been evaluated in rats, and the amount of diHOPrVal in the blood was equivalent between groups receiving equimolar doses of glycidol or glycidyl palmitate esters [ 33 ].…”

Section: Discussionmentioning

confidence: 99%

Potential Role of Lipase Activity on the Internal Exposure Assessment of Glycidol Released from Its Fatty Acid Esters

Shimamura

Inagaki

Oike

et al. 2023

Toxics

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Glycidyl fatty acid esters (GEs) can be found in food, and they can be converted into genotoxic animal carcinogen glycidol in vivo by the action of lipase. This study examined whether human ingestion of charbroiled pork containing high levels of GEs (300 µg/day) increased glycidol–hemoglobin adduct (diHOPrVal), a marker of internal exposure to glycidol using LC-MS/MS. Contrary to expectation, the diHOPrVal value before ingesting charbroiled pork was 3.11 ± 1.10 pmol/g globin, which slightly decreased to 2.48 ± 0.47 pmol/g globin after 5 days of consumption. The decrease in lipase activity caused by the continuous consumption of lipid-rich foods such as meat in humans might decrease internal exposure to glycidol released from its esters. Thus, lipase activity was measured in C57/BL6J mice fed a high-fat diet (HFD) for 8 weeks, and diHOPrVal formation was measured after the administration of glycidyl oleate. Lipase activity was significantly lower in the HFD group than in the normal diet group. The amount of diHOPrVal was reduced in the HFD group. Therefore, the lipase activity was reduced by HFD, thereby decreasing the degradation of glycidol from glycidyl oleate. These results indicate that changes in lipase activity depending on the amount of lipids in the diet may affect the assessment of GEs exposure, and monitoring the lipase activity would provide a comprehensive understanding of exposure assessment.

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Relationship between acrylamide and glycidamide hemoglobin adduct levels and osteoarthritis: a NHANES analysis

Zhao

Wang

et al. 2023

Environ Sci Pollut Res

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Factors Influencing the Formation of Chemical–Hemoglobin Adducts

Cited by 3 publications

References 31 publications

A comparison of the exposure system of glycidol‐related chemicals on the formation of glycidol‐hemoglobin adducts

A comparison of the exposure system of glycidol‐related chemicals on the formation of glycidol‐hemoglobin adducts

Potential Role of Lipase Activity on the Internal Exposure Assessment of Glycidol Released from Its Fatty Acid Esters

Relationship between acrylamide and glycidamide hemoglobin adduct levels and osteoarthritis: a NHANES analysis

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