Technical University of Denmark, National Food Institute, DK-2800 Kgs. Lyngby, Denmark.
Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1433 Ås, Norway.
Food Res Int. 2023 Apr;166:112595. doi: 10.1016/j.foodres.2023.112595. Epub 2023 Feb 23.
Nitrite derivatives react with endogenous precursors forming N-nitrosamines associated with development of colorectal cancer. The present study aims to investigate the formation of N-nitrosamines in sausage during processing and in vitro gastrointestinal digestion after adding sodium nitrite and/or spinach emulsion. The INFOGEST digestion protocol was used to simulate the oral, gastric, and small intestinal phases of digestion, and sodium nitrite was added in the oral phase to mimic the input of nitrite from saliva as it has shown to affect the endogenous formation of N-nitrosamines. The results show that the addition of spinach emulsion, in spite of it being a source of nitrate, did not affect the nitrite content in either batter, sausage, or roasted sausage. The levels of N-nitrosamines increased with the added amount of sodium nitrite, and further formation of some volatile N-nitrosamines was observed during roasting and in vitro digestion. In general, N-nitrosamine levels in the intestinal phase followed the same trend as in the undigested products. The results further indicate that nitrite present in saliva may cause a significant increase in N-nitrosamine levels in the gastrointestinal tract and that bioactive components in spinach may protect against the formation of volatile N-nitrosamines both during roasting and digestion.
亚硝酸盐衍生物与内源性前体反应形成与结直肠癌发展相关的 N-亚硝胺。本研究旨在研究在添加亚硝酸钠和/或菠菜乳液后，香肠在加工过程中和胃肠道消化过程中形成 N-亚硝胺的情况。使用 INFOGEST 消化方案模拟消化的口腔、胃和小肠阶段，并且在口腔阶段添加亚硝酸钠以模拟唾液中硝酸盐对 N-亚硝胺内源性形成的影响。结果表明，尽管菠菜乳液是硝酸盐的来源，但它并没有影响面糊、香肠或烤香肠中的亚硝酸盐含量。随着亚硝酸钠添加量的增加，N-亚硝胺的水平增加，并且在烤制和体外消化过程中观察到一些挥发性 N-亚硝胺的进一步形成。一般来说，肠道阶段的 N-亚硝胺水平与未消化产品遵循相同的趋势。结果进一步表明，唾液中存在的亚硝酸盐可能会导致胃肠道中 N-亚硝胺水平的显著增加，而菠菜中的生物活性成分可能会在烤制和消化过程中防止挥发性 N-亚硝胺的形成。
