101
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Berberine Attenuated Oxidative Stress Induced by Sodium Nitrite in Rat Liver. Jundishapur J Nat Pharm Prod 2019. [DOI: 10.5812/jjnpp.68532] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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102
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Badar A, Bamosa AO, Salahuddin M, Al Meheithif A. Effect of Zamzam water on blood methemoglobin level in young rats. J Family Community Med 2019; 26:30-35. [PMID: 30697102 PMCID: PMC6335836 DOI: 10.4103/jfcm.jfcm_21_18] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Abstract
BACKGROUND Methemoglobin (MetHb) level in blood indicates exposure to nitrogenous compounds. Acquired methemoglobinemia as a result of exposure to nitrates in drinking water is primarily an issue for infants. The amount of nitrates in Zamzam water is said to be on the high side. This study was designed to determine the effect of prolonged use of Zamzam water on MetHb in rat pups. MATERIALS AND METHODS Wistar rat pups (n = 52, 3 weeks old) were divided into four equal groups. All of them were given normal laboratory chow. The groups differed only in the exclusive source of water, that is ordinary bottled water, standardized mineral water, old Zamzam water (stored since 2008) or fresh Zamzam water. MetHb level was checked (using Avoximeter 4000) at the baseline, and then every week for 4 weeks from blood obtained from retro-orbital sinus. Other parameters tested were total haemoglobin, oxyhemoglobin and carboxyhemoglobin. ANOVA was used to compare the means between the groups. RESULTS None of the rats in any of the four groups showed any sign of methemoglobinemia or toxicity. Both groups on Zamzam water showed higher increments in their total hemoglobin by the end of the study compared to their baseline (22%) than the ordinary water (9%) and the mineral water (5%) groups. None of the groups showed any significant difference in MetHb levels on intergroup comparison at any of the weekly readings and at the end of the study. CONCLUSION Prolonged use of Zamzam water did not induce any significant difference in MetHb concentration in rat pups, which might indicate that it is safe for infants.
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Affiliation(s)
- Ahmed Badar
- Department of Physiology, College of Medicine, Imam Abdulrahman Bin Faisal University, Dammam, KSA
| | - Abdullah O Bamosa
- Department of Physiology, College of Medicine, Imam Abdulrahman Bin Faisal University, Dammam, KSA
| | - Mohammed Salahuddin
- Institute for Research and Medical Consultation, Imam Abdulrahman Bin Faisal University, Dammam, KSA
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103
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Lin JX, Chen YX, Zhao D, Chen Y, Lu XQ, Lü J, Cao R. Controlled nitrite anion encapsulation and release in the molecular cavity of decamethylcucurbit[5]uril: solution and solid state studies. Inorg Chem Front 2019. [DOI: 10.1039/c8qi01168k] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nitrite anion encapsulation was realized using molecular cavitands of decamethylcucurbit[5]urils as molecular receptors.
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Affiliation(s)
- Jing-Xiang Lin
- State Key Laboratory of Structural Chemistry
- Fujian Institute of Research on the Structure of Matter
- Chinese Academy of Sciences
- Fuzhou 350002
- P.R. China
| | - Yu-Xi Chen
- The School of Ocean Science and Biochemistry Engineering
- Fuqing Branch of Fujian Normal University
- Fuqing 350300
- P.R. China
| | - Dan Zhao
- The School of Ocean Science and Biochemistry Engineering
- Fuqing Branch of Fujian Normal University
- Fuqing 350300
- P.R. China
| | - Yu Chen
- The School of Ocean Science and Biochemistry Engineering
- Fuqing Branch of Fujian Normal University
- Fuqing 350300
- P.R. China
| | - Xiu-Qiang Lu
- The School of Ocean Science and Biochemistry Engineering
- Fuqing Branch of Fujian Normal University
- Fuqing 350300
- P.R. China
| | - Jian Lü
- Fujian Provincial Key Laboratory of Soil Environmental Health and Regulation
- College of Resources and Environment
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P.R. China
| | - Rong Cao
- State Key Laboratory of Structural Chemistry
- Fujian Institute of Research on the Structure of Matter
- Chinese Academy of Sciences
- Fuzhou 350002
- P.R. China
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104
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A bi-end injection capillary electrophoresis method for simultaneous determination of 37 cations and anions in beers. Anal Bioanal Chem 2018; 411:4113-4121. [PMID: 30519960 DOI: 10.1007/s00216-018-1507-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 11/19/2018] [Accepted: 11/21/2018] [Indexed: 12/28/2022]
Abstract
Capillary electrophoresis (CE) is excellent at separating all the ions in a sample but is rarely used as a result of its detection issue and easy loss of very fast ions by common one-end injection methods. Herein we propose a newly developed method aimed at simultaneous determination of positive and negative ions with a home-made CE device, featuring bi-end injection and contactless conductivity detection at the middle. By simply using 2.5 M acetic acid as a running buffer, the method can separate 37 ions (3 inorganic anions, 8 inorganic cations, 10 biogenic amines, and 16 amino acids) per run, with linearity between 10 and 2000 μM (R2 > 0.99), limit of detection of 1.0-16.6 μM, and limit of quantification of 2.3-31.7 μM. The recovery measured by spiking standards into samples at high, middle, and low levels was between 73% and 110%. The intra- and interday repeatability of the 37 analytes ranged from 0.69% to 8.97% and from 0.68% to 11.04%, respectively. The proposed method was evaluated by analysis of 21 beers and, in addition to acquiring the concentration information, the brands of the tested beers were distinguished. This method is of high throughput, fast, and cost-effective. It could be a promising tool for ionomic analysis. Graphical abstract ᅟ.
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105
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Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. Food Chem 2018; 268:27-39. [DOI: 10.1016/j.foodchem.2018.06.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 05/28/2018] [Accepted: 06/04/2018] [Indexed: 12/13/2022]
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106
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Roohparvar R, Shamspur T, Mostafavi A, Bagheri H. Indirect ultra-trace determination of nitrate and nitrite in food samples by in-syringe liquid microextraction and electrothermal atomic absorption spectrometry. Microchem J 2018. [DOI: 10.1016/j.microc.2018.06.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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107
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Ma L, Hu L, Feng X, Wang S. Nitrate and Nitrite in Health and Disease. Aging Dis 2018; 9:938-945. [PMID: 30271668 PMCID: PMC6147587 DOI: 10.14336/ad.2017.1207] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Accepted: 12/07/2017] [Indexed: 12/23/2022] Open
Abstract
The source of dietary nitrate (NO3) is mainly green, leafy vegetables, partially absorbed into blood through intestinal mucosa. The recycled nitrate is reabsorbed and concentrated by the salivary glands and then secreted into saliva. In 2012, sialin was first discovered as the mammalian membrane nitrate transporter in salivary glands and plays a key role in circulation of inorganic nitrate, providing a scientific basis for further investigation into the circulation and functions of nitrate. Dietary nitrate can be converted to nitrite (NO2) by oral commensal bacteria under the tongue or in the stomach, following which nitrite is converted to nitric oxide (NO) through non-enzymatic synthesis. Previously, nitrate and nitrite were thought to be carcinogenic due to the potential formation of nitrogen compounds, whereas the beneficial functions of NO3--NO2--NO pathway were ignored. Under conditions of hypoxia and ischemia, the production of endogenous NO from L-arginine is inhibited, while the activity of exogenous NO3--NO2--NO is enhanced. Recently, a greater amount of evidence has shown that nitrate and nitrite serve as a reservoir and perform positive biological NO-like functions. Therefore, exogenous dietary nitrate plays an important role in various physiological activities as an effective supplement of nitrite and NO in human body. Here we generally review the source, circulation and bio-functions of dietary nitrate.
