Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model

被引：10

作者：

de La Pomilie, Diane ^{[1
]}

Sante-Lhoutellier, Veronique ^{[1
]}

Gatellier, Philippe ^{[1
]}

机构：

[1] INRA, Qual Prod Animaux UR370, F-63122 St Genes Champanelle, France

来源：

FOOD CHEMISTRY | 2018年 / 239卷

关键词：

Antioxidants; Nitrite; Nitrosylation; Nitrosylheme; Meat; Myoglobin; N-NITROSO COMPOUNDS; NITRIC-OXIDE; COLORECTAL-CANCER; ENDOGENOUS NITROSATION; MEAT CONSUMPTION; PROCESSED MEAT; RED MEAT; MYOGLOBIN; HEMOGLOBIN; RISK;

D O I：

10.1016/j.foodchem.2017.06.092

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fresh red meat and cured meat consumption increases the risk of gastro-intestinal cancers and it is strongly suspected that nitrosylheme is implicated by stimulating the endogenous production of mutagenic aldehydes and N-nitroso compounds. To investigate the extent of endogenous heme iron nitrosylation an experimental in vitro model that mimics the physicochemical conditions of the gastro-intestinal tract was used in association with a mathematical model of chemical reaction kinetics. The combined effect of pH (from 7.2 to 3.2) and myoglobin oxidation state was evaluated in the reaction of nitrite with heme iron, and the observed rate constants of the reactions were determined. Nitrosylation was optimal under mildly acidic conditions (pH 6.5-4.7). Up to 20% of myoglobin can be nitrosylated under gastrointestinal conditions in this pH range. The effect of various antioxidants (from meat or vegetables) on the endogenous nitrosylation process was also tested. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：86 / 93

页数：8

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