Nitrosation, inhibition

Inhibition of nitrosation is generally accompHshed by substances that compete effectively for the active nitrosating iatermediate. /V-Nitrosamine formation in vitro can be inhibited by ascorbic acid [50-81-7] (vitamin C) and a-tocopherol [59-02-9] (vitamin E) (61,62), as well as by several other classes of compounds including pyrroles, phenols, and a2iridines (63—65). Inhibition of iatragastric nitrosation ia humans by ascorbic acid and by foods such as fmit and vegetable juices or food extracts has been reported ia several instances (26,66,67). 

The criteria for choosing inhibitors in this study were the ability to compete with diethanolamine for the nitrite and lack of toxicity. An attempt was made to cover as broad a group as possible within the limits of feasibility. Ascorbic acid in its water soluble form and its oil soluble form, the palmitate, represent the enediols, Sorbate is a diene fatty acid which has been shown to inhibit nitrosation (10), Since the pK of sorbic acid is 4,76, at the pH of these experiments, both water soluble sorbate ion and oil soluble sorbic acid are present in significant amounts. Sodium bisulfite is a strong inorganic reducing agent which has an acceptable lack of toxicity at the concentration... 

How proline is converted to NPYR has not yet been fully elucidated and could conceivably occur by either of two pathways (29, ). One pathway involves the initial N-nitrosation of proline, followed by decarboxylation, while in the other, proline is first decarboxylated to pyrrolidine followed by N-nitrosation to NPYR. Since the conversion of N-nitrosoproline (NPRO) to NPYR occurs at a much lower temperature than the transformation of proline to pyrrolidine, the pathway involving intermediacy of NPRO is thus the more likely route ( ). It has been reported that preformed NPRO in raw bacon is not the primary precursor of NPYR in cooked bacon (29,33-5), as shown by the fact that ascorbyl paImitate, when added to bacon, inhibits the formation of NPYR (33). However, this by no means rules out the intermediacy of NPRO which could be formed at the higher temperatures attained during the frying process (29,36). 

N-Nitrosamine inhibitors Ascorbic acid and its derivatives, andDC-tocopherol have been widely studied as inhibitors of the N-nitrosation reactions in bacon (33,48-51). The effect of sodium ascorbate on NPYR formation is variable, complete inhibition is not achieved, and although results indicate lower levels of NPYR in ascorbate-containing bacon, there are examples of increases (52). Recently, it has been concluded (29) that the essential but probably not the only requirement for a potential anti-N-nitrosamine agent in bacon are its (a) ability to trap NO radicals, (b) lipophilicity, (c) non-steam volatility and (d) heat stability up to 174 C (maximum frying temperature). These appear important requirements since the precursors of NPYR have been associated with bacon adipose tissue (15). Consequently, ascorbyl paImitate has been found to be more effective than sodium ascorbate in reducing N-nitrosamine formation (33), while long chain acetals of ascorbic acid, when used at the 500 and lOOO mg/kg levels have been reported to be capable of reducing the formation of N-nitrosamines in the cooked-out fat by 92 and 97%, respectively (49). 

Vitamin E can also inhibit nitrosation reactions but the mechanisms may be somewhat different than those for vitamin C (55,56). Of course, vitamin C is water soluble while vitamin E... 

Nitric oxide is a physiological substrate for mammalian peroxidases [myeloperoxide (MPO), eosinophil peroxide, and lactoperoxide), which catalytically consume NO in the presence of hydrogen peroxide [60], On the other hand, NO does not affect the activity of xanthine oxidase while peroxynitrite inhibits it [61]. Nitric oxide suppresses the inactivation of CuZnSOD and NO synthase supposedly via the reaction with hydroxyl radicals [62,63]. On the other hand, SOD is able to modulate the nitrosation reactions of nitric oxide [64]. 

Ascorbic acid has been found to be the most effective and useful inhibitor of amine nitrosation [23]. Ascorbic acid inhibits the formation of DMN from oxytetracycline and nitrite, and also from aminophenazone (aminopyrine) and nitrite. Tannins are present in a variety of foods, competing with secondary amines for nitrite and thus leading to a reduction in the amount of nitrosamine formed [24]. 

