Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Effect of Kumquat on N-nitrosodimethylamine Formation

금귤이 N-nitrosodimethylamine의 생성에 미치는 영향

  • 이수정 (경상대학교 식품영양학과·농업생명과학연구원) ;
  • 신정혜 (경상대학교 식품영양학과·농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과·농업생명과학연구원)
  • Published : 2002.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

When it added to each designed diet groups such as control, nitrate rich, amine rich and nitrate-amine rich diet under simulated gastric conditions, effect of kumquat (Fortunella mararita) juice on formation of N-nitrosodimethylamine (NDMA) was studied. Inhibition on NDMA formation was the highest in the amine rich diet, as 69.4 $\pm$2.4%, when the juice of 10m1 added to its digestate. Phenolic portion of $C_{18}$ sep-pak cartridge in kumquat juice were separated into 20 kinds of a phenolic compounds using HPLC. These phenolic fractions such as faction no. 1, 2, 3, 4 and 5 inhibited from 3.0 $\pm$ 1.2% to 66.5 $\pm$2.0% NDMA formation in the reaction system which was mixture of nitrite and dimethylamine.

대조구, 질산염급원, 아민급원 및 질산염-아민급원 함유식이에 인공타액과 위액을 첨가하여 인공소화시켰을 때 각 식이의 NDMA 함량은 각각 2.5$\pm$0.8$\mu\textrm{g}$/kg, 8.5$\pm$1.2$\mu\textrm{g}$/kg, 6.0$\pm$0.6$\mu\textrm{g}$/kg 및 8.0$\pm$1.5$\mu\textrm{g}$/kg 이었다. 이들 식이에 금귤쥬스 10m1를 첨가하여 인공소화시켰을 때 NDMA생성억제 효과는 아민급원 함유식이에서 69.4$\pm$2.4%로 가장 높은 억제효과를 나타내었다. 금귤쥬스로부터 HPLC를 이용하여 분취한 페놀 화합물의 모든 분획에서 NDMA 생성억제 효과가 나타났으며, 특히 fraction no. 4에서 66.5$\pm$2.0%로 가장 높았다.

Keywords

References

  1. Barale, R., Zucconi, D. and Loprieno, N.: A mutagenicity methodology for assessing the formation of N-dimethylnitrosamine in vivo. Mutation Research., 85, 57-70 (1981) https://doi.org/10.1016/0165-1161(81)90021-2
  2. Thcker, A.R., Pfundstein, B., Kalble, T. and Preussmann R.: Secondary amine precursors to nitrosamines in human saliva, gastric juice, bloods, urine and faeces. Carcinigenesis, 13, 563-658 (1992) https://doi.org/10.1093/carcin/13.4.563
  3. Shin, J.H., Kim, Y.H., Lee, S.J., Shon, M.Y. and Sung, N.J.: Assessment of estimated daily intakes of N-nitrosamine by diet. Korean J. Food & Nutr., 15, 29-35 (2002)
  4. Ohshima, H. and Bartsch, H.: Quantitative estimation of endogenous nitrosation in humans by monitoring N-nitrosoproline excreted in the urine. Cancer Res., 41, 3658-3662 (1981)
  5. Bartsh, H., Ohshima, H. and Pignatelli, B.: Inhibitors of endogenous nitrosation. Mechanism and implications in human cancer prevention. Mut. Res., 202, 307-324 (1988) https://doi.org/10.1016/0027-5107(88)90194-7
  6. Cooney R.V and Ross, P.D.: N-nitrosation and N-nitration of morpholine by nitrogen dioxide in aqueous solution; Effect of vanillin and related phenols. J. Agric. Food Chem., 35, 789-793 (1987) https://doi.org/10.1021/jf00077a036
  7. Kuenzig, W., Chau, J., Norkus, E., Holowaschenko, H., Newmark, H., Mergens, W. and Coonney, A.H.: Caffeic acid and ferulic acid as blockers of nitrosamine formation. Carcinogenesis, 5, 309-313 (1984) https://doi.org/10.1093/carcin/5.3.309
  8. Song, M.H., Shin, J.H. and Sung, N.J.: The effect of citrus juice on nitrite scavenging and NDMA formation. J. Inst. Agri. & Fishery Devetop. Gyeongsang Nat'l. Univ., 19, 1-14 (2000)
  9. Song, M.H., Lee, S.H., Shin, J.H., Choi, S.Y. and Sung, N.J.: Effect of the N-nitrosodimethylamine fonnation in ascorbate and phenolic portions from citrus juice. Korean J. Food & Nutr., 15, 97-103 (2002)
  10. Weng, Y.M.: Nitrosamine formation and mutagenicity of Chinese style salted treated with nitrite under simulated gastric digestion. M.S. thesis, Cornell Univ. (1989)
  11. Seo, M. and Morr, C.V.: Improved high performance liquid chromatographic analysis of acids and isoflavonoids from soybean protein products. J. Agric. Food Chem., 32, 530-533 (1984) https://doi.org/10.1021/jf00123a028
  12. Sung, N.J., Klausner, K.A. and Hotchkiss, J.H.: Influence of nitrate, ascorbic acid, and nitrate reductase microorganisms on N-nitrosamine formation during Korean-style soysauce fermentation. Food Additives and Contaminants, 8, 291-298 (1991) https://doi.org/10.1080/02652039109373978
  13. Choi, S.Y., Chung, M.J., Shin, J.H., Kim, H.J. and Sung, N.J.: Effect of green tea and maesil extracts on endogenous formation of N-nitrosodimethylamine. Korean J. Food & Nutr., 15, 16-22 (2002)
  14. Chung, M.J.: Effect of diet composition on endogenous formation of N-nitrosamine m humans. Ph. D thesis of Gyeongsang National Univ. (2001)
  15. Wagner, D.A., Shultz, D.S., Deen, W.M., Young, V.R. andTannenbaum, S.R.: Metabolic fate of an oral does of N-labeled nitrate in humans; effect of diet supplementation with ascorbic acid. Cancer Res., 43, 1921-1925 (1983)
  16. Walters, C.L., Dyke, C.S., Saxby, M.J. and Walker, R.: Nitrosation of food amines under stomach condition, In Environment N-nitroso compounds analysis formation. IARC Sci. Publ. 14, 181-193 (1976)
  17. Hotchkiss, J.H.: Relative exposure to nitrite, nitrate and Nnitroso compounds from endogenous sources. Food Toxicology, ed. (Taylor, S.L. and Scanlan, R.A. eds.) Marcel Dekker, New York, pp. 57-100 (1989)
  18. Lee, S.J., Park, S.D., Chung, M.J., Shon, M.Y. and Sung, N.J.: Inhibitory effects of phenolic portion from kale extract on Nnitrosodimethylamme formation. Food Sci. Biotechnol., 11, 252-256 (2002)
  19. Park, S.D.: Identification and isolation of nitrosation inhibitor among components separated from extracts of red chichory, Cichorium Intybus. M.S. thesis of Gyeongsang National Univ.(1999)
  20. Nakamura, M. and Kawabata, T.: Effect of Japanese green tea on nitrosamine formation in vitro. J. Food Sci., 46, 306-307 (1981) https://doi.org/10.1111/j.1365-2621.1981.tb14592.x
  21. Kang, Y.H., Park, Y.K. and Lee, G.D.: The nitrite scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol., 28, 232-239 (1996)
  22. Lee, J.H.: Nitrite scavenging effect of some compounds and their influence on N-nitrosoproline formation, M.S. thesis of National Fisheries Univ. Pusan (1992)