Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University , Melle, Belgium.
J Agric Food Chem. 2014 Feb 26;62(8):1980-8. doi: 10.1021/jf4057583. Epub 2014 Feb 11.
Uncured and nitrite-cured chicken, pork, and beef were used as low, medium, and high sources of heme-Fe, respectively, and exposed to an in vitro digestion model simulating the mouth, stomach, duodenum, and colon. With increasing content of iron compounds, up to 25-fold higher concentrations of the toxic lipid oxidation products malondialdehyde, 4-hydroxy-2-nonenal, and other volatile aldehydes were formed during digestion, together with increased protein carbonyl compounds as measurement of protein oxidation. Nitrite curing of all meats lowered lipid and protein oxidation to the level of oxidation in uncured chicken. Strongly depending on the individual fecal inoculum, colonic digestion of beef resulted in significantly higher concentrations of the NOC-specific DNA adduct O(6)-carboxymethyl-guanine compared to chicken and pork, whereas nitrite curing had no significant effect. This study confirms previously reported evidence that heme-Fe is involved in the epidemiological association between red meat consumption and colorectal cancer, but questions the role of nitrite curing in this association.
未腌制和亚硝酸盐腌制的鸡肉、猪肉和牛肉分别作为血红素铁的低、中、高来源，然后暴露于体外消化模型中，模拟口腔、胃、十二指肠和结肠的消化过程。随着铁化合物含量的增加，在消化过程中形成了多达 25 倍的毒性脂质氧化产物丙二醛、4-羟基-2-壬烯醛和其他挥发性醛，以及作为蛋白质氧化测量的蛋白质羰基化合物增加。所有肉类的亚硝酸盐腌制都将脂质和蛋白质氧化降低到未腌制鸡肉的氧化水平。强烈依赖于个体粪便接种物，牛肉的结肠消化导致 NOC 特异性 DNA 加合物 O(6)-羧甲基-鸟嘌呤的浓度明显高于鸡肉和猪肉，而亚硝酸盐腌制没有显著影响。本研究证实了之前报道的证据，即血红素铁参与了红肉消费与结直肠癌之间的流行病学关联，但对亚硝酸盐腌制在这种关联中的作用提出了质疑。
