Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
  • appel@whiskers.bim.boats
    8·
    1 year ago

    I wanted to check which cells they used, because using bacteria would give it no power at all, as bacteria have very different uptake, DNA damage tolerance and DNA repair mechanisms. they used:

    • SW620: a epithelial cancer cell line from a 51 yr old male’s colorectal cancer
    • HEK293 an immortalised cell line from a human embryo kidney
    • MCF-7 a breast cancer cell line.
    • HeLa the infamous HPV cervical cancer cell line.

    source

    So they are all human cells, and the SW620 cells would be somewhat similar to our gut epithelial cells, as they once were the same. It’s hard to be certain though, because immortal cell lines can accumulate many differences since they were isolated.

    The SW620 cells did take up the damaged nucleosides, and more so than HeLa or MCF-7.

    • Sneezycat@sopuli.xyz
      3·
      1 year ago

      Thanks for the clarification! I definitely should’ve read the actual paper before commenting :) I edited my post to reflect this