Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Journal of Food Composition and Analysis

Volumn 30, Issue 2, 2013, Pages 67-72

  Meineri, Giorgia ^a   Medana, Claudio ^a   Giancotti, Valeria ^a   Visentin, Sonja ^a   Peiretti, Pier Giorgio ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b CNR   (Italy)

Author keywords

Digestion; Food composition; Nitrosamines; Pentosidine; Pork; Salami

Indexed keywords

ANIMALIA; SALAMIS; SUIDAE;

EID: 84876342899     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.02.002     Document Type: Article

References (51)

1. Agnoli C., Grioni S., Sieri S., Palli D., Masala G., Sacerdote C., Vineis P., Tumino R., Giurdanella M.C., Pala V., Berrino F., Mattiello A., Panico S., Krogh V. Italian mediterranean index and risk of colorectal cancer in the Italian section of the EPIC cohort. International Journal of Cancer 2013, 132:1404-1411.
2. Albers N., Behm G., Klaus W., Küthner K., Lidner H. Vitamins in animal nutrition. Arbeitssgemeinschaft für Wirkstoffe in der Tierernährung 1984, Bonn, Germany, p. 34.
3. Anouar E., Košinová P., Kozlowski D., Mokrini R., Duroux J.L., Trouillas P. New aspects of the antioxidant properties of phenolic acids: a combined theoretical and experimental approach. Physical Chemistry Chemical Physics 2002, 11:7659-7668.
4. Arnold R.N., Arp S.C., Scheller K.K., Williams S.N., Schaefer D.M. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. Journal of Animal Science 1993, 71:105-118.
5. Asghar A., Gray J.I., Buckley D.J., Pearson A.M., Booren A.M. Perspectives on warmed-over flavor. Food Technology 1988, 42:102-108.
6. Asghar A., Lin C.F., Gray J.I., Buckley D.J., Booren A.M., Flegal C.J. Effects of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat. Journal of Food Science 1990, 55:46-50.
7. Asghar A., Gray J.I., Booren A.M., Gomaa E.A., Abouzied M.M., Miller E.R., Buckley D.J. Effects of supranutritional dietary vitamin E Levels on subcellular deposition of α-tocopherol in the muscle and on pork quality. Journal of the Science of Food and Agriculture 1991, 57:31-41.
8. Azzi A. Molecular mechanism of a-tocopherol action. Free Radical Biology and Medicine 2007, 43:16-21.
9. Baragetti I., Furiani S., Vettoretti S., Raselli S., Maggi F.M., Galli F., Catapano A.L., Buccianti G. Role of vitamin E-coated membrane in reducing advanced glycation end products in hemodialysis patients: a pilot study. Blood Purification 2006, 24:369-376.
10. Biaudet H., Pignatelli B., Debry G. N-nitroso compounds. Handbook of Food Analysis 1996, Marcel Dekker, NY. L.M.L. Nollet (Ed.).
11. Boisen S., Fernández J.A. Prediction of the total tract digestibility of energy in feedstuffs and pig diets by in vitro analyses. Animal Feed Science Technology 1997, 68:277-286.
12. Bryan N.S., Alexander D.D., Coughlin J.R., Milkowski A.L., Boffetta P. Ingested nitrate and nitrite and stomach cancer risk: an updated review. Food and Chemical Toxicology 2012, 50:3646-3665.
13. Buckley D.J., Morrissey P.A., Gray J.I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science 1995, 73:3122-3130.
14. Burton G.W., Joyce A., Ingold K.U. First proof that vitamin E is the major lipidsoluble, chain breaking antioxidant in human blood plasma. Lancet 1982, 2:327-328.
15. Burton G.W., Joyce A., Ingold K.U. Is vitamin E the only lipid-soluble, chainbreaking antioxidant in human blood plasma and erythrocyte membranes?. Archives of Biochemistry and Biophysics 1983, 221:281-290.
16. Czapski G.A., Czubowicz K., Strosznajder R.P. Evaluation of the antioxidative properties of lipoxygenase inhibitors. Pharmacological Reports 2012, 64:1179-1188.
17. Cho S.-J., Roman G., Yeboah F., Konishi Y. The road to advanced glycation end products: a mechanistic perspective. Current Medicinal Chemistry 2007, 14:1653-1671.
18. Corpet D.E. Red meat and colon cancer: should we become vegetarians, or can we make meat safer?. Meat Science 2011, 89:310-316.
19. Danaei G., Vander Hoorn S., Lopez A.D., Murray C.J.L., Ezzati M. Causes of cancer in the world: comparative risk assessment of nine behavioural and environmental risk factors. The Lancet 2005, 366:1784-1793.
20. Fernández J., Pérez-álvarez J.A., Fernández-López J.A. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry 1997, 59:345-353.
21. Fuchs C.S., Mayer R.J. Gastric carcinoma. New England Journal of Medicine 1995, 333:32-41.
22. Fuchs-Tarlovsky V. Role of antioxidants in cancer therapy. Nutrition 2013, 29:15-21.
23. Gutteridge J.M., Richmond R., Halliwell B. Inhibition of the iron-catalysed formation of hydroxyl radicals from superoxide and of lipid peroxidation by desferrioxamine. Biochemical Journal 1979, 184:469-472.
24. Hsieh R.J., Kinsella J.E. Oxidation of polyunsaturated fatty acids: mechanisms, products and inhibition with emphasis on fish. Advances in Food and Nutrition Research 1989, 33:233-341.
25. Hussain S.P., Hofseth L.J., Harris C.C. Radical causes of cancer. Nature Reviews Cancer 2003, 3:276-285.
