Inhibition of nitrosamine formation

Inhibition of Nitrosamine Formation. Nitrites can react with secondary amines and A/-substituted amides under the acidic conditions of the stomach to form /V-nitrosamines and A/-nitrosamides. These compounds are collectively called N-nitroso compounds. There is strong circumstantial evidence that in vivo A/-nitroso compounds production contributes to the etiology of cancer of the stomach (135,136), esophagus (136,137), and nasopharynx (136,138). Ascorbic acid consumption is negatively correlated with the incidence of these cancers, due to ascorbic acid inhibition of in vivo A/-nitroso compound formation (139). The concentration of A/-nitroso compounds formed in the stomach depends on the nitrate and nitrite intake. 

To prevent oxidation of nitrous oxide to nitrogen tetraoxide, excess ascorbic acid must be used. Douglas et al (1978) has reviewed the numerous literature reports on ascorbic acid inhibition of nitrosamine formation in amine-nitrite systems. 

The massive contamination of NDE1A in alkaline synthetic fluids (3%) found by Fan et al Q) cannot be explained by known nitrosation kinetics of di- or triethanolamine. Instead, more powerful nitrosation routes, possibly involving nitrogen oxide (N0X) derivatives (e.g., N02> N O t) may be responsible for the amounts of NDE1A in these products (34). In fact, a nitrite-free commercial concentrate was shown to accumulate NDE1A up to about 10 0 days at which time the levels dropped dramatically (19). Inhibition of N0X contaminants may be an effective route to the inhibition of nitrosamine formation in metalworking fluids. 

Tannenbaum SR, WishnokJS. Inhibition of nitrosamine formation by ascorbic acid. Ann NY Acad Sci 1987 498 354-363. 

K. Tanaka, K. C. Chung, T. Kada, and H. Hayatsu, Inhibition of nitrosamine formation in vitro by sorbic acid, Food Cosmet. Toxicol. 16, 3 (1978). 

Inhibitors of nitrosation generally function by competing with the amine for the nitrosating agent. An inhibitor would thus react with nitrite at a faster rate than with amines. The inhibition reaction has recently been reviewed ( 35). The ability of ascorbate to act as a potent inhibitor of nitrosamine formation has resulted in the use of the vitamin in nitrite-preserved foods and pharmaceuticals. Furthermore, the effectiveness of ascorbate in inhibiting nitrosamine formation is dependent on (1) the concentration of ascorbate (an excess is required) (2) pH (ascorbate is nitrosated 240 times more rapidly than ascorbic acid) (3) the reactivity of the amine toward nitrosation and (4) the extent of oxygenation of the system. 

Antioxidant activity involving the transfer of two electrons between the ascorbate/dehy-droascorbate redox couple or donation of one electron to inactivate highly reactive free radicals, e.g., protection of vitamin E by reduction of the tocopheryl radical Competitive inhibition in substrate binding reactions, including inhibition of the formation of carcinogenic nitrosamines... 

Several ascorbic acid derivatives were examined by Pensabene et al. (570) for their ability to inhibit nitrosation of pyrrolidine in a model system developed to simulate the lipid-aqueous-protein composition of bacon. While sodium ascorbate was quite effective in the aqueous phase, a combination of an ascorbyl ester with sodium ascorbate gave a better effect in the lipid phase (Table XX). The use of ascorbates and tocopherol as inhibitors of nitrosamine formation and oxidation in foods of the aqueous and lipid type has been reviewed by Newmark and Mergens (326). These compounds in combination could be markedly useful in preventing food contamination with nitrosamines and/or nitros-amides in cured meats such as bacon. 

Review of Ascorbic Acid Mechanisms of Action. Ascorbic acid and AP have antioxidant activity in fats, oils, vitamin A, and carotenoids. In these systems AP is a better antioxidant than are the phenolic antioxidants BHT and BHA, both from these data and others (29,35). Ascorbic acid protects against oxidation of flavor compounds in wine, beer, fruits, artichokes, and cauliflower (29) presumably by oxygen scavenging. The well-known formation of nitric oxide from nitrites by ascorbic acid is used not only for inhibition of nitrosamine fortnation, but also to promote... 

N-Nitrosamines are formed in foods by the reaction of secondary and tertiary amines with a nitrosating agent, usually nitrous anhydride, which forms from nitrite in acidic, aqueous solution. NDMA is the most common volatile amine found in food. Food constituents and the physical make-up of the food can affect the extent of nitrosamine formation. Ascorbic acid and sulfur dioxide have been used to inhibit the formation of nitrosamines. 

Anticarcinogens that either directly antagonize carcinogens, or more likely prevent their activation, are also present in many foods naturally or are added to them. Included in this list of good guys are vitamins A, E, and C, some Bs, chlorophyll, carotene, butylated hydroxytoluene (BHT), and anisole (BHA). Many of these substances are effective antioxidants that presumably may inhibit oxidative carcinogenic activation. Vitamin C is also a potent inhibitor of nitrosamine formation. 

Inhibition of nitrosation is generally accompHshed by substances that compete effectively for the active nitrosating iatermediate. /V-Nitrosamine formation in vitro can be inhibited by ascorbic acid [50-81-7] (vitamin C) and a-tocopherol [59-02-9] (vitamin E) (61,62), as well as by several other classes of compounds including pyrroles, phenols, and a2iridines (63—65). Inhibition of iatragastric nitrosation ia humans by ascorbic acid and by foods such as fmit and vegetable juices or food extracts has been reported ia several instances (26,66,67). 

N-Nitrosamine inhibitors Ascorbic acid and its derivatives, andDC-tocopherol have been widely studied as inhibitors of the N-nitrosation reactions in bacon (33,48-51). The effect of sodium ascorbate on NPYR formation is variable, complete inhibition is not achieved, and although results indicate lower levels of NPYR in ascorbate-containing bacon, there are examples of increases (52). Recently, it has been concluded (29) that the essential but probably not the only requirement for a potential anti-N-nitrosamine agent in bacon are its (a) ability to trap NO radicals, (b) lipophilicity, (c) non-steam volatility and (d) heat stability up to 174 C (maximum frying temperature). These appear important requirements since the precursors of NPYR have been associated with bacon adipose tissue (15). Consequently, ascorbyl paImitate has been found to be more effective than sodium ascorbate in reducing N-nitrosamine formation (33), while long chain acetals of ascorbic acid, when used at the 500 and lOOO mg/kg levels have been reported to be capable of reducing the formation of N-nitrosamines in the cooked-out fat by 92 and 97%, respectively (49). 

The inhibition of formation of NPYR and NDMA in fried bacon by the use of cure-solubilized a-tocopherol (500 mg/kg) has been demonstrated by Fiddler et al. (50). Walters et al. (53) also reported reduced levels of N-nitrosamines in the vapors during the frying of bacon in fat containing a-tocopherol. It has also been shown that a-tocopherol is dispersed quite effectively during frying of bacon slices therefore, application to bacon may be made by spray or dip to overcome the problem of water insolubility (51). Controlled addition of this antioxidant may be an effective and practical way of reducing the concentration of N-nitrosamines in cooked... 

Scavengers Inhibit nitrosamine formation by competing with the amine for the nltrosatlng agent. Ascorbic acid Is a typical exan le of the competition by rapid reduction of the nltrosatlng agent as shown. 

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