木烟对N-亚硝基噻唑烷-4-羧酸体内形成的贡献：初步研究

Contribution of wood smoke to in vivo formation of N-nitrosothiazolidine-4-carboxylic acid: initial studies.

作者信息

Ikins W G, Gray J I, Mandagere A K, Booren A M, Pearson A M, Stachiw M A, Buckley D J

机构信息

Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824.

出版信息

Food Chem Toxicol. 1988 Jan;26(1):15-21. doi: 10.1016/0278-6915(88)90036-1.

DOI:10.1016/0278-6915(88)90036-1

PMID:3345965

Abstract

The effect of administering liquid smoke or smoked food products to rats on in vivo formation of N-nitrosamino acids was investigated. Rats treated by gavage with either cysteine, formaldehyde or nitrite excreted urine containing no detectable levels of N-nitrosothiazolidine-4-carboxylic acid (NTCA). All three precursor compounds were required for NTCA formation. Two liquid smokes, when administered to rats in combination with cysteine and nitrite also produced measurable quantities of NTCA. Ascorbate inhibited in vivo formation of NTCA by approximately 90% when given to rats simultaneously with cysteine, formaldehyde, and nitrite. alpha-Tocopherol was much less effective than ascorbate in blocking NTCA formation. When smoked bacon, smoked Swiss cheese, and chicken barbecued with a sauce containing smoke flavouring were fed to rats along with nitrate, NTCA was again detected in the urine.

摘要

研究了给大鼠投喂液态烟熏剂或烟熏食品对体内N-亚硝基氨基酸形成的影响。通过灌胃用半胱氨酸、甲醛或亚硝酸盐处理的大鼠，其尿液中未检测到N-亚硝基噻唑烷-4-羧酸（NTCA）。NTCA的形成需要所有这三种前体化合物。当两种液态烟熏剂与半胱氨酸和亚硝酸盐联合给大鼠投喂时，也产生了可测量量的NTCA。当与半胱氨酸、甲醛和亚硝酸盐同时给大鼠投喂时，抗坏血酸可使NTCA的体内形成抑制约90%。α-生育酚在阻断NTCA形成方面的效果远不如抗坏血酸。当将烟熏培根、烟熏瑞士奶酪以及用含有烟熏调味料的酱汁烤制的鸡肉与硝酸盐一起喂给大鼠时，尿液中再次检测到了NTCA。