Methylation of deoxyribonucleic acid in the rat by the mushroom poison gyromitrin

Meier-Bratschi, A.; Carden, Brian M.; Luethy, Juerg; Lutz, Werner; Schlatter, Christian

doi:10.1021/jf00119a048

Cited by 8 publications

(2 citation statements)

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“…Under the acidic conditions found in the stomach, these compounds fonn nitrosamines and nitrosamides (Meier-Bratschi et al 1983;Sander, 1971). The N-nitroso compounds (NOCs) produce reactive electrophiles which can bind to cellular nucleophiles ( Fig.…”

Section: Introductionmentioning

confidence: 99%

“…The measurement of in vivo nitrosation (the second variable) has been carried out using a variety of short-term tests, notab1y, examination of stomach contents after feeding nitrite and the test substance to rats (Lijinsky, 1981a), measurement of NOCs in human body fluids after ingestion of proline and nitrate (Ohshima & Bartsch, 1981), of amidopyrine (Spiegelha1der & Preussmann, 1984) or of piperazine (Bellander et al 1984), isolation of DNA alkylated by metabolites or breakdown products of NOCs (Huber & Lutz, 1984;Meier-Bratschi et al, 1983) or estimation of in vivo nitrosation through long-term carcinogenicity studies (Sander, 1971 ). Cornpounds tested include manufactured compounds, such as pesticides and drugs, and some food components.…”

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confidence: 99%

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Assessment of the risk of formation of carcinogenic N-nitroso compounds from dietary precursors in the stomach

Shephard

Schlatter

Lutz

1987

Food and Chemical Toxicology

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Summary-A Iiterature review has shown that the daily intakes of various N -nitroso-precursor classes in a typical European diet span five orders of magnitude. Amides in the form of protein, and guanidines in the form of creatine and creatinine, are the nitrosatable groups found most abundantly in the diet, approaching Ievels of 100 g/day and 1 gjday, respectively. Approximately 100 mg of primary amines and amino acids are consumed daily, whereas aryl amines, secondary amines and ureas appear to lie in the 1-10 mg range. The ease of nitrosation of each precursor was estimated, the reactivities being found to span seven orders of magnitude, with ureas at the top and amines at the bottom of the scale. From this infonnation and an assessment of the carcinogenicity of the resulting N-nitroso derivatives, the potential health risk due to gastric in vivo nitrosation was calculated. The combined effects of these risk variables were analysed using a simple mathematical model: Risk = [daily intake of precursor] x [gastric concen· tration of nitrite]" x [nitrosatability rate constant} x [carcinogenicity of derivative]. The risk estimates for the various dietary components spanned nine orders of magnitude. Dietary ureas and aromatic amines combined with a high nitrite burden could pose as great a risk as the intake of preformed dimethylnitrosamine in the diet. In contrast, the risk posed by the in vivo nitrosation of primary and secondary amines is probably negligib1y small. The risk contribution by amides (including protein), guanidines and primary amino acids is intermediate between these two extremes. Thus three priorities for future work are a comprehensive study of the sources and Ievels of arylamines and ureas in the diet, determination of the carcinogenic potencies of key nitrosated products to replace the necessarily vague categories used so far, and the development of short-term in situ tests for studying the alkylating power or genotoxicity of N-nitroso compounds too unstable for inclusion in long-term studies.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Assessment of the risk of formation of carcinogenic N-nitroso compounds from dietary precursors in the stomach

Shephard

Schlatter

Lutz

1987

Food and Chemical Toxicology

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Poisoning by Gyromitra esculenta–a review

Michelot

Tóth

1991

J of Applied Toxicology

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Gyromitra esculenta (Pers.: Fr.) Fr. and a few other mushrooms have caused severe poisonings and even deaths in humans. Clinical data are characterized primarily by vomiting and diarrhoea, followed by jaundice, convulsions and coma. Gastrointestinal disorders distinguish this poisoning. Frequent consumption can cause hepatitis and neurological diseases. The species of concern are mainly G. esculenta and G. gigas (Kromb.) Cooke (non Phill.). Nevertheless, recent advances in chromatography, biochemistry and toxicology have established that other Ascomycetes species also may prove toxic. Gyromitrin (acetaldehyde methylformylhydrazone, G) and its homologues are toxic compounds that convert in vivo into N-methyl-N-formylhydrazine (MFH), and then into N-methylhydrazine (MH). The toxicity of these chemicals, which are chiefly hepatotoxic and even carcinogenic, has been established through in vivo and in vitro experiments using animals, cell cultures and biochemical systems. When we consider the chemical nature and the reactivity of these natural compounds, we suggest that chemical and biochemical mechanisms may explain their intrinsic biological activity.

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Clinical symptomatology and management of mushroom poisoning

̈ppel

1993

Toxicon

114

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Methylation of deoxyribonucleic acid in the rat by the mushroom poison gyromitrin

Cited by 8 publications

References 4 publications

Assessment of the risk of formation of carcinogenic N-nitroso compounds from dietary precursors in the stomach

Assessment of the risk of formation of carcinogenic N-nitroso compounds from dietary precursors in the stomach

Poisoning by Gyromitra esculenta–a review

Clinical symptomatology and management of mushroom poisoning

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