Formation of reactive oxygen species and of 8-hydroxydeoxyguanosine in DNA in vitro with betel quid ingredients

Urmila J. Nair; Robert A. Floyd; Jagadeesan Nair; Valeria Bussachini; Marlin Friesen; Helmut Bartsch

doi:10.1016/0009-2797(87)90095-0

Formation of reactive oxygen species and of 8-hydroxydeoxyguanosine in DNA in vitro with betel quid ingredients

Urmila J. Nair, Robert A. Floyd, Jagadeesan Nair, Valeria Bussachini, Marlin Friesen, Helmut Bartsch

Research output: Contribution to journal › Article › peer-review

123 Scopus citations

Abstract

The formation of reactive oxygen species (ROS) from betel quid ingredients, namely areca nut, catechu and tobacco, was studied using a chemiluminescence (CL) technique. Aqueous extracts of areca nut and catechu were capable of generating superoxide anion and hydrogen peroxide at pH greater than 9.5. The formation of O₂^• was enhanced by Fe²⁺, Fe³⁺ and Cu²⁺ but inhibited by Mn²⁺. Tobacco extract failed to generate ROS under similar conditions. Saliva was found to inhibit both O₂^• and H₂O₂ formation from betel quid ingredients. Upon incubation of DNA at alkaline pH with areca nut extract and Fe³⁺ or catechu, 8-hydroxydeoxyguanosine was formed as quantified by high performance liquid chromatography (HPLC)/electrochemical detection. The data suggest a possible role of reactive oxygen species in the etiology of oral cancer in betel quid chewers.

Original language	English (US)
Pages (from-to)	157-169
Number of pages	13
Journal	Chemico-Biological Interactions
Volume	63
Issue number	2
DOIs	https://doi.org/10.1016/0009-2797(87)90095-0
State	Published - 1987
Externally published	Yes

Keywords

8-Hydroxydeoxyguanosine
Areca nut
Catechu
Chemiluminescence
Hydrogen peroxide
Reactive oxygen species
Superoxide anion

ASJC Scopus subject areas

Toxicology

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10.1016/0009-2797(87)90095-0

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title = "Formation of reactive oxygen species and of 8-hydroxydeoxyguanosine in DNA in vitro with betel quid ingredients",

abstract = "The formation of reactive oxygen species (ROS) from betel quid ingredients, namely areca nut, catechu and tobacco, was studied using a chemiluminescence (CL) technique. Aqueous extracts of areca nut and catechu were capable of generating superoxide anion and hydrogen peroxide at pH greater than 9.5. The formation of O2• was enhanced by Fe2+, Fe3+ and Cu2+ but inhibited by Mn2+. Tobacco extract failed to generate ROS under similar conditions. Saliva was found to inhibit both O2• and H2O2 formation from betel quid ingredients. Upon incubation of DNA at alkaline pH with areca nut extract and Fe3+ or catechu, 8-hydroxydeoxyguanosine was formed as quantified by high performance liquid chromatography (HPLC)/electrochemical detection. The data suggest a possible role of reactive oxygen species in the etiology of oral cancer in betel quid chewers.",

keywords = "8-Hydroxydeoxyguanosine, Areca nut, Catechu, Chemiluminescence, Hydrogen peroxide, Reactive oxygen species, Superoxide anion",

author = "Nair, {Urmila J.} and Floyd, {Robert A.} and Jagadeesan Nair and Valeria Bussachini and Marlin Friesen and Helmut Bartsch",

note = "Funding Information: The work reported in this paper was undertaken during the tenure of a Research Training Fellowship awarded to Dr. J. Nair and a special study award to Dr. U.J. Nair by the International Agency for Research on Cancer. The authors are thankful to Dr. M. Ahotupa for help in writing computer software, to Dr. A. Rahimtula and Dr. G. Maru for critically reading the manuscript, to J. Stares for editorial assistance and M-B. D'Arcy for secretarial help.",

year = "1987",

doi = "10.1016/0009-2797(87)90095-0",

language = "English (US)",

volume = "63",

pages = "157--169",

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T1 - Formation of reactive oxygen species and of 8-hydroxydeoxyguanosine in DNA in vitro with betel quid ingredients

AU - Nair, Urmila J.

AU - Floyd, Robert A.

AU - Nair, Jagadeesan

AU - Bussachini, Valeria

AU - Friesen, Marlin

AU - Bartsch, Helmut

N1 - Funding Information: The work reported in this paper was undertaken during the tenure of a Research Training Fellowship awarded to Dr. J. Nair and a special study award to Dr. U.J. Nair by the International Agency for Research on Cancer. The authors are thankful to Dr. M. Ahotupa for help in writing computer software, to Dr. A. Rahimtula and Dr. G. Maru for critically reading the manuscript, to J. Stares for editorial assistance and M-B. D'Arcy for secretarial help.

PY - 1987

Y1 - 1987

N2 - The formation of reactive oxygen species (ROS) from betel quid ingredients, namely areca nut, catechu and tobacco, was studied using a chemiluminescence (CL) technique. Aqueous extracts of areca nut and catechu were capable of generating superoxide anion and hydrogen peroxide at pH greater than 9.5. The formation of O2• was enhanced by Fe2+, Fe3+ and Cu2+ but inhibited by Mn2+. Tobacco extract failed to generate ROS under similar conditions. Saliva was found to inhibit both O2• and H2O2 formation from betel quid ingredients. Upon incubation of DNA at alkaline pH with areca nut extract and Fe3+ or catechu, 8-hydroxydeoxyguanosine was formed as quantified by high performance liquid chromatography (HPLC)/electrochemical detection. The data suggest a possible role of reactive oxygen species in the etiology of oral cancer in betel quid chewers.

AB - The formation of reactive oxygen species (ROS) from betel quid ingredients, namely areca nut, catechu and tobacco, was studied using a chemiluminescence (CL) technique. Aqueous extracts of areca nut and catechu were capable of generating superoxide anion and hydrogen peroxide at pH greater than 9.5. The formation of O2• was enhanced by Fe2+, Fe3+ and Cu2+ but inhibited by Mn2+. Tobacco extract failed to generate ROS under similar conditions. Saliva was found to inhibit both O2• and H2O2 formation from betel quid ingredients. Upon incubation of DNA at alkaline pH with areca nut extract and Fe3+ or catechu, 8-hydroxydeoxyguanosine was formed as quantified by high performance liquid chromatography (HPLC)/electrochemical detection. The data suggest a possible role of reactive oxygen species in the etiology of oral cancer in betel quid chewers.

KW - 8-Hydroxydeoxyguanosine

KW - Areca nut

KW - Catechu

KW - Chemiluminescence

KW - Hydrogen peroxide

KW - Reactive oxygen species

KW - Superoxide anion

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Formation of reactive oxygen species and of 8-hydroxydeoxyguanosine in DNA in vitro with betel quid ingredients

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