Isolation and identification of a hepatotoxic factor in herring meal produced from sodium nitrite preserved herring

Ender, F.; Havre, Gustav N.; Helgebostad, A.; Koppang, N.; Madsen, R.; Čeh, L.

doi:10.1007/bf00623677

Cited by 148 publications

(36 citation statements)

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“…Magee and coworkers showed that NDMA was transformed in rat liver into an active form that methylated proteins and nucleic acids (Magee and Farber 1962;Magee and Hultin 1962). Subsequently, it was reported from Norway that sheep fed on fish meal preserved with sodium nitrite became sick and died of liver toxicity, and Ender et al (1964) showed that the fish meal contained NDMA. The suggestion that NDMA was formed by reaction of dimethylamine with nitrite was initially disputed because nitrosation was thought to require acidic pH, and the fish meal was neutral or alkaline.…”

Section: N-nitroso Compoundsmentioning

confidence: 96%

Historical Overview of Chemical Carcinogenesis

Harvey¹

2010

Chemical Carcinogenesis

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There is increasing evidence that carcinogens play a major role in causation of human cancer. This chapter reviews the advances in carcinogenesis research from a historical perspective. The classes of carcinogens surveyed include polycyclic aromatic hydrocarbons, aromatic amines and amides, nitroarenes, heterocyclic amines formed in cooking, N-nitroso compounds, aflatoxins, natural oils such as safrole, and other natural products, such as the pyrrolizidine alkaloids. For each of these categories, information is presented on historical developments, environmental occurrence, the identities of the active metabolites, the pathways of enzymatic activation, and the structures of the adducts formed with DNA. Despite the chemical and structural diversity of the carcinogens, the evidence indicates that their mechanisms of tumorigenesis are fundamentally similar. The active metabolites of most carcinogens are electrophiles (or reactive oxygen species) that react with DNA to induce mutations and/or other genotoxic changes.

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Section: N-nitroso Compoundsmentioning

confidence: 96%

Historical Overview of Chemical Carcinogenesis

Harvey¹

2010

Chemical Carcinogenesis

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“…Soon after, ruminants whose fodder contained nitrite-processed fish also developed liver problems [138,139]. Ender et al (1964) isolated the toxic dimethylnitrosamine from fishmeals [140], the same compound suspected of causing liver tumours in rats by Barnes & Magee [132,133]. Sen et al (1972) investigated a large number of mink deaths in Canada by analyzing their fishmeal for nitrosamines, discovering significant amounts of dimethylnitrosamine in some meal, but without finding nitrites [141].…”

Section: Nitrosamines As a Suspected "Life-style" Carcinogenmentioning

confidence: 99%

A Historical Review of the Benefits and Hypothetical Risks of Disinfecting Drinking Water by Chlorination

Cheung¹

2017

JEE

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This review examines the benefits and alleged risks associated with the disinfection of drinking water by chlorination, through critical appraisal of the historical saga of chloroform as the main disinfection by-product (DBP). The author maintains that the provision of clean drinking water is a survival issue for humankind and supports unreservedly the recommendation by the World Health Organization (WHO) of the United Nations to disinfect by chlorination, for the reasons stated herein. The author aims to lead water professionals to a deeper understanding of the public health issues concerning chloroform and how the corpus of knowledge was attained by colossal multi-disciplinary effort on a global scale.Origins of the alleged risks of chlorination are traced and the assumptions behind these allegations are questioned. The author welcomes and encourages innovations for improved methods of water treatment insofar that the standards of potability set out by the WHO are met in the very least, but argues that the commencement point of research into new techniques should be an acknowledgment of the development of disinfection up to contemporary times, on the part of water engineers and policy makers. There must be a clear recognition of the horrific consequences of failure to eliminate pathogens and toxic substances. To this effect, landmark tragedies are described to emphasize the point.Significantly, this work addresses topics which are sine quo non to the debate over chlorination but which are often lacking in public discourse, namely: differences in the way cytochrome P450 enzymes oxidize carbon tetrachloride which is not normally a product of chlorination, and chloroform, which is a disinfection by-product; the role of free radical scavengers in protecting the human body; the difficulties of extrapolating experimental results from rodents to humans; the awareness of the complex relationship between

