Cheng S J, Sala M, Li M H, Courtois I, Chouroulinkov I
Carcinogenesis. 1981;2(4):313-9. doi: 10.1093/carcin/2.4.313.
Roussin's red (dimethylthiotetranitrosodiiron) has been identified as a non-alkylating N-nitroso compound present in pickled vegetables from Linxian, a high risk area for oesophageal cancer in China. In vitro experiments showed that Roussin's red had no significant mutagenic and transforming activities at the doses used, but it did enhance transformation in C3H/10TI/2 cells initiated with 3-methylcholanthrene (0.1 microgram/mI) and it decreased the number of sebaceous glands and increased the epidermal thickness in short term skin tests. In this respect Roussin's red resembled 12-O-tetradecanoyl-phorbol-13-acetate and the results indicate that it may be a new naturally-occurring tumour promoter. The in vitro promoting effect of extracts of pickled vegetables that has been previously reported can be explained, at least in part, by the presence of Roussin's red. The possible role of Roussin's red in the aetiology of oesophageal cancer is discussed.
鲁辛红（二甲基硫代四亚硝基二铁）已被鉴定为一种非烷基化的N-亚硝基化合物，存在于中国食管癌高发区林县的腌制蔬菜中。体外实验表明，在所使用的剂量下，鲁辛红没有显著的诱变和转化活性，但它确实增强了用3-甲基胆蒽（0.1微克/毫升）启动的C3H/10TI/2细胞的转化，并且在短期皮肤试验中它减少了皮脂腺的数量并增加了表皮厚度。在这方面，鲁辛红类似于12-O-十四烷酰佛波醇-13-乙酸酯，结果表明它可能是一种新的天然存在的肿瘤促进剂。先前报道的腌制蔬菜提取物的体外促进作用至少可以部分地由鲁辛红的存在来解释。讨论了鲁辛红在食管癌病因学中的可能作用。
