Benjamin H, Storkson J, Tallas P G, Pariza M W
Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706.
Food Chem Toxicol. 1988 Aug;26(8):671-8. doi: 10.1016/0278-6915(88)90066-x.
This study was conducted to determine the effects of nitrite (0.05% in drinking-water) and soy sauce (20% in a refined diet) on the initiation and promotion of benzo[a]pyrene-induced forestomach neoplasia in ICR mice. In two experiments nitrite and soy sauce together significantly reduced the number of neoplasms per animal. Soy sauce (without nitrite) produced a smaller apparent (non-significant) reduction whereas nitrite (without soy sauce) had no effect. Evidence suggested that soy sauce might contain factors that reduce calorie absorption or utilization, but this observation was independent of the inclusion of nitrite in the drinking-water and therefore could not by itself explain the significant reduction in neoplasms in mice given soy sauce plus nitrite. Protection appeared to primarily involve the tumour promotion stage.
本研究旨在确定亚硝酸盐（饮用水中含0.05%）和酱油（精制饮食中含20%）对ICR小鼠中苯并[a]芘诱导的前胃癌变的起始和促进作用。在两项实验中，亚硝酸盐和酱油共同作用显著降低了每只动物的肿瘤数量。酱油（不含亚硝酸盐）产生了较小的明显（不显著）减少，而亚硝酸盐（不含酱油）则没有效果。有证据表明，酱油可能含有降低热量吸收或利用的因素，但这一观察结果与饮用水中是否含有亚硝酸盐无关，因此其本身无法解释给予酱油加亚硝酸盐的小鼠肿瘤显著减少的现象。保护作用似乎主要涉及肿瘤促进阶段。