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“…Alguns exemplos incluem a identificação de N-nitrosaminas em peixes e carnes curadas, de aminas heterocíclicas em carnes e peixes grelhados e de cloropropanóis, entre eles o 3-monocloropropano-1,2-diol (3-MCPD), em proteína vegetal hidrolisada. [2][3][4] Na última década, esta classe de contaminantes recebeu uma atenção ainda maior, devido à descoberta da formação de acrilamida e furano durante o tratamento térmico de uma grande variedade de alimentos que são regularmente consumidos pela população. 5,6 Adicional interesse por estes compostos foi despertado após a detecção de altos níveis de 3-MCPD ligado a ácidos graxos (ésteres de 3-MCPD) em diversos alimentos processados.…”

Section: Introductionunclassified

Ésteres de cloropropanóis e de glicidol em alimentos

Arisseto¹,

Marcolino²,

Vicente³

et al. 2013

Quím. Nova

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Recebido em 2/4/13; aceito em 11/7/13; publicado na web em 9/8/13 CHLOROPROPANOLS AND GLYCIDYL ESTERS IN FOODS. Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.Keywords: 3-MCPD esters; glycidyl esters; oil refining. INTRODUÇÃOA formação de compostos tóxicos durante o processamento de alimentos tem sido considerada uma importante questão em relação à segurança alimentar. Estes compostos, que não são detectados na matéria-prima, podem ser formados por reações químicas entre substâncias naturalmente presentes e/ou adicionadas aos alimentos, durante processos envolvendo a utilização de altas temperaturas, fermentação, hidrólise e defumação, entre outros. A preocupação associada à ocorrência de tais contaminantes na dieta se justifica pelos riscos que eles podem representar à saúde do consumidor, uma vez que muitos deles são considerados possíveis ou prováveis agentes carcinógenos em seres humanos. 1 Embora a exposição humana a estas substâncias esteja ocorrendo há algumas gerações, sua presença em alimentos começou a ser descoberta somente por volta de 1960. Alguns exemplos incluem a identificação de N-nitrosaminas em peixes e carnes curadas, de aminas heterocíclicas em carnes e peixes grelhados e de cloropropanóis, entre eles o 3-monocloropropano-1,2-diol (3-MCPD), em proteína vegetal hidrolisada.2-4 Na última década, esta classe de contaminantes recebeu uma atenção ainda maior, devido à descoberta da formação de acrilamida e furano durante o tratamento térmico de uma grande variedade de alimentos que são regularmente consumidos pela população. 5,6 Adicional interesse por estes compostos foi despertado após a detecção de altos níveis de 3-MCPD ligado a ácidos graxos (ésteres de 3-MCPD) em diversos alimentos processados. 7A presença de ésteres de 3-MCPD em alimentos levantou uma preocupação imediata na comunidade científica mundial devido à possibilidade destes compostos representarem uma fonte adicional de exposição ao 3-MCPD, até então não conhecida, caso fossem hidrolisados pelas enzimas do sistema digestivo humano.8-11 Esta preocupação justifica-se pelo fato de que o 3-MCPD tem mostrado propriedades nefrotóxicas bem como capacidade de afetar a fertilidade e de induzir câncer em experimentos realizados com animais. 12Em um estudo preliminar realizado na Alemanha , considerando--se os níveis de ésteres de 3-MCPD encontrados em alimentos e assumindo que 100% destes ésteres são hidrolisados durante a digestão, foi possível verifica...

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Isolation and identification of a hepatotoxic factor in herring meal produced from sodium nitrite preserved herring

Cited by 148 publications

References 1 publication

Historical Overview of Chemical Carcinogenesis

Historical Overview of Chemical Carcinogenesis

A Historical Review of the Benefits and Hypothetical Risks of Disinfecting Drinking Water by Chlorination

Ésteres de cloropropanóis e de glicidol em alimentos

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