共查询到20条相似文献,搜索用时 15 毫秒
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Daniel Demeyer Stefaan De Smet Michèle Ulens 《Critical reviews in food science and nutrition》2016,56(16):2747-2766
Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an in-depth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat. 相似文献
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Thaís de Moura Neves Diogo Thimoteo da Cunha Veridiana Vera de Rosso Semíramis Martins Álvares Domene 《Comprehensive Reviews in Food Science and Food Safety》2021,20(1):526-541
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta-analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta-analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption. 相似文献
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烧烤肉制品加工中多环芳烃和杂环胺形成途径及其防控方法研究进展 总被引:1,自引:0,他引:1
烧烤肉制品因具有独特的色泽、香气和口感受到消费者的喜爱,但传统烤制通常是在高温条件下进行,肉制品在高温下会发生脂肪裂解、美拉德反应等生成多环芳烃、杂环胺等有害物质。该文综述了烧烤肉制品中多环芳烃、杂环胺等有害物质形成途径、影响因素、抑制方法的研究进展,主要阐述了烧烤肉制品通过HAVA机理和Diels-Alder机理形成多环芳烃,通过自由基途径及美拉德反应形成杂环胺,并为此提出合理控制烤制温度和烤制时间,合理选择烤制技术,添加外源物质抑制有害物质的生成等防控方法,为优化烧烤肉制品加工工艺,促进肉制品行业的绿色安全发展提供理论基础。 相似文献
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红肉、N-羟乙酰神经氨酸与癌症关系的研究进展 总被引:1,自引:0,他引:1
世界癌症研究基金会报告指出,过多摄入红肉会增加患癌症的风险,红肉可能是导致某些癌症的原因之一。有研究得出,摄入红肉后身体内产生的一种唾液酸--N-羟乙酰神经氨酸(N-glycolylneuraminic acid,Neu5Gc)可能与癌症的发生有关。本文从红肉与癌的关系,引出对Neu5Gc的讨论,从它的结构、来源、生理功能到临床应用价值,最后是与癌症可能的机制讨论,并重申它的研究价值。 相似文献
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Muhammad Asim Shabbir Faqir Muhammad Anjum Moazzam Rafiq Khan Hafiz Ansar Rasul Suleria 《Critical reviews in food science and nutrition》2015,55(1):82-93
Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds. 相似文献
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Ulf Hammerling Jonas Bergman Laurila Roland Grafström Nils-Gunnar Ilbäck 《Critical reviews in food science and nutrition》2016,56(4):614-634
Epidemiology and experimental studies provide an overwhelming support of the notion that diets high in red or processed meat accompany an elevated risk of developing pre-neoplastic colorectal adenoma and frank colorectal carcinoma (CRC). The underlying mechanisms are disputed; thus several hypotheses have been proposed. A large body of reports converges, however, on haem and nitrosyl haem as major contributors to the CRC development, presumably acting through various mechanisms. Apart from a potentially higher intestinal mutagenic load among consumers on a diet rich in red/processed meat, other mechanisms involving subtle interference with colorectal stem/progenitor cell survival or maturation are likewise at play. From an overarching perspective, suggested candidate mechanisms for red/processed meat-induced CRC appear as three partly overlapping tenets: (i) increased N-nitrosation/oxidative load leading to DNA adducts and lipid peroxidation in the intestinal epithelium, (ii) proliferative stimulation of the epithelium through haem or food-derived metabolites that either act directly or subsequent to conversion, and (iii) higher inflammatory response, which may trigger a wide cascade of pro-malignant processes. In this review, we summarize and discuss major findings of the area in the context of potentially pertinent mechanisms underlying the above-mentioned association between consumption of red/processed meat and increased risk of developing CRC. 相似文献
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The effects of five chemicals (H2O2, β-mercaptoethanol, EDTA, urea and Tween 80) on the structure of meat protein extracts from commercial-type poultry meat batters were studied. Disulphide bonds appeared to affect protein conformation by influencing the interactions in which hydrophobic residues were involved. The spectrophotometric data for EDTA suggested that one of the mechanisms by which it caused meat batter protein aggregation was by salt-bridge formation through sulphydryl residues. Urea caused exposure of the hydrophobic residues in the meat batters' proteins Tween 80 did not appear to directly affect the protein-protein interaction. 相似文献
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Ziyi Linghu Faris Karim Mostafa Taghvaei J. Scott Smith 《Journal of food science》2019,84(7):1992-2002
A simple, fast, and efficient method, “enhanced matrix removal of lipids” (EMR‐lipid), was proposed, optimized, and validated for identifying five polar heterocyclic amines (HCAs) in meat samples that ranged from high‐protein (beef and chicken) to high‐fat (pork bacon) matrices. The protocol involves an initial solid–liquid phase extraction followed by a rapid dispersive solid‐phase extraction using EMR‐lipid sorbents and salting‐out partitioning. Acetonitrile containing formic acid at two levels (1% and 2%) efficiently extracted HCAs from different meat matrices. Liquid chromatography–tandem mass spectrometry (MS/MS) with selective reaction monitoring mode was developed for qualitative and quantitative analysis. The highest MS/MS responses and better peak separation of analytes were achieved by adjusting mobile phases to pH 3.0 with instrumental detection limits between 0.01 and 0.05 ng/mL. Good linearity of standard curves was obtained in both pure solvents and postspiked meat extracts between 0.5 and 50.0 ng/mL. The validation results showed good precision, accuracy, and sensitivity for detecting HCAs in spiked meat samples. Satisfactory recoveries of four HCAs were achieved: 65% to 111% in beef, 71% to 106% in bacon, and 42% to 77% in chicken. Matrix effects were also assessed and showed less than –20% of ion suppression in bacon extract, while a medium to high signal suppression was observed in beef (–37% to –55%) and chicken (–28% to –52%). This optimized EMR‐lipid method provides acceptable results and advantages for determining trace level HCAs in complex meat matrices. 相似文献
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鲟鱼硫酸软骨素对结直肠癌细胞抑制作用 总被引:1,自引:0,他引:1
探究鲟鱼硫酸软骨素对结直肠癌细胞的生长抑制能力,并初步确定影响结直肠癌细胞生长的主要原因。选取3株具有代表性的结直肠癌细胞Caco-2、HCT-116、SW480,采用CCK-8法测定细胞生长曲线、硫酸软骨素对癌细胞增殖的抑制能力;以其中一株结直肠癌细胞HCT-116为模型,用流式细胞仪测定其周期和凋亡情况,用细胞核染色法观察处理前后细胞形态,结合caspase-3凋亡酶活力的测定,考察鲟鱼硫酸软骨素对结直肠癌细胞的促凋亡能力,并初步确定作用途径。研究结果表明,鲟鱼硫酸软骨素对结直肠癌细胞Caco-2、HCT-116、SW480的增殖具有一定抑制作用,最高抑制率分别为70.94%、90.00%和75.00%,明显高于阳性对照处理组;处理后,细胞周期G1/G0期比例升高至88.56%,S期比例降低至4.47%,阻滞细胞G1/G0期;同时,使用鲟鱼硫酸软骨素处理细胞后,细胞形态发生变化,出现细胞核固缩以及细胞破碎等现象,细胞主要的凋亡酶活力显著升高,酶活力可达1 645 IU/μg,使细胞发生凋亡,凋亡率可达63.73%。研究结果证明,鲟鱼硫酸软骨素具有促进结直肠癌细胞凋亡、抑制细胞增殖的能力。 相似文献