Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-24T19:27:18.206Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of food products on endogenous generation of n−nitrosamines in rats

Published online by Cambridge University Press:  09 March 2007

V. K. Atanasova-Goranova ,
P. I. Dimova  and
G. T. Pevicharova
V. K. Atanasova-Goranova
Affiliation:
Department of Hygiene and Ecological Medicine, Higher Medical Institute, Plovdiv, Bulgaria
P. I. Dimova
Affiliation:
Department of Histology and Embryology, Higher Medical Institute, Plovdiv, Bulgaria
G. T. Pevicharova
Affiliation:
Department of Vegetable Quality, 'Maritsa' Vegetable Crops Research Insititute, Plovdiv, Bulgaria
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

An experiment was conducted to study the efficacy of two tomato pastes and aronia nectar (fruit juice + pulp from the black chokeberry, Aronia melanocarpa Elliot) as inhibitors of nitrosamine production in cancer prophylaxis programmes. White male rats of the Wistar strain were employed in an acute trial. Aminopyrin + sodium nitrite (APSN) were used as precursors for generation of endogenous nitrosamine. The animals were allocated to different dietary groups and fed by intubation with APSN or APSN + food products. Introduction of tomato paste (TP), high-β-carotene tomato paste (HCTP) and aronia nectar (AN) as inhibitors of n−nitrosamine formation exerted a positive effect on blood and liver variables which was demonstrated by decreased concentrations of glutamic-oxaloacetic transaminase (EC 2.6.1.1), glutamic-pyruvic transaminase (EC 2.6.1.2) and uric acid in serum and lipid content in hepatocytes. Animals treated with APSN developed dystrophic changes in liver such as centrolobular necrosis, intense exangia, and enlarged cells with two, often large, pyknotic nuclei, while the structure of livers of rats fed with TP, HCTP or AN was well protected and almost normal. TP had a particularly beneficial effect on serum total protein and albumin concentrations as had AN on the urea value. The inhibitory effect of th food products used is explained by their chemical nature including pH, ascorbic index (ascorbate:nitrate), lycopene and β-carotene contents.

Keywords

Cancer prophylaxisNitrosaminesTomato pasteAronia nectar
Type
General Nutrition
Information
British Journal of Nutrition , Volume 78 , Issue 2 , August 1997 , pp. 335 - 345
Copyright
Copyright © The Nutrition Society 1997

