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Increased endogenous nitrosation in smokers.

K F Ladd, M C Archer, H L Newmark

    IARC Scientific Publications
    |January 1, 1984
    PubMed
    Summary
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    Smokers produce more N-nitrosoproline from proline and beetroot juice than nonsmokers. This difference is linked to higher salivary thiocyanate in smokers, not oxides of nitrogen from smoke.

    Area of Science:

    • Biochemistry
    • Toxicology
    • Human Physiology

    Background:

    • Endogenous nitrosation is a key process in the formation of N-nitrosamines, which are potential carcinogens.
    • Proline is an amino acid that can undergo nitrosation to form N-nitrosoproline.
    • Dietary nitrate, found in vegetables like beetroot, can be converted to nitrite, a precursor for nitrosation.

    Purpose of the Study:

    • To investigate the endogenous nitrosation of proline in smokers and nonsmokers.
    • To determine the role of salivary thiocyanate and cigarette smoke in this process.

    Main Methods:

    • Volunteers (smokers and nonsmokers) consumed beetroot juice (325 mg nitrate) followed by proline (500 mg).
    • Proline was also ingested alone in separate experiments.
    • Twenty-four-hour urine samples were collected and analyzed for N-nitrosoproline.

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  • Salivary nitrite and thiocyanate levels were measured.

    • Main Results:

    • No significant difference in N-nitrosoproline excretion when proline was ingested alone.
    • Smokers produced approximately 2.5 times more N-nitrosoproline than nonsmokers when beetroot juice and proline were consumed.
    • Salivary nitrite levels did not differ significantly between groups.
    • Salivary thiocyanate levels were approximately 3.2 times higher in smokers.

    Conclusions:

    • Higher salivary thiocyanate levels in smokers contribute to increased endogenous nitrosation of proline.
    • Oxides of nitrogen in cigarette smoke do not appear to be a major factor in the observed difference.