Literature DB >> 7197

N-Nitrosamine formation by cultures of several microorganisms.

A L Mills, M Alexander.   

Abstract

Of 38 pure cultures of microorganisms tested, only one, Pseudomonas stutzeri, was capable of forming dimethylnitrosamine from dimethylamine and nitrite during growth. Resting cells of P. stutzeri, Cryptococcus terreus, Escherichia coli, and Xanthomonas campestris formed dimethylnitrosamine, although no nitrosamine was found in growing cultures of the latter three organisms. No nitrosamine was produced by either growing cultures or resting-cell suspensions of Pseudomonas fragi or Proteus mirabilis. Boiled cells of P. stutzeri, but not those of C. terreus, E. coli, and X. campestris, formed dimethylnitrosamine, and this nitrosamine was also produced by extracts of E. coli cells at pH 5.0.

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Year:  1976        PMID: 7197      PMCID: PMC169852          DOI: 10.1128/aem.31.6.892-895.1976

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN: 0099-2240            Impact factor:   4.792


  6 in total

1.  Protein measurement with the Folin phenol reagent.

Authors:  O H LOWRY; N J ROSEBROUGH; A L FARR; R J RANDALL
Journal:  J Biol Chem       Date:  1951-11       Impact factor: 5.157

2.  Non-enzymic in vitro formation of nitrosamines by bacteria isolated from meat products.

Authors:  D L Collins-Thompson; N P Sen; B Aris; L Schwinghamer
Journal:  Can J Microbiol       Date:  1972-12       Impact factor: 2.419

3.  Dimethylnitrosamine formation from sodium nitrite and dimethylamine by bacterial flora of rat intestine.

Authors:  P Klubes; W R Jondorf
Journal:  Res Commun Chem Pathol Pharmacol       Date:  1971-01

4.  Microbial formation of nitrosamines in vitro.

Authors:  A Ayanaba; M Alexander
Journal:  Appl Microbiol       Date:  1973-06

5.  In vitro production of N-nitrosodimethylamine and other amines by proteus species.

Authors:  L Thacker; J B Brooks
Journal:  Infect Immun       Date:  1974-04       Impact factor: 3.441

6.  Bacteria and the N-nitrosation of secondary amines.

Authors:  G M Hawksworth; M J Hill
Journal:  Br J Cancer       Date:  1971-09       Impact factor: 7.640

  6 in total
  8 in total

1.  Formation of N-nitrosamines from seconday animes and nitrite by resting cells of Escherichia coli B.

Authors:  N Kunisaki; M Hayashi
Journal:  Appl Environ Microbiol       Date:  1979-02       Impact factor: 4.792

2.  Nitroalkane oxidation by streptomycetes.

Authors:  M R Dhawale; U Hornemann
Journal:  J Bacteriol       Date:  1979-02       Impact factor: 3.490

3.  Distribution and metabolism of ingested NO3- and NO2- in germfree and conventional-flora rats.

Authors:  J P Witter; E Balish
Journal:  Appl Environ Microbiol       Date:  1979-11       Impact factor: 4.792

4.  Cloning, expression, and mutation analysis of NOR1, a novel human gene down-regulated in HNE1 nasopharyngeal carcinoma cell line.

Authors:  Xinmin Nie; Bicheng Zhang; Xiaoling Li; Juanjuan Xiang; Bingyi Xiao; Jian Ma; Ming Zhou; Shiguo Zhu; Hongbin Lu; Rong Gui; Shourong Shen; Guiyuan Li
Journal:  J Cancer Res Clin Oncol       Date:  2003-06-18       Impact factor: 4.553

5.  Enhancement of formation of the esophageal carcinogen benzylmethylnitrosamine from its precursors by Candida albicans.

Authors:  C C Hsia; T T Sun; Y Y Wang; L M Anderson; D Armstrong; R A Good
Journal:  Proc Natl Acad Sci U S A       Date:  1981-03       Impact factor: 11.205

6.  Evaluation of the nitrosamine hypothesis of gastric carcinogenesis in precancerous conditions.

Authors:  C N Hall; D Darkin; R Brimblecombe; A J Cook; J S Kirkham; T C Northfield
Journal:  Gut       Date:  1986-05       Impact factor: 23.059

7.  The Microbiome of Potentially Malignant Oral Leukoplakia Exhibits Enrichment for Fusobacterium, Leptotrichia, Campylobacter, and Rothia Species.

Authors:  Abdrazak Amer; Sheila Galvin; Claire M Healy; Gary P Moran
Journal:  Front Microbiol       Date:  2017-12-01       Impact factor: 5.640

Review 8.  Chemical hazards in smoked meat and fish.

Authors:  Ogouyôm Herbert Iko Afé; Yénoukounmè Euloge Kpoclou; Caroline Douny; Victor Bienvenu Anihouvi; Ahmed Igout; Jacques Mahillon; Djidjoho Joseph Hounhouigan; Marie-Louise Scippo
Journal:  Food Sci Nutr       Date:  2021-10-18       Impact factor: 2.863

  8 in total

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