Detection of in vivo genotoxicity of endogenously formed N-nitroso compounds and suppression by ascorbic acid, teas and fruit juices

Ohsawa, Koh-ichi; Nakagawa, Shinya; Kimura, Masaaki; Shimada, Chihiro; Tsuda, Shuji; Kabasawa, Kazumi; Kawaguchi, Satomi; Sasaki, Yu

doi:10.1016/s1383-5718(03)00156-6

Cited by 54 publications

(24 citation statements)

References 37 publications

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“…Fruit contained high levels of vitamins, minerals, fiber and other antioxidants, and eating fruits increased the concentration of the elements in plasma (Broekmans et al, 2000). Additionally, fruit juice could inhibit the genotoxicity and endogenous formation of N-nitroso compounds (Ohsawa et al, 2003), and increase the plasma capacity of antioxidation (Pedersen et al, 2000). Ascorbic acid (vitamin C) was reported to protect the nitrosame-induced cytotoxcity, genotoxicity and DNA damage in human hepatoma cell line (Arranz et al, 2007;Erkekoglu and Baydar, 2010).…”

Section: Discussionmentioning

confidence: 99%

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Song¹,

Zhao²,

Li³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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Introduction: Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods and consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with ESCC and precancer lesions. Methods: Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate odds ratios of preserved vegetable consumption for precancer lesions and cancer. Results: Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32~6.47) and longer intake period (OR=5.78, 95%CI 2.26~14.80) were associated with higher risk of ESCC. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05). Conclusion: Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and the public health strategies for reducing the consumption might be initiated in high risk areas.

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Section: Discussionmentioning

confidence: 99%

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Song¹,

Zhao²,

Li³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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“…8,14,24 Ascorbic acid prevents nitrosation in the aqueous environment by converting nitrite and nitrosating species into NO. 25 However, NO preferentially diffuses to the lipid environment, where it reacts with molecular oxygen to reform nitrosating species.…”

Section: Discussionmentioning

confidence: 99%

Development of an in vitro system combining aqueous and lipid phases as a tool to understand gastric nitrosation

Combet

Preston

McColl

2010

Rapid Comm Mass Spectrometry

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Nitrite has long been considered a potential pre-carcinogen for gastric cancer. Acidification of salivary nitrite, derived from dietary nitrate, produces nitrosative species such as NOSCN, NO(+) and N(2)O(3), which can form potentially carcinogenic N-nitroso compounds. Ascorbic acid inhibits nitrosation by converting the nitrosative species into nitric oxide (NO). However, NO diffuses rapidly to adjacent lipids, where it reacts with oxygen to reform nitrosative species. Nitrosation has been studied in vitro in aqueous systems and less frequently in organic systems; however, there is a need to investigate acid-catalysed nitrosation in a system combining aqueous and lipid environments, hence providing a physiologically relevant model. Here, we describe a two-phase system, which can be used as a tool to understand acid-catalysed nitrosation. Using gas chromatography/ion trap tandem mass spectrometry, we investigated the nitrosation of secondary amines as a function of the lipid phase composition and reaction mixing. An increased interface surface area was a driver for nitrosation, while incorporation of unsaturated fatty acids affected morpholine and piperidine nitrosation differently. Linoleic acid methyl esters did not affect morpholine nitrosation and only had a limited effect on N-nitrosopiperidine formation, while incorporation of free linoleic acid to the lipid phase significantly reduced N-nitrosopiperidine formation, but increased N-nitrosomorpholine formation at low levels. The mechanisms driving these effects are thought to involve amine partitioning, polarity and unsaturated fatty acids acting as scavengers of nitrosating species, findings relevant to the nitrosative chemistry occurring in the stomach, where the gastric acid meets a range of dietary fats which are emulsified during digestion.

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“…The results of mutagenic studies of vitamins, particularly those that are part of Barbados Cherry fruit constitution, are quite contradictory since some studies show their mutagenic activities (ALY; DONYA, 2002;OHSAWA et al, 2003;BHAT et al, 2006), while others deny it (DE FLORA;BAGNASCO;VAINIO, 1999;NEFIC, 2001;AZEVEDO et al, 2007).…”

Section: Meristematic Cells Of Allium Cepa Lmentioning

confidence: 99%

“…The highest concentration (0.4 mg.mL -1 ) of Barbados Cherry in natura also caused cell division inhibition of (1.7%), macromolecules, have cytotoxic and genetic effects, and can cause cellular apoptosis (ALY; DONYA, 2002;OHSAWA et al, 2003).…”

Section: Bone Marrow Cells Of Wistar Ratsmentioning

confidence: 99%

Investigation of cytotoxic and mutagenic effects of Malpighia glabra L. (barbados cherry) fruit pulp and vitamin C on plant and animal test systems

et al. 2012

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Fruits are important sources of nutrients in human diet, and Barbados Cherry (Malpighia glabra L.) is of particular interest due to its high content of antioxidants. Diets rich in fruits and vegetables protect individuals against diseases and cancer, but excessive intake of vitamins may act as pro-oxidant and generate changes in DNA. To evaluate the effect of different in natura (BAN) and frozen (BAF) Barbados Cherry pulp concentrations and synthetic vitamin C in liquid form (VC) on the chromosome level and the cell cycle division, root meristeme cells of Allium cepa L. and bone marrow cells of Wistar rats Rattus norvegicus, were used as test system. In Allium cepa L., BAN, at the highest concentration (0.4 mg.mL-1) and BAF, at the lowest concentration (0.2 mg.mL-1), inhibited cell division, and there was recovery of cell division after the recovery period in water only for BAN. In the Wistar rats, all treatments with Barbados Cherry, either acute or subchronic, were not cytotoxic or mutagenic; only the highest concentration of VC increased significantly the rate of chromosomal abnormalities. The data obtained are important to reinforce the use of Barbados Cherry fruit in the diet.

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Detection of in vivo genotoxicity of endogenously formed N-nitroso compounds and suppression by ascorbic acid, teas and fruit juices

Cited by 54 publications

References 37 publications

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Development of an in vitro system combining aqueous and lipid phases as a tool to understand gastric nitrosation

Investigation of cytotoxic and mutagenic effects of Malpighia glabra L. (barbados cherry) fruit pulp and vitamin C on plant and animal test systems

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