Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
Françoise Guéraud
(1)
,
Charline Buisson
(1)
,
Aurélie Promeyrat
(2)
,
Nathalie Naud
(1)
,
Edwin Fouché
(1)
,
Valérie Bézirard
(3)
,
Jacques Dupuy
(1)
,
Pascale Plaisancié
(1)
,
Cécile Héliès-Toussaint
(1)
,
Lidwine Trouilh
(4)
,
Jean-Luc Martin
(5)
,
Sabine Jeuge
(5)
,
Eléna Keuleyan
(2)
,
Noémie Petit
(2)
,
Laurent Aubry
(2)
,
Vassilia Théodorou
(3)
,
Bastien Frémaux
(5)
,
Maïwenn Olier
(3)
,
Giovanna Caderni
(6)
,
Tina Kostka
(7)
,
Gilles Nassy
(5)
,
Véronique Santé-Lhoutellier
(2)
,
Fabrice Pierre
(1)
1
ToxAlim-PPCA -
Prévention et promotion de la cancérogénèse par les aliments
2 QuaPA - Qualité des Produits Animaux
3 ToxAlim-NGN - Neuro-Gastroentérologie & Nutrition
4 TBI-GeT - Génome et Transcriptome (GeT) - Biopuces
5 IFIP - Institut du Porc
6 UniFI - Università degli Studi di Firenze = University of Florence = Université de Florence
7 Leibniz Universität Hannover=Leibniz University Hannover
2 QuaPA - Qualité des Produits Animaux
3 ToxAlim-NGN - Neuro-Gastroentérologie & Nutrition
4 TBI-GeT - Génome et Transcriptome (GeT) - Biopuces
5 IFIP - Institut du Porc
6 UniFI - Università degli Studi di Firenze = University of Florence = Université de Florence
7 Leibniz Universität Hannover=Leibniz University Hannover
Françoise Guéraud
- Fonction : Auteur
- PersonId : 736210
- IdHAL : francoise-gueraud
- ORCID : 0000-0001-5455-1244
- IdRef : 088015912
Valérie Bézirard
- Fonction : Auteur
- PersonId : 1181791
- IdHAL : valerie-bezirard
- ORCID : 0009-0007-3516-8021
Pascale Plaisancié
- Fonction : Auteur
- PersonId : 746477
- IdHAL : pascale-plaisancie
- ORCID : 0000-0002-3670-6684
- IdRef : 124799396
Cécile Héliès-Toussaint
- Fonction : Auteur
- PersonId : 736655
- IdHAL : cecile-helies-toussaint
- ORCID : 0000-0003-3944-9385
- IdRef : 171437039
Maïwenn Olier
- Fonction : Auteur
- PersonId : 184462
- IdHAL : maiwenn-olier
- ORCID : 0000-0001-7214-1134
- IdRef : 073977349
Tina Kostka
- Fonction : Auteur
- PersonId : 1291480
- ORCID : 0000-0001-8212-694X
Véronique Santé-Lhoutellier
- Fonction : Auteur
- PersonId : 736752
- IdHAL : veronique-suzanne-sante-lhoutellier
- ORCID : 0000-0003-2149-7661
- IdRef : 139509216
Fabrice Pierre
- Fonction : Auteur
- PersonId : 746525
- IdHAL : fpierreinrae
- ORCID : 0000-0001-6106-8146
- IdRef : 029584574
Résumé
Abstract Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N -nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium nitrite removal and reduction (90 mg/kg) similarly decreased preneoplastic lesions in F344 rats, but only reduction had an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level and an effective lipid peroxidation control. Among the three nitrite salt alternatives tested, none of them led to a significant gain when compared to the reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions in rats despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions in rats but the concomitant presence of nitrosyl iron in feces. Except the vegetable stock, other alternatives were less efficient than sodium nitrite in reducing L. monocytogenes growth.