2013
DOI: 10.1021/tx400245a
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Identification of Octenal-Related dA and dC Adducts Formed by Reactions with a Hemin-ω-6-fat Peroxidation Model System

Abstract: Deoxynucleosides were reacted in a lipid peroxidation model system, emulsified hemin-ethyl linoleate, and the adducts thus produced were analyzed by HPLC. Substantial amounts of stable adducts were detected in the dA- and dC-reaction mixtures. The structures of the major dA and dC adducts, other than the known 4-oxo-2-nonenal adducts, were determined to be etheno-type adducts, with a C₆ side chain bearing an α-hydroxyl-group. These results suggested that the substance involved in adduct formation is 2,3-epoxyo… Show more

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Cited by 4 publications
(2 citation statements)
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“…The challenges that we currently face are that many of the identified spots (a distinct mass per charge and retention time) do not have any annotations . We have been able to measure as many as 174 species of known DNA adducts, and the numbers of adducts will continue to increase with the addition of newly characterized adducts and the introduction of instruments with higher specifications. Another challenge is that identification does not necessarily mean quantification.…”
Section: Approaches From the Practice Of Pathology To Investigating Tmentioning
confidence: 99%
“…The challenges that we currently face are that many of the identified spots (a distinct mass per charge and retention time) do not have any annotations . We have been able to measure as many as 174 species of known DNA adducts, and the numbers of adducts will continue to increase with the addition of newly characterized adducts and the introduction of instruments with higher specifications. Another challenge is that identification does not necessarily mean quantification.…”
Section: Approaches From the Practice Of Pathology To Investigating Tmentioning
confidence: 99%
“…Next, we examined adduct formation between nucleosides and an ω-6 fat peroxidation model system [ 52 ]. Based on the literature, ω-6 fat, rather than ω-3-fat, and red meat seem to be more important risk factors in relation to colon cancer [ 53 ].…”
Section: Introductionmentioning
confidence: 99%