N-Nitrosamino acids

Brunnemann, K. D., M. V. Djordjevic, R. Peng, and D. Hoffmann. Analysis and pyrolysis of some N-nitrosamino acids in tobacco and tobacco smoke. 

The g-amino nitrosamines however, also defied isolation in the pure state and, hence, they were isolated as the corresponding ureas. The synthesis of the ureas was accomplished in several steps starting with the ester of an appropriate N-nitrosamino acid (here illustrated by N-nitrososarcosine) (10). 

Sydnones were the first mesoionic molecules subjected to detailed study, and are named after the University of Sydney where they were first prepared by Earl and Mackney in 1935. Sydnones are generally prepared by dehydrative cyclization of N-nitrosamino acids, which are synthesized by N nitrosation of amino acids [6]. Sydnone derivatives have been extensively studied for... 

Groenen PJ, de Cock-Bethbeder MW, Bouman J. et al. 1980. Formation of N-nitrosamines and N-nitrosamino acids from food products and nitrite under simulated gastric conditions. Proc of the Vlth Intern Symp on N-Nitroso Compounds International Agency for Research on Cancer (IARC) Lyon. 

H. J. Issaq, D.G Williams, N. Schultz and J.E. Saavedra, High Performance Liquid Chromatography Separations of Nitrosamines. III. Conformers of N-Nitrosamino Acids, J. Chromatogr., 45(1988)2511. 

Ohshima, H., Bereziat, J-C., and Bartsch, H., 1982, Measurement of endogenous N-nitrosation in rats and humans by monitoring urinary and faecal excretion of N-nitrosamino acids, in "N-Nitroso Compounds Occurrence and Biological Effects",... 

Alanosine (L-2-amino-3-(N-hydroxy, N-nitrosamino) propionic acid), another inhibitor of adenylosuccinate synthetase (7), did not appear to interfere with synthesis of adenosine nucleotides by malaria infected erythrocytes (Table 1). There was, however, an unexpected decrease in labelled GTP and total guanylates (EG). 

The other area where cooking plays an important role is in N-nitrosamine formation. Janzowski et al. report that decarboxylation of nitrosamino acids is not the essential pathway of nitrosamine formation during the frying of cured meat products. 

N i tro sem i no-a- sym-tri azol e-3- Carboxyl i c Acid or 5-Nitrosamino-1H-lf2f4-triazole-... 

Nitrozamino-a-sym-triazole-3-car boxy lie Acid or 5-Nitrosamino-lH-1,2,4-triazole-3-carboxylic Acid [Called in Beil, 5-Nitros-imino-1.2.4-triazol-carbonsaure-(3) or 5- Diazo-1.2.4-triazol-carbonsaure-(3)], ON-HN-C-NH-N, ON-N C-NH-N... 

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