Nutritional epidemiology in the context of nitric oxide biology: A risk–benefit evaluation for dietary nitrite and nitrate

Milkowski, Andrew L.; Garg, Harsha K.; Coughlin, James R.; Bryan, Nathan S.

doi:10.1016/j.niox.2009.08.004

Cited by 103 publications

(74 citation statements)

References 85 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Whether nitrites and nitrates in foods and drinking water affect human health adversely is a controversial issue (Milkowski et al, 2010). However, as discussed below, high levels of Ntyr, Lpx and carbonyls in mastitic milk are associated with a high level of nitrite and nitrate in that milk.…”

Section: Discussionmentioning

confidence: 99%

Lipopolysaccharide challenge of the mammary gland in cows induces nitrosative stress that impairs milk oxidative stability

Silanikove

Rauch-Cohen

Shapiro

et al. 2012

Animal

View full text Add to dashboard Cite

The aim of this work was to study the effects of mastitis induced by intramammary lipopolysaccharide (LPS) challenge on milk oxidative stability, as well as to understand the underlying biochemical processes that cause such changes. LPS challenge was associated with nitric oxide burst from the surrounding mammary epithelial cells and consequently induced nitrosative stress that was induced by the formation of NO 2 d from nitrite by lactoperoxidase. This response was associated with an , 3-fold increased formation of hazardous compounds: nitrotyrosines, carbonyls and lipid peroxides. We sustained the involvement of xanthine oxidase as a major source of hydrogen peroxide. In consistent with previous findings, catalase has been shown to play a major role in modulating the nitrosative stress by oxidizing nitrite to nitrate. The current hygienic quality criteria cannot detect mixing of low-quality milk, such as milk with high somatic cells, and nitrite with high-quality milk. Thus, development of an improved quality control methodology may be important for the production of high-quality milk.Keywords: milk, cow, mastitis, NO and NO 2 d, plasmin system Implication In this study, we show that intramammary treatment with lipopolysaccharide induced nitric oxide burst that was associated with nitrosative stress that reflected the formation of hazardous compounds in milk: nitrotyrosines, carbonyls and lipid peroxides. These changes were associated with impairment in milk quality. Currently, very little is known about the presence of oxidative substances in commercial milk and their industrial and health implications. As mastitis is a prevalent problem in the dairy industry, this study stresses the importance of gaining further information on the effect of different forms of mastitis on milk composition.

show abstract

Section: Discussionmentioning

confidence: 99%

Lipopolysaccharide challenge of the mammary gland in cows induces nitrosative stress that impairs milk oxidative stability

Silanikove

Rauch-Cohen

Shapiro

et al. 2012

Animal

View full text Add to dashboard Cite

show abstract

“…The antimicrobial activity of nitrites against food-borne pathogens in cured meat products has been also studied in recent years (Milkowski et al, 2010). Nitrites have been proved to have a stronger antimicrobial activity against Gram positive than Gram negative bacteria.…”

Section: Microbiological Safetymentioning

confidence: 99%

Nitrates and Nitrites in meat products

Govari

Pexara

2018

J Hellenic Vet Med Soc

View full text Add to dashboard Cite

ABSTRACT. Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products.Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.

show abstract

“…It is an inorganic salt with E number E250, code for chemicals that can be used as food additives within the European Union. Sodium nitrite is well known for its role in inhibiting the growth of Clostridium botulinum spores in refrigerated meats by the inhibition of iron-sulfur clusters essential to energy metabolism (Milkowski et al, 2010). In addition, sodium nitrite is responsible for the desirable red color of meat by formation of nitrosylating agents that subsequently react with myoglobin to produce the red color (Sindelar et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Hepatoprotective effects of cod liver oil against sodium nitrite toxicity in rats

Salama

Abbas

Darweish³

et al. 2013

Pharmaceutical Biology

View full text Add to dashboard Cite

Context: Exposure to high levels of nitrites for a prolonged time have adverse health effects on several organs especially the liver due to oxidative properties. Meanwhile, cod liver oil has been reported to ameliorate organ dysfunction in animal models that involve oxidative stress. Objective: Examine the impact of dietary cod liver oil on sodium nitrite-induced liver damage. Materials and methods: Thirty-two adult male Sprague-Dawely rats were daily treated with sodium nitrite (80 mg/kg) in presence or absence of cod liver oil (5 ml/kg). Morphological changes were assessed in liver sections. Oxidative stress and antioxidant markers were measured in serum and liver homogenates. Liver samples were used for measurements of MCP-1, DNA fragmentation and mitochondrial function. Results: The hepatoprotective effect of cod liver oil was proved by significant reduction of elevated liver enzymes and normal appearance of hepatocytes. Cod liver oil significantly reduced hepatic malondialdehyde, hydrogen peroxide and superoxide anion (224.3 AE 18.9 nmol/g, 59.3 AE 5.1 and 62.5 AE 5.1 mmol/g, respectively) compared with sodium nitrite (332.5 AE 25.5 nmol/g, 83.1 AE 8.1 and 93.9 AE 6.5 mmol/g, respectively). Cod liver oil restored hepatic cytochrome c oxidase activity after 38% reduction by sodium nitrite. Furthermore, cod liver oil significantly reduced hepatic MCP-1 (79.8 pg/mg) and DNA fragmentation (13.8%) compared with sodium nitrite (168.7 pg/mg and 41.3%, respectively). Discussion and conclusion: Cod liver oil ameliorates sodium nitrite induced hepatic impairment through several mechanisms including attenuation of oxidative stress, blocking MCP-1, reactivation of mitochondrial function and reduction of DNA fragmentation.

show abstract

Nutritional epidemiology in the context of nitric oxide biology: A risk–benefit evaluation for dietary nitrite and nitrate

Cited by 103 publications

References 85 publications

Lipopolysaccharide challenge of the mammary gland in cows induces nitrosative stress that impairs milk oxidative stability

Lipopolysaccharide challenge of the mammary gland in cows induces nitrosative stress that impairs milk oxidative stability

Nitrates and Nitrites in meat products

Hepatoprotective effects of cod liver oil against sodium nitrite toxicity in rats

Contact Info

Product

Resources

About