• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.244-250
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• 2017

Dimethylamine (DMA), nitrate, nitrite, and biogenic amines (BA) are precursors of carcinogenic N-nitrosamines. This study investigated contamination levels of DMA, nitrate, nitrite, and BA in various types of Korean commercial kimchi such as Baechu kimchi, Kkakduki, Chonggak kimchi, Matkimchi, ripened Baechu kimchi, and Baek kimchi. The average DMA, nitrate, and nitrite levels in Baechu kimchi were 29.7, 2,178.8, and 3.0 mg/kg, respectively. Low levels of DMA and nitrate were detected in Kkakduki. Tryptamine, putrescine, cadaverine, tyramine, and spermidine were detected in kimchi with exclusion of Baek kimchi and Chonggak kimchi. Tryptamine in Baek kimchi was only present in trace amount, and spermidine was not detected in Chonggak kimchi. The average tryptamine, putrescine, cadaverine, tyramine, and spermidine levels in Baechu kimchi were 15.0, 64.6, 18.0, 44.0, and 7.8 mg/kg, respectively. A low level of tyramine was detected in Kkakduki. In addition, contamination of N-nitrosodimethylamine (NDMA) was detected in Kkakduki at a level of $1.38{\mu}g/kg$. Daily exposure to NDMA in the consumer only group was estimated using average daily Kkakduki consumption and average body weight of the total population. The estimated daily intake of NDMA by Kkakduki was $2.31{\times}10^{-7}mg/kg\;b.w./d.$ The margin of exposure to NDMA for the general population was 259,924. Accordingly, the health risk from NDMA caused by intake of Kkakduki was considered to be very low.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1560-1565
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• 2004

There are about 50 kinds of salted and fermented fish in Korea, and they have been used as a necessity for the preparation of kimchi. There is next to nothing for the studies of finding out the cause of N-nitrosamine formation by using the salted and fermented anchovies. In order to predict the possibility of N-nitrosamine formation and mutagenicity from gastric digestion of Korean Jeotkal, correlation of N-nitrosodimethylamine (NDMA) and mutagenicity of the salted and fermented anchovy under simulated gastric digestion was investigated through mixture system of nitrate, thiocyanate, formaldehyde and ascorbic acid to the anchovy product aged at room temperature (18~20$^{\circ}C$) for 60 days. NDMA formation of fermented anchovy under simulated gastric digestion was accelerated by the increase of nitrate, thiocyanate and formaldehyde concentration and was inhibited by the addition of ascorbic acid as an inhibitor, showing that its inhibition rate was 71.3% at 4 mM as compared with control group. Mutagenicity in anchovy digest added with several level of nitrite, thiocyanate and formaldehyde was increased, while it was markedly decreased in addition of ascorbic acid.

• The Korean Journal of Mycology
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• v.16 no.4
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• pp.193-203
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• 1988

The changes of pH, titrable acidity, nitrite and dimethylamine(DAM) content in the various different kinds of the rice wine staters during the fermentation were studied, and the changes of nitrosodimethymaine(NDMA) contents were also determined by High Pressure Liquid Chromatography. After 24hrs, fermentation rice wine starter, pH was generally decreased to below 5 and after full fermentation the acidities were from 0.51 to 0.89 as succinic acid. After 12hrs, fermentation nitrate contents were rapidly decreased. The large amount of nitrite was formed in the beginning of the fermentation. But by the increase in the acidity due to the further fermentation nitrite contents were gradually disappeared. Generally the DMA contents of each rice wine starter were kept unchanged. On completion of fermentation, NDMA contents of starter added with nitrite and DMA were 472.1 ppb. The starter added with DMA was 329.0 ppb, whereas the other added with nitrite was 229.0 ppb, and control without addition of nitrite and DMA was 24.4 ppb. But the rice wine sold in market was not detected any NDMA at all.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.406-411
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• 1998

Representive cured products such as ham and sausage produced in Korea were purchased at retail and cooked using heating tools such as a gas range (GR), an electric range (ER) and electric range after boiled (BE). Changes of N-nitrosamine (NA), nitrate and nitrite in the cured meats containing< $2.0\;\mu\textrm{g}/kg$ of N-nitrosodimethylamine (NDMA) were checked and analyzed during their cooking process. Contents of nitrate and nitrite in ham products prior to cooking were 2.0 and 1.8 mg/kg, respectively; their contents in regular hams were slightly increased, but those of nitrate in press hams were decreased while those of nitrite were increased during its cooking process. Their contents in sausage products were 1.8 and 0.9 mg/kg; those of nitrate were decreased, while nitrite were slightly increased during its cooking process. NDMA detected only NA in all the collected cured products. Changes of NDMA, regardless of cooking methods, tend to drastically increase in all samples after their cooking; Its contents were increased by average 6.0~70.7 times in the GR samples, by average 2.4~39.2 times in the ER samples and by average 7.0~56.3 times in the BE samples. Virtually, the fact that all of this nitrosamine appeared to arise by the action of precursor such as NOx was produced during the cooking of cured products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.384-388
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• 2002

Gamma irradiation was used to reduce the N-nitrosamines in emulsion-type cooked pork sausage during storage at 4$^{\circ}C$. The sausage without ascorbate to maximize the N-nitrosamine formation and the sausage with 200 ppm sodium ascorbate were prepared, respectively. The sausages were aerobically or vacuum packaged and irradiated at 0, 5, 10 and 20 kGy. A statistically significant difference was not shown in N-nitrosodimethylamine (NDMA) and N-nitrosopyrrelidine (NPYR) levels in the sausage prepared with sodium ascorbate at 0 week, while the NDMA and NPYR reduction was observed after 4 weeks storage. The NDMA level in the sausage without sodium ascorbate and irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 key was needed in vacuum packaging. The N-nitroscpyrrolidine reduction was shown at 20 and 30 kGy-irradiation. The results indicated that gamma irradiation was effective to reduce N-nitrosamines level in sausage during storage.

