Effect of sodium nitrite and ascorbic acid on the growth and acid production of Streptococcus mutans

Radcliffe, Charlotte E.; Lamb, Rebecca; Blinkhorn, Anthony S.; Drucker, D.B.

doi:10.1016/s0300-5712(03)00066-6

Cited by 10 publications

(7 citation statements)

References 17 publications

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“…The possibility to generate cell toxic ${\rm NO}^{ \bullet } $ and ${\rm NO}_{2}^{ \bullet } $ from HNO 2 may be one explanation for the slight antimicrobial effect (2.0 log) of ${\rm NO}_{2}^{{-} } $ containing acidic liquid (see Figure 4). Completely independent on studies related to plasma‐treated liquids, it was found by other authors, too, that acidification is a prerequisite for nitrite to act as an antimicrobial agent, suggesting that the active component is ${\rm NO}^{ \bullet } $ or other nitrogen oxides 12–14, 16, 23…”

Section: Resultsmentioning

confidence: 92%

“…In an acidic solution, occurrence of ${\rm NO}_{2}^{{-} } $ will result in formation of nitrous acid (HNO 2 ) which is a weak acid, i.e., at low pH it is not completely dissociated. Under these conditions, HNO 2 can give rise the spontaneous generation of nitrogen monoxide (${\rm NO}^{ \bullet } $ ) and nitrogen dioxide (${\rm NO}_{2}^{ \bullet } $ ) via dinitrogen trioxide (N 2 O 3 ):12–16 …”

Section: Resultsmentioning

confidence: 99%

“…Additionally, a reaction of ${\rm NO}^{ \bullet } $ with ${\rm NO}_{2}^{ \bullet } $ is possible to generate N 2 O 3 which reacts further with water forming HNO 2 :12–14, 17, 18, 24, 27, 30, 34 …”

Section: Resultsmentioning

confidence: 99%

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Estimation of Possible Mechanisms of Escherichia coli Inactivation by Plasma Treated Sodium Chloride Solution

Oehmigen

Winter

Hähnel

et al. 2011

Plasma Processes & Polymers

258

207

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Treatment of aqueous liquids by surface‐DBD in atmospheric air resulted in bactericidal activity of the liquid itself. A 7 min treatment of sodium chloride (NaCl) solution and its immediate addition to Escherichia coli resulted in a complete bacteria inactivation (≥7 log) after 15 min exposure time. With a 30 min delay between plasma treatment of liquid and its addition to the bacteria, bactericidal effect was reduced but still detectable. Nitrate (${\rm NO}_{2}^{{-} } $), nitrite (${\rm NO}_{2}^{{-} } $), and hydrogen peroxide (H2O2), respectively, as well as strong acidification are detected in plasma treated liquids and can explain this bactericidal activity partially. Combination of 1.5 mg · L−1 ${\rm NO}_{2}^{{-} } $ and 2.5 mg · L−1 H2O2 at pH 3 results in maximum 3.5 log E. coli reduction within 60 min. Plasma diagnostics and liquid analytics are combined with theoretical considerations to focus possible reaction channels of plasma–water interactions. Using FT‐IR, stable molecules like nitrous oxide (N2O), ozone (O3), carbon dioxide (CO2), and traces of nitric acid (HNO3) and/or peroxynitrous acid (ONOOH) were measured. Reactions of these molecules from the plasma/gas phase with the aqueous liquid can result in acidification and generation of H2O2, ${\rm NO}_{2}^{{-} } $, and ${\rm NO}_{3}^{{-} } $ or peroxynitrite (ONOO−), respectively, via reactions which are associated with the occurrence of several more or less stable but biologically active chemical intermediates like ${\rm NO}^{ \bullet } $ or nitrogen dioxide (${\rm NO}_{2}^{ \bullet } $). On the other hand, H2O2, ${\rm NO}_{2}^{{-} } $, and ${\rm NO}_{3}^{{-} } $/ONOO− could serve as starting reaction partners to generate ${\rm NO}^{ \bullet } $, ${\rm HO}^{ \bullet } $, ${\rm NO}_{2}^{ \bullet } $, or hydroxyl radicals (${\rm HOO}^{ \bullet } $) in the liquid.

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Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Estimation of Possible Mechanisms of Escherichia coli Inactivation by Plasma Treated Sodium Chloride Solution

Oehmigen

Winter

Hähnel

et al. 2011

Plasma Processes & Polymers

258

207

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“…[38][39] For example, mixtures of sodium nitrite and ascorbic acid blocked the growth of Streptococus mutans. 40 The reaction of ascorbic acid with 7 in pH 7.0 PB yielded nitric oxide, as detected by chemiluminescence headspace analysis (≈ 0.1 %). At pH 7.0, in the presence of Lcysteine, even higher amounts of NO (≈ 3 %) formed in the reaction headspace after 10 min corroborating nitrite formation and confirming that 7 is a source of nitric oxide.…”

Section: Resultsmentioning

confidence: 99%

Allylic Nitro Compounds as Nitrite Donors

2006

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Allylic nitro compounds were synthesized and evaluated as organic sources of nitrite and nitric oxide. Unactivated allylic nitro compounds do not spontaneously release nitrite and nucleophile promoted nitrite release is slow. However, 2-(nitromethyl)-cyclohex-1-ene-3-one spontaneously dissociates in buffer (pH = 7.4) to release nitrite with a k obs = 1.6 × 10 −5 s −1 . In the presence of Lcysteine, this compound rapidly yields nitrite and reacts with hemoglobin similarly to sodium nitrite. Structural modifications and the nature and amount of nucleophile modulate the rate of nitrite release. In the presence of L-cysteine and ascorbic acid, this compound forms nitric oxide. Together, these results reveal a new structural architecture for the tunable liberation of nitrite and nitric oxide from organic compounds.

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“…On the other hand, ascorbic acid is a free radical scavenger that blocks nitrosation by scavenging NO radicals and therefore preventing nitrosation (Mercogliano et al, 2012). Ascorbic acid may also be able to inhibit carcinogens by blocking the conversion of precursors (procarcinogens) into carcinogens and carcinogenic metabolites (Miyauchi et al, 2002;Radcliffe et al, 2003). Subjects with a high intake of both nitrate and ascorbic acid tended to have the lowest risk of cancer (Roger et al, 1995;Mirvish et al, 1972).…”

Section: Introductionmentioning

confidence: 99%

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Kılıç¹,

Öztan

2013

FSTR

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The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO 2 ). For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO 2 , 10% salt and 0.2%NaNO 2 , only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4℃. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.

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Effect of sodium nitrite and ascorbic acid on the growth and acid production of Streptococcus mutans

Cited by 10 publications

References 17 publications

Estimation of Possible Mechanisms of Escherichia coli Inactivation by Plasma Treated Sodium Chloride Solution

Estimation of Possible Mechanisms of Escherichia coli Inactivation by Plasma Treated Sodium Chloride Solution

Allylic Nitro Compounds as Nitrite Donors

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

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