de La Pomélie Diane, Santé-Lhoutellier Véronique, Gatellier Philippe
INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
Food Chem. 2018 Jan 15;239:86-93. doi: 10.1016/j.foodchem.2017.06.092. Epub 2017 Jun 17.
Fresh red meat and cured meat consumption increases the risk of gastro-intestinal cancers and it is strongly suspected that nitrosylheme is implicated by stimulating the endogenous production of mutagenic aldehydes and N-nitroso compounds. To investigate the extent of endogenous heme iron nitrosylation an experimental in vitro model that mimics the physicochemical conditions of the gastro-intestinal tract was used in association with a mathematical model of chemical reaction kinetics. The combined effect of pH (from 7.2 to 3.2) and myoglobin oxidation state was evaluated in the reaction of nitrite with heme iron, and the observed rate constants of the reactions were determined. Nitrosylation was optimal under mildly acidic conditions (pH 6.5-4.7). Up to 20% of myoglobin can be nitrosylated under gastro-intestinal conditions in this pH range. The effect of various antioxidants (from meat or vegetables) on the endogenous nitrosylation process was also tested.
食用新鲜红肉和腌制肉类会增加患胃肠道癌症的风险，并且人们强烈怀疑亚硝基血红素通过刺激诱变醛和N-亚硝基化合物的内源性产生而与之有关。为了研究内源性血红素铁亚硝化的程度，使用了一种模拟胃肠道物理化学条件的体外实验模型，并结合化学反应动力学的数学模型。在亚硝酸盐与血红素铁的反应中，评估了pH值（从7.2到3.2）和肌红蛋白氧化态的综合影响，并测定了反应的观测速率常数。亚硝化在微酸性条件（pH 6.5-4.7）下最为理想。在此pH范围内的胃肠道条件下，高达20%的肌红蛋白可被亚硝化。还测试了各种抗氧化剂（来自肉类或蔬菜）对内源性亚硝化过程的影响。
