Publication: Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: A randomized crossover controlled trial
Issued Date
2021-11-07
Resource Type
ISSN
2042650X
20426496
20426496
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2-s2.0-85118803832
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Mahidol University
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SCOPUS
Bibliographic Citation
Food and Function. Vol.12, No.21 (2021), 10411-10422
Suggested Citation
Nitipon Kaewsit, Thunnalin Winuprasith, Dunyaporn Trachootham Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: A randomized crossover controlled trial. Food and Function. Vol.12, No.21 (2021), 10411-10422. doi:10.1039/d1fo01733k Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/75539
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Title
Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: A randomized crossover controlled trial
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Abstract
Heterocyclic aromatic amines (HAAs) including PhIP and MeIQx are potential carcinogens found mainly in well-done meat. Consuming brassica vegetables was shown to promote metabolisms of HAAs due to the action of isothiocyanates. Previous in vivo studies showed that phenethyl isothiocyanate (PEITC) was a potent stimulator of phase II detoxification enzymes. Nevertheless, the clinical effect of PEITC-rich vegetables on detoxification of HAAs in grilled meat was unknown. This research aimed to investigate the effect of a PEITC-rich vegetable sauce on the detoxification of HAAs in healthy people consuming grilled meat. A randomized crossover placebo-controlled trial was conducted in twenty-one healthy participants. They were randomly assigned into three groups. The participants consumed a single meal of grilled beef with 100 g of the placebo sauce and 100 g and 50 g of the vegetable sauce. All participants consumed all sauces in an alternating random sequence. After de-conjugation with β-glucuronidase, the HAA metabolites in urine were measured by using LC/MS-MS. Compared to the placebo sauce, consuming grilled beef with 100 g of the vegetable sauce increased the urinary excretion of both PhIP and MeIQx glucuronide metabolites (p-value <0.0001), while consuming 50 g of the sauce significantly increased only MeIQx metabolites (p-value <0.05). The findings of this study suggested that consuming grilled meat with 100 g of the PEITC-rich vegetable sauce could increase the urinary excretion of PhIP and MeIQx glucuronide metabolites. Since meat eaters usually consume a low amount of vegetables, the PEITC-rich vegetable sauce could be an alternative approach to provide detoxification benefits from vegetable-derived compounds.