Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

우리나라 전통 발효식품인 젓갈류의 생체내 소화과정에서 니트로사민 생성과 돌연변이원성의 가능성을 예측하기 위하여 실온(18~20$^{\circ}C$)에서 60일간 숙성시킨 멸치 젓갈을 인공적인 소화타액과 위액에 nitrate, thiocyanate, formaldehyde 및 ascorbic acid를 8 mM 이하의 각 농도별로 첨가하여 Nnitrosodimethylamine(NDMA) 생성과 돌연변이원성의 상관성을 조사하였다. 인공소화시 NDMA의 생성은 nitrite,thiocyanate 및 formaldehyde의 첨가농도에 따라서 촉진되었으나, ascorbic acid는 억제제로서 그 첨가농도에 비례하여 생성저해 효과가 나타났으며, 대체로 4 mM 농도에서 무첨가구에 비하여 71.3% 정도가 저해되었다. 돌연변이원성은 숙성시킨 젓갈에 nitrite, thiocyanate 및 formaldehyde를 여러 농도로 첨가하여 인공소화시킬 때에는 증가되었으나, ascorbic acid를 첨가하였을 때에는 현저하게 감소하였다.

Keywords

References

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