Effects of Diacetyl Flavoring Exposure in Mice Metabolism

• Main Authors: Letícia Dias Lima Jedlicka, Juciara da Costa Silva, Aleksandro Martins Balbino, Giuseppe Bruno Neto, Danielle Zildeana Sousa Furtado, Heron Dominguez Torres da Silva, Fernanda de Barros Correia Cavalcanti, Karin Marie van der Heijden, Carlos Alberto Avellaneda Penatti, Etelvino José Henriques Bechara, Nilson Antonio Assunção
• Format: Article
• Language: English
• Published: Hindawi Limited 2018-01-01
• Series: BioMed Research International
• Online Access: http://dx.doi.org/10.1155/2018/9875319
• ISSN: 2314-6133; 2314-6141

Diacetyl is a flavoring that imparts a buttery flavor to foods, but the use or exposure to diacetyl has been related to some diseases. We investigated the effect of oral intake of diacetyl in male and female C57/Bl mice. We performed a target metabolomics assay using ultraperformance liquid chromatography paired with triple quadrupole mass spectrometry (UPLC-MS/MS) for the determination and quantification of plasmatic metabolites. We observed alterations in metabolites present in the urea and tricarboxylic acid (TCA) cycles. Peroxynitrite plasmatic levels were evaluated by a colorimetric method, final activity of superoxide dismutase (SOD) was evaluated by an enzymatic method, and mouse behavior was evaluated. Majority of the assay showed differences between control and treatment groups, as well as between genders. This may indicate the involvement of sex hormones in the regulation of a normal metabolic profile, and the implication of sex differences in metabolite disease response.