N-Nitrosamines have been shown to be inhibitors of cysteine-containing enzymes. For example, dephostatin and other N-methyl-N-nitrosoanilines (1) were found to be inhibitors of the protein tyrosin phosphatases, papain and caspase [90,91]. Inhibition results from the S-nitrosation of the critical cysteine residues in the active sites of the enzymes by the nitrosamines. Compounds 6 and 7 have been found to inhibit thrombus formation in arterioles and venules of rats [92], while N-nitrosamide 9 exhibited vasodilation and mutagenicity as a result of NO release [93]. 

The massive contamination of NDE1A in alkaline synthetic fluids (3%) found by Fan et al Q) cannot be explained by known nitrosation kinetics of di- or triethanolamine. Instead, more powerful nitrosation routes, possibly involving nitrogen oxide (N0X) derivatives (e.g., N02> N O t) may be responsible for the amounts of NDE1A in these products (34). In fact, a nitrite-free commercial concentrate was shown to accumulate NDE1A up to about 10 0 days at which time the levels dropped dramatically (19). Inhibition of N0X contaminants may be an effective route to the inhibition of nitrosamine formation in metalworking fluids. 

Inhibitors of nitrosation generally function by competing with the amine for the nitrosating agent. An inhibitor would thus react with nitrite at a faster rate than with amines. The inhibition reaction has recently been reviewed ( 35). The ability of ascorbate to act as a potent inhibitor of nitrosamine formation has resulted in the use of the vitamin in nitrite-preserved foods and pharmaceuticals. Furthermore, the effectiveness of ascorbate in inhibiting nitrosamine formation is dependent on (1) the concentration of ascorbate (an excess is required) (2) pH (ascorbate is nitrosated 240 times more rapidly than ascorbic acid) (3) the reactivity of the amine toward nitrosation and (4) the extent of oxygenation of the system. 

Phenols are rather common antimicrobial components of metalworking fluids however, their use in recent years has been declining (36). The inhibition of nitrosation by phenols has recently been reviewed (35). In general, phenolic compounds inhibit nitrosation by reacting with nitrite (phenol reacts with nitrite 10,0 0 0 times faster than with dimethylamine), but the intermediate nitrosophenolis unstable and enhances nitrosation. "The overall effect is dependent on the steady state concentration of the nitrosophenol and the relative degrees of retardation and enhancement exerted by the phenol and the nitrosophenol, respectively ( 35)". 

Nitrogen oxides. Nitric oxide (NO) itself, has been shown to be a poor nitrosating agent (28), probably because it is unable to abstract an amino-H atom to generate the dialkyl-amino radical, which might then combine with further NO. However, the presence of even a small amount of air results in complete conversion, presumably via oxidation of NO to NO2. Nitrosation by NO is catalyzed by metal salts, such as Znl2, CuCl, and CUSO4. The metal catalyzed reaction is inhibited in acid or aqueous media (29). 

N-nitrosation by oxides of nitrogen at neutral and alkaline pH has an important bearing on assessing human exposure to N-nitroso compounds, particularly as this route has been almost totally disregarded in the past. Those analytical techniques which have relied on a basic pH to inhibit nitrosation need further study to ensure the validity of the findings. For the same reason, measurements of N-nitrosamines in engine exhausts and tobacco smoke are likely to be particularly artifact prone. 

Stich, H. F., M. P. Rosin and L. Bryson. Inhibition of the mutagenicity of a model nitrosation reaction by natu-... 

N. Loprieno. Vegetables inhibit, in DC209 vivo, the mutagenicity of nitrite combined with nitrosable compounds. MutatRes 1983 120(2/3) 145-150. 

Inhibition of nitrosation by pH control has counteracting effects at low pH the conjugated acid fitrm of the amine substrates are unreactive, while the pro-tonated nitrous acid is most reactive. At pH values above 6.0, nitrous acid is converted to inactive nitrite ion. 

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