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Affiliation(s)
- Linsha Ma
- Salivary Gland Disease Center and Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, Capital Medical University, Beijing 100069, China
| | - Liang Hu
- Salivary Gland Disease Center and Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, Capital Medical University, Beijing 100069, China
| | - Xiaoyu Feng
- Salivary Gland Disease Center and Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, Capital Medical University, Beijing 100069, China
| | - Songlin Wang
- Salivary Gland Disease Center and Beijing Key Laboratory of Tooth Regeneration and Function Reconstruction, Capital Medical University, Beijing 100069, China
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108
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Chhem-Kieth S, Skou PB, Lametsch R, Hansen ET, Ruiz-Carrascal J. Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4287-4296. [PMID: 30228427 PMCID: PMC6133850 DOI: 10.1007/s13197-018-3371-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2018] [Accepted: 07/31/2018] [Indexed: 06/08/2023]
Abstract
This study investigates the potential of novel heme-ligand complexes, derived from heme-iron isolated from porcine hemoglobin by enzymatic hydrolysis, to use as pigments for meat products. Five alternatives to sodium nitrite were identified as possible heme ligands and stabilizing agents of the red conformation of heme. The effects of 4-methylimidazole, methyl nicotinate, pyrrolidine, piperidine, pyrazine and sodium nitrite (as comparative benchmark) on the color of heme-iron extract and pure hemin standard were studied in solution. The ligand affinity and heme-ligand stability was assessed over time in solution by UV-Vis absorbance spectroscopy and CIELAB color space parameters. The CIE redness score a* was used as a single measurement to propose a predictive model based on the following parameters: heme source (heme-iron extract or hemin standard), heme-to-ligand molar ratio (1:20 to 1:300), and storage time (up to 32 days). The optimal concentration at which each ligand can be added to either heme source, as well as the stability of the red color of the formed heme-ligand complexes in-solution was determined. Heme-iron extract-derived samples showed increased redness and color stability as compared to their hemin counterparts. No ligand showed as much affinity for heme as sodium nitrite. As the most promising ligand candidates, methyl nicotinate and 4-methylimidazole started to show color changes at a 1:50 molar ratio, but higher amounts (1:100 and 1:300, respectively) were required to attain the maximum redness possible with the highest stability.
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Affiliation(s)
- Sorivan Chhem-Kieth
- Danish Crown Ingredients, Flaesketorvet 41, 1711 Copenhagen V, Denmark
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | - Peter Bæk Skou
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | | | - Jorge Ruiz-Carrascal
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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109
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Roila R, Branciari R, Staccini B, Ranucci D, Miraglia D, Altissimi MS, Mercuri ML, Haouet NM. Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables. Ital J Food Saf 2018; 7:7692. [PMID: 30538964 PMCID: PMC6240834 DOI: 10.4081/ijfs.2018.7692] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 09/21/2018] [Accepted: 09/21/2018] [Indexed: 11/23/2022] Open
Abstract
Nitrate and nitrite content was determined on a total of 900 samples of vegetables and cured meat and the nitrite and nitrate exposure assessment was evaluated for central Italy population based on the food consumption data reported by the national dietary surveys. The highest average content of nitrate was detected in rocket salad (4415 mg/kg) and radish (3817 mg/kg) and for cured meat in "Bresaola" (188 mg/kg) and in Bacon (178 mg/kg). The nitrite content was negligible both in vegetables than in cured meat. The average consumption among population resulted 3.45 g/kg bw/die and 0.62 g/kg bw/die for vegetables and cured meat respectively. The obtained data confirm that nitrate ADI was higher than the limits of 3.7 mg/kg bw/die for infants and was the highest exposure level for people of all ages. Cured meat consumption did not contribute to nitrate ADI exceedance neither as a mean nor as 99th percentile of exposure.
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Affiliation(s)
- Rossana Roila
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia
| | | | - Benedetta Staccini
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia (PG), Italy
| | - David Ranucci
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia
| | - Dino Miraglia
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia
| | - Maria Serena Altissimi
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia (PG), Italy
| | - Maria Lucia Mercuri
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia (PG), Italy
| | - Naceur M. Haouet
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia (PG), Italy
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110
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Mejborn H, Hansen M, Biltoft-Jensen A, Christensen T, Ygil KH, Olesen PT. Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds. Meat Sci 2018; 147:91-99. [PMID: 30219364 DOI: 10.1016/j.meatsci.2018.08.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 07/12/2018] [Accepted: 08/29/2018] [Indexed: 10/28/2022]
Abstract
Carcinogenic effects in humans are ascribed to processed meat by organisations such as International Agency for Research on Cancer, World Cancer Research Fund and American Institute for Cancer Research. However, the term 'processed meat' covers a heterogenic group of products whose content of potential hazards differ considerably. To improve estimates of associations between processed meat intake and cancer risk we investigated ways to divide processed meat into subgroups that more precisely reflects its carcinogenic characteristics. We collected ingredient lists and declarations of salt content for >1000 processed meat products on the Danish market and combined the information with knowledge related to processing parameters. Some compounds that could affect the products' carcinogenic characteristics, alone or in combination, were evaluated and compared for 12 types of processed meat products, and we suggest subgrouping of processed meat with similar level of carcinogenic potential, which could improve the understanding of the cancer risk associated with processed meat intake in scientific human studies.
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Affiliation(s)
- Heddie Mejborn
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark.
| | - Max Hansen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anja Biltoft-Jensen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Tue Christensen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Karin Hess Ygil
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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111
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Seman DL, Boler DD, Carr CC, Dikeman ME, Owens CM, Keeton JT, Pringle TD, Sindelar JJ, Woerner DR, de Mello AS, Powell TH. Meat Science Lexicon. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.12.0059] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexicon for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. Two primary categories of terms were considered. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat. The second regarding terms describing the processing of meat. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes. In this paper, processed meat is defined in terms of the actions of processing, i.e., “minimal processing” and “further processing”; the main distinction being whether additional ingredients were included or excluded. Meat processing has become more complex as technologies have improved, and the official words to describe them have not remained current.
