Mutagens, N-nitroso compounds and their precursors in gastric juice from patients with and without precancerous lesions of the stomach

Pignatelli, Brigitte; Malaveille, Christian; Rogatko, André; Hautefeuille, A.; Thuillier, P.; Muñóz, Núbia; Moulinier, B; Berger, Françoise; Montclos, H. De; Lambert, René; Correa, Pelayo; Ruiz, Bernardo; Sobala, G. M.; Schorah, C.J.; Axon, Anthony; Bartsch, Helmut

doi:10.1016/0959-8049(93)90467-t

Cited by 28 publications

(17 citation statements)

References 30 publications

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“…Acid catalysis is thought to occur mainly in the stomach, where the pH is low and the nitrosating agent, nitrous acid, can exist in its free form. However, gastric N-nitrosation is believed to be minimal in healthy subjects and reported levels in gastric juices are ten times lower than fecal levels [Pignatelli et al, 1993]. Cell-mediated catalysis occurs via the production of nitric oxide, mainly in cases of chronic infection or inflammation.…”

Section: Endogenous Exposurementioning

confidence: 98%

Meat‐related mutagens/carcinogens in the etiology of colorectal cancer

Cross

Sinha

2004

Environ and Mol Mutagen

393

328

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Diets containing substantial amounts of red or preserved meats may increase the risk of various cancers, including colorectal cancer. This association may be due to a combination of factors such as the content of fat, protein, iron, and/or meat preparation (e.g., cooking or preserving methods). Red meat may be associated with colorectal cancer by contributing to N-nitroso compound (NOC) exposure. Humans can be exposed to NOCs by exogenous routes (from processed meats in particular) and by endogenous routes. Endogenous exposure to NOCs is dose-dependently related to the amount of red meat in the diet. Laboratory results have shown that meats cooked at high temperatures contain other potential mutagens in the form of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). To investigate the role of these compounds, we have created separate databases for HCAs and PAHs, which we have used in conjunction with a validated meat-cooking food frequency questionnaire. The role of meat type, cooking methods, doneness levels, and meat-cooking mutagens has been examined in both case-control studies and prospective cohort studies, with mixed results. Here, we review the current epidemiologic knowledge of meat-related mutagens, and evaluate the types of studies that may be required in the future to clarify the association between meat consumption and colorectal cancer.

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Section: Endogenous Exposurementioning

confidence: 98%

Meat‐related mutagens/carcinogens in the etiology of colorectal cancer

Cross

Sinha

2004

Environ and Mol Mutagen

393

328

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“…In the acidic environment of the stomach, the salivary nitrite is transformed into the nitrosating agent, nitrous acid (Spiegelhalder et al, 1976;de Kok and van Maanen, 2000). However, levels of NOCs in gastric juices are ten times lower than fecal levels and gastric NOC formation is consequently considered to be minimal (Pignatelli et al, 1993). In conditions where the pH is too high for nitrous acid mediated nitrosation, NOC formation may result from biological catalysis by bacterial growth (Leach et al, 1987).…”

Section: Endogenous Production Of Nocsmentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

160

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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“…10,11 Nowadays nonionic surfactants are in constant use in different varieties of domestic and industrial products. 12,13 Prompted by the peculiar characteristics of non-ionic surfactants such as very low critical micelle concentration, insensitivity to hard water, no or low toxicity, low cost and compatibility with ionic surfactants, we synthesized and spectroscopically characterized more effective candidates of this class in high yield using the protocol reported in our recent article.…”

mentioning

confidence: 99%

Synthesis, Spectroscopic Characterization and pH Dependent Electrochemical Fate of Two Non-Ionic Surfactants

Munir

Ullah

Shah

et al. 2014

J. Electrochem. Soc.

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Two new nonionic surfactants; 1-sec-butyl-3-dodecanoylthiourea (DTU) and 1-dodecanoyl-3-phenylthiourea (DPTU) were synthesized and characterized by 1 H NMR, 13 C NMR and FTIR and UV-Vis spectroscopy. The detailed electrochemical fate of DTU and DPTU was investigated in a wide pH range of 2-12 by employing three electroanalytical techniques. The voltammetric signatures of the analytes showed a single irreversible anodic peak followed by two reversible peaks of the oxidation product. The irreversible behavior of the oxidation process was witnessed by the unequal components of total current in square wave voltammetry and scan rate based deviation of peak potential. The involvement of protons accompanying the electron transfer processes was ascertained from peak potential versus pH plots. Critical micelle concentration and hydrophilic-lipophilic balance of the synthesized surfactants were determined for the assessment of their cleaning, wetting and emulsifying properties. Some detergents and surfactants have been restricted and prohibited in the developed countries due to adverse environmental consequences. The manufacturers are now trying to synthesize environmentally friendly surfactants according to the environmental protection laws.1,2 With these facts in mind, we synthesized thiourea based surfactants which are expected to increase the fertility of the soil if their washed water is directed toward agricultural fields.Surfactants are classified as ionics, nonionics and zwitter-ionics. The demand and consumption of ionic surfactants were greater than nonionics in the mid of 19 century but now the market share of nonionic surfactants has reached to 40% of the total worldwide surfactants production. Nonionic surfactants excel other types due to their neutral behavior, compatibility with ionic surfactants and capability of forming complex mixtures as found in many commercial products. 3,4 Nonionic surfactants are used as excellent solubilizing agents due to their very low critical micelle concentration. 5,6 Such surfactants can work even in hard water as they do not yield ions in aqueous solution and hence, less or almost insensitive to electrolytes. Due to their neutral behavior, nonionic surfactants are none or less toxic than ionic surfactants and hence find use in cosmetics, pharmaceuticals and food products.7-9 They can also be used as wetting agents, emulsifiers and detergents.10,11 Nowadays nonionic surfactants are in constant use in different varieties of domestic and industrial products. 12,13 Prompted by the peculiar characteristics of non-ionic surfactants such as very low critical micelle concentration, insensitivity to hard water, no or low toxicity, low cost and compatibility with ionic surfactants, we synthesized and spectroscopically characterized more effective candidates of this class in high yield using the protocol reported in our recent article.14 Moreover, the oxygen, nitrogen and sulfur donor atoms of thiourea derivatives provide a multitude of bonding possibilities. 15 Hence, the excellent me...

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Mutagens, N-nitroso compounds and their precursors in gastric juice from patients with and without precancerous lesions of the stomach

Cited by 28 publications

References 30 publications

Meat‐related mutagens/carcinogens in the etiology of colorectal cancer

Meat‐related mutagens/carcinogens in the etiology of colorectal cancer

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Synthesis, Spectroscopic Characterization and pH Dependent Electrochemical Fate of Two Non-Ionic Surfactants

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