The mutagenicity and carcinogenicity of fish sauce (FS) sample from Changle County, a high gastric cancer mortality (113.20/105) area, were investigated with the biologic short-term tests and laboratory animal experim...The mutagenicity and carcinogenicity of fish sauce (FS) sample from Changle County, a high gastric cancer mortality (113.20/105) area, were investigated with the biologic short-term tests and laboratory animal experiment. The results showed that the extract of FS was markedly direct mutagenic toward S. typhimurium TA100, induced high sister chromatid exchanges (SCE) and micronucleus (MN) in V79 cells after nitrosation with sodium nitrite. But the non-nitrosated FS did not. The nitrosated fish sauce (NFS) also induced SOS in E. coli PQ37 and alkylation of calfthymus DNA. The potency of NFS to induce unscheduled DNA synthesis (UDS) in human normal gastric mucosal cells was increased about fivefold compared with FS. When the NFS extract was given to newborn rats by gavage, dys-plasia and adenocaroinoma were induced in the glandular stomach in the 4th and 16th experimental week, respectively. N-nitrosamides were also found in NFS, which may account for the mutagenicity and carcinogenicity of NFS. It is indicated that FS, a traditional daily eaten seasoning, may contribute to the causes of the high gastric cancer mortality for the local residents.展开更多
AIM To explore the relationship betweenconsumption of fish sauce and the risk of gastriccancer in Fujian Province.METHODS An ecological study was carriedout.A total of 11000 subjects from 55 townshipswere randomly sel...AIM To explore the relationship betweenconsumption of fish sauce and the risk of gastriccancer in Fujian Province.METHODS An ecological study was carriedout.A total of 11000 subjects from 55 townshipswere randomly selected from 10 counties withinFujian Province.All subjects were localresidents who had been living in Fujian Provincefor more than 20 years,within the age group of45-74 years.Trained interviewers conductedface-to-face interviews with a standardizedquestionnaire,which covered the frequency andamount of food intake,dietary habit,tobaccoand alcohol consumption and history of chronicgastric diseases.Univariate and multivariateanalyses were performed using Epi-info and SASstatistical packages,respectively.RESULTS A significant correlation betweenmonthly consumption of fish sauce and mortalityof gastric cancer was found.Pearson’scoefficient of correlation was statisticallysignificant with r=0.7356 for males,r=0.5246for females(P【0.01).In the multivariateanalysis,consumption of fish sauce still showedan association with the risk of gastric cancer.No significant positive correlation betweenesophagus cancer,liver cancer,colon cancerand consumption of fish sauce were observed.CONCLUSION Long-term intake of fish saucemay be related to high mortality of gastriccancer.Consumption of fish sauce might be oneof important and unique etiologic factors ofgastric cancer in Fujian Province.Furtherstudies are needed to confirm this ecologicalstudy.展开更多
N-(nitrosomethyl ) urea (NMU ) was characterized in the carcinogenic nitrosated fish sauce (NFS) with high performance liquid chromatography (HPLC )- pholohydrolysis-pyrolysis-thermal en -ergy analysis recently. We us...N-(nitrosomethyl ) urea (NMU ) was characterized in the carcinogenic nitrosated fish sauce (NFS) with high performance liquid chromatography (HPLC )- pholohydrolysis-pyrolysis-thermal en -ergy analysis recently. We used HPLC-electronic spray ionization-mass spectrometry and HPLC-diode array detection to confirm NMU in NFS furiher. It was observed that the corresponding chro-matographic fraction of NMU of NFS showed the same mass spectrum (m/z 64, 102, and 145) andultraviolet-absorbance (λ max = 230 nm) as those of authentic NMU. These results confirmed that thecomponent of NFS was NMU展开更多
Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry （GC-MS）, and two pretreatment methods, i.e., purge and trap （P＆T） GC-MS and ethyl acetate extraction...Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry （GC-MS）, and two pretreatment methods, i.e., purge and trap （P＆T） GC-MS and ethyl acetate extraction followed by GC-MS, were compared. P＆T-GC-MS method determined 12 components, including sulfur-containing constituents （such as dimethyl disulfide）, nitrogen-containing constituents （such as pyrazine derivatives）, aldehydes and ketones. Ethyl acetate extraction fol- lowed by GC-MS method detected 10 components, which were mainly volatile organic acids （such as benzenepropanoic acid） and esters. Neither of the two methods detected alcohols or trimethylamine. This study offers an important reference to determine volatile flavor components of traditional fish sauce through modem analysis methods.展开更多
Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauc...Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.展开更多
目的:鉴定不同产地鱼露的挥发性物质。方法:采用顶空固相微萃取与气相色谱-质谱联用结合,对不同产地鱼露中的挥发性物质进行分析检测,结合相对保留指数、质谱自动解卷积系统对挥发性物质进行定性。结果:5种鱼露样品共有93种挥发性物质,...目的:鉴定不同产地鱼露的挥发性物质。方法:采用顶空固相微萃取与气相色谱-质谱联用结合,对不同产地鱼露中的挥发性物质进行分析检测,结合相对保留指数、质谱自动解卷积系统对挥发性物质进行定性。结果:5种鱼露样品共有93种挥发性物质,其中广东鱼露样品中酯类和芳香类挥发性物质的相对含量高,泰国鱼露样品中酮类挥发性物质的相对含量高,越南鱼露样品中酸类和杂环类挥发性物质的相对含量高,实验室自制鱼露样品中烃类、醛类和醇类挥发性物质相对含量高。五种鱼露不同个批号的样品经验证积分器(Assignment Validator and Integrator,GAVIN)自动峰对齐后,检出各自的独有组分35种,共有组分11种。共有组分被用于主成成分分析,不同产地的鱼露在主成分分析图上得到较好的分离。结论:提供了不同产地鱼露气味物质的特征,提供了一种利用气质联用的挥发物分析进行产品产地溯源的方法和工作流程。展开更多
为探究鱼露快速发酵过程中细菌多样性的变化,以大黄鱼鱼卵为研究对象,通过酶解和加曲的方式快速发酵鱼露,采用16S rDNA高通量测序技术分析大黄鱼鱼卵鱼露快速发酵过程中细菌群落结构的变化,并开展基因功能预测分析。结果显示,未灭菌组(K...为探究鱼露快速发酵过程中细菌多样性的变化,以大黄鱼鱼卵为研究对象,通过酶解和加曲的方式快速发酵鱼露,采用16S rDNA高通量测序技术分析大黄鱼鱼卵鱼露快速发酵过程中细菌群落结构的变化,并开展基因功能预测分析。结果显示,未灭菌组(K组)和灭菌组(M组)鱼露的优势菌门均为厚壁菌门和变形菌门。葡萄球菌属是鱼露发酵过程中的优势菌属,相对丰度高的菌属有链球菌属、糖芽孢杆菌属、类芽孢杆菌属和希瓦氏菌属。PICRUSt (phylogenetic investigation of communities by reconstruction of unobserved states)基因功能预测显示,鱼露细菌基因功能涉及遗传信息处理、代谢等6类一级生物代谢通路,以及辅助因子与维生素的代谢、能量代谢等35个二级功能层。M组鱼露在发酵第5、10天时的细菌组成与组内其他发酵时间的样本存在明显差异,这可能是因为M组发酵前期含有相对丰度较高的芽孢杆菌属及更为丰富的二级功能预测基因。在M组鱼露发酵后期,复合曲的加入使细菌菌落发生了改变。本研究结果可为筛选功能菌、改善鱼露品质提供依据。展开更多
文摘The mutagenicity and carcinogenicity of fish sauce (FS) sample from Changle County, a high gastric cancer mortality (113.20/105) area, were investigated with the biologic short-term tests and laboratory animal experiment. The results showed that the extract of FS was markedly direct mutagenic toward S. typhimurium TA100, induced high sister chromatid exchanges (SCE) and micronucleus (MN) in V79 cells after nitrosation with sodium nitrite. But the non-nitrosated FS did not. The nitrosated fish sauce (NFS) also induced SOS in E. coli PQ37 and alkylation of calfthymus DNA. The potency of NFS to induce unscheduled DNA synthesis (UDS) in human normal gastric mucosal cells was increased about fivefold compared with FS. When the NFS extract was given to newborn rats by gavage, dys-plasia and adenocaroinoma were induced in the glandular stomach in the 4th and 16th experimental week, respectively. N-nitrosamides were also found in NFS, which may account for the mutagenicity and carcinogenicity of NFS. It is indicated that FS, a traditional daily eaten seasoning, may contribute to the causes of the high gastric cancer mortality for the local residents.
