Genotoxicity of Polycyclic Aromatic Hydrocarbon Metabolites

Sen, Sushmita; Field, Jeffrey

doi:10.1016/b978-0-444-62645-5.00003-1

Cited by 14 publications

(15 citation statements)

References 175 publications

(158 reference statements)

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“…In human body, BaP is a well-established carcinogen, and is primarily associated with the occurrence of lung cancer [ 6 , 7 , 8 ]. In animals, oral exposure to BaP has been shown to result, besides cancer, in developmental toxicity (including developmental neurotoxicity), reproductive toxicity, and immunotoxicity [ 9 , 10 , 11 , 12 , 13 ]. BaP has been classified by the US Environmental Protection Agency (USEPA) among the top ten priority pollutants of great concern [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Current Status of and Future Perspectives in Bacterial Degradation of Benzo[a]pyrene

Nzila

Musa

2020

IJERPH

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Benzo[a]pyrene (BaP) is one the main pollutants belonging to the high-molecular-weight PAHs (HMW-PAHs) class and its degradation by microorganisms remains an important strategy for its removal from the environment. Extensive studies have been carried out on the isolation and characterisation of microorganisms that can actively degrade low-molecular-weight PAHs (LMW-PAHs), and to a certain extent, the HMW-PAH pyrene. However, so far, limited work has been carried out on BaP biodegradation. BaP consists of five fused aromatic rings, which confers this compound a high chemical stability, rendering it less amenable to biodegradation. The current review summarizes the emerging reports on BaP biodegradation. More specifically, work carried out on BaP bacterial degradation and current knowledge gaps that limit our understanding of BaP degradation are highlighted. Moreover, new avenues of research on BaP degradation are proposed, specifically in the context of the development of “omics” approaches.

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Section: Introductionmentioning

confidence: 99%

Current Status of and Future Perspectives in Bacterial Degradation of Benzo[a]pyrene

Nzila

Musa

2020

IJERPH

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“…The heavy PAHs are more stable and more toxic than the light ones [3]. As PAHs represent an important class of carcinogens, PAHs are not toxic but their metabolites that are converted from hydrophobic compounds into relatively hydrophilic compounds during detoxification by the organism are the cause of DNA damage [4]. The International Agency for Research on Cancer [5] has determined that benzo[ a ]pyrene (B a P) is carcinogenic to humans (group 1), whereas benz[ a ]anthracene (B a A), chrysene (Chry), benzo[ k ]fluoranthene (B k F) and benzo[ b ]fluoranthene (B b F) are possibly carcinogenic to humans (group 2B).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

Wongmaneepratip

Jom

Vangnai

2019

Asian-Australas J Anim Sci

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Objective The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. Methods The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). Results Compared with the control marinade treatment (without antioxidant), the addition of DADS (500 mg/kg meat sample) in marinade significantly decreased benzo[ a ]pyrene (B a P) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of B a P and heavy PAHs, respectively. Conclusion The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.

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“…Covalent interaction between the nucleophile and certain PAHs was found to take place at hydrocarbon centers with very high electron densities, for instance, position 6 in BaP or the benzylic position in methylated PAHs, such as 6‐methyl‐BaP (Luch, 2005). PAH radical cations can further react with DNA and lead to cancer initiation (Cavalieri & Rogan, 1990; Sen & Field, 2013).…”

Section: Metabolism Of Pahsmentioning

confidence: 99%

Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

Zhang

Chen

Zhang

2021

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food products we encounter every day. Among these exposures, food consumption is a major route of PAH exposure for nonsmokers. The PAH dietary exposure levels vary among different countries; however, many studies have shown PAH exposure to be highly concerning to human health. The levels of PAH contamination in food are mainly influenced by processing procedures and cooking methods, and they could be attenuated by modifying cooking procedures and adding antioxidant‐rich marinades. Several PAHs have toxic, mutagenic, and carcinogenic properties. The PAH benzo[a]pyrene (BaP) is particularly regarded as carcinogenic. There are three major metabolism pathways for PAHs, and the final products can bind to DNA, thus exerting mutagenic effects. Biological monitoring through the use of biomarkers is necessary for comprehensive and accurate risk assessments of human PAH exposure. It is important to reduce dietary PAH exposure and to implement reasonable and effective risk management strategies to reduce PAH levels in food to improve public health.

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Genotoxicity of Polycyclic Aromatic Hydrocarbon Metabolites

Cited by 14 publications

References 175 publications

Current Status of and Future Perspectives in Bacterial Degradation of Benzo[a]pyrene

Current Status of and Future Perspectives in Bacterial Degradation of Benzo[a]pyrene

Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

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