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Biomedical subjects

G F Zhukova

Publications and source records attributed to G F Zhukova.

At least 19 recordsLinked to original sources
PubMed1997

[Inhibiton of endogenous synthesis of nitroso compounds by Selenium in rats].

The inhibiting effect of organic Se (selen-enriched yeast Bioselen) on the endogenous synthesis of N-nitrosubstances was investigated in the Wistar rats, receiving 15 mg of sodium nitritis and 24 mg of diethylamin per 1 kg of bodyweight during 22 days. The level of nitrosoprolin synthesis and (NPro) and the level of nitrosodiethyl (NDie) in the stomach of rats served as the main indices. The highest level of NPro and NDie were revealed in the rats, without selen supplementation (581.2 +/- 113.3 mg per kg of bodyweight and 29.8 +/- 3.0 mg per kg of bodyweight). The highest inhibiting effect of Se was 54.5% for NPro and 54.7% for NDie and it was shown for the Se concentration of 1.5 mg per 1 kg of forage. The increase of Se dosage to 3.0 mg per 1 kg of forage was less effective and resulted in 25.5% of inhibiting of NPro u 47.0% - NDie.

Administration, Oral↗
PubMed1996

[Effects of iron deficiency on toxic action of nitrites and endogenous synthesis of N-nitrosamines].

Separate or joint ingestions of water solutions of sodium nitrite and/or N-diethylamine by rats fed iron deficiency diet caused sharp increasing of N-nitrosodiethylamine level in stomach, a decreasing of Hb and increasing of MetHb concentrations in blood of animal. These effects were greater on iron deficient diet than on control diet. The nitrite ingestion caused a decline level of cytochrome P-450 and inhibition of lipid peroxidation in rat liver.

Animals↗
PubMed1994

[Effects of selenium on endogenous synthesis of N-nitrosamines and toxicity of nitrites in rats].

Male Wistar rats were fed selenium (0.2, 2.9 or 5.5 mg/kg of dry feed) in the form of selenomethionine. They also received for 6 weeks amidopyrine (33 mg/kg b.w.) and/or sodium nitrite (20 mg/kg b.w.) administered intragastrically. The quantitation of endogenously synthetized volatile nitrosamines in the stomach, selenium in the serum, biochemically evaluated nitrite and nitrosamines toxicity revealed an inverse relationship between feed selenium concentrations and the amount of endogenously produced nitrosodimethylamine from equal precursor doses. A protective selenium effect on methemoglobin-producing action of nitrite ions was established. It is shown that introduction of precursors induces increased body need in selenium.

Aminopyrine↗
PubMed1989

[Assessment of the degree of carcinogenicity of small doses of nitrites].

Chronic experiments on CBA and C57B1 mice and acute experiments on CBA mice established: (a) carcinogenic effect of sodium nitrite given continuously with drinking water (0.1; 1.0 and 10.0 maximum allowable concentration) in combination with morpholine fed with bread, and (b) endogenous synthesis of nitrosomorpholine as a result of simultaneous intragastric administration of same doses of sodium nitrite and morpholine. Also, nitrosomorpholine and N-nitrosodimethylamine synthesis was observed in vitro following addition of low-dose sodium nitrite, morpholine and amidopyrine to human gastric juice. Carcinogenic hazard associated with low-dose nitrite consumption in humans is discussed.

Aminopyrine↗
PubMedDate not supplied

Assay of N-nitrosamines in foodstuffs produced in the USSR by gas-liquid chromatography with a thermal energy analyser.

The content of volatile N-nitrosamines in over 4000 samples of domestic foodstuffs of plant and animal origin were studied. It was found that 88% of the samples studied contained N-nitrosamines, the greatest amounts being detected in some samples of malt and beer, fish products and some meat products. The impact of food processing technologies on the formation of N-nitrosamines is discussed. Possibilities of preventing the accumulation of N-nitrosamines during the process of food production are discussed.

Calorimetry↗
PubMedDate not supplied

[The effect of lysine-enriched bread on the formation of N-nitrosamines from their precursors in the stomach of dogs].

