Role of gastric glutathione in smoke flavouring-induced gastric injury in rats

Some commercial liquid smoke flavourings have been shown to induce acute gastric mucosal injury in rats when given orally as a large single dose. The present study was carried out to examine the mechanism of action in rats of two selected smoke flavourings containing about 10% total acids as acetic acid. These flavourings and 10% acetic acid decreased the concentration of glutathione (GSH) in the glandular stomach. The decrease in gastric GSH was coupled with smoke flavouring-induced gastric injury. Pretreatment with N-ethylmaleimide, a GSH depletor, enhanced acetic acid-induced gastric injury. Pretreatment with cysteine, a sulphhydryl compound, protected rats against smoke flavouring-induced gastric injury. Aqueous fractions of the smoke flavourings, after removal of non-polar compounds and acidic organic compounds (including acetic acid) by diethyl ether extraction, decreased the gastric GSH concentration considerably and had a marked reactivity in vitro with GSH, but these fractions by themselves showed no ability to induce gastric injury. Addition of 10% acetic acid to these aqueous fractions caused greater gastric injury than 10% acetic acid alone, which suggests that these aqueous fractions contain the (unidentified) compound(s) that facilitate acetic acid-induced gastric injury. These findings indicate that gastric endogenous and exogenous sulphhydryls play an important part in gastric cytoprotection.