References

REFERENCES

Boyadjiev, V. & Markova, M. (1987). Applied Nutrition, 2nd ed., pp. 197–198. Sofia: Meditzina i Fizkultura.Google Scholar
Council of Ministers (1981). Bulgarian State Standard no. 5162–81. Nectars. Sofia.Google Scholar
Council of Ministers (1985). Bulgarian State Standard no. 508–85. Tomato Concentrates. Sofia.Google Scholar
Donchev, N. & Petrova, S. (1982). Pathomorphological changes in rat liver under the combined effect of dodin pesticide and sodium nitrite. Hygiene and Public Health 6, 558–564.Google Scholar
Holmes, A. W. (1971). Nitrosamine Research at BFMTRA Leatherhead Food Research Association. Layman's Guide no. 12. Leatherhead: Food Research Association.Google Scholar
Hristov, L., Ivanov, A., Koserkov, A. & Nachevski, V. (1988). The Small Fruit Crops in Our Garden. Sofia: Zemizdat.Google Scholar
Kamm, J. S., Dashman, T., Conney, A. H. & Burn, J. K. (1975). Effect of ascorbic acid on aminonitrite toxicity. Annals of the New York Academy of Sciences 258, 1969–1974.CrossRefGoogle ScholarPubMed
Lathia, D., Braash, A. & Theissen, U. (1988). Inhibitory effect of vitamin C and E on in vitro formation of n−nitrosamines under physiological conditions. Frontiers in Gastrointestinal Research 14, 151–156.CrossRefGoogle Scholar
Lin, J. K. & Ho, I. S. (1992). Hepatotoxicity and hepatocarcinogenicity in rats fed squid with or without exogenous nitrate. Food and Chemical Toxicology 30, 695–702.CrossRefGoogle ScholarPubMed
Mergens, W. J. (1992). Tocopherol: natural phenolic inhibitor of nitrosation. Phenolic Compounds in Foods and Their Effects on Health 2, 350–366.CrossRefGoogle Scholar
Mitov, P., Angelov, T., Dimov, N., Pepelyankov, G. & Dyakov, D. (1990). Fruit Growing. Sofia: Zemizdat.Google Scholar
Mitrov, G. & Chernozemski, J. (1985). Nutrition and Cancer, 2nd ed., pp. 109–111. Sofia: Medicine and Physical Culture.Google Scholar
National Agro-Industrial Union (1985). Technological Instructions for the Food Processing and Canning Industry, vol. 6. Nectars. Sofia: National Agro-Industrial Union/Bulgarplod.Google Scholar
Petrova, V. R. (1987). Wild Fruits and Berries, 2nd ed., p. 96. Moscow: Forest Industry.Google Scholar
Rooma, M. Y. & Kann, E. M. (1993). The ascorbic index as an indicator of the content of ascorbic acid and nitrate in the plant products. Voprosy Pitaniia 4, 54–56.Google Scholar
Rubenchick, B. L. (1977). Effect of food factors on the endogenous synthesis of carcinogenic nitrosocompounds. Voprosy Pitaniia 3, 168–175.Google Scholar
Rubenchick, B. L. (1979). Nutrition, Carcinogens and Cancer, 2nd ed., pp. 157–166. Kiev: Naukova Dumka.Google Scholar
Rubenchick, B. L. (1990). Formation of Carcinogenic Substances From Nitrogen Compounds. Kiev: Naukova Dumka.Google Scholar
Rubenchick, B. L., Karpilovskaya, E. D., Tiktin, L. A., Gorbany, G. P., Pliss, M. B., Zakharenko, L. N., Goulich, M. P., Maksiutina, N. P., Ivanissenko, V. G. & Gritzenko, E. N. (1985). Food inhibitors of formation of carcinogenic nitrosocompounds. Voprosy Pitaniia 1, 48–51.Google Scholar
Rubenchick, B. L., Kostjukovskii, Y. I. & Melamed, D. B. (1983). Protection of Food Products From Contamination with Carcinogenic Substances, 3rd ed., p. 18. Kiev: Zdorovia.Google Scholar
Seidemann, J. (1993 a). Chokeberries - a fruit little known till now. Denthe-lebensmittel-rundschau 89, 149–151.Google Scholar
Seidemann, J. (1993 b). Aronia fruits - lant anatomy, fruit components and food use. Lebensmittekontrole 8, 46–47.Google Scholar
Shahidi, F. & Pegg, R. B. (1993). Nitrite free meat curing systems and the n−nitrosamine problem. In Food and Cancer Prevention, pp. 82–86 [Waldron, K. W.Johnson, I. T. and Fenwick, G. R. editors]. Cambridge: Royal Society of Chemistry.Google Scholar
Tannenbaum, S. R. (1989). Preventive action of vitamin C on nitrosamine formation. International Journal of Vitamin and Nutrition Research 30, Suppl., 109–113.Google ScholarPubMed
Tannenbaum, S. R., Wishnok, J. S. & Leaf, C. D. (1991). Inhibition of nitrosamine formation by ascorbic acid. American Journal of Clinical Nutrition 53, 2475–2505.CrossRefGoogle ScholarPubMed
Technicon Instruments Corporation (1985). Technicon RA-1000™TM System. Tarrytown, NY: Technicon Instruments Corporation.Google Scholar
Todorov, Y. (1962). Clinical and Laboratory Studies in Childhood. Sofia: Medicine and Physical Culture.Google Scholar
Tziganenko, O. I., Hmelnitzkii, G. A., Bokor, A., Lapchenko, B. S., Emchenko, N. L., Rimar-Shcherbina, N. B., Goulich, M. P. & Gil, N. A. (1993). Methodical approach in the determination of nitrate toxicity levels in big laboratory animals. Gigiena i Sanitaria 4, 30–33.Google Scholar
Zhukova, G. F., Maslova, E. A. & Vasilevskaya, L. S. (1990). Influence of certain food products on endogenous formation of n−nitrosamines in rats. Voprosy Pitaniia 3, 43–47.Google Scholar
Zhukova, G. F., Pozniakovslii, V. M., Egorchenkova, Z. A., Maslova, E. A., Panin, A. V. & Spirichev, V. B. (1989). Influence of thiamine, riboflavin, nicotinamide and ascorbic acid on nitrosamine formation in meat products. Voprosy Pitaniia 6, 58–61.Google Scholar