• Toxicological Research
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• 제6권1호
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• pp.61-61
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• 1990

Human exposure to environmental carcinogens can be detected by a number of methods including immunoassay, $^{32}P$-postlabeling assay, and fluorescence technique. These assays have been applied to measure biological markers of carcinogen-adducts formed with macromolecules such as DNA, RNA and protein. In an attempt to investigate causal relation ships between carcinogen exposure and tumor formation, specific carcinogen-adducts have been quantitated from human tissues and body fluids of cancer patients, occupational workers heavily exposed to certain carcinogens, smokers and controls. Carcinogens studied for biological human monitoring include benzo(a)pyrene, aflatoxin B1, UV light, ethylene oxide, 8-methoxypsoralen, 4-aminobiphenyl, vinyl chloride, N-nitrosamine, cisplatin and other chemotherapeutic agents. Relevance of human monitoring for cancer research, progress in this field, methods to detect carcinogen-adducts are reviewed here. It is hoped that these approaches will be used for the risk assessment of carcinogen exposure, cancer etiology study and cancer prevention in humans.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.253-256
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• 2001

Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.

• Mass Spectrometry Letters
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• 제12권2호
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• pp.31-40
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• 2021

Probable human carcinogenic compounds nitrosamines, have been detected as by-product impurities in sartan pharmaceuticals in recent years which has drawn worries for medication safety. To provide a sensitive and effective method for the quality control of sartan pharmaceuticals, this study established a feasible gas chromatography-tandem mass spectrometry (GC-MS/MS) method for simultaneous determination of 13 nitrosamines. The target analytes were separated on a DB-WAX Ultra Inert column (30 m × 0.25 mm; i.d., 0.25 ㎛) and were then subjected to electron impact ionization in multiple reaction monitoring mode. The established method was validated and further employed to analyze authentic samples. Limits of detection (LODs) and limits of quantification (LOQs) of the 13 nitrosamines were 15-250 ng/g and 50-250 ng/g, respectively, which also exhibited intra-day and inter-day accuracies of 91.4-104.8%, thereby satisfying validation criteria. Five nitrosamines, viz., N-nitrosodiethylamine, N-nitrosodimethylamine, N-nitrosodiphenylamine, N-nitrosomorpholine, and N-nitrosopiperidine were detected at concentrations above their LODs in 68 positive samples out of 594 authentic samples from seven sartans.

• 한국수산과학회지
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• 제17권4호
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• pp.344-352
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• 1984

굴비의 가공 및 저장중 발암성물질로 알려진 nitrosamine의 전구물질인 아질산염질소 및 DMA 질소의 생성을 억제하기 위하여 염장시 몇몇종의 보존료를 첨가하여 이들의 변화를 분석 검토하였고, 동시에 이들의 생성에 관련이 있다고 생각되는 질산염질소, TMAO 및 TMA 질소의 변화를 실험하였다. 굴비의 가공 및 저장중 질산염질소는 계속해서 감소하였고, 반면에 아질산염질소는 증가하는 경향이었다. 그러나 ASC 구, CYS 구 및 BEN 구는 질산염의 환원을 억제시켰고, TET 구는 오히려 촉진시키는 결과였다. TMAO 질소는 염장 및 천일건조중 감소하다가 저장중 약간 증가하였으나 TMA 질소는 가공 및 저장 공정중 계속해서 증가하였다. 보존료의 첨가가 TMA 질소의 생성은 크게 억제시키지 못하였다. DMA 질소는 굴비의 가공 및 저장공정중 계속해서 증가하여 대조구의 경우 저장 7일후에는 생시료에 비해 3.2배, 건조 20일후에는 3.6배, 저장 30일 후에는 11.6배에 달하였다. ASC 구, CYS 구 및 BEN 구에서는 DMA 질소의 생성을 크게 억제하여 대조구에 절반치에 가까웠으나, TET 구에서는 오히려 DMA 질소의 생성을 촉진시키는 결과를 나타내었다.

