Automatic Colorimetric Determination of -Nitroso Compounds

Fan, Tsai-Yi; Tannenbaum, Steven R.

doi:10.1021/jf60178a050

Cited by 46 publications

(20 citation statements)

References 13 publications

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“…Saliva (approximately 1 ml) was sampled at 0, 15, 30, 45, 60, 90, 120, 180 and 240 min, centrifuged and stored at 2-5°C until analysis immediately following the end of the 4 h study period. (Nitrite concentration in samples of saliva Short report 461 stored in this way were found to reduce by less than 4% over 4 h.) The supernatant of the sample was diluted appropriately and nitrite concentration determined using a standard Griess reaction [6]. Amoxycillin was found not to interfere with this assay in the low concentrations likely to be found in saliva.…”

Section: Introduction Methodsmentioning

confidence: 95%

The effect of amoxycillin on salivary nitrite concentrations: an important mechanism of adverse reactions?

Dougall

Smith

Duncan

et al. 1995

Brit J Clinical Pharma

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Broad spectrum antibiotics are known to predispose towards oral candidiasis and gastroenteritis. Oral nitrite synthesis by commensal bacteria may be important in protecting the mouth and lower intestine from pathogenic organisms, including Candida albicans. The effect of 2 days administration of the broad spectrum antibiotic amoxycillin on salivary nitrite concentration, following a 200 mg potassium nitrate oral load, was studied in 10 healthy volunteers. The Cmax fell by 40% and the AUC was reduced by 1227 microM h (43%, 95% CI 273, 2181, P < 0.006) in the antibiotic treated group when compared with control. These findings suggest that destruction of nitrate reductase containing bacteria in the mouth by antibiotics may explain an increased incidence of infection with Candida and other pathogens.

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Section: Introduction Methodsmentioning

confidence: 95%

The effect of amoxycillin on salivary nitrite concentrations: an important mechanism of adverse reactions?

Dougall

Smith

Duncan

et al. 1995

Brit J Clinical Pharma

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“…They gave a characteristic colour with Griess reagent (Fan and Tannenbaum 1971). The nitroso derivative of compound I had M P 173-175°C (dec).…”

Section: Resultsmentioning

confidence: 99%

“…The nitroso derivatives were detected under UV light on TLC plates. They gave a characteristic colour with Griess reagent (Fan and Tannenbaum 1971). .…”

Section: Resultsmentioning

confidence: 99%

Nitrosation of some food‐related tetrahydro‐β‐carboline‐3‐carboxylic acids

Salvi

Choughuley

1990

J Sci Food Agric

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A number of p-carbolines whose nitroso derivatives are known mutagens and carcinogens are formed in cooked and processed foods. I n this work the formation of N-nitroso derivatives porn 1 -substituted-I,2,3,4-tetrahydro- 9H-p yrido[3,4-b] indole-3-carboxylic acid ( I -R-TH BC-3-COO H ) and nitrite in aqueous solution was studied. The effect of reaction p H , nitrite concentration and duration of the reaction was evaluated. The yield of Nnitroso-1-R-THBC-3-COOH ut 37°C was enhanced ut low pH (about pH 2)and reached a maximum within 1 h when the stoichiometric amount was used in the reaction, Formation of the nitroso derivative was detected even when only half the stoichiometric quantity was used.

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“…In these cases, extensive cleanup has been required prior to chromatography. Nitrosamines also have been detected by polarography (8) or spectrophotometry after chemical derivatization (3,9). These methods also have required extensive cleanup and enrichment and were not specific when applied to complex mixtures.…”

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confidence: 99%