Evidence of Increase in the Oxidative Stress in C57BL Mice Subjected to Daily Diacetyl Treatment: Oxidative Stress in Mice Subjected to Diacetyl Treatment

The food industry commonly utilizes diacetyl as a flavoring agent. However, concerns have recently emerged regarding its potential to cause adverse health effects, especially in individuals with frequent exposure. In this study, our objective was to assess the impacts of diacetyl on male mice by exposing them to diacetyl through drinking water for 15 days, thereby simulating the consumption of diacetyl-containing products. Our study focused on crucial parameters associated with dicarbonyl stress, specifically evaluating methylglyoxal, glutathione synthetase, and glutathione levels in liver tissue using LC-MS. We also analyzed changes in concentrations of plasmatic proteins. Our findings indicated a decrease in methylglyoxal levels despite increased carbonyl compounds and the glutathione / glutathione synthetase ratio, implying significant alterations in the proteomic profile due to diacetyl consumption. Subsequent analysis identified nineteen differentially expressed proteins, with fifteen suppressed proteins in both groups exposed to diacetyl. Gene ontology analysis revealed that these proteins play roles in various biological responses and metabolic processes, underscoring the potential health risks associated with daily diacetyl consumption. This study emphasizes the necessity for further research and consideration of diacetyl's potential adverse health effects, mainly when used as a flavoring agent in food products.