Mecanismos moleculares de los efectos nocivos de la ingesta de aminoácidos oxidados y nitrosados mediante ensayos in vitro e in vivo

Abstract

Oxidative stress is associated with multiple disorders, such as gastrointestinal diseases, neurological disorders, metabolic syndromes and, certainly, with aging. Oxidized proteins, present in processed and ultra-processed foods, such as meat products, among others, may be involved in these pathologies. In 2015, the International Cancer Research Agency (IARC) determined to include processed meat products in group 1 (their consumption causes cancer) and red meat in group 2A (their consumption probably causes cancer), based on epidemiological studies. The underlying molecular mechanisms involved in the harmful effects caused by these oxidized amino acids need to be clarified. For this purpose, in the present PhD Thesis, two amino acids, one oxidized and the other nitrosated, were studied using advanced molecular techniques such as proteomics, both separately and in combination with a phenolic compound, to contrast its hypothetical benefits against the possible toxicological effects as a consequence of the exposure to these oxidized/nitrosated amino acids. The studies were performed exhibiting these compounds, both in two types of cell cultures (in vitro models) and in mice (in vivo model) at food-compatible doses. Studies revealed that these oxidized/nitrosated amino acids cause oxidative stress in both cell cultures and animals, also increasing pro-oxidant conditions in combination with the phenolic compound. Therefore, is evidence that the study of the underlying molecular mechanisms of such compounds, present in food, has a crucial importance due to the harmful consequences for health.