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At least 127 records · Page 7Linked to original sources
PubMed2006

Salt-preserved foods and risk of gastric cancer.

UNLABELLED: Gastric cancer is one of the main health issues in Lithuania. The risk factors of the disease are related to nutrition and environment. There were no epidemiological studies on this subject in the country. The aim of the study was to assess the relationship between risk of gastric cancer and consumption of salt and salt-preserved food. MATERIAL AND METHODS: A hospital based case-control study included 379 cases with newly histologically confirmed diagnosis of gastric cancer and 1,137 controls that were cancer and gastric diseases free. Cases and controls matched by gender and age (+/-5 years). Ratio of cases and controls was 1:3. A questionnaire was used to collect information on possible risk factors of gastric cancer. The odds ratios (OR) and 95% confidence intervals (CI) for gastric cancer were calculated by a conditional logistic regression. RESULTS: Cases had significantly lower education level and mostly resided in villages. After adjustments for other dietary habits and smoking, alcohol consumption, family history on cancer, education level, and residence, higher risk of gastric cancer was found for those using salt additionally to prepared meal or those who liked salty food. After controlling for other food items that were associated with gastric cancer and smoking, alcohol consumption, family history on cancer, education level, and residence, body mass index at 20 years of age, and physical activity, intake of salted meat (OR=1.85, 95% CI=1.12-3.04, 1-3 times/month vs. almost never; OR=2.21, 95% CI=1.43-3.42, > or =1-2 times/week vs. almost never), smoked meat (OR=1.79, 95% CI=1.23-2.60, > or =3-4 times/week vs. < or =1-2 times/week), smoked fish (OR=1.70, 95% CI=1.13-2.53, > or =1-2 times/week vs. < or =1-3 times/month) was significantly associated with an increased risk of gastric cancer. Consumption of salted mushrooms was found to increase the risk of gastric cancer, however, this increase was not statistically significant. In conclusion, higher risk of gastric cancer is found for people that like salty food, salt-preserved meat as well as fish.

Adult↗
PubMed1984

The effect of food preservatives on pH homeostasis in Escherichia coli.

The effects of cinnamic, propionic, benzoic and sorbic acids on the growth and intracellular pH of Escherichia coli were investigated. The data suggest that the potency of weak acids as food preservatives is related to their capacity to reduce specifically the intracellular pH. The data also suggest that although both the undissociated forms of the acid cause the intracellular pH to fall, growth inhibition is due predominantly to the undissociated acid.

Benzoates↗
PubMed1988

Epstein-Barr virus activation in Raji cells by extracts of preserved food from high risk areas for nasopharyngeal carcinoma.

Epstein-Barr virus (EBV) activation of latent infection and traditional life styles, especially food habits, have been strongly associated with an increased risk of nasopharyngeal carcinoma (NPC) in humans. On the basis of anthropological studies in Tunisia, southern China and Greenland, extracts of representative preserved food items consumed frequently by the high-risk populations for NPC were assayed for the presence of EBV activators in Raji cells. A strong EBV activation activity was observed in aqueous extracts of some Cantonese salted dried fish from China, harissa (a spice mixture) and to a lesser extent qaddid (dry mutton preserved in olive oil) from Tunisia. These new data may support epidemiological evidence for the importance of Cantonese salted and dried fish and other food items in the etiology of NPC.

China↗
PubMed1992

Effects of food preservatives on growth and metabolism of plaque bacteria in vitro and in vivo.

The aims of the present study were to assess the consumption of food preservatives during the last decades, and to study the effect of the preservatives, sorbic and benzoic acid, on growth and glycolysis of oral bacteria in vitro, and on acid formation by dental plaque in vivo. Five consumption reports from the Central Bureau of Statistics of Norway were used to estimate alterations in consumption of staple food containing the two preservatives. A modified broth dilution method was used to determine the MIC values of the preservatives against Streptococcus sobrinus and Streptococcus sanguis. Extracellular 14C-glycolytic metabolites were studied by HPLC analyses. Plaque-pH measurements were used to assess possible effects on acid production. The consumption reports indicated increased consumption of preservatives. The in vitro testing suggested that legal concentrations of preservatives may inhibit the growth of oral streptococci. However, the preservatives did not inhibit in vitro glycolysis at tested concentrations. In vivo testing with similar concentrations (0.4% w/v) showed a significant effect. A higher concentration (2% w/v potassium sorbate) had a tendency to inhibit acid-formation by dental plaque even more.

Acids↗
PubMed2006

The SPI1 gene, encoding a glycosylphosphatidylinositol-anchored cell wall protein, plays a prominent role in the development of yeast resistance to lipophilic weak-acid food preservatives.

The Saccharomyces cerevisiae SPI1 gene encodes a member of the glycosylphosphatidylinositol-anchored cell wall protein family. In this work we show results indicating that SPI1 expression protects the yeast cell from damage caused by weak acids used as food preservatives. This is documented by a less extended period of adaptation to growth in their presence and by a less inhibited specific growth rate for a parental strain compared with a mutant with SPI1 deleted. Maximal protection exerted by Spi1p against equivalent concentrations of the various weak acids tested was registered for the more lipophilic acids (octanoic acid, followed by benzoic acid) and was minimal for acetic acid. Weak-acid adaptation was found to involve the rapid activation of SPI1 transcription, which is dependent on the presence of the Msn2p transcription factor. Activation of SPI1 transcription upon acetic acid stress also requires Haa1p, whereas this recently described transcription factor has a negligible role in the adaptive response to benzoic acid. The expression of SPI1 was found to play a prominent role in the development of yeast resistance to 1,3-beta-glucanase in benzoic acid-stressed cells, while its involvement in acetic acid-induced resistance to the cell wall-lytic enzyme is slighter. The results are consistent with the notion that Spi1p expression upon weak-acid stress leads to cell wall remodeling, especially for the more lipophilic acids, decreasing cell wall porosity. Decreased cell wall porosity, in turn, reduces access to the plasma membrane, reducing membrane damage, intracellular acidification, and viability loss.