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112
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Ferroni P, Barbanti P, Della-Morte D, Palmirotta R, Jirillo E, Guadagni F. Redox Mechanisms in Migraine: Novel Therapeutics and Dietary Interventions. Antioxid Redox Signal 2018; 28:1144-1183. [PMID: 28990418 DOI: 10.1089/ars.2017.7260] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
SIGNIFICANCE Migraine represents the third most prevalent and the seventh most disabling human disorder. Approximately 30% of migraine patients experience transient, fully reversible, focal neurological symptoms (aura) preceding the attack. Recent Advances: Awareness of the hypothesis that migraine actually embodies a spectrum of illnesses-ranging from episodic to chronic forms-is progressively increasing and poses novel challenges for clarifying the underlying pathophysiological mechanisms of migraine as well as for the development of novel therapeutic interventions. Several theories have evolved to the current concept that a combination of genetic, epigenetic, and environmental factors may play a role in migraine pathogenesis, although their relative importance is still being debated. CRITICAL ISSUES One critical issue that deserves a particular attention is the role of oxidative stress in migraine. Indeed, potentially harmful oxidative events occur during the migraine attack and long-lasting or frequent migraine episodes may increase brain exposure to oxidative events that can lead to chronic transformation. Moreover, a wide variety of dietary, environmental, physiological, behavioral, and pharmacological migraine triggers may act through oxidative stress, with clear implications for migraine treatment and prophylaxis. Interestingly, almost all current prophylactic migraine agents exert antioxidant effects. FUTURE DIRECTIONS Increasing awareness of the role of oxidative stress and/or decreased antioxidant defenses in migraine pathogenesis and progression to a chronic condition lays the foundations for the design of novel prophylactic approaches, which, by reducing brain oxidative phenomena, could favorably modify the clinical course of migraine. Antioxid. Redox Signal. 28, 1144-1183.
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Affiliation(s)
- Patrizia Ferroni
- 1 Department of Human Sciences and Quality of Life Promotion, San Raffaele Roma Open University , Rome, Italy .,2 IRCCS San Raffaele Pisana , Rome, Italy
| | - Piero Barbanti
- 3 Headache and Pain Unit, Department of Neurological, Motor and Sensorial Sciences, IRCCS San Raffaele Pisana , Rome, Italy
| | - David Della-Morte
- 1 Department of Human Sciences and Quality of Life Promotion, San Raffaele Roma Open University , Rome, Italy .,2 IRCCS San Raffaele Pisana , Rome, Italy .,4 Department of Systems Medicine, University of Rome "Tor Vergata ," Rome, Italy
| | - Raffaele Palmirotta
- 5 Department of Biomedical Sciences and Human Oncology, "A. Moro" University , Bari, Italy
| | - Emilio Jirillo
- 6 Department of Basic Medical Sciences, Neuroscience and Sensory Organs, "A. Moro" University , Bari, Italy
| | - Fiorella Guadagni
- 1 Department of Human Sciences and Quality of Life Promotion, San Raffaele Roma Open University , Rome, Italy .,2 IRCCS San Raffaele Pisana , Rome, Italy
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113
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Roohparvar R, Shamspur T, Mostafavi A. Application of silica coated magnetite nanoparticles modified with Cu(I)-neocuproine as nanosorbent to simultaneous separation-preconcentration of trace amounts of nitrate and nitrite. Nitric Oxide 2018; 73:9-14. [DOI: 10.1016/j.niox.2017.12.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 11/16/2017] [Accepted: 12/13/2017] [Indexed: 12/31/2022]
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114
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Lee HS. Exposure estimates of nitrite and nitrate from consumption of cured meat products by the U.S. population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:29-39. [PMID: 29095117 DOI: 10.1080/19440049.2017.1400696] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The dietary exposures of nitrite and nitrate from consumption of cured meat products were estimated for the U.S. population aged 2 years and older, and children aged 2 to 5 years, using both 2-day food consumption data from the publicly available combined 2009-2012 National Health and Nutrition Examination Survey (NHANES) and 10-14-day food consumption data from the 2009 and 2012 NPD Group, Inc. National Eating Trends-Nutrient Intake database (NPD NET-NID), and residual nitrite and nitrate levels in cured meat products available from the recent American Meat Institute Foundation/National Pork Board (AMIF/NPB) national market survey of the nitrite and nitrate levels in cured meat products in the U.S.A. The dietary exposure for consumers of cured meat products (eaters-only) was estimated at the mean and 90th percentile for three exposure scenarios: low exposure, average exposure, and high exposure, to account for the range in the amount of nitrite and nitrate in a given cured meat product category. In addition, a cumulative exposure that takes into account all cured meat product categories containing nitrite and nitrate was determined, and the relative percent contribution of each cured meat product category to the cumulative exposure was estimated. Cured, cooked sausages and whole-muscle brine-cured products were the two major contributing categories to dietary exposure of nitrite and nitrate for both U.S. population aged 2 years and older and children aged 2-5 years.
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Affiliation(s)
- Hyoung S Lee
- a Office of Food Additive Safety, Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration (U.S. FDA) , College Park , MD , USA
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115
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A rapid and sensitive evaluation of nitrite content in Saudi Arabian processed meat and poultry using a novel ultra performance liquid chromatography-mass spectrometry method. Journal of Food Science and Technology 2017; 55:198-204. [PMID: 29358811 DOI: 10.1007/s13197-017-2908-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
Abstract
Quantitative assessment of nitrite (NO2-) anion was performed using a newly developed high throughput ultra performance liquid chromatography-mass spectrometric (UPLC-MS) method. The nitrite determination with the proposed method using micellar mobile phase was unknown. Selected ion reaction mode using negative electrospray ionization was adopted for the identification and quantitative analysis of nitrite. The chromatographic separation was performed using BEH C-18 column and a micellar mobile phase consisted of sodium dodecyl sulphate and acetonitrile in ratio 30:70 was used. The elution of nitrite anion was accomplished in less than 1 min. Under the optimal analysis conditions, the linearity of the developed method was checked in the concentration range of 0.5-20 mg kg-1 NO2- with an excellent correlation coefficient of 0.996. The precisions of the method with relative standard deviation <2% was observed when standard at concentration of 1 mg kg-1 was used. The limit of detection and limit of quantitation of the developed mass spectrometric method was found to be 0.114 and 0.346 mg kg-1, respectively. The developed UPLC/MS method was applied to quantify this anion in processed meats and poultries from various super market of Saudi Arabia (Riyadh region). The recoveries of the nitrite in the various samples were found in the range of 100.03-103.5%.
