Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

Majou, Didier; Christieans, Souad

doi:10.1016/j.meatsci.2018.06.013

Cited by 186 publications

(83 citation statements)

References 107 publications

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“…Antimicrobial activity NaNO2 is a strong preserving agent, and destroys some groups of microorganisms against which sodium chloride has no effect (Amariei et al, 2013). The inhibitory mechanisms of NaNO2 are not well known (Sindelar and Milkowski, 2012;Majou and Christiean, 2018;Pedersen, 2018). NaNO2 has both bacteriostatic and bactericidal effects that can be explained by the so-called Perigo effect (combination of NaNO2 and amine groups of microorganism proteins).…”

Section: Development Of Flavour and Antioxidant Effectmentioning

confidence: 99%

“…It targets bacteria at multiple sites by inhibiting metabolic enzymes, limiting oxygen uptake, and breaking the proton gradient (Sebranek, 2009). The antimicrobial effect is associated with the generation of NO, HNO2 or ONOO − (Sebranek, 2009;Sindelar and Milkowski, 2012;Majou and Christiean, 2018). The NaNO2 reactions related to the development of cured meat color are also important for the antimicrobial properties attributed to NaNO2 (Sindelar and Milkowski, 2012).…”

Section: Development Of Flavour and Antioxidant Effectmentioning

confidence: 99%

“…vegetative cells, spores and toxin production (Christiansen et al, 1974;Sindelar and Milkowski, 2012;Alahakoon et al, 2015;Hung et al, 2016;Christieans et al, 2018;De Maerea et al, 2018). The antimicrobial activity of NaNO2 is influenced by some factors including the pH and aw (water activity) of the meat product, the ingoing amount of NaNO2, treatment temperature, sodium chloride and ascorbic acid or its derivatives (that promote the formation of ONOO − ), and the thermal process applied to the product (Tompkin, 2005;Majou and Christiean 2018). The antimicrobial effect in cured meats is manifested for an ingoing amount of 150 ppm NaNO2.…”

Section: Development Of Flavour and Antioxidant Effectmentioning

confidence: 99%

“…The toxicological implications of NaNO2 has become more complex. NaNO2 is generally perceived as an undesirable food additive because it is involved in the formation of highly carcinogenic compounds such as nitrosamines, during meat processing (Berger and Schmаhl, 1986;Honikel, 2008;European Comission, 2011;Loh et al, 2011;Keszei et al, 2012;Milkowski, 2011Milkowski, , 2012Sultana et al, 2014;Sindelar and Stepien et al, 2016;Cantwell and Elliott, 2017;Iqbal, 2017;Majou and Christiean, 2018). Because of the ease of nitrosamine formation, sodium nitrite has raised concern over potential adverse effects on human health.…”

Section: Introductionmentioning

confidence: 99%

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Overview of sodium nitrite as a multifunctional meat-curing ingredient

Stoica¹

2019

Ann.UDJG.FoodTechnology

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Sodium nitrite is a meat-curing ingredient responsible for developing and fixing the sensory product attributes, also having a strong antimicrobial activity. However, it is associated with nitrosamine formation. Therefore, there is consumer demand for low-nitrite or nitrite-free meat products. In order to develop these products it is essential to understand the complex functions of sodium nitrite in meat-curing. This review summarizes the positive effects of nitrite in meatcuring, and points out that sodium nitrite is involved in the formation of nitrosamines, on the other hand. Several data from recent reports on the potential alternatives to nitrite replacement are also summarized.

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Section: Development Of Flavour and Antioxidant Effectmentioning

confidence: 99%

Section: Development Of Flavour and Antioxidant Effectmentioning

confidence: 99%

Section: Development Of Flavour and Antioxidant Effectmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Overview of sodium nitrite as a multifunctional meat-curing ingredient

Stoica¹

2019

Ann.UDJG.FoodTechnology

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“…Their role is important for the typical pinky/reddish color development of cured meats (Alahakoon et al, 2015). Nitrite salts also participate to the hurdle technology for ensuring microbial safety as bactericidal and bacteriostatic agents against several pathogenic bacteria occurring in meat products, in particular Clostridium botulinum (Majou and Christieans, 2018). However, nitrite can potentially lead to carcinogenic nitrosamine production in these products, which rises the concern of a potential public health risk (Sindelar and Milkowski, 2012).…”

Section: Introductionmentioning

confidence: 99%

Combination of high pressure treatment at 500 MPa and biopreservation with aLactococcus lactisstrain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Chaillou¹,