Carboxylic Acids↗
PubMed1991

Use of a most probable number method modified with a deoxyribonucleic probe to monitor control by food preservatives of natural Salmonella contamination in animal meat meals.

A most probable number (MPN) technique using a DNA probe was developed for determination of Salmonella in naturally contaminated meat meals. The method eliminated the need for 180 selective plates and 75 selective tubes and saved 27 h when compared with a traditional technique; yet it still yielded identical MPN of Salmonella per 100 g in five naturally contaminated samples. The method was used to monitor the effect of a commercial food preservative (Sal Curb) at 0, .25, .50, 1.0, and 2.0% in meat meals with initial contaminations of 1,100, 93, or 7 MPN organisms/100 g. The preservative greatly reduced MPN in the 1,100 and 93 MPN samples in a time and dose-dependent manner, but in the sample with 7 MPN organisms/100 g of material, it resulted in 0 MPN organisms per 100 g after 24 h at all levels tested.

Animal Feed↗
PubMed2001

Bacteriocins: safe, natural antimicrobials for food preservation.

Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure-function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis. mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used.

Anti-Bacterial Agents↗
PubMed1980

DNA and its precursors might interact with the food preservatives, sodium sulphite and sodium benzoate.

The interaction of sodium sulphite and sodium benzoate with nucleosides and DNA has been studied in vitro. Reduction in UV-absorbance was consistently noticed. However, no new products result from such interaction. It is likely that our previous observations of the effects of the 2 food preservatives on DNA synthesis and mitotis in Vicia faba root meristems is not due to direct action of the chemicals at the level of genetic material.

Adenosine↗
PubMed2002

Physiological actions of preservative agents: prospective of use of modern microbiological techniques in assessing microbial behaviour in food preservation.

In this mini-review, various aspects of homeostasis of microbial cells and its perturbation by antimicrobial agents will be discussed. First, outlining the position that the physiological studies on microbial behaviour using the modern molecular tools should have in food science sets the scene for the studies. Subsequently, the advent of functional genomics is discussed that allows full coverage of cellular reactions at unprecedented levels. Examples of weak organic acid resistance, the stress response against natural antimicrobial agents and responses against physicochemical factors show how we can now "open the black box" that microbes are, look inside and begin to understand how different cellular signalling cables are wired together. Using the analogy with machines, it will be indicated how the use of various signalling systems depends on the availability of substrates "fuel" to let the systems act in the context of the minimum energetic requirement cells have to let their housekeeping systems run. The outlook illustrates how new insights might be used to device knowledge-based rather than empirical combinations of preservation systems and how risk assessment models might be deviced that link the mechanistic insight to risk distributions of events in food manufacturing.

Bacteria↗
PubMed1999

Yeast superoxide dismutase mutants reveal a pro-oxidant action of weak organic acid food preservatives.

Saccharomyces cerevisiae could provide a simple experimental system for testing the antioxidant or pro-oxidant actions of chemicals, because it has the capacity for aerobic and anaerobic growth and can readily lose its mitochondrial electron transport chain (the major endogenous source of reactive oxygen species [ROS]). This study showed that yeast superoxide dismutase mutants, in a simple petri dish test, readily distinguish a compound that enhances the detrimental effects of endogenous ROS production by the mitochondrial respiratory chain from another chemical that generates oxidative stress by redox cycling. Using this system, weak organic acid food preservatives are shown to exert a strong pro-oxidant action on aerobic yeast cells. In addition these acids are mutagenic toward the yeast mitochondrial genome, even at levels that are subinhibitory to growth. This raises the concern that the large-scale consumption of these preservatives in the human diet may generate oxidative stress within the epithelia of the gastrointestinal tract.

DNA, Fungal↗
PubMed2006

Food preservatives sodium sulfite and sorbic acid suppress mitogen-stimulated peripheral blood mononuclear cells.

Antioxidant preservatives prolong the quality of food and ensure the nutritional adequacy, palatability and safety of many processed foods and beverages. Effects of sodium sulfite (E221) and sorbic acid (E200) were investigated in human peripheral blood mononuclear cells (PBMC) which were purified from blood of healthy donors. Cells were stimulated with the mitogen phytohaemagglutinin in vitro, which induces proliferation of T-cells and the production of Th1-type cytokines like interferon-gamma. The latter triggers enzyme indoleamine (2,3)-dioxygenase, which degrades tryptophan, and GTP cyclohydrolase I, which leads to increased neopterin production, in monocyte-derived macrophages. Sodium sulfite and sorbic acid suppressed both these biochemical changes in a dose-dependent way (P<0.01 at 1 mM sodium sulfite and 50 mM sorbic acid). Data demonstrate a suppressive influence of sodium sulfite and sorbic acid on the activated Th1-type immune response.

Cell Proliferation↗