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. 2019 May 30;281:231-235. doi: 10.1016/j.foodchem.2018.12.094. Epub 2019 Jan 2.
The International Agency for Research on Cancer recently classified cured meats as carcinogenic for humans and red meats as probably carcinogenic. Mutagens can be formed during meat process or digestion. In a previous study, we used a dynamic artificial digestive system (DIDGI®) to investigate protein oxidation and N-nitrosation during bovine meat digestion. This new paper completes the previous one by focusing on the endogenous heme iron nitrosylation. Low nitrosylation due to nitrate initially present in meat and to ammonia oxidation in the stomach was observed in the digestive tract even in conditions in which no nitrite was added to the model. The endogenous addition of nitrite (1 mM) considerably increased heme iron nitrosylation while a significant decrease was observed with prior meat cooking (30 min at 60 and 90 °C).
国际癌症研究机构最近将加工肉类归类为人类致癌物质，将红肉归类为可能致癌物质。在肉类加工或消化过程中会形成诱变剂。在之前的一项研究中，我们使用动态人工消化系统（DIDGI®）研究了牛肉消化过程中的蛋白质氧化和 N-亚硝化作用。本研究通过聚焦于内源性血红素铁的亚硝化作用进一步完善了之前的研究。即使在模型中未添加亚硝酸盐的情况下，在消化道中也可以观察到由于肉中初始存在的硝酸盐和胃中的氨氧化导致的低亚硝化作用。内源性添加亚硝酸盐（1 mM）会大大增加血红素铁的亚硝化作用，而预先进行肉类烹饪（60°C 和 90°C 下 30 分钟）会导致其显著减少。
