Dietary tyramine promotes colon cancer risk and development via increased DNA damage and enhanced Inflammation [HCT116]

High dietary consumption of red or processed meat is associated with increased risk of colorectal cancer (CRC), likely through the presence of dietary carcinogens. Tyramine is a biogenic amine commonly found in processed food and can be produced by the gut bacteria from tyrosine. However, the role of tyramine in intestinal mucosal health has not been studied. Therefore, we used the human colonic HCT116 cell line to investigate the role of tyramine in modulating CRC risk and development We treated HCT116 cells with two concentrations of tyramine, 1.2 and 1.6mM, for 24hrs to understand the molecular mechanisms involved. Gene expression profiling analysis was performed using RNA-seq.