Nitrite

About: Nitrite is a research topic. Over the lifetime, 15425 publications have been published within this topic receiving 484581 citations.

Membrane-bound nitrite oxidoreductase of Nitrobacter: evidence for a nitrate reductase system

Abstract: Nitrite oxidoreductase, the essential enzyme complex of nitrite oxidizing membranes, was isolated from cells of the nitrifying bacterium Nitrobacter hamburgensis. The enzyme system was solubilized and purified in the presence of 0.25% sodium deoxycholate. Nitrite oxidoreductase oxidized nitrite to nitrate in the presence of ferricyanide. The pH optimum was 8.0, and the apparent Km value for nitrite amounted to 3.6 mM. With reduced methyl-and benzylviologen nitrite oxidoreductase exhibited nitrate reductase activity with an apparent Km value of 0.9 mM for nitrate. NADH was also a suitable electron donor for nitrate reduction. The pH optimum was 7.0.

Dietary intakes of nitrate, nitrite and NDMA in the Finnish mobile clinic health examination survey

Abstract: Concern about potential health hazards of nitrate, nitrite and N-nitroso compounds necessitates calculations of exposures to these compounds and their distribution in normal populations. This study describes dietary intake of nitrate (NO3-), nitrite (NO2-) and N-nitrosodimethylamine (NDMA) among 5304 adult men and 4750 women, who participated in the Finnish Mobile Clinic Health Examination Survey in 1967-72. Food consumption data for each individual over the preceding year were collected by a dietary history interview. Intakes of nitrate, nitrite and NDMA from vegetables, fruits, cheese, meat and fish products were calculated using available values mainly derived from Finland and other countries in northern Europe. Nitrate and nitrite from drinking water were not included in the study. Mean daily dietary intake of nitrate was 77 mg, of nitrite 5.3 mg, and of NDMA 0.05 microgram respectively. Intake of NDMA from beer, estimated in a part of the study population, was 0.07 microgram per day. More than 90% of dietary nitrate was derived from vegetables, including potatoes. Nitrite was mainly provided by cured meat products. Cured meat products and smoked and salted fish were important food sources of NDMA. The total daily intake of nitrate was similar in men and women, whereas intakes of nitrite and NDMA were higher in men than in women. The diet of farmers was characterized by lower amounts of nitrate, nitrite and NDMA, whereas white collar workers and those employed in industry had higher intakes. Current smokers were exposed to higher dietary intakes of nitrate, nitrite and NDMA than non-smokers. Intakes of dietary nitrate, nitrite and NDMA estimated on an individual level are suggested to be useful in evaluating the health effects of these compounds in epidemiological studies.

Use of ascorbic acid to inhibit nitrosation: kinetic and mass transfer considerations for an in vitro system.

Abstract: Ascorbic acid and ascorbate ion (denoted together as ASC) inhibit nitrosation by competing for the nitrosating agents formed from nitrite (e.g. N2O3, NO+ and NOSCN). ASC is oxidized irreversibly by this reaction and the nitrite equivalents are reduced to nitric oxide (NO). In open, aerobic systems the effective stoichiometry of the reaction between ASC and nitrite is not fixed, but is determined by a competition between the physical removal of NO (and NO2) from the system and the oxidation of NO by dissolved O2. The oxidation of NO reconverts it to a nitrosating agent which may react again with the remaining ASC. To determine the conditions under which ASC is most effective as a nitrosation inhibitor, we examined the kinetics of the reactions between nitrite and ASC and between nitrite and proline. These reactions were studied in open shaker flasks as functions of pH, anion composition (SCN- and Cl-), temperature, and gas-liquid mass transfer rate. At lower mass transfer rates, at lower pH and/or in the presence of SCN- or Cl-, relatively more ASC was consumed by a given amount of nitrite. Increased temperature caused more or less ASC to be consumed by a given amount of nitrite, depending on the conditions. A mathematical model of the reactions and mass transfer steps was developed which describes each of these features. The model predicts the variable stoichiometry of the reaction between nitrite and ASC in open, aerobic systems, and clarifies the mechanisms by which ASC inhibits nitrosation.