File:Damaged DNA Can Be Digested and Incorporated into Cellular DNA upon Consumption.jpg

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From the study "Possible Genetic Risks from Heat-Damaged DNA in Food"

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English: "(a) HPLC analysis of the in vitro digestion of 10 μg of a damaged oligodeoxynucleotide (5′-d(UUUUC)-3′) with a digestive enzyme mix, gastric lysate, or gastrointestinal lysate at 37 °C for 24 h. (b) Levels of dU and (c) control 8-oxo-dG in gDNA extracted from the intestines of control (−) and damaged DNA-fed mice (+), showing >10-fold increases in levels of dU in the genomic DNA from later small intestinal tissue. (d) Immunostaining of γ-H2AX in villi of the small intestine (ileum), showing enhanced DNA double-strand break (DSB) signals (in red) in response to damaged oligonucleotide feeding for 1 week. (e) Quantification results of red fluorescence (level of γ-H2AX) measured from epithelial cells in panel d. ****p ≤ 0.0001 by the unpaired t test. Tissues were co-stained with blue Hoechst 33343 (5 μg/mL) to highlight nuclear DNA. Uncertainties are standard deviations."
Date
Source https://pubs.acs.org/doi/10.1021/acscentsci.2c01247
Author Authors of the study: Yong Woong Jun, Melis Kant, Erdem Coskun, Takamitsu A. Kato, Pawel Jaruga, Elizabeth Palafox, Miral Dizdaroglu, and Eric T. Kool

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current15:47, 9 August 2023Thumbnail for version as of 15:47, 9 August 20232,092 × 898 (324 KB)Prototyperspective (talk | contribs)Uploaded a work by Authors of the study: Yong Woong Jun, Melis Kant, Erdem Coskun, Takamitsu A. Kato, Pawel Jaruga, Elizabeth Palafox, Miral Dizdaroglu, and Eric T. Kool from https://pubs.acs.org/doi/10.1021/acscentsci.2c01247 with UploadWizard

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