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Fat transforms ascorbic acid from inhibiting to promoting acid catalysed n-nitrosation
  1. Emilie Combet (emiliecombet{at}gmail.com)
  1. The University of Glasgow, United Kingdom
    1. Stuart Paterson
    1. Western Infirmary, Glasgow, United Kingdom
      1. Katsunori Iijima
      1. Western Infirmary, Glasgow, United Kingdom
        1. Jack Winter
        1. Western Infirmary, Glasgow, United Kingdom
          1. William Mullen
          1. The University of Glasgow, United Kingdom
            1. Alan Crozier
            1. The University of Glasgow, United Kingdom
              1. Tom Preston
              1. Stable Isotope Biochemistry Laboratory, SUERC, United Kingdom
                1. Kenneth E. L. McColl (k.e.l.mccoll{at}clinmed.gla.ac.uk)
                1. The University of Glasgow, United Kingdom

                  Abstract

                  Background: The major potential site of acid nitrosation is the proximal stomach, an anatomical site prone to a rising incidence of metaplasia and adenocarcinoma. Nitrite, a pre-carcinogen present in saliva, can be converted to nitrosating species and N-nitroso compounds by acidification at low gastric pH in the presence of thiocyanate.

                  Aims: To assess the effect of lipid and ascorbic acid on the nitrosative chemistry under conditions simulating the human proximal stomach.

                  Methods: The nitrosative chemistry was modelled in vitro by measuring the nitrosation of four secondary amines under conditions simulating the proximal stomach. The N-nitrosamines formed were measured by gas chromatography - ion-trap tandem mass spectrometry, while nitric oxide and oxygen levels were measured amperometrically.

                  Results: In absence of lipid, nitrosative stress was inhibited by ascorbic acid through conversion of nitrosating species to nitric oxide. Addition of ascorbic acid reduced the amount of N-nitrosodimethylamine formed by 5-fold, N-nitrosomorpholine by >1000-fold and totally prevented the formation of N-nitrosodiethylamine and N-nitrosopiperidine. In contrast, when 10% lipid was present, ascorbic acid increased the amount of N-nitrosodimethylamine, N-nitrosodiethylamine and N-nitrosopiperidine formed by approximately 8, 60 and 140-fold respectively compared to absence of ascorbic acid.

                  Conclusion: The presence of lipid converts ascorbic acid from inhibiting to promoting acid nitrosation. This may be explained by nitric oxide, formed by ascorbic acid in the aqueous phase, being able to regenerate nitrosating species by reacting with O2 in the lipid phase.

                  • cancer
                  • diet
                  • gastro-oesophageal junction
                  • nitrite
                  • nitrosation

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