Metabolomics-based molecular signatures reveal the toxic effect of co-exposure to nitrosamines in drinking water

Zhao, Chunjiang; Zhang, Hu; Zhou, Jingjing; Lü, Qiang; Zhang, Ying; Yu, Xiaofang; Wang, Shizhi; Liu, Ran; Pu, Yuepu; Yin, Lu

doi:10.1016/j.envres.2021.111997

Cited by 13 publications

(2 citation statements)

References 82 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, nitrates/nitrites retard the spoilage oxidative reactions and ameliorate the colour and flavour of meat products. However, besides the desirable effects, the consumption of nitrates/nitrites can form endogenous N-nitrosamine, a few of which have been reported as carcinogenic [ 8 , 12 , 13 , 14 , 15 ]. Hence, driving the need to use preservatives of natural or plant-based origin in meat products.…”

Section: Introductionmentioning

confidence: 99%

Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

Kaur

Gupta

et al. 2023

Foods

View full text Add to dashboard Cite

Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.

show abstract

Section: Introductionmentioning

confidence: 99%

Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

Kaur

Gupta

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…However, their use in meat products is restricted in many countries. In fact, nitrites and nitrates react with amines produced by the decomposition of proteins [ 6 , 7 , 8 ], resulting in the production of nitrosamines, carcinogens and inflammatory agents.…”

Section: Introductionmentioning

confidence: 99%

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Nunzio

Loffi

Montalbano

et al. 2022

IJMS

View full text Add to dashboard Cite

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value.

show abstract

The photocatalytic activity and purification performance of g-C3N4/carbon nanotubes composite photocatalyst in underwater environment

Shi

Rao

Wang

et al. 2022

Environ Sci Pollut Res

View full text Add to dashboard Cite

Metabolomics-based molecular signatures reveal the toxic effect of co-exposure to nitrosamines in drinking water

Cited by 13 publications

References 82 publications

Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

The photocatalytic activity and purification performance of g-C3N4/carbon nanotubes composite photocatalyst in underwater environment

Contact Info

Product

Resources

About