Using Salivary Nitrite Levels as a Potential Biomarker for Oral Chemical Carcinogenesis

Alonso, Herculano Ramirez Floro; Moraes, Mayara Ricardo; Amorim, Amanda Rafaela da Silva; Vasconcelos, Mariana de Lyra; Ferreira, Kelly de Moura; Neto, José Amorim Lisboa; Panjwani, Camila Maria Beder Ribeiro Girish

doi:10.1016/j.oooo.2019.06.764

Cited by 2 publications

(2 citation statements)

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“…According to the color of the solution, nitrite content was determined. The proper addition of nitrite in fermented meat products can promote color development, but excessive addition or residue will form carcinogen nitrosamine with amines [ 26 ]. It can be seen in Figure 2 A that after salting and fermentation, the residue nitrite content in the four groups of starters was significantly lower than that in the CO group ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Sun

et al. 2022

Foods

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This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical–chemical quality, flavor, and biogenic amines (BAs) during fermentation and ripening. At the end of fermentation, the pH value of the BL4-8 group (4.75) was significantly lower than that of other groups (p < 0.05). After high-temperature roasting, the water activity (0.55), water content (22.6%), nitrite residue (0.41 mg/kg), and TBARS value (0.27 mg/100 g) of the X3-2B group were significantly lower than those of other groups (p < 0.05). The findings show that adding starter BL4-8, CL4-3, and X3-2B can increase the variety and content of flavor in the product. The levels of histamine, putrescine, and tyramine were significantly lower in the BL4-8, CL4-3, and X3-2B groups than in CO and PL-4 groups. This study shows that BL4-8, CL4-3, and X3-2B are potential starters for fermented meat products.

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Section: Resultsmentioning

confidence: 99%

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Sun

et al. 2022

Foods

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“…By oxidizing nitrite nitrogen to nitrate nitrogen, NOB participates in denitrification reaction. Nitrite is harmful to organisms and carcinogenic to humans [36]. In water aquaculture industry, it is an important task to treat high-nitrate nitrogen waste water [37], and the abundance of nitrite bacteria is crucial.…”

Section: Variation Of the Diversity Of Microbial Communities On Phylumentioning

confidence: 99%

Research on the Influence of Different Temperature Conditions on the Microbial Community in Anearobic-Anoxic-Oxic process on the Plateau

Huang

Zhang

et al. 2020

Preprint

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In order to further understand the influence of different temperature conditions in the low temperature range on the microbial community structure in the Anearobic-Anoxic-Oxic waste water treatment process on the plateau, four temperature conditions were designed in the research, including 25°C, 20°C, 15°C and 10°C. Each working condition lasted three days. Activated sludge from anaerobic tank, anoxic tank and oxic tank under each working condition was analyzed based on the 16S rRNA high-throughput sequencing technology. The result shows that the plateau temperature conditions have little influence on the level abundance of phylum. Under all conditions, Bacteroidetes, Proteobacteria and Actinobacteria are the main phyla. The abundance of nitrifying bacterium and phosphorus removal bacteria rose in the first three conditions and fell at 10 °C. The abundance of Denitrification bacteria and Nitrite oxidizing bacteria was significantly higher than that of Ammonia oxidation bacteria and Azotobacter bacteria and Phosphorus-accumulating Organisms(PAO) had an overall advantage over Glycogen-accumulating Organisms (GAO) throughout the research.

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Using Salivary Nitrite Levels as a Potential Biomarker for Oral Chemical Carcinogenesis

Cited by 2 publications

References 0 publications

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Research on the Influence of Different Temperature Conditions on the Microbial Community in Anearobic-Anoxic-Oxic process on the Plateau

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