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116
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The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation. Meat Sci 2017; 134:76-78. [PMID: 28763699 DOI: 10.1016/j.meatsci.2017.07.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 07/21/2017] [Accepted: 07/24/2017] [Indexed: 11/21/2022]
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117
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A Review of Adverse Effects and Benefits of Nitrate and Nitrite in Drinking Water and Food on Human Health. HEALTH SCOPE 2017. [DOI: 10.5812/jhealthscope.14164] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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118
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Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambré C, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Oskarsson A, Parent-Massin D, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, van den Brandt P, Fortes C, Merino L, Toldrà F, Arcella D, Christodoulidou A, Barrucci F, Garcia A, Pizzo F, Battacchi D, Younes M. Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives. EFSA J 2017; 15:e04787. [PMID: 32625505 PMCID: PMC7010087 DOI: 10.2903/j.efsa.2017.4787] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provided a scientific opinion re-evaluating the safety of sodium nitrate (E 251) and potassium nitrate (E 252) when used as food additives. The current acceptable daily intakes (ADIs) for nitrate of 3.7 mg/kg body weight (bw) per day were established by the SCF (1997) and JECFA (2002). The available data did not indicate genotoxic potential for sodium and potassium nitrate. The carcinogenicity studies in mice and rats were negative. The Panel considered the derivation of an ADI for nitrate based on the formation of methaemoglobin, following the conversion of nitrate, excreted in the saliva, to nitrite. However, there were large variations in the data on the nitrate-to-nitrite conversion in the saliva in humans. Therefore, the Panel considered that it was not possible to derive a single value of the ADI from the available data. The Panel noticed that even using the highest nitrate-to-nitrite conversion factor the methaemoglobin levels produced due to nitrite obtained from this conversion would not be clinically significant and would result to a theoretically estimated endogenous N-nitroso compounds (ENOC) production at levels which would be of low concern. Hence, and despite the uncertainty associated with the ADI established by the SCF, the Panel concluded that currently there was insufficient evidence to withdraw this ADI. The exposure to nitrate solely from its use as a food additive was estimated to be less than 5% of the overall exposure to nitrate in food based on a refined estimated exposure scenario. This exposure did not exceed the current ADI (SCF, 1997). However, if all sources of exposure to dietary nitrate are considered (food additive, natural presence and contamination), the ADI would be exceeded for all age groups at the mean and the highest exposure.
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Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambré C, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Oskarsson A, Parent-Massin D, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, van den Brandt P, Fortes C, Merino L, Toldrà F, Arcella D, Christodoulidou A, Cortinas Abrahantes J, Barrucci F, Garcia A, Pizzo F, Battacchi D, Younes M. Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA J 2017; 15:e04786. [PMID: 32625504 PMCID: PMC7009987 DOI: 10.2903/j.efsa.2017.4786] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provided a scientific opinion re-evaluating the safety of potassium nitrite (E 249) and sodium nitrite (E 250) when used as food additives. The ADIs established by the SCF (1997) and by JECFA (2002) for nitrite were 0-0.06 and 0-0.07 mg/kg bw per day, respectively. The available information did not indicate in vivo genotoxic potential for sodium and potassium nitrite. Overall, an ADI for nitrite per se could be derived from the available repeated dose toxicity studies in animals, also considering the negative carcinogenicity results. The Panel concluded that an increased methaemoglobin level, observed in human and animals, was a relevant effect for the derivation of the ADI. The Panel, using a BMD approach, derived an ADI of 0.07 mg nitrite ion/kg bw per day. The exposure to nitrite resulting from its use as food additive did not exceed this ADI for the general population, except for a slight exceedance in children at the highest percentile. The Panel assessed the endogenous formation of nitrosamines from nitrites based on the theoretical calculation of the NDMA produced upon ingestion of nitrites at the ADI and estimated a MoE > 10,000. The Panel estimated the MoE to exogenous nitrosamines in meat products to be < 10,000 in all age groups at high level exposure. Based on the results of a systematic review, it was not possible to clearly discern nitrosamines produced from the nitrite added at the authorised levels, from those found in the food matrix without addition of external nitrite. In epidemiological studies there was some evidence to link (i) dietary nitrite and gastric cancers and (ii) the combination of nitrite plus nitrate from processed meat and colorectal cancers. There was evidence to link preformed NDMA and colorectal cancers.
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Biosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured Ham. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0921-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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121
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Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review. Int J Food Microbiol 2017; 247:24-37. [DOI: 10.1016/j.ijfoodmicro.2016.05.021] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 03/15/2016] [Accepted: 05/15/2016] [Indexed: 12/16/2022]
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122
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Demeyer D, Mertens B, De Smet S, Ulens M. Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review. Crit Rev Food Sci Nutr 2017; 56:2747-66. [PMID: 25975275 DOI: 10.1080/10408398.2013.873886] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an in-depth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.
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Affiliation(s)
- Daniel Demeyer
- a Superior Health Council , Brussels , Belgium.,b Laboratory for Animal Nutrition and Animal Product Quality , Faculty of Bioscience Engineering, Ghent University , Melle , Belgium
| | - Birgit Mertens
- a Superior Health Council , Brussels , Belgium.,c Program Toxicology, Department of Food , Medicines and Consumer Safety, Scientific Institute of Public Health (Site Elsene) , Brussels , Belgium
| | - Stefaan De Smet
- a Superior Health Council , Brussels , Belgium.,b Laboratory for Animal Nutrition and Animal Product Quality , Faculty of Bioscience Engineering, Ghent University , Melle , Belgium
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123
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Lee J, Gwak E, Lee H, Ha J, Lee S, Kim S, Oh MH, Park BY, Choi KH, Yoon Y. Effects of low NaNO 2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:432-438. [PMID: 27739291 PMCID: PMC5337924 DOI: 10.5713/ajas.16.0391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/18/2016] [Accepted: 10/03/2016] [Indexed: 12/12/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. METHODS Emulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. RESULTS Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2 on L. monocytogenes growth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions. CONCLUSION These results indicate that low concentrations of NaNO2 and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.
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Affiliation(s)
- Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Eunji Gwak
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Beom-Young Park
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kyoung-Hee Choi
- Department of Oral Mcirobiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
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de La Pomélie D, Santé-Lhoutellier V, Gatellier P. Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model. Food Chem 2017; 218:487-495. [DOI: 10.1016/j.foodchem.2016.08.131] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 08/31/2016] [Accepted: 08/31/2016] [Indexed: 12/14/2022]
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125
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Brkić D, Bošnir J, Bevardi M, Bošković AG, Miloš S, Lasić D, Krivohlavek A, Racz A, Ćuić AM, Trstenjak NU. NITRATE IN LEAFY GREEN VEGETABLES AND ESTIMATED INTAKE. AFRICAN JOURNAL OF TRADITIONAL, COMPLEMENTARY, AND ALTERNATIVE MEDICINES : AJTCAM 2017; 14:31-41. [PMID: 28480414 PMCID: PMC5412236 DOI: 10.21010/ajtcam.v14i3.4] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
BACKGROUND Vegetarian diets are rich in vegetables. Green leafy vegetables are foods that contain considerable amounts of nitrate, which can have both positive and negative effects on the human body. Their potential carcinogenicity and toxicity have been proven, particularly after the reduction of nitrate to nitrite itself or just serving as a reactant with amines and/or amides in the formation of N-nitroso compounds -N-nitrosamines and other nitrogen compounds which may have high levels of nitrate. The aim of this study was to determine whether there is a significant difference, considering the location and seasonal sampling period, in the level of nitrate in certain types of green vegetables, all in order to be able to assess their intake, and possible impact on human health, especially knowing that exposure to nitrate can be potentially higher for vegetarian population group. MATERIALS AND METHODS For this purpose, the sampling of 200 different leafy green vegetables was conducted, all of which could be found in free sale in the Republic of Croatia. The sampling was conducted during two seasonal periods - the spring and autumn period. In the springtime, lettuce (sem), spinach (pinacho), kale (kale), chard (mangel) and cabbage (brassica) were sampled, and in autumn lettuce, spinach, kale, chard and arugula. Samples were analyzed using high performance liquid chromatography (HPLC) with UV detection. RESULTS The results from the spring sampling phase were in the range of 603 mg/kg for cabbage - 972 mg/kg for chard, and for autumn phase of 1.024 mg/kg for chard to 4.354 mg/kg for the arugula. The results showed that there were significant differences (p <0.05) for most of the samples analyzed, considering the sampling locations and time period. CONCLUSION The results indicate that the analyzed vegetables contain significant amounts of nitrate in their composition, which represents relatively significant, but still acceptable intake into the human body.
