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: 2895594
• 负责人: SIDNEY S MIRVISH
• 金额: $ 19.22万
• 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 2001-04-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2895594
• 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：孕妇食用亚硝酸盐保存的热狗 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，我们计划确定明显的N-亚硝基 化合物（ANOC），检测到，但大多数没有确定， 亚硝酸盐保存的食物和人类胃液中。 这将表明，如果 ANOC是致癌NOC。 我们的具体目标是：1。 我们将 测定热狗、炸培根、鱼干、酱料中的ANOC 酱料来自中国。 测定将使用氨基磺酸 通过HBr/HCl/HAc/回流EtAc破坏亚硝酸盐、释放NO并分析 通过热能分析（化学发光）测定NO。 ANOC前体 这些食物将通过标准化学技术进行分离和鉴定。 然后将识别导出的ANOC。 2. ANOC及其前体 如目标1所述，使用大样本合并的 胃液样品和正常酸性pH和中性pH的样品， 注意稳定和不稳定的ANOC组分。 3. NOC将 通过亚硝化相同的食物和胃液产生，并进行分析 通过HPLC监测烷基亚硝基脲，通过NOC的在线光解得到NO， 其通过热能分析确定。 4. 由于肌酐和2 通过亚硝化作用从它衍生出的肟是最有可能的食物成分 为了产生亚硝基脲，这3种化合物将被亚硝化， 将确定它们转化为甲基脲和甲基亚硝基脲的转化率， 使用与目标3中相同的方法来确定MNU。 的高温 从肌酸酐形成的化合物也将产生MNU， 研究了

项目成果

Nitrosation of glycine ethyl ester and ethyl diazoacetate to give the alkylating agent and mutagen ethyl chloro(hydroximino)acetate.

• DOI: 10.1021/tx0300481
• 发表时间: 2004-02
• 期刊: Chemical research in toxicology
• 影响因子: 4.1
• 作者: Lin Zhou;J. Haorah;S. Chen;Xiaojie Wang;C. Kolar;T. Lawson;S. Mirvish

Partial purification from hot dogs of N-nitroso compound precursors and their mutagenicity after nitrosation.

从热狗中部分纯化 N-亚硝基化合物前体及其亚硝化后的致突变性。

• DOI: 10.1021/jf0604788
• 发表时间: 2006
• 期刊: Journal of agricultural and food chemistry
• 影响因子: 6.1
• 作者: Zhou,Lin;Haorah,James;Perini,Fulvio;Carmella,StevenG;Shibamoto,Takayuki;Mirvish,SidneyS
• 通讯作者: Mirvish,SidneyS

Studies on experimental animals involving surgical procedures and/or nitrosamine treatment related to the etiology of esophageal adenocarcinoma.

涉及与食管腺癌病因相关的外科手术和/或亚硝胺治疗的实验动物研究。

• DOI: 10.1016/s0304-3835(97)00228-0
• 发表时间: 1997
• 期刊: Cancer letters
• 影响因子: 9.7
• 作者: Mirvish,SS