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Correlation of N - Nitrosamine Formation and Mutagenicity in Fermented Anchovy under Simulated Gastric Digestion

멸치젓갈의 인공소화시 N - Nitrosamine 생성과 돌연변이의 상관성

  • Shon, Mi-Yae (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Park, Hee-Jung (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Shin, Jung-Hye (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
  • 손미예 (경상대학교 삭품영양학과, 농업생명과학연구소) ;
  • 박희정 (경상대학교 삭품영양학과, 농업생명과학연구소) ;
  • 신정혜 (경상대학교 삭품영양학과, 농업생명과학연구소) ;
  • 성낙주 (경상대학교 삭품영양학과, 농업생명과학연구소)
  • Published : 2004.11.01

Abstract

There are about 50 kinds of salted and fermented fish in Korea, and they have been used as a necessity for the preparation of kimchi. There is next to nothing for the studies of finding out the cause of N-nitrosamine formation by using the salted and fermented anchovies. In order to predict the possibility of N-nitrosamine formation and mutagenicity from gastric digestion of Korean Jeotkal, correlation of N-nitrosodimethylamine (NDMA) and mutagenicity of the salted and fermented anchovy under simulated gastric digestion was investigated through mixture system of nitrate, thiocyanate, formaldehyde and ascorbic acid to the anchovy product aged at room temperature (18~20$^{\circ}C$) for 60 days. NDMA formation of fermented anchovy under simulated gastric digestion was accelerated by the increase of nitrate, thiocyanate and formaldehyde concentration and was inhibited by the addition of ascorbic acid as an inhibitor, showing that its inhibition rate was 71.3% at 4 mM as compared with control group. Mutagenicity in anchovy digest added with several level of nitrite, thiocyanate and formaldehyde was increased, while it was markedly decreased in addition of ascorbic acid.

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  1. Effects of Amount and Type of Jeotgal, a Traditional Korean Salted and Fermented Seafood, on N-Nitrosodimethylamine Formation during Storage of Kimchi vol.45, pp.9, 2016, https://doi.org/10.3746/jkfn.2016.45.9.1302
  2. Evaluation of microbiological safety in commercial Jeotgal vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.270