Ramaroson²,

Coeuret³

et al. 2020

Preprint

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We investigated the combined effects of biopreservation and high pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of dice cooked ham from local supermarkets, sampled near the use-by-date, were characterised. The four ham microbiota showed a relative low diversity but harboured quite dissimilar communities. Two ham samples were dominated by different Proteobacteria (Pseudomonas, Serratia for one, Psychrobacter and Vibrio for the other one) while the two others were dominated by Firmicutes (Latilactobacillus and Leuconostoc). Second, sterile diced cooked ham, prepared with reduced level of nitrite was inoculated with the two Proteobacteria-rich microbiota collected from the aforementioned commercial samples together with a Lactococcus lactis protective strain. Dices were then treated at 500 MPa for 5 minutes and bacterial dynamics was monitored during storage at 8°C. Applied alone, none of the treatments stabilized durably the growth of hams microbiota. Nevertheless, the combination of biopreservation and high pressure treatment was efficient to reduce the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that use of biopreservation and high pressure treatment as an alternative to nitrite reduction for ensuring cooked ham microbial safety merits attention but still requires improvement.

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Physiological Roles of Nitrite and Nitric Oxide in Bacteria: Similar Consequences from Distinct Cell Targets, Protection, and Sensing Systems

Guo

Gao

2021

Advanced Biology

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sodium nitrite) is currently in a phase 2b clinical trial as a drug for pulmonary hypertension treatment on the basis of the finding that it could be safely applied to reach millimolar concentrations in the airway surface liquid. [6] In the broad nitrogen biogeochemical cycle, nitrite serves as the central molecule linking nitrate (NO 3 − ) to dinitrogen gas (N 2 ) or ammonia (NH 3 ). [7] As a nitrogen oxo-anion, nitrite per se is crucial to life on earth because it participates in diverse key biological processes, especially in bacteria because they are renowned for their ability to carry out biological transformation of nitrite (Maia and Moura, 2014). Nitrite can be oxidized to nitrate or reduced to various nitrogen species such as nitric oxide (NO), nitrous oxide (N 2 O), N 2 , and NH 3 . [8] Although nitrite transformation is regarded as an effective means for detoxification, it brings out new threats. [7] Apart from an intermediate in the nitrogen cycle, NO, whose physiological concentrations are suggested to be up to ≈5 nM in cells, is a well-recognized bacteriostatic agent the same as nitrite. [9] It should be noted that concentrations of NO generated from nitrite reduction vary drastically in different bacteria, for example, less than 20 nM and up to 38 µM in cultures of two denitrifiers Paracoccus denitrificans and Agrobacterium tumefaciens, respectively. [10] In bacteria, a variety of enzymes are implicated in generation of NO from nitrite, and consistently, multiple enzymes contribute to transformation of NO to other nitrogen species for detoxification. [7,11] It is worth noting that in contrast to nitrite, whose transformation is exclusively conducted by enzymes involved in the nitrogen biogeochemical cycle, NO can be generated and scavenged by proteins outside the cycle, bacterial NO synthases (bNOSs) and flavohemoglobin Hmp, respectively. [12] Both nitrite and NO are bacteriostatic agents due to their ability to inhibit protein activity. In vitro studies show that nitrite and NO display similar, albeit not identical, biochemical properties, and therefore proteins susceptible to them are similar, mainly those containing redox-active centers such as heme, iron-sulfur clusters, mono-/di-nuclear iron, thiol, and so on. [13] Consistently, most of cellular targets identified in vivo are metabolic and respiratory enzymes depending on their redox-active centers for catalysis and/or oxi-reduction. [11] Despite this, cellular targets of nitrite and NO in any given bacterial species are Nitrite and nitric oxide (NO) are two active nitrogen oxides that display similar biochemical properties, especially when interacting with redox-sensitive proteins (i.e., hemoproteins), an observation serving as the foundation of the notion that the antibacterial effect of nitrite is largely attributed to NO formation. However, a growing body of evidence suggests that they are largely treated as distinct molecules by bacterial cells. Although both nitrite and NO are formed and decomposed by enzymes participating in the trans...

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Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

Cited by 186 publications

References 107 publications

Overview of sodium nitrite as a multifunctional meat-curing ingredient

Overview of sodium nitrite as a multifunctional meat-curing ingredient

Combination of high pressure treatment at 500 MPa and biopreservation with aLactococcus lactisstrain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Physiological Roles of Nitrite and Nitric Oxide in Bacteria: Similar Consequences from Distinct Cell Targets, Protection, and Sensing Systems

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