Partial purification from hot dogs of N-nitroso compound precursors and their mutagenicity after nitrosation

作者：Zhou Lin; Haorah James; Perini Fulvio; Carmella Steven G; Shibamoto Takayuki; Mirvish Sidney S^*

来源：Journal of Agricultural and Food Chemistry, 2006, 54(15): 5679-5687.

DOI：10.1021/jf0604788

• hot dog
• nitrite
• mutagenicity

Hot dogs contain apparent N-nitroso compounds (ANC) and ANC precursors (ANCP). ANCP purification was followed by nitrosation, sulfamic acid treatment, and analysis for ANC. Aqueous hot dog extracts were adsorbed on silica gel, which was eluted with MeCN and MeOH. The MeOH eluate was adsorbed on cation exchange resin (H+ form) and eluted with NH4OH. Eluted ANCP traveled at moderate speeds in high-performance liquid chromatography (HPLC) on amino and Pb2+ columns. Gas chromatography-mass spectrometry (GC-MS) of trimethylsilyl (TMS) derivatives of crude water extract indicated the presence of glycerol, phosphate, lactic acid, and two monosaccharides. GCMS of TMS derivatives of Pb2+ column HPLC eluates indicated that ANCP included 1-deoxy-N-1-glucosyl glycine. The nitrosated NH4OH eluate showed 4 x background mutagenic activity for Salmonella typhimurium TA-100. Un-nitrosated fractions showed 2 x background activity. Although tryptophan nitrosation gave 88% ANC yield, tryptophan is probably not a major ANCP in hot dogs. Hot dog patties prepared with or without sucrose or glucose showed similar ANC and ANCP levels. We discuss possible implications of these findings for the etiology of colon cancer.

• 出版日期2006-7-26