<scp><i>N</i>‐Nitrosamines</scp>: a potential hazard in processed meat products

Deveci, Gülsüm; Tek, Nilüfer Acar

doi:10.1002/jsfa.13102

Cited by 12 publications

(4 citation statements)

References 88 publications

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“…Notably, the higher sodium nitrite treatments resulted in obviously higher nitrite ion concentration in sausages. Although the combination of nitrites and biogenic amines caused the formation of nitrosamines with potential carcinogenic effects, other factors are also effective in the formation of nitrosamines such as processing methods, processing temperature, and time [ 22 ], and the addition of sodium L-ascorbate in the formulation of sausage could provide a protective function against nitrosamine formation. The TBARS value of all the samples (0.543 to 0.762 mg MDA/kg) was considered to be acceptable according to the limit of 2–2.5 mg MDA/kg meat products [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage

Wu,

Niu,

Wang

et al. 2024

Foods

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The influence of different levels of sodium chloride, sodium nitrite, and glucose on the quality characteristics of spontaneously fermented goat meat sausage was investigated. The amounts of total biogenic amines in all the sausages ranged from 324.70 to 388.77 mg/kg; among them, spermine was the most abundant, with amounts ranging from 230.96 to 275.78 mg/kg. Increasing sodium chloride from 15 to 35 g/kg, the content of cadaverine, putrescine, tyramine, phenylethylamine, tryptamine, and total amines decreased, and Enterobacteriaceae counts decreased at the same time. Increasing sodium nitrite from 150 to 250 mg/kg, the content of cadaverine, histamine, and total amines decreased, while Enterobacteriaceae counts decreased simultaneously. Increasing glucose from 10 to 40 g/kg, the content of cadaverine, spermidine, and total amines decreased. Enterococcus was the most abundant genus across all the samples, and the relative abundance of Enterococcus was reduced obviously by increasing sodium nitrite and glucose levels. The top 10 differential bacterial taxa for each additive group were respectively obtained, and microbial biomarkers for each level of additive within its group were acquired, respectively. Through Pearson correlation, Lactobacillus was positively correlated with phenylethylamine, tryptamine, tyramine, and cadaverine, Bacteroides and Sediminibacterium were positively correlated with phenylethylamine and putrescine, respectively, suggesting they have the potential to produce biogenic amines. The results provided references for controlling the accumulation of biogenic amines in fermented goat meat sausage via the addition of auxiliary additives during the processing.

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Section: Resultsmentioning

confidence: 99%

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage

Wu,

Niu,

Wang

et al. 2024

Foods

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“…Once in the stomach, nitrite is transformed to nitrous acid due to the low pH conditions and may lead to the formation of NAs and SNOs after reaction with secondary amines and thiol groups obtained from proteolysis of protein food. , SNOs facilitate NO release and the nitrosylation of heme iron from meat sources in the small intestine . Nitrosating agents formed from NO produced by inducible NO synthase (iNOS) in colonocytes together with nitrate, nitrite, heme NOCs, SNOs, and intestinal microbiota could contribute to the further formation of endogenous NOCs in this location. ,, Many NAs are carcinogenic compounds, causing damage through DNA alteration . In addition, the heme group can increase the activity of nitrosating agents and can contribute to DNA damage by increasing lipid peroxidation and generation of cytotoxic and genotoxic aldehydes. − …”

Section: Discussionmentioning

confidence: 99%

Dietary Nitrosamines from Processed Meat Intake as Drivers of the Fecal Excretion of Nitrosocompounds

Ruiz-Saavedra,

Pietilä,

Zapico

et al. 2024

J. Agric. Food Chem.

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Diet is one of the main exogenous sources of potentially carcinogenic nitrosamines (NAs) along with tobacco and cosmetics. Several factors can affect endogenous N-nitroso compounds (NOCs) formation and therefore the potential damage of the intestinal mucosa at initial colorectal cancer stages. To address this issue, 49 volunteers were recruited and classified according to histopathological analyses. Lifestyle and dietary information were registered after colonoscopy. The mutagenicity of fecal supernatants was assayed by a modified Ames test. Fecal heme-derived NOCs and total NOC concentrations were determined by selective denitrosation and chemiluminescence-based detection. Results revealed processed meats as the main source of dietary nitrites and NAs, identifying some of them as predictors of the fecal concentration of heme-derived and total NOCs. Furthermore, increased fecal NOC concentrations were found as the severity of colonic mucosal damage increased from the control to the adenocarcinoma group, these concentrations being strongly correlated with the intake of the NAs N-nitrosodimethylamine, Nnitrosopiperidine, and N-nitrosopyrrolidine. Higher fecal NOC concentrations were also noted in higher fecal mutagenicity samples. These results could contribute to a better understanding of the importance of modulating dietary derived xenobiotics as related with their impact on the intestinal environment and colonic mucosa damage.

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“…Another contentious additive is sodium nitrite (E-250). While it may regulate arterial hypertension through the nitric oxide pathway [ 14 ], its use in meat products has raised concerns due to its potential to form N-nitrosamines, compounds known to be carcinogenic [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

Ayuso,

Quizhpe,

Yepes

et al. 2024

Foods

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The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options. One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients. Nevertheless, the nutritional impact of these changes has not been extensively studied. To address these gaps, two new meat products were developed: cooked turkey breast and cooked ham. The products in question exclude additives and allergens and instead incorporate a blend of natural extracts containing vitamin C, chlorogenic acids, hydroxytyrosol, catechins, epicatechins, vinegar, and inulin fibre. The objective of this study was to evaluate the impact of these reformulations on protein quality and gut microbiota. Protein quality was evaluated using the Digestible Indispensable Amino Acid Score (DIAAS) following in vitro digestion. The microbial composition and short-chain fatty acid (SCFA) production were analysed through in vitro colonic fermentations in both normal-weight and obese participants in order to gauge their effect on gut microbiota. The results demonstrated that the reformulation of cooked turkey breast increased its digestibility by 6.4%, while that of cooked ham exhibited a significant 17.9% improvement. Furthermore, protein quality was found to have improved significantly, by 19.5% for cooked turkey breast and 32.9% for cooked ham. Notwithstanding these alterations in protein digestibility, the microbial composition at the phylum and genus levels remained largely unaltered. Nevertheless, total SCFA production was observed to increase in both groups, with a more pronounced effect observed in the normal-weight group. In conclusion, the substitution of artificial additives with natural ingredients in reformulated cooked meat products has resulted in enhanced digestibility, improved protein quality, and increased production of short-chain fatty acids.

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N‐Nitrosamines: a potential hazard in processed meat products

Cited by 12 publications

References 88 publications

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage

Dietary Nitrosamines from Processed Meat Intake as Drivers of the Fecal Excretion of Nitrosocompounds

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

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