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Affiliation(s)
- Danijel Brkić
- Institute of Public Health Dr. Andrija Štampar”, Mirogojska cesta 16, Zagreb, Croatia
| | - Jasna Bošnir
- Institute of Public Health Dr. Andrija Štampar”, Mirogojska cesta 16, Zagreb, Croatia
| | - Martina Bevardi
- Institute of Public Health Dr. Andrija Štampar”, Mirogojska cesta 16, Zagreb, Croatia
| | | | - Sanja Miloš
- Croatian Food Agency, I. Gundulića 36 b, Osijek, Croatia
| | - Dario Lasić
- Institute of Public Health Dr. Andrija Štampar”, Mirogojska cesta 16, Zagreb, Croatia
| | - Adela Krivohlavek
- Institute of Public Health Dr. Andrija Štampar”, Mirogojska cesta 16, Zagreb, Croatia
| | - Aleksandar Racz
- Zagreb University of Applied Health Sciences, Mlinarska 38, Zagreb, Croatia
| | - Ana Mojsović Ćuić
- Zagreb University of Applied Health Sciences, Mlinarska 38, Zagreb, Croatia
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126
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Nagar V, Pansare Godambe L, Bandekar JR, Shashidhar R. Biofilm formation by Aeromonas
strains under food-related environmental stress conditions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13182] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vandan Nagar
- Food Technology Division; Bhabha Atomic Research Centre; Mumbai 400 085 India
| | | | - Jayant R. Bandekar
- Food Technology Division; Bhabha Atomic Research Centre; Mumbai 400 085 India
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127
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Current available strategies to mitigate greenhouse gas emissions in livestock systems: an animal welfare perspective. Animal 2017; 11:274-284. [DOI: 10.1017/s1751731116001440] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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128
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de Nijs M, Noordam M, Mol H. Short inventory of EU legislation on plant toxins in food. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0862] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. de Nijs
- RIKILT Wageningen UR, Akkermaalsbos 2, 6700 AE Wageningen, the Netherlands
| | - M.Y. Noordam
- RIKILT Wageningen UR, Akkermaalsbos 2, 6700 AE Wageningen, the Netherlands
| | - H.G.J. Mol
- RIKILT Wageningen UR, Akkermaalsbos 2, 6700 AE Wageningen, the Netherlands
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129
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Merino L, Örnemark U, Toldrá F. Analysis of Nitrite and Nitrate in Foods: Overview of Chemical, Regulatory and Analytical Aspects. ADVANCES IN FOOD AND NUTRITION RESEARCH 2016; 81:65-107. [PMID: 28317609 DOI: 10.1016/bs.afnr.2016.11.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
In this chapter, several factors that should be considered for selecting and developing suitable analytical methods for determining nitrite/nitrate are presented. Nitrite and nitrate occurrence and suitability are a controversial issue. Nitrite is an approved additive considered a foremost curing ingredient for the preservation of meat products. Nitrate is a natural constituent of the human diet that, however, raises fears for its suggested potential harmfulness related to carcinogenesis and environmental contamination. Chemical, regulatory, and analytical aspects are discussed in the light of the need to obtain reliable data of nitrite and nitrate for law enforcement purposes, exposure estimates, and investigation of their physiological role in the human body. In addition, current metrological aspects to ensure the "fitness for purpose" of the selected method are suggested and discussed.
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Affiliation(s)
- L Merino
- National Food Agency, Uppsala, Sweden.
| | - U Örnemark
- Emendo Dokumentgranskning, Ulricehamn, Sweden
| | - F Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
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130
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Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Sci 2016; 121:302-309. [DOI: 10.1016/j.meatsci.2016.06.007] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 06/07/2016] [Accepted: 06/10/2016] [Indexed: 01/23/2023]
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131
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Chirinos JA, Zamani P. The Nitrate-Nitrite-NO Pathway and Its Implications for Heart Failure and Preserved Ejection Fraction. Curr Heart Fail Rep 2016; 13:47-59. [PMID: 26792295 DOI: 10.1007/s11897-016-0277-9] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The pathogenesis of exercise intolerance in patients with heart failure and preserved ejection fraction (HFpEF) is likely multifactorial. In addition to cardiac abnormalities (diastolic dysfunction, abnormal contractile reserve, chronotropic incompetence), several peripheral abnormalities are likely to be involved. These include abnormal pulsatile hemodynamics, abnormal arterial vasodilatory responses to exercise, and abnormal peripheral O2 delivery, extraction, and utilization. The nitrate-nitrite-NO pathway is emerging as a potential target to modify key physiologic abnormalities, including late systolic left ventricular (LV) load from arterial wave reflections (which has deleterious short- and long-term consequences for the LV), arterial vasodilatory reserve, muscle O2 delivery, and skeletal muscle mitochondrial function. In a recently completed randomized trial, the administration of a single dose of exogenous inorganic nitrate has been shown to exert various salutary arterial hemodynamic effects, ultimately leading to enhanced aerobic capacity in patients with HFpEF. These effects have the potential for both immediate improvements in exercise tolerance and for long-term "disease-modifying" effects. In this review, we provide an overview of key mechanistic contributors to exercise intolerance in HFpEF, and of the potential therapeutic role of drugs that target the nitrate-nitrite-NO pathway.
