Literature DB >> 173239

Inhibitor of Clostridium perfringens formed by heating sodium nitrite in a chemically defined medium.

D M Moran, S R Tannenbaum, M C Archer.   

Abstract

An inhibitor of Clostridium perfringens formed when low levels of nitrite were autoclaved with a defined chemical medium. A systematic study of the medium revealed that only amino acids and mineral salts were involved in the production of this inhibitor, which was proven to be a toxic compound formed from cysteine, ferrous sulfate, and sodium nitrite. The inhibitor was compared to several known compounds. S-nitrosocysteine inhibited the test organism, but would not form in the test system in amounts large enough to explain the observed inhibition. Roussin red salt was unstable in the test system and therefore was not the inhibitor. Roussin black salt, which was also inhibitory, could form in sufficient amounts to explain the inhibition. A complex of cysteine, iron, and nitric oxide was detected in the autoclaved solution of cysteine, ferrous sulfate, and sodium nitrite; this cysteine complex did not appear to be inhibitory, however, at levels which could form in the autoclaved medium. The observed inhibition may have been due to the combined effects of sublethal concentrations of each compound.

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Year:  1975        PMID: 173239      PMCID: PMC187281          DOI: 10.1128/am.30.5.838-843.1975

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN: 0003-6919


  7 in total

1.  [On the determination of the active sites of certain enzymes by means of a new specific reagent, Roussin's salt. I].

Authors:  A DOBRY-DUCLAUX
Journal:  Biochim Biophys Acta       Date:  1960-03-25

2.  [On the determination of the active sites of certain enzymes by means of a new specific reagent, Roussin's salt. II].

Authors:  A DOBRY-DUCLAUX
Journal:  Biochim Biophys Acta       Date:  1960-03-25

3.  Chemically defined medium for the growth of Clostridium perfringens.

Authors:  W E Riha; M Solberg
Journal:  Appl Microbiol       Date:  1971-10

4.  Electron spin resonane of iron-nitric oxide complexes with amino acids, peptides and proteins.

Authors:  J C Woolum; E Tiezzi; B Commoner
Journal:  Biochim Biophys Acta       Date:  1968-08-13

5.  Release of hydrogen sulfide and methyl mercaptan from sulfur-containing amino acids.

Authors:  D W Gruenwedel; R K Patnaik
Journal:  J Agric Food Chem       Date:  1971 Jul-Aug       Impact factor: 5.279

6.  Antibacterial effect of cysteine-nitrosothiol and possible percursors thereof.

Authors:  K Incze; J Farkas; V Mihályi; E Zukál
Journal:  Appl Microbiol       Date:  1974-01

7.  Chemical and microbiological comparisons of inhibitors derived thermally from nitrite with an iron thionitrosyl (Roussin black salt).

Authors:  J Ashworth; A Didcock; L L Hargreaves; B Jarvis; C L Walters; L F Larkworthy
Journal:  J Gen Microbiol       Date:  1974-10
  7 in total
  3 in total

1.  Killing of Plasmodium falciparum in vitro by nitric oxide derivatives.

Authors:  K A Rockett; M M Awburn; W B Cowden; I A Clark
Journal:  Infect Immun       Date:  1991-09       Impact factor: 3.441

2.  Characterization of the bactericidal effects of sodium nitroprusside and other pentacyanonitrosyl complexes on the food spoilage bacterium Clostridium sporogenes.

Authors:  C L Joannou; X Y Cui; N Rogers; N Vielotte; C L Torres Martinez; N V Vugman; M N Hughes; R Cammack
Journal:  Appl Environ Microbiol       Date:  1998-09       Impact factor: 4.792

3.  Antimicrobial activity of the iron-sulfur nitroso compound Roussin's black salt [Fe4S3(NO)7] on the hyperthermophilic archaeon Pyrococcus furiosus.

Authors:  Scott D Hamilton-Brehm; Gerrit J Schut; Michael W W Adams
Journal:  Appl Environ Microbiol       Date:  2009-02-05       Impact factor: 4.792

  3 in total

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