Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

Autor: Françoise Guéraud, Charline Buisson, Aurélie Promeyrat, Nathalie Naud, Edwin Fouché, Valérie Bézirard, Jacques Dupuy, Pascale Plaisancié, Cécile Héliès-Toussaint, Lidwine Trouilh, Jean-Luc Martin, Sabine Jeuge, Eléna Keuleyan, Noémie Petit, Laurent Aubry, Vassilia Théodorou, Bastien Frémaux, Maïwenn Olier, Giovanna Caderni, Tina Kostka, Gilles Nassy, Véronique Santé-Lhoutellier, Fabrice Pierre

Publikováno v: npj Science of Food, Vol 7, Iss 1, Pp 1-17 (2023)

Abstract Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs).

Externí odkaz: https://doaj.org/article/ac5bac8e95ba442b9838ddfdc414e9ff

In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

Autor: Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, Sylvie Bourillon, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Valérie Scislowski, Laurent Picgirard, Laëtitia Théron, Véronique Santé-Lhoutellier

Publikováno v: Food Chemistry: X, Vol 16, Iss , Pp 100474- (2022)

In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemi

Externí odkaz: https://doaj.org/article/1ff8ac8cf4724dcc8a6e7227fb28bea0

New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Autor: Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, Valérie Scislowski, Véronique Santé-Lhoutellier, Laetitia Théron

Publikováno v: Foods, Vol 10, Iss 4, p 852 (2021)

Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitros

Externí odkaz: https://doaj.org/article/ef21e8e66f3f40cf95f750fec2cf1cf5

Rôles et intérêt des nitrites dans la charcuterie

Autor: Gilles Nassy

Publikováno v: Pratiques en nutrition. 16:32-37

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::95810cb2f4ea2ef39e718d209cc1ecb5
https://doi.org/10.1016/j.pranut.2019.12.008

Red wine and pomegranate extracts suppress cured meat promotion of colonic mucin-depleted foci in carcinogen-induced rats

Autor: Nathalie Naud, Fabrice Pierre, Sylviane Taché, Gilles Nassy, Françoise Guéraud, Jean-Luc Vendeuvre, Ditte A. Hobbs, Denis E. Corpet, Nadia M. Bastide, Gunter G. C. Kuhnle

Publikováno v: Nutrition and Cancer
Nutrition and Cancer, Taylor & Francis (Routledge), 2017, 69 (2), pp.289-298. ⟨10.1080/01635581.2017.1263745⟩
Nutrition and Cancer, Taylor & Francis (Routledge), 2017, 69, pp.289-298. ⟨10.1080/01635581.2017.1263745⟩

International audience; Processed meat intake is carcinogenic to humans. We have shown that intake of a workshop-made cured meat with erythorbate promotes colon carcinogenesis in rats. We speculated that polyphenols could inhibit this effect by limit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9de9ad26683a2b3ab48ffe258410b8a4
https://oatao.univ-toulouse.fr/17523/