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Affiliation(s)
- Julio A Chirinos
- University of Pennsylvania Perelman School of Medicine, Philadelphia, PA, USA. .,Hospital of the University of Pennsylvania, Philadelphia, PA, USA. .,Ghent University, Ghent, Belgium.
| | - Payman Zamani
- University of Pennsylvania Perelman School of Medicine, Philadelphia, PA, USA.,Hospital of the University of Pennsylvania, Philadelphia, PA, USA
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132
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Martin VT, Vij B. Diet and Headache: Part 1. Headache 2016; 56:1543-1552. [DOI: 10.1111/head.12953] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Accepted: 08/31/2016] [Indexed: 12/19/2022]
Affiliation(s)
- Vincent T. Martin
- Department of Internal Medicine; University of Cincinnati College of Medicine; Cincinnati OH USA
| | - Brinder Vij
- Department of Neurology; University of Cincinnati College of Medicine; Cincinnati OH USA
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133
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Della Betta F, Pereira LM, Siqueira MA, Valese AC, Daguer H, Fett R, Vitali L, Costa ACO. A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysis. Meat Sci 2016; 119:62-8. [DOI: 10.1016/j.meatsci.2016.04.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 04/01/2016] [Accepted: 04/11/2016] [Indexed: 11/26/2022]
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134
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Bahadoran Z, Mirmiran P, Jeddi S, Azizi F, Ghasemi A, Hadaegh F. Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.06.006] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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135
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Chamandust S, Mehrasebi MR, Kamali K, Solgi R, Taran J, Nazari F, Hosseini MJ. Simultaneous Determination of Nitrite and Nitrate in Milk Samples by Ion Chromatography Method and Estimation of Dietary Intake. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1091007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sajad Chamandust
- Department of Health and Safety Food, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mohammad Reza Mehrasebi
- Department of Environmental Health, Faculty of Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Koorosh Kamali
- Department of Public Health, School of Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Reza Solgi
- Metabolic Disorders Research Center, Golestan University of Medical Sciences, Gorgan, Iran
- Department of Pharmacology and Toxicology, Faculty of Medicine,Golestan University of Medical Sciences, Gorgan, Iran
| | - Jafar Taran
- Department of Environmental Health, Faculty of Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Firoozeh Nazari
- Food and Drug Administration-Iran, University of Medical Sciences, Tehran, Iran
| | - Mir-Jamal Hosseini
- Department of Pharmacology and Toxicology, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
- Zanjan Applied Pharmacology Research Center, Zanjan University of Medical sciences, Zanjan, Iran
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136
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Farina Y, Abdullah PB, Bibi N. Extraction procedures in gas chromatographic determination of pesticides. JOURNAL OF ANALYTICAL CHEMISTRY 2016. [DOI: 10.1134/s1061934816040092] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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137
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Meurillon M, Engel E. Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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138
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Tomat D, Balagué C, Casabonne C, Verdini R, Quiberoni A. Resistance of foodborne pathogen coliphages to additives applied in food manufacture. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.031] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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139
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Bedale W, Sindelar JJ, Milkowski AL. Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions. Meat Sci 2016; 120:85-92. [PMID: 26994928 DOI: 10.1016/j.meatsci.2016.03.009] [Citation(s) in RCA: 135] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 02/26/2016] [Accepted: 03/02/2016] [Indexed: 02/07/2023]
Abstract
Consumers have an illogical relationship with nitrite (and its precursor, nitrate) in food. Despite a long history of use, nitrite was nearly banned from use in foods in the 1970s due to health concerns related to the potential for carcinogenic nitrosamine formation. Changes in meat processing methods reduced those potential risks, and nitrite continued to be used in foods. Since then, two opposing movements continue to shape how consumers view dietary nitrate and nitrite. The discovery of the profound physiological importance of nitric oxide led to the realization that dietary nitrate contributes significantly to the nitrogen reservoir for nitric oxide formation. Numerous clinical studies have also demonstrated beneficial effects from dietary nitrate consumption, especially in vascular and metabolic health. However, the latest wave of consumer sentiment against food additives, the clean-label movement, has renewed consumer fear and avoidance of preservatives, including nitrite. Education is necessary but may not be sufficient to resolve this disconnect in consumer perception.
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Affiliation(s)
- Wendy Bedale
- Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA
| | - Jeffrey J Sindelar
- Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA; Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Andrew L Milkowski
- Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA; Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA.
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140
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Hakobyan L, Harutyunyan K, Harutyunyan N, Melik-Andreasyan G, Trchounian A. Adhesive Properties and Acid-Forming Activity of Lactobacilli and Streptococci Under Inhibitory Substances, Such as Nitrates. Curr Microbiol 2016; 72:776-82. [PMID: 26942420 DOI: 10.1007/s00284-016-1017-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Accepted: 01/24/2016] [Indexed: 01/13/2023]
Abstract
One of the main requirements for probiotics is their ability to survive during passage through gastrointestinal tract and to maintain their activity at different adverse conditions. The aim of the study was to look for the strains of lactobacilli and streptococci with high adhesive properties even affected by inhibitory substances, such as nitrates (NO3 (-)). To study the adhesion properties hemagglutination reaction of bacterial cells with red blood cells of different animals and humans was used. The acid formation ability of bacteria was determined by the method of titration after 7 days of incubation in the sterile milk. These properties were investigated at different concentrations of NO3 (-). The high concentration (mostly ≥2.0 %) NO3 (-) inhibited the growth of both lactobacilli and streptococci, but compared with streptococcal cultures lactobacilli, especially Lactobacillus acidophilus Ep 317/402, have shown more stability and higher adhesive properties. In addition, the concentrations of NO3 (-) of 0.5-2.0 % decreased the acid-forming activity of the strains, but even under these conditions they coagulated milk and, in comparison to control, formed low acidity in milk. Thus, the L. acidophilus Ep 317/402 with high adhesive properties has demonstrated a higher activity of NO3 (-) transformation.
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Affiliation(s)
- L Hakobyan
- Institute of Microbiology, Scientific and Production Center "Armbiotechnology", National Academy of Sciences of Armenia, 0056, Yerevan, Armenia
| | - K Harutyunyan
- Institute of Microbiology, Scientific and Production Center "Armbiotechnology", National Academy of Sciences of Armenia, 0056, Yerevan, Armenia.,Department of Microbiology, Plants and Microbes Biotechnology, Faculty of Biology, Yerevan State University, 1 A. Manoukian Str., 0025, Yerevan, Armenia
| | - N Harutyunyan
- Institute of Epidemiology, Virology and Medical Parasitology After A.B. Alexanyan Ministry of Health of Armenia, 0060, Yerevan, Armenia
| | - G Melik-Andreasyan
- Institute of Epidemiology, Virology and Medical Parasitology After A.B. Alexanyan Ministry of Health of Armenia, 0060, Yerevan, Armenia
| | - A Trchounian
- Department of Microbiology, Plants and Microbes Biotechnology, Faculty of Biology, Yerevan State University, 1 A. Manoukian Str., 0025, Yerevan, Armenia.