26. Jensen M., Essen-Gustavsson B., Hakkarainen J. The effect of a diet with high or low content of vitamin E on different skeletal muscles and myocardium in pigs. Journal of Veterinary Medicine Series A 1988, 35:487-497.
27. Jensen C., Lauridsen C., Bertelsen G. Dietary vitamin E: quality and storage stability of pork and poultry. Trends in Food Science and Technology 1998, 9:62-72.
28. Johnson I.T., Lund E.K. Review article: nutrition, obesity and colorectal cancer. Alimentary Pharmacology and Therapeutics 2007, 26:161-181.
29. Kamm J.J., Dashman T., Newmark H., Mergens W.J. Inhibition of amine-nitrite hepatotoxicity by α-tocopherol. Toxicology and Applied Pharmacology 1977, 41:575-583.
30. Kang R., Tang D., Schapiro N.E., Livesey K.M., Farkas A., Loughran P., Bierhaus A., Lotze M.T., Ze H.J. The receptor for advanced glycation end products (RAGE) sustains autophagy and limits apoptosis, promoting pancreatic tumor cell survival. Cell Death and Differentiation 2010, 17:666-676.
31. Krauss M., Hollender J. Analysis of nitrosamines in wastewater: exploring the trace level quantification capabilities of a hybrid linear ion trap/orbitrap mass spectrometer. Analytical Chemistry 2008, 80:834-842.
32. Lauridsen C., Buckley D.J., Morrissey P.A. Influence of dietary fat and vitamin E supplementation on alfa-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Science 1997, 46:9-22.
33. La Vecchia C., Altieri A., Tavani A. Vegetables, fruit, antioxidants and cancer: a review of Italian studies. European Journal of Nutrition 2001, 40:261-267.
34. Mergens W.J. Efficacy of vitamin E to prevent nitrosamine formation. Annals of the New York Academy of Sciences 1982, 393:61-69.
35. Monahan F.J., Buckley D.J., Gray J.I., Morrissey P.A., Asghar A., Hanrahan T.J., Lynch P.B. Effect of dietary α-tocopherol supplementation on α-tocopherol levels in porcine tissues and on susceptibility to lipid peroxidation. Food Science and Nutrition 1990, 42F:203-212.
36. Monahan F.J., Gray J.I., Asghar A., Haug A., Shi B., Buckley D.J., Morrissey P.A. Effect of dietary lipid and vitamin E supplementation on free radical production and lipid oxidation in porcine muscle microsomal fractions. Food Chemistry 1993, 46:1-6.
37. Morrissey P.A., Buckley D.J., Sheehy P.J.A., Monahan F.J. Vitamin E and meat quality. Proceedings of the Nutrition Society 1994, 53:289-295.
38. National Toxicology Program, 2001. Toxicology and Carcinogenesis Studies of Sodium Nitrite (CAS NO. 7632-00-0) in F344/N Rats and B6C3F1 Mice (Drinking Water Studies), National Toxicology Program Tech. Rep. Ser., United States, pp. 7-273.
39. Ohshima H., Bartsch H. Quantitative estimation of endogenous nitrosation in humans by monitoring N-nitrosoproline excreted in the urine. Cancer Research 1981, 41:3658-3662.
40. Olveria S.A. The role of epidemiology in cancer prevention. Proceedings of the Society for Experimental Biology and Medicine 1997, 216:142-150.
41. Papastergiadis A., Mubiru E., Van Langenhove H., De Meulenaer B. Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. Journal of Agriculture and Food Chemistry 2012, 60:9589-9594.
42. Peiretti P.G., Medana C., Visentin S., Dal Bello F., Meineri G. Effect of cooking method on carnosine and homologues, pentosidine and thiobarbituric acid reactive substances contents in beef and turkey meats. Food Chemistry 2012, 132:80-85.
43. Pun P.B., Murphy M.P. Pathological significance of mitochondrial glycation. International Journal of Cell Biology 2012, 2012:1-13.
44. Sayre L.M., Lin D., Yuan Q., Zhu X., Tang X. Protein adducts generated from products of lipid oxidation: focus on HNE and ONE. Drug Metabolism Reviews 2006, 38:651-675.
45. Schaefer D.M., Liu Q., Faustman C., Yin M.C. Supranutritional administration of vitamins E and C improves oxidative stability of beef. Journal of Nutrition 1995, 125:1792-1798.
46. Tricker A.R., Preussmann R. Carcinogenic N-nitrosamines in the diet: occurrence, formation, mechanisms and carcinogenic potential. Mutation Research 1991, 259:277-289.
47. VanderVeen L.A., Hashim M.F., Shyr Y., Marnett L.J. Induction of frameshift and base pair substitution mutations by the major DNA adduct of the endogenous carcinogen malondialdehyde. Proceedings of the National Academy of Sciences of the United States of America 2003, 100:14247-14252.
48. Visentin S., Medana C., Barge A., Giancotti V., Cravotto G. Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs). Organic and Biomolecular Chemistry 2010, 8:2473-2477.
49. Wiss O., Bunnel R.B., Gloor U. Absorption and distribution of vitamin E in the tissue. Vitamins and Hormones 1962, 20:441-455.
50. Witte V.C., Krause G.F., Bailey M.E. A new extraction method for determining 2-thiobarbituric acid values for pork and beef during storage. Journal of Food Science 1970, 35:585-592.
51. Yin M.C., Faustman C., Riesen J.W., Williams S.N. α-Tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vitro. Journal of Food Science 1993, 58:1273-1276.