NONVOLATILE N-NITROSO COMPOUNDS IN FOODS/GASTRIC JUICE

食品/胃液中的非挥发性正亚硝基化合物

• 批准号: 2414468
• 负责人: SIDNEY S MIRVISH
• 金额: $ 17.77万
• 依托单位: UNIVERSITY OF NEBRASKA MEDICAL CENTER
• 依托单位国家: 美国
• 财政年份: 1996
• 资助国家: 美国
• 起止时间: 1996-07-01 至 2000-04-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2414468
• 关键词: acidity /alkalinity; clinical research; creatinine; fasting; food; food processing /preparation; gastric juice; high performance liquid chromatography; human subject; mass spectrometry; methylnitrosourea; nitric oxide; nitroso compounds; nuclear magnetic resonance spectroscopy; oximes; photolysis; solvent extraction

DESCRIPTION: Consumption of nitrite-preserved hot dogs by pregnant mothers has been associated with childhood brain cancer and leukemia. Exposure to N-nitroso compounds (NOC) may help cause gastric, esophageal and nasopharyngeal cancer. Hence we plan to identify apparent N-nitroso compounds (ANOC) that were detected but mostly not identified in nitrite-preserved foods and in human gastric juice. This will indicate if the ANOC are carcinogenic NOC. Our Specific Aims are: 1. We will determine ANOC in hot dogs and fried bacon, and in dried fish, fish sauce and soy sauce obtained from China. The determination will use sulfamic acid to destroy nitrite, NO liberation by HBr/HCl/HAc/refluxing EtAc and analysis of NO by thermal energy analysis (chemiluminescence). ANOC precursors in the foods will be separated and identified by standard chemical techniques. The derived ANOC will then be identified. 2. ANOC and their precursors in fasting gastric juice will be identified as in Aim 1 using large pooled samples of gastric juice and samples of normal acidic pH and of neutral pH, with attention to stable and labile ANOC fractions. 3. NOC will be produced by nitrosating the same foods and gastric juices, and analyzed for alkylnitrosoureas by HPLC monitored by on-line photolysis of NOC to give NO, which is determined by thermal energy analysis. 4. Since creatinine and 2 oximes derived from it by nitrosation are the most likely food constituents to yield nitrosoureas, these 3 compounds will be nitrosated and the kinetics of their conversion to methylurea and methylnitrosourea will be established, using the same method as in Aim 3 to determine MNU. The high temperatures formation of compounds from creatinine that could generate MNU will also be studied.

描述：孕妇对亚硝酸盐保存的热狗的消费 与儿童脑癌和白血病有关。 接触 N-硝基化合物（NOC）可能有助于引起胃，食管和 鼻咽癌。 因此，我们计划确定明显的n-硝基 检测到但大多未鉴定的化合物（ANOC） 亚硝酸盐保存的食物和人类胃汁。 这将指示是否 ANOC是致癌的NOC。 我们的具体目的是：1。我们将 确定热狗和炸培根的ANOC，以及在鱼酱的干鱼中确定 和从中国获得的酱油。 确定将使用磺酸 为了销毁亚硝酸盐，HBR/HCL/HAC/回流ETAC和分析没有解放 通过热能分析（化学发光）的NO。 ANOC前体 食物将通过标准化学技术分离和鉴定。 然后将确定派生的ANOC。 2。ANOC及其前体 禁食胃果汁将被确定为AIM 1中的胃汁 胃汁的样品和正常酸性pH和中性pH的样品， 注意稳定和不稳定的ANOC级分。 3。 通过硝化食品和胃汁产生，并分析 通过NOC的在线光解监测的HPLC烷基硝酸 由热能分析确定。 4。由于肌酐和2 从硝化中衍生出的牛油是最有可能的食物成分 为了产生硝基库，这三种化合物将被硝化化合物和动力学 将建立它们转换为甲基尿素和甲硝基库的， 使用与AIM 3相同的方法来确定MNU。 高温 肌酐的化合物形成可能会产生MNU的化合物也将是 研究。