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141
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Al-Gayyar MMH, Hassan HM, Alyoussef A, Abbas A, Darweish MM, El-Hawwary AA. Nigella sativa oil attenuates chronic nephrotoxicity induced by oral sodium nitrite: Effects on tissue fibrosis and apoptosis. Redox Rep 2016; 21:50-60. [PMID: 26221999 PMCID: PMC6837667 DOI: 10.1179/1351000215y.0000000035] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
OBJECTIVES Sodium nitrite, a food preservative, has been reported to increase oxidative stress indicators such as lipid peroxidation, which can affect different organs including the kidney. Here, we investigated the toxic effects of oral sodium nitrite on kidney function in rats and evaluated potential protective effects of Nigella sativa oil (NSO). METHODS Seventy adult male Sprague-Dawley rats received 80 mg/kg sodium nitrite orally in the presence or absence of NSO (2.5, 5, and 10 ml/kg) for 12 weeks. Morphological changes were assessed by hematoxylin and eosin, Mallory trichome, and periodic acid-Schiff staining. Renal tissues were used for measurements of oxidative stress markers, C-reactive protein, cytochrome C oxidase, transforming growth factor (TGF)-beta1, monocyte chemotactic protein (MCP)-1, pJNK/JNK, and caspase-3. RESULTS NSO significantly reduced sodium nitrite-induced elevation in serum urea and creatinine, as well as increasing normal appearance of renal tissue. NSO also prevented reductions in glycogen levels caused by sodium nitrite alone. Moreover, NSO treatment resulted in dose-dependent significant reductions in fibrosis markers after sodium nitrite-induced 3- and 2.7-fold increase in MCP-1 and TGF-beta1, respectively. Finally, NSO partially reduced the elevated caspase-3 and pJNK/JNK. DISCUSSION NSO ameliorates sodium nitrite-induced nephrotoxicity through blocking oxidative stress, attenuation of fibrosis/inflammation, restoration of glycogen level, amelioration of cytochrome C oxidase, and inhibition of apoptosis.
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Affiliation(s)
- Mohammed M. H. Al-Gayyar
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Tabuk, Saudi Arabia
- Department of Clinical Biochemistry, Faculty of Pharmacy, University of Mansoura, Egypt
| | - Hanan M. Hassan
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
- Department of Biochemistry, Faculty of Pharmacy, Delta University for Science and Technology, International Coastal Road, Gamasa City, Egypt
| | - Abdullah Alyoussef
- Department of Internal Medicine, Faculty of Medicine, University of Tabuk, Saudi Arabia
| | - Ahmed Abbas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Mansoura, Egypt
| | - Mohamed M. Darweish
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Tabuk, Saudi Arabia
| | - Amany A. El-Hawwary
- Department of Histology and Cell Biology, Faculty of Medicine, University of Mansoura, Egypt
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142
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Zadnipryanyi IV, Tretyakova OS, Sataeva TP. [Investigation of the antioxidant activity and cardioprotective effect of reamberin and cytoflavin in newborn rats exposed to chronic hemic hypoxia]. Arkh Patol 2016; 77:39-44. [PMID: 26841648 DOI: 10.17116/patol201577639-44] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The authors analyzed the antioxidant activity of reamberin and cytoflavin and evaluated their cardioprotective effect, by investigating lipid peroxidation and oxidative modification of plasma proteins, as well as the ultrastructure of newborn rat cardiomyocytes under chronic hemic hypoxia induced by sodium nitrite. Reamberin and cytoflavin can reduce the manifestations of mitochondrial dysfunction and the degree of cardiomyocyte damage in the neonatal rats due to the antioxidant and membrane-protective properties of the drugs. Succinic acid in combination with the metabolic components of the drugs significantly inhibits lipid peroxidation, by improving the structure of membranes and the mitochondrial function of cardiomyocytes.
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Affiliation(s)
- I V Zadnipryanyi
- S.I. Georgievsky Medical Academy, V.I. Vernadsky Crimean Federal University, Simferopol, Republic of Crimea, Russia
| | - O S Tretyakova
- S.I. Georgievsky Medical Academy, V.I. Vernadsky Crimean Federal University, Simferopol, Republic of Crimea, Russia
| | - T P Sataeva
- S.I. Georgievsky Medical Academy, V.I. Vernadsky Crimean Federal University, Simferopol, Republic of Crimea, Russia
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143
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Dutra MP, Aleixo GDC, Ramos ADLS, Silva MHL, Pereira MT, Piccoli RH, Ramos EM. Use of gamma radiation on control of Clostridium botulinum in mortadella formulated with different nitrite levels. Radiat Phys Chem Oxf Engl 1993 2016. [DOI: 10.1016/j.radphyschem.2015.10.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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144
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Merino L, Darnerud PO, Toldrá F, Ilbäck NG. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:186-92. [PMID: 26743589 PMCID: PMC4784486 DOI: 10.1080/19440049.2015.1125530] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/30/2022]
Abstract
The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.
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Affiliation(s)
- Leonardo Merino
- a Chemistry Department , National Food Agency , Uppsala , Sweden.,b Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC) , Paterna (Valencia) , Spain.,c Department of Food Science, Swedish University of Agricultural Sciences , Uppsala , Sweden
| | - Per Ola Darnerud
- d Risk Benefit Assessment Department , National Food Agency , Uppsala , Sweden
| | - Fidel Toldrá
- b Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC) , Paterna (Valencia) , Spain
| | - Nils-Gunnar Ilbäck
- d Risk Benefit Assessment Department , National Food Agency , Uppsala , Sweden.,e Clinical Microbiology and Infectious Medicine, Dept. of Medical Sciences , Uppsala University , Uppsala , Sweden
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145
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Tahmouzi S. Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:381-90. [PMID: 26787957 PMCID: PMC4711412 DOI: 10.1007/s13197-015-1970-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2015] [Accepted: 07/21/2015] [Indexed: 06/05/2023]
Abstract
This work investigated the effect of natural antioxidants (ascorbic acid (AA), α-tocopherol (TOC) and orange dietary fibre (ODF)) on oxidative stability, color and sensory properties in uncured hot dogs during chilled storage (3 ± 1 °C 4 weeks). A box-behnken design was employed for analysis of the responses (TBARS, peroxide value, pH, colour, taste and aroma) to obtain optimal conditions. Sausages containing TOC (20 mg/kg) and AA (0.1 %) had lower (0.11 mg malonaldehyde (MAD)/kg) TBARS values than those other combinations. This treatment also showed a peroxide value of 1.53 meq/kg when the experiment was finished. Lightness, redness and yellowness values varied among variables. Treatment with AA (0.1 %) resulted in lower lightness, yellowness and pH values than other treatments. Based on analysis, AA (0.1 %), TOC (20 mg/kg) and ODF (5 %), gave the optimum results. Under these conditions, the actual values were in close agreement with the values predicted by the model.
