Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: EC:1.7.1.2 (nitrate reductase)
 3,861 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Biochemical, microbiological and genetic studies were done to characterize the mechanism of bacterial formation of N-nitrosomorpholine (NMOR) from morpholine and nitrite at neutral pH. In Escherichia coli and Proteus morganii, the nitrosating activity was markedly induced when bacteria were cultured under anaerobiosis in minimal medium containing nitrate, while in the presence of nitrite there was no induction. However, induction of the nitrosating activity in Pseudomonas aeruginosa occurred in anaerobic cultures in the presence of either nitrate or nitrite. The nitrosation capacity was also examined in various E. coli K12 mutants whose structural gene of either nitrate reductase or nitrite reductase was deleted. Nitrosation was not linked to the three (NADH-, formate- and glucose-dependent) nitrite reductases but was directly dependent on the presence of a nitrate reductase.
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PMID:Nitrosamine formation by denitrifying and non-denitrifying bacteria: implication of nitrite reductase and nitrate reductase in nitrosation catalysis. 314 63

Biochemical and microbiological studies were conducted to characterize the mechanism of bacterial formation of N-nitrosomorpholine from morpholine and nitrite at neutral pH. Nitrosating activity was markedly induced when bacteria were cultured anaerobically in minimal culture medium containing nitrate, while the presence of cysteine or tungsten in the medium inhibited induction. Of various metals, coenzymes and inhibitors tested for their effects on in vitro nitrosation of morpholine, potassium cyanide, sodium azide, NAD(P)H and nitrate strongly inhibited nitrosation. Several mutants of Escherichia coli A10 strain were prepared in order to examine whether nitrosation activity is linked to specific loci. Niridazole-resistant mutants, which lack nitroreductase, had as much nitrosating activity as the original E. coli A10, but chlorate-resistant mutants had completely lost this activity. A good correlation was observed between nitrate reductase activity and nitrosating activity in these mutants. These results indicate that bacterial nitrosation is an enzyme-mediated reaction closely associated with molybdenoenzymes such as the nitrate reductase/formate hydrogenlyase system.
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PMID:Biochemical studies on the catalysis of nitrosation by bacteria. 330 Oct 45

Using a method for nitrosamine analysis that gives high recovery values and that is free from artifactual synthesis of nitrosamines, we have shown that human feces do not contain volatile nitrosamines (detection limit, 0.1 to 0.5 microgram/kg). We also showed that nitrosation reactions are not catalyzed by fecal organisms. Following a 2-day anaerobic incubation of feces with either a secondary amine (dimethylamine, dipropylamine, or morpholine) or nitrite, no nitrosamine was formed. When the amine and nitrite were added together, nitrosamine was formed, but at a level of 2 to 20% of that formed in autoclaved feces under the same conditions. Nitrosamines were stable following anaerobic incubation with feces for up to 4 days. These results suggest that fecal organisms inhibit the chemical formation of nitrosamines instead of catalyzing it. When morphine and nitrate were added together, nitrosomorpholine was formed. Morpholine nitrosates so rapidly that it intercepts nitrite formed by the action of nitrate reductase before the nitrite can be further reduced. However, very high concentrations of morphine and nitrate, which are far from the conditions in normal feces, were required to form measurable nitrosomorpholine. We may conclude that N-nitroso compounds are unlikely to be formed in any significant amounts in the human colon.
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PMID:Absence of volatile nitrosamines in human feces. 728 9

Many vegetables produced in Japan contain large amounts of nitrate that may be converted into nitrite in the oral cavity and afford carcinogenic nitrosamines in the stomach. On the other hand, vegetables contain ascorbate and other components that may affect the formation of nitrosamines. In this study, nitrosamine formation from vegetables with high nitrate content produced in Japan was examined under simulated oral cavity and stomach conditions. Extracts of chingensai, komatsuna and itomitsuba were digested with nitrate reductase and subsequently treated with an excess of morpholine at pH 3.0. The amount of N-nitrosomorpholine produced from each of the vegetable extracts was not affected by the vegetable components in the extracts. Addition of a large amount of ascorbate was required to decrease nitrosamine formation from the extract. The results indicated that nitrosamine formation from these vegetables could not be prevented by other components in the vegetables.
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PMID:[Nitrosamine formation from vegetables produced in Japan]. 1601 93