Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environments
Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environments
Simple item page
Full item details
- creativework.keywords - en
- carnosine
- secondary amine
- nitrosamines
- liquid environment
- lipid environment
- creativework.keywords - fr
- carnosine
- imines
- nitrosamines
- milieu lipidique
- milieu aqueux
- dc.contributor.author
- Li, Yi Yao
- Yaylayan, Varoujan
- Palin, Marie-France
- Ngapo, Tania M.
- Cliche, Simon
- Gagnon, Fleur
- Gariépy, Claude
- dc.date.accepted - en
- 2024-06-28
- dc.date.accessioned
- 2024-01-29T18:31:03Z
- dc.date.available
- 2024-01-29T18:31:03Z
- dc.date.issued
- 2024-07-26
- dc.date.submitted
- 2024-1-03
- dc.description - en
- Nitrite salts are frequently utilized as meat additives to improve the quality and safety of processed meat products. However, these salts are associated with the formation of carcinogenic nitrosamines. We hypothesized that carnosine, a meat constituent possessing anti-oxidant activity and other multiple health benefits, could dampen the formation of nitrosamines during digestion in both a monophasic aqueous model and a biphasic water-lipid system simulating a gastric environment. Compared to the aqueous phase model, higher levels of some nitrosamines were generated in both phases of the biphasic system with low carnosine concentrations significantly suppressing nitrosamine formation in the aqueous phase. In the lipid phase, intermediate levels of carnosine were required and higher carnosine levels further reduced nitrosamines formation. This study confirms the capacity of carnosine to inhibit nitrosamine formation in aqueous and lipid environments and suggests the potential of dietary carnosine to lower the risks associated with the consumption of processed meat products.
- dc.description.abstract - en
- Nitrite salts are frequently utilized as meat additives to improve the quality and safety of processed meat products. However, these salts are associated with the formation of carcinogenic nitrosamines. Given its potential regulating effect on the formation of intermediate molecules, such as nitric oxide, it is hypothesized that carnosine, a meat constituent possessing anti-oxidant activity and other multiple health benefits, could dampen the formation of nitrosamines. The current study therefore assessed the effect of carnosine on nitrosamine formation in both a monophasic aqueous system, and a biphasic water-lipid system simulating a gastric environment. In the monophasic system, relatively high levels of carnosine were required to significantly reduce the formation of different species of nitrosamine compared with the control (no carnosine). While higher levels of some nitrosamines were generated in both phases of the biphasic system, low carnosine concentrations significantly suppressed nitrosamine formation in the aqueous phase, and in the lipid phase, intermediate levels of carnosine were required. At higher carnosine levels, further reduction in nitrosamines was observed in the lipid phase. This study confirms the capacity of carnosine to inhibit nitrosamine formation in aqueous and lipid environments and suggests the potential of dietary carnosine to lower the risks associated with the consumption of processed meat products.
- dc.description.fosrctranslation - fr
- Les nitrites sont couramment utilisés en tant qu’additif alimentaire pour assurer la qualité et la salubrité des produits de viande transformés. Ces sels sont cependant associés à la formation de nitrosamines cancérigènes. Nous avons émis l’hypothèse que la carnosine, molécule antioxydante naturellement présente dans la viande et possédant de nombreuses autres propriétés santé, pourrait réduire la formation de nitrosamines durant la digestion dans un modèle aqueux ou dans un system biphasique aqueux-lipidique simulant la digestion gastrique. Comparativement au modèle aqueux, une plus forte concentration de nitrosamines furent formés dans le système biphasique où, dans sa partie aqueuse, une faible concentration de carnosine a significativement réduit la formation des nitrosamines. Dans sa partie lipidique, un niveau intermédiaire de carnosine fut nécesssaire alors qu’à plus forte concentration, la carnosine a réduit davantage la formation des nitrosamines. L’étude confirme la capacité de la carnosine à inhiber la formation des nitrosamines dans des environnements liquides et lipidiques et suggère son potentiel pour aussi réduire le risque associé à la consommation des produits de viande transformés.
- dc.identifier.citation - en
- Li, Y. L., Yaylayan, V., Palin, M.-F., Ngapo, T. M., Cliche, S., Gagnon, F., & Gariépy, C. (2024). Journal of the Science of Food and Agriculture, 104(15), 9349-9355. https://doi.org/10.1002/jsfa.13757
- dc.identifier.doi - en
- https://doi.org/10.1002/jsfa.13757
- dc.identifier.issn - en
- 1097-0010
- 0022-5142
- dc.identifier.uri
- https://open-science.canada.ca/handle/123456789/1904
- dc.language.iso
- en
- dc.publisher
- John Wiley & Sons Ltd. / Society of Chemical Industry
- dc.rights - en
- Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
- dc.rights - fr
- Creative Commons Attribution - Pas d'utilisation commerciale - Pas de modification 4.0 International (CC BY-NC-ND 4.0)
- dc.rights.uri - en
- https://creativecommons.org/licenses/by-nc-nd/4.0/
- dc.rights.uri - fr
- https://creativecommons.org/licenses/by-nc-nd/4.0/deed.fr
- dc.subject - en
- Science and technology
- dc.subject - fr
- Sciences et technologie
- dc.subject.en - en
- Science and technology
- dc.subject.fr - fr
- Sciences et technologie
- dc.title - en
- Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environments
- dc.type - en
- Article
- dc.type - fr
- Article
- local.article.journalissue
- 15
- local.article.journaltitle - en
- Journal of the Science of Food and Agriculture
- local.article.journalvolume
- 104
- local.pagination
- 9349-9355
Download(s)
Original bundle
1 - 1 of 1
Name: EffectCarnosineOnNitrosamineFormationGastricSimulatedAqueousLipidEnvironments_2023.pdf
Size: 383.43 KB
Format: PDF
Collection(s)