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Affiliation(s)
- Saeed Tahmouzi
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
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146
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Gwak E, Oh MH, Park BY, Lee H, Lee S, Ha J, Lee J, Kim S, Choi KH, Yoon Y. Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO2 and NaCl in Frankfurters. Korean J Food Sci Anim Resour 2015; 35:815-23. [PMID: 26877642 PMCID: PMC4726962 DOI: 10.5851/kosfa.2015.35.6.815] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 10/27/2015] [Accepted: 10/30/2015] [Indexed: 11/17/2022] Open
Abstract
This study developed probabilistic models to describe Listeria monocytogenes growth responses in meat products with low concentrations of NaNO2 and NaCl. A five-strain mixture of L. monocytogenes was inoculated in NBYE (nutrient broth plus 0.6% yeast extract) supplemented with NaNO2 (0-141 ppm) and NaCl (0-1.75%). The inoculated samples were then stored under aerobic and anaerobic conditions at 4, 7, 10, 12, and 15℃ for up to 60 d. Growth response data [growth (1) or no growth (0)] for each combination were determined by turbidity. The growth response data were analyzed using logistic regression to predict the growth probability of L. monocytogenes as a function of NaNO2 and NaCl. The model performance was validated with the observed growth responses. The effect of an obvious NaNO2 and NaCl combination was not observed under aerobic storage condition, but the antimicrobial effect of NaNO2 on the inhibition of L. monocytogenes growth generally increased as NaCl concentration increased under anaerobic condition, especially at 7-10℃. A single application of NaNO2 or NaCl significantly (p<0.05) inhibited L. monocytogenes growth at 4-15℃, but the combination of NaNO2 or NaCl more effectively (p<0.05) inhibited L. monocytogenes growth than single application of either compound under anaerobic condition. Validation results showed 92% agreement between predicted and observed growth response data. These results indicate that the developed model is useful in predicting L. monocytogenes growth response at low concentrations of NaNO2 and NaCl, and the antilisterial effect of NaNO2 increased by NaCl under anaerobic condition.
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Affiliation(s)
- Eunji Gwak
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Beom-Young Park
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
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147
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Lim SC, Foster NF, Riley TV. Susceptibility of Clostridium difficile to the food preservatives sodium nitrite, sodium nitrate and sodium metabisulphite. Anaerobe 2015; 37:67-71. [PMID: 26700884 DOI: 10.1016/j.anaerobe.2015.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 11/30/2015] [Accepted: 12/12/2015] [Indexed: 11/30/2022]
Abstract
Clostridium difficile is an important enteric pathogen of humans and food animals. Recently it has been isolated from retail foods with prevalences up to 42%, prompting concern that contaminated foods may be one of the reasons for increased community-acquired C. difficile infection (CA-CDI). A number of studies have examined the prevalence of C. difficile in raw meats and fresh vegetables; however, fewer studies have examined the prevalence of C. difficile in ready-to-eat meat. The aim of this study was to investigate the in vitro susceptibility of 11 C. difficile isolates of food animal and retail food origins to food preservatives commonly used in ready-to-eat meats. The broth microdilution method was used to determine the minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) for sodium nitrite, sodium nitrate and sodium metabisulphite against C. difficile. Checkerboard assays were used to investigate the combined effect of sodium nitrite and sodium nitrate, commonly used in combination in meats. Modal MIC values for sodium nitrite, sodium nitrate and sodium metabisulphite were 250 μg/ml, >4000 μg/ml and 1000 μg/ml, respectively. No bactericidal activity was observed for all three food preservatives. The checkerboard assays showed indifferent interaction between sodium nitrite and sodium nitrate. This study demonstrated that C. difficile can survive in the presence of food preservatives at concentrations higher than the current maximum permitted levels allowed in ready-to-eat meats. The possibility of retail ready-to-eat meats contaminated with C. difficile acting as a source of CDI needs to be investigated.
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Affiliation(s)
- Su-Chen Lim
- Microbiology & Immunology, School of Pathology and Laboratory Medicine, The University of Western Australia, Queen Elizabeth II Medical Centre, Nedlands 6009, Western Australia, Australia
| | - Niki F Foster
- Microbiology & Immunology, School of Pathology and Laboratory Medicine, The University of Western Australia, Queen Elizabeth II Medical Centre, Nedlands 6009, Western Australia, Australia; Department of Microbiology, PathWest Laboratory Medicine, Queen Elizabeth II Medical Centre, Nedlands 6009, Western Australia, Australia
| | - Thomas V Riley
- Microbiology & Immunology, School of Pathology and Laboratory Medicine, The University of Western Australia, Queen Elizabeth II Medical Centre, Nedlands 6009, Western Australia, Australia; Department of Microbiology, PathWest Laboratory Medicine, Queen Elizabeth II Medical Centre, Nedlands 6009, Western Australia, Australia.
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148
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Borkum JM. Migraine Triggers and Oxidative Stress: A Narrative Review and Synthesis. Headache 2015; 56:12-35. [PMID: 26639834 DOI: 10.1111/head.12725] [Citation(s) in RCA: 151] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/03/2015] [Indexed: 01/01/2023]
Abstract
BACKGROUND Blau theorized that migraine triggers are exposures that in higher amounts would damage the brain. The recent discovery that the TRPA1 ion channel transduces oxidative stress and triggers neurogenic inflammation suggests that oxidative stress may be the common denominator underlying migraine triggers. OBJECTIVE The aim of this review is to present and discuss the available literature on the capacity of common migraine triggers to generate oxidative stress in the brain. METHODS A Medline search was conducted crossing the terms "oxidative stress" and "brain" with "alcohol," "dehydration," "water deprivation," "monosodium glutamate," "aspartame," "tyramine," "phenylethylamine," "dietary nitrates," "nitrosamines," "noise," "weather," "air pollutants," "hypoglycemia," "hypoxia," "infection," "estrogen," "circadian," "sleep deprivation," "information processing," "psychosocial stress," or "nitroglycerin and tolerance." "Flavonoids" was crossed with "prooxidant." The reference lists of the resulting articles were examined for further relevant studies. The focus was on empirical studies, in vitro and of animals, of individual triggers, indicating whether and/or by what mechanism they can generate oxidative stress. RESULTS In all cases except pericranial pain, common migraine triggers are capable of generating oxidative stress. Depending on the trigger, mechanisms include a high rate of energy production by the mitochondria, toxicity or altered membrane properties of the mitochondria, calcium overload and excitotoxicity, neuroinflammation and activation of microglia, and activation of neuronal nicotinamide adenine dinucleotide phosphate (NADPH) oxidase. For some triggers, oxidants also arise as a byproduct of monoamine oxidase or cytochrome P450 processing, or from uncoupling of nitric oxide synthase. CONCLUSIONS Oxidative stress is a plausible unifying principle behind the types of migraine triggers encountered in clinical practice. The possible implications for prevention and for understanding the nature of the migraine attack are discussed.
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Affiliation(s)
- Jonathan M Borkum
- Department of Psychology, University of Maine, Orono, ME, USA.,Health Psych Maine, Waterville, ME, USA
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149
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Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.08.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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150
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Engel E, Ratel J, Bouhlel J, Planche C, Meurillon M. Novel approaches to improving the chemical safety of the meat chain towards toxicants. Meat Sci 2015; 109:75-85. [DOI: 10.1016/j.meatsci.2015.05.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 05/12/2015] [Accepted: 05/15/2015] [Indexed: 02/07/2023]
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