• Toxicological Research
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• v.3 no.2
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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.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.400-405
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• 1998

This experiment was conducted to study occurrence of N-nitrosamine (NA) and its precursors such as nitrate and nitrite. For the experimental samples, 26 kinds of commercial hams and 30 kinds of sausages produced in Korea were purchased. The nitrate and nitrite were positive in all of the collected samples; nitrate levels were by average 4.4~9.2 mg/kg and nitrite ones were by average 1.3~3.6 mg/kg. The contents of nitrate and nitrite were detected higher in sausage than in ham. Especially, nitrate contents were contained higher in lyoner sausage prepared with the mixture of meat and fish, while nitrite contents were contained higher in the meat only mixture. N-nitrosodimethylamine (NDMA) among the analyzed 7 kinds of NA was detected only in ham and sausage; its contents were outstanding in lyoner sausage which was prepared with only meat and pork sausage, and then regular ham was the next one in its order, but its contants were detected by average $<0.5\;\mu\textrm{g}/kg$ in press hams added vegetable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.291-306
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• 1984

The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at $5^{\circ}C$. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.516-523
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• 2015

This study investigated the antimutagenic and anticancer effects of Platycodon grandiflorum extract (PGE) and its fractions against carcinogenic N-nitrosodimethylamine (NDMA) and genotoxicity. The Ames Salmonella mutagenicity test employing histidine mutants of Salmonella Typhimurium TA98 and TA100 was used to examine the mutagenicity of PGE and its fractions. Bacterial reversion assay with S. Typhimurium TA98 and TA100 did not show a significantly increased number of revertant colonies. The same test was used to examine the ability of PGE and its fractions to prevent acquisition of N-methyl-N'-nitro-N-nitrosoguanidine- and 4-introquino-line-1-oxide-induced mutations. PGE and its fractions inhibited mutagenesis in a dose-dependent manner. Among the fractions, ethyl acetate fraction from PGE (PGEA) exhibited a higher antimutagenic effect than other fractions. PGE and its fractions suppressed the growth of cancer cell lines, including human cervical adenocarcinoma, human hepatocellular carcinoma, human breast adenocarcinoma, human lung carcinoma, and transformed primary human embryonic kidney cells. In addition, we evaluated the antitumor activity of PGEA and its fractions in sacorma-180 solid tumor-bearing mice. In vivo anticancer activity results showed that PGE and its fractions could more effectively suppress tumor growth than the control. PGEA showed higher in vitro and in vivo anticancer effects than PGE and other fractions, and PGEA inhibited NDMA formation. Thus, we showed that PGEA has antimutagenic and anticancer activities, making it a candidate anticancer material under these experimental conditions.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.204-210
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• 2001

전통수산 발효식품인 젓갈은 부패를 억제하기 위하여 20∼25%의 식염을 첨가하므로 짠맛이 강하고 성인병 유발과 유관하다는 단점이 있으므로 저식염 젓갈이 개발되고 있으나 저염 젓갈류는 비린내와 부패취가 강하여 기호도가 떨어질 뿐만 아니라 발암성 N-nitosamine(NA)의 생성 가능성이 높아지게 된다. 본 연구에서는 저염 젓갈의 저장성, 기호성 유지 및 NA생성을 억제코져 두류(대두, 검정콩) 및 허브류(애플민트, 페파민트, 레몬밤 및 스파아민트)의 에탄올 추출물을 각각 첨가한 저염 멸치젓을 제조하여 110일간 숙성시키면서 품질과 관련된 여러 인자 및 NA 생성여부를 실험하였다. 저염 멸치젓 숙성 중 PH, 염도 및 산도는 모든 실험군에서 숙성 110일까지 큰 변화를 보이지 않았다. 휘발성 염기질소는 저장기간에 따라 점차 증가하는 경향을 보였는데 애플민트 추출물 첨가군이 가장 큰 폭으로 증가하였다. DMA 및 TMA 질소도 증가하는 경향을 보였는데 숙성 75일째부터 그 증가폭이 두드러졌다. 질산염 질소는 젓갈 숙성 중 점차 증가하는 경향을 보였으며, 아질산염 질소는 약간 증가하는 경향이었다 NA는 N-nitrosodi-methylamine(NDMA)만이 검출되었으며 대조군에 비하여 전 실험군에 더 낮은 함량이었으며 이때 평균회수율은 63.9∼99.7%였다. 허브 추출물 첨가군에서 대조군에 비하여 월등히 낮은 함량은 NDMA가 검출되었는데, 특히 페파민트 추출물 첨가군에서는 숙성 75일까지 흔적량에 불과하였다.