Biomonitoring DNA Adducts of Cooked Meat Carcinogens in Human Prostate by Nano Liquid Chromatography–High Resolution Tandem Mass Spectrometry: Identification of 2‑Amino-1-methyl-6-phenylimidazo[4,5‑b]pyridine DNA Adduct

• Published in: Analytical chemistry (Washington) Vol. 88; no. 24; pp. 12508 - 12515
• Main Authors: Xiao, Shun, Guo, Jingshu, Yun, Byeong Hwa, Villalta, Peter W, Krishna, Suprita, Tejpaul, Resha, Murugan, Paari, Weight, Christopher J, Turesky, Robert J
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 20.12.2016
• Subjects: Adducts; Aged; Amines; Animals; aromatic amines; benzo(a)pyrene; Biomarkers; Biomonitoring; Carcinogens; Carcinogens - analysis; Cattle; Chromatography, Liquid - methods; cooked foods; Cooking; Deoxyribonucleic acid; DNA; DNA adducts; DNA Adducts - analysis; DNA damage; epidemiological studies; Epidemiology; etiology; formalin; genetic markers; Health risks; Heating; Humans; Imidazoles - analysis; Limit of Detection; Liquid chromatography; Male; Mass spectrometry; Meat; Meat - analysis; Middle Aged; Nanostructure; Nucleotides; patients; pollution; Prostate; Prostate - chemistry; Prostate cancer; prostatic neoplasms; Pyrene; pyridines; Quinoxalines - analysis; risk; Smoke - analysis; smoking (habit); tandem mass spectrometry; Tandem Mass Spectrometry - methods; Tissues

Epidemiologic studies have reported an association between frequent consumption of well-done cooked meats and prostate cancer risk. However, unambiguous physiochemical markers of DNA damage from carcinogens derived from cooked meats, such as DNA adducts, have not been identified in human samples to...