Data are presented on nitrosamine (NA) formation in the stomach of dogs after per os intake of their precursors--morpholine (or diethylamine) and sodium nitrite. It has been shown that bread enriched with lysine given to dogs in combination with the precursors promotes a five-six-fold reduction of carcinogenic NA formation in the dog's stomach as compared to the control.

Animals↗
PubMedDate not supplied

[The effect of thiamine, riboflavin, nicotinamide and ascorbic acid on the formation of nitrosamines in meat products].

The data are presented on the content of nitrosamines in meat products prepared according to traditional technology versus the use of water-soluble vitamins and their complex. It is shown that the enrichment of sausage products and canned meat with thiamine, riboflavin, nicotinamide and ascorbic acid is conducive to better hygienic parameters of the products, with lower content of nitrosamines (from 29.4 to 72.6%) as compared to meat products prepared according to the traditional technology.

Ascorbic Acid↗
PubMedDate not supplied

[Content of carcinogenic nitroso compounds in food products].

The data are provided on the content of carcinogenous N-nitroso compounds in foods manufactured in a region with a high gastric carcinoma incidence. It was found that foods under analysis have a high content of carcinogenous nitroso compounds. The foods were also found to contain N-nitrosopiperidine, a carcinogen inducing tumors of the gastrointestinal tract.

Dairy Products↗
PubMedDate not supplied

[Carcinogenic nitrosamine content of food products of the Moldavian SSR].

The authors provide data concerning the content of carcinogenous N-nitrosocompounds in foods manufactured in the Moldavian SSR. Over 100 samples of foods of both vegetable and animal origin have been analyzed. It has been found that foods manufactured in the Moldavian SSR are contaminated with carcinogenous N-nitrosamines but to an insignificant degree. It is concluded that the degree of a relative risk may be regarded as negligible.

Food Contamination↗
PubMedDate not supplied

[Content of N-nitrosamines in Soviet food products].

The author presents the results of the analysis of N-nitrosamine (NA) content in animal and vegetable products from various regions of the country. The causes of NA formation from their precursors during technological treatment and possible ways of its prevention have been discussed.

Animals↗
PubMedDate not supplied

[Volatile N-nitrosamines in sausage products].

The authors studied the content of volatile N-nitrosamines (NA) in the most common sausage products. It was established that the total content of NA in sausage products is not high and ranges from trace amounts up to 10 micrograms/kg product. The allowable doses of nitrite in the sausage manufacture being low, no relationship was discovered between the content of NA and residual nitrite in meat products.

Animals↗
PubMedDate not supplied

[N-nitrososarcosine formation from predecessors in the body].

A method has been developed for isolation and analysis of the non-volatile carcinogen N-nitrososarcosine in different media. It has been found that in aqueous solution and gastric juice of the dog, N-nitrososarcozine is formed in an acid medium, with maximum yield being attained at pH 3 and at an equal molar ratio of the precursors. Endogenous formation of the carcinogen in the rat stomach has been studied.

Animals↗
PubMedDate not supplied

[N-nitrosamine content in sausage products manufactured using protein preparations].

The content of carcinogenous N-nitrosamines was measured in protein preparations and sausages manufactured with the use of these preparations. Isolates from sunflower and soybean proteins and casein as well as sausages manufactured with the use of the indicated proteins did not differ from control samples as regards the content of nitrosamines. However, up to 6 micrograms/kg N-nitrosodimethylamine was detected in fish protein isolates. The content of nitrosamines in sausages manufactured with the use of fish protein appeared to be higher than in control.

Animals↗
PubMedDate not supplied

[N-nitrosamines in beer and nonalcoholic beverages].

The content of carcinogenic N-nitrosamines was examined in beer, kvas, kvas wort, in dried pear and drink prepared from the dried fruit. An analysis was made with the use of the fluorescence technique. It was found that only some of the beer grades contain a negligible amount of N-nitrosamines. The remaining products showed no N-nitrosamines.

Beer↗