基金Natural Science Foundation of Fujian Province,China,No.K98036
文摘AIM To explore the relationship betweenconsumption of fish sauce and the risk of gastriccancer in Fujian Province.METHODS An ecological study was carriedout.A total of 11000 subjects from 55 townshipswere randomly selected from 10 counties withinFujian Province.All subjects were localresidents who had been living in Fujian Provincefor more than 20 years,within the age group of45-74 years.Trained interviewers conductedface-to-face interviews with a standardizedquestionnaire,which covered the frequency andamount of food intake,dietary habit,tobaccoand alcohol consumption and history of chronicgastric diseases.Univariate and multivariateanalyses were performed using Epi-info and SASstatistical packages,respectively.RESULTS A significant correlation betweenmonthly consumption of fish sauce and mortalityof gastric cancer was found.Pearson’scoefficient of correlation was statisticallysignificant with r=0.7356 for males,r=0.5246for females(P【0.01).In the multivariateanalysis,consumption of fish sauce still showedan association with the risk of gastric cancer.No significant positive correlation betweenesophagus cancer,liver cancer,colon cancerand consumption of fish sauce were observed.CONCLUSION Long-term intake of fish saucemay be related to high mortality of gastriccancer.Consumption of fish sauce might be oneof important and unique etiologic factors ofgastric cancer in Fujian Province.Furtherstudies are needed to confirm this ecologicalstudy.
文摘N-(nitrosomethyl ) urea (NMU ) was characterized in the carcinogenic nitrosated fish sauce (NFS) with high performance liquid chromatography (HPLC )- pholohydrolysis-pyrolysis-thermal en -ergy analysis recently. We used HPLC-electronic spray ionization-mass spectrometry and HPLC-diode array detection to confirm NMU in NFS furiher. It was observed that the corresponding chro-matographic fraction of NMU of NFS showed the same mass spectrum (m/z 64, 102, and 145) andultraviolet-absorbance (λ max = 230 nm) as those of authentic NMU. These results confirmed that thecomponent of NFS was NMU
基金supported by the Science and Technology Bureau of FujianProvince, China (No. B50701)the Foundation for Young Pro-fessors of Jimei University, China (No. C19005)
文摘Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry （GC-MS）, and two pretreatment methods, i.e., purge and trap （P＆T） GC-MS and ethyl acetate extraction followed by GC-MS, were compared. P＆T-GC-MS method determined 12 components, including sulfur-containing constituents （such as dimethyl disulfide）, nitrogen-containing constituents （such as pyrazine derivatives）, aldehydes and ketones. Ethyl acetate extraction fol- lowed by GC-MS method detected 10 components, which were mainly volatile organic acids （such as benzenepropanoic acid） and esters. Neither of the two methods detected alcohols or trimethylamine. This study offers an important reference to determine volatile flavor components of traditional fish sauce through modem analysis methods.
文摘Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.
文摘目的:鉴定不同产地鱼露的挥发性物质。方法:采用顶空固相微萃取与气相色谱-质谱联用结合,对不同产地鱼露中的挥发性物质进行分析检测,结合相对保留指数、质谱自动解卷积系统对挥发性物质进行定性。结果:5种鱼露样品共有93种挥发性物质,其中广东鱼露样品中酯类和芳香类挥发性物质的相对含量高,泰国鱼露样品中酮类挥发性物质的相对含量高,越南鱼露样品中酸类和杂环类挥发性物质的相对含量高,实验室自制鱼露样品中烃类、醛类和醇类挥发性物质相对含量高。五种鱼露不同个批号的样品经验证积分器(Assignment Validator and Integrator,GAVIN)自动峰对齐后,检出各自的独有组分35种,共有组分11种。共有组分被用于主成成分分析,不同产地的鱼露在主成分分析图上得到较好的分离。结论:提供了不同产地鱼露气味物质的特征,提供了一种利用气质联用的挥发物分析进行产品产地溯源的方法和工作流程。
文摘为探究鱼露快速发酵过程中细菌多样性的变化,以大黄鱼鱼卵为研究对象,通过酶解和加曲的方式快速发酵鱼露,采用16S rDNA高通量测序技术分析大黄鱼鱼卵鱼露快速发酵过程中细菌群落结构的变化,并开展基因功能预测分析。结果显示,未灭菌组(K组)和灭菌组(M组)鱼露的优势菌门均为厚壁菌门和变形菌门。葡萄球菌属是鱼露发酵过程中的优势菌属,相对丰度高的菌属有链球菌属、糖芽孢杆菌属、类芽孢杆菌属和希瓦氏菌属。PICRUSt (phylogenetic investigation of communities by reconstruction of unobserved states)基因功能预测显示,鱼露细菌基因功能涉及遗传信息处理、代谢等6类一级生物代谢通路,以及辅助因子与维生素的代谢、能量代谢等35个二级功能层。M组鱼露在发酵第5、10天时的细菌组成与组内其他发酵时间的样本存在明显差异,这可能是因为M组发酵前期含有相对丰度较高的芽孢杆菌属及更为丰富的二级功能预测基因。在M组鱼露发酵后期,复合曲的加入使细菌菌落发生了改变。本研究结果可为筛选功能菌、改善鱼露品质提供依据。
