• Food Science of Animal Resources
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• v.24 no.4
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.

• Applied Biological Chemistry
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• v.43 no.2
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• pp.110-115
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• 2000

This study was carried out to investigate the effect of extracts from garlic on the formation of nitrosamine, nitrosomorphorine, the nitrite scavenging ability and the antioxidant activity. The extracts from garlic made the nitrite scavenging ability higher at low pH than at high pH. Especially ethanol extracts from garlic resulted in 89.6% of nitrite scavenging ability at pH 1.2. They were also more effective in the electron donating and antioxidant abilities than water extracts in expressing as the reduction of ${\alpha},{\alpha}-diphenyl-{\beta}-picrylhydrazyl$(DPPH) and peroxide value(POV), respectively. Inhibitory effect of nitrosamine formation by ethanol extract from garlic was excellently more than 80% at pH 1.2 and 3.0, but only 29.9% at pH 6.0. This meant that the inhibition of nitrosamine formation is pH dependent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.329-338
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• 1985

This study was undertaken in order to research formation of nitrosamine and its related compounds by salt concentration and nitrate content during Korean native soysauce fermentation. The results from measuring the changes of nitrite and dimethylamine content can be summerized as follows. As the nitrate content in used water was getting higher and the salt concentration was getting lower, the soysauce fermentation was abnormal. As the salt concentration was getting higher, the reduction of nitrate and formation of nitrite were delayed. But whether the nitrate content in used water was higher or not, the nitrite was continuously remained. An addition of ascorbic acid restrained the reduction of nitrate, and simultaneously, it could eliminate the nitrite effectively. As the nitrate content in used water, was getting higher, the content of dimethylamine was getting lower. Nitrosodimethylamine was detected from 0 to 261.34 ppb.

• 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.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.93-95
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• 2003

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.444-451
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• 1998

The changes of amine, nitrate and nitrite nitrogen in yellow corvenia were studied during its processing and storage in order to clarify the precursors of N-nitrosamine(NA) formation in the salted and dried yellow corvenia(Gulbi), prepared y using the different salting method like dry and brine salting by pure and curde salt. As a result, during the processing and storage of Gulbi, DMA and TMA contents were significantly increased in the yellow corvenia. And after 40 days storage the increase rate showed 25.7∼45.7, 3.3∼5.6 times higher than those of 0.3, 2.4mg/kg, respectively, while nitrite contents, during its processing and storage, were scarcely changed in the salted and dried yellow corvenia. During the processing and storage, of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using were scarcely changed in the salted and dried yellow corvenia. During the processing and storage of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using pure salt, while the former were more effective than the latter in inhibiting the production of nitrate and nitrite. Therefore, it was revealed that reduction of NA precursors such as DMA, TMA, nitrate and nitrite were more effective in preparing with the brine salting method than with the dry salting method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.344-352
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• 1984

In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

• YAKHAK HOEJI
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• v.30 no.1
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• pp.8-13
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• 1986

It has been assumed that nitrite, one of the precursor of N-nitrosamine, in human saliva must have been formed from salivary nitrate through the action of microorganism in the oral cavity. In this paper, we have tested the concentration of nitrite and nitrate in human saliva and the degrees of nitrate reduction by oral microflora and identified some bacteria which were able to reduce nitrate. The concentration of nitrite and nitrate was 1.7~9.5ppm and 9.0~28.5ppm respectively. The numbers of total bacteria and nitrate reducing bacteria in four korean human saliva sample were 15~63${\times}10^8$ CFU and 1.0~6.0${\times}10^8$ CFU and the main nitrate reducing bacteria were Streptococcus uberis which was presented in large quantities and showed remarkable reductive activity. Lastly, we knowed that N-dimethylnitrosamine was formed by the reaction between dimethylamine and nitrite in the presence of St. uberis in vitro.

• Preventive Nutrition and Food Science
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• v.6 no.4
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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.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.18
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• pp.8271-8279
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• 2016

Background: Hepato-carcinogenesis is multifaceted in its molecular aspects. Among the interplaying agents are altered gap junctions, the proteasome/autophagy system, and mitochondria. The present experimental study was designed to outline the roles of these players and to investigate the tumor suppressive effects of curcumin with or without mesenchymal stem cells (MSCs) in hepatocellular carcinoma (HCC). Materials and Methods: Adult female albino rats were divided into normal controls and animals with HCC induced by diethyl-nitrosamine (DENA) and $CCl_4$. Additional groups treated after HCC induction were: Cur/HCC which received curcumin; MSCs/HCC which received MSCs; and Cur+MSCs/HCC which received both curcumin and MSCs. For all groups there were histopathological examination and assessment of gene expression of connexin43 (Cx43), ubiquitin ligase-E3 (UCP-3), the autophagy marker LC3 and coenzyme-Q10 (Mito.Q10) mRNA by real time, reverse transcription-polymerase chain reaction, along with measurement of LC3II/LC3I ratio for estimation of autophagosome formation in the rat liver tissue. In addition, the serum levels of ALT, AST and alpha fetoprotein (AFP), together with the proinflammatory cytokines $TNF{\alpha}$ and IL-6, were determined in all groups. Results: Histopathological examination of liver tissue from animals which received DENA-$CCl_4$ only revealed the presence of anaplastic carcinoma cells and macro-regenerative nodules. Administration of curcumin, MSCs; each alone or combined into rats after induction of HCC improved the histopathological picture. This was accompanied by significant reduction in ${\alpha}$-fetoprotein together with proinflammatory cytokines and significant decrease of various liver enzymes, in addition to upregulation of Cx43, UCP-3, LC3 and Mito.Q10 mRNA. Conclusions: Improvement of Cx43 expression, nonapoptotic cell death and mitochondrial function can repress tumor growth in HCC. Administration of curcumin and/or MSCs have tumor suppressive effects as they can target these mechanisms. However, further research is still needed to verify their effectiveness.