• 한국식품위생안전성학회지
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• 제15권2호
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• pp.101-107
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• 2000

우리나라 고유의 염건품인 굴비를 섭취하였을 때 체내에서 생성되는 NA를 예측하기 위해서 인공타액과 위액을 혼합하여 37。C에서 2시간동안 배양한 굴비의 인공소화물로부터 NA를 분석하였고, 동시에 nitrite, thiocyanate 및 ascorbic acid가 공존할 경우 NA생성에 미치는 영향을 실험하였다. 굴비시료에 인공타액과 위액을 가하여 소화시킨 인공소화물에서는 N-nitrosodimethylamine(NDMA)이 전혀 검출되지 않았으나, nitrite농도를 증가시킬수록 이에 비례하여 NDMA의 생성은 증가하였다. 굴비시료에 thiocyanate를 농도별(0∼6.4 mM)로 첨가하여 인공소화 시킨 결과 nitrite첨가량에 비례하여 NDMA 생성이 증가되었으나, 고농도의 nitrite(100 mM)를 함유한 시료에 thiocyanate를 8mM이상 첨가한 경우에는 뚜렷한 촉매효과를 나타내지 않았다. 반면에 10g의 굴비시료에 ascorbic acid를 농도별로 첨가한 인공 소화물에서 NDMA생성억제를 실험한 결과 nitrite농도가 0.5 및 1 mM인 경우에는 NDMA의 생성을 억제시키지 못하였으나 nitrite와 ascorbic acid의 농도가 높아짐에 따라 비례적으로 NDMA 생성억제도 뛰어났다.

• 한국식품위생안전성학회지
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• 제12권4호
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• pp.333-339
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• 1997

The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4$^{\circ}C$ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5~10.3 $\mu\textrm{g}$/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DAM than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.

• Toxicological Research
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• 제6권1호
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• pp.63-73
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• 1990

Human exposure to environmental carcinogens can be detected by a number of methods including immunoassay, $^{32}P-postlabeling$ assay, and fluorescence technique. These assays have been applied to measure biological markers of carcinogen-adducts formed with macromolecules such as DNA, RNA and protein. In an attempt to investigate causal relationships between carcinogen exposure and tumor formation, specific carcinogen-adducts have been quantitated from human tissues and body fluids of cancer patients, occupational workers heavily exposed to certain carcinogens, smokers and controls. Carcinogens studied for biological human monitoring include benzo(a)pyrene, aflatoxin B1, UV light, ethylene oxide, 8-methoxypsoralen, 4-aminobiphenyl, vinyl choride, N-nitrosamine, cisplatin and other chemotherapeutic agents. Relevance of human monitoring for cancer research, progress in this field, methods to detect carcinogen-adducts are reviewed here. It is hoped that these approaches will be used for the risk assessment of carcinogen exposure, cancer etiology study and cancer prevention in humans.

• Toxicological Research
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• 제3권2호
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• pp.81-88
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• 1987

Hepatotoxicity study of the nitrosamine produced by interaction between drugs containing amino groups and soduim nitrite was conducted. In the in vitro study, interaction of 32mM Promethazine HCL or Oxomemazine HCL with 200mM Sodium nitrite produced N-nitroso dimetylamine (NDMA) at 0.4% or 0.03%, respectively. When sodium nitrite was administered with Promethazine HCL or Oxomemazine HCL, trace of NDMA was detected from the gastric contents. After three days of consecutive administration of sodium nitrite with Promethazine HCL or Oxomemazine HCL, the levels of GOT, GPT and SDH in the serum of treated groups were significant higher than that of control group.

• 한국축산식품학회지
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• 제24권4호
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• pp.373-385
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• 2004

Irradiation offers an effective and simple means to extend shelf-life of meat and improve processing properties of meat products. Many researches have been conducted to evaluate the effects of irradiation on meats and meat products. There were some interesting reports such as increase of redness and tenderness of meat and decrease of carcinogenic N-nitrosamines and residual nitrite in cured meat products by irradiation. And, the safety of irradiated products have been also studied. Lipid oxidation and off-odor induced by irradiation can be minimized by appropriate controls of irradiation and storage condition such as addition of antioxidants or oxygen exclusion packaging. The objective of this paper is to introduce the effect of gamma irradiation on quality of meats and meat products reported from the previous researches.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2003년도 추계학술대회
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• pp.118-118
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• 2003

The influence of dietary supplementation with dehydroepiandrosterone-sulphate (DHEA-S) at 0.6% was investigated in male Syrian golden hamsters initiated by treatments with azoxymethane(AOM), and dihydroxy-di-n-propyl nitrosamine (DHPN), timed after transfer from a choline-deficient to a normal diet.(omitted)