NONVOLATILE N-NITROSO COMPOUNDS IN FOODS/GASTRIC JUICE

食品/胃液中的非挥发性正亚硝基化合物

• 批准号: 2414468
• 负责人: SIDNEY S MIRVISH
• 金额: $ 17.77万
• 依托单位: UNIVERSITY OF NEBRASKA MEDICAL CENTER
• 依托单位国家: 美国
• 财政年份: 1996
• 资助国家: 美国
• 起止时间: 1996-07-01 至 2000-04-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2414468
• 关键词: acidity /alkalinity; clinical research; creatinine; fasting; food; food processing /preparation; gastric juice; high performance liquid chromatography; human subject; mass spectrometry; methylnitrosourea; nitric oxide; nitroso compounds; nuclear magnetic resonance spectroscopy; oximes; photolysis; solvent extraction

DESCRIPTION: Consumption of nitrite-preserved hot dogs by pregnant mothers has been associated with childhood brain cancer and leukemia. Exposure to N-nitroso compounds (NOC) may help cause gastric, esophageal and nasopharyngeal cancer. Hence we plan to identify apparent N-nitroso compounds (ANOC) that were detected but mostly not identified in nitrite-preserved foods and in human gastric juice. This will indicate if the ANOC are carcinogenic NOC. Our Specific Aims are: 1. We will determine ANOC in hot dogs and fried bacon, and in dried fish, fish sauce and soy sauce obtained from China. The determination will use sulfamic acid to destroy nitrite, NO liberation by HBr/HCl/HAc/refluxing EtAc and analysis of NO by thermal energy analysis (chemiluminescence). ANOC precursors in the foods will be separated and identified by standard chemical techniques. The derived ANOC will then be identified. 2. ANOC and their precursors in fasting gastric juice will be identified as in Aim 1 using large pooled samples of gastric juice and samples of normal acidic pH and of neutral pH, with attention to stable and labile ANOC fractions. 3. NOC will be produced by nitrosating the same foods and gastric juices, and analyzed for alkylnitrosoureas by HPLC monitored by on-line photolysis of NOC to give NO, which is determined by thermal energy analysis. 4. Since creatinine and 2 oximes derived from it by nitrosation are the most likely food constituents to yield nitrosoureas, these 3 compounds will be nitrosated and the kinetics of their conversion to methylurea and methylnitrosourea will be established, using the same method as in Aim 3 to determine MNU. The high temperatures formation of compounds from creatinine that could generate MNU will also be studied.

描述：孕妇食用亚硝酸盐腌制的热狗 与儿童脑癌和白血病有关。暴露于 N-亚硝基化合物(NOC)可能有助于引起胃、食道和 鼻咽癌。因此，我们计划确定表观N-亚硝基 中检测到但大多数未识别的化合物(ANOC) 亚硝酸盐腌制食品和人的胃液中。这将指示是否 ANOC是致癌的NOC。我们的具体目标是：1.我们将 测定热狗和油炸培根以及鱼干、鱼露中的ANOC 和中国的酱油。该测定将使用氨基磺酸 HBr/HCl/HAc/回流乙酸乙酯对亚硝酸盐的破坏及分析 通过热能分析(化学发光)测定NO的含量。ANOC前体在 这些食品将通过标准的化学技术进行分离和鉴定。 然后将识别派生的ANOC。2.ANOC及其前体 在目标1中，空腹胃液将被确定为使用大容量混合 胃液样本以及正常酸性和中性pH值的样本， 注意稳定和不稳定的ANOC组分。3.国家奥委会将 通过亚硝化相同的食物和胃液产生的，并分析 NOC光解在线监测烷基亚硝酸根 这是由热能分析确定的。4.由于肌酸酐和2 它通过亚硝化产生的肟类是最有可能的食物成分。 为了生成亚硝脲，这3种化合物将被亚硝化，动力学 它们转化为甲基尿素和甲基亚硝脲的可能性将被确立， 使用与目标3相同的方法来确定MNU。高温 由肌酸形成的化合物可以产生MNU也将是 学习。