Nitrite and tempol combination promotes synergic effects and alleviates right ventricular wall stress during acute pulmonary thromboembolism

Neto-Neves, Evandro M.; Sousa-Santos, Ozélia; Ferraz, Karina Coutinho; Portella, Rafael de Lima; Sertório, Jonas T.; Tanus‐Santos, Jose E.

doi:10.1016/j.niox.2021.06.004

Cited by 3 publications

(3 citation statements)

References 40 publications

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“…In addition to the processing steps of curing meat products, consumers’ cooking methods with temperatures higher than 130 °C, such as frying or grilling meat products, will also increase the possibility of N -nitrosamines formation [ 3 ]. By contrast, other studies have shown that nitrite, as a vasodilator in mammals, is a life-saving medication that releases a protective substance during hypoxic events [ 5 ]. The European Food Safety Authority (EFSA) assessed the acceptable daily intake (ADI) in 2017, excluding infants under 3 months of age, and determined that the ADI of nitrate is 3.7 mg/kg body weight (bw)/d and that of nitrite is 0.07 mg/kg bw/d.…”

Section: Safety Of Nitrite In Foodmentioning

confidence: 99%

“…Subsequently, nitrite, comprising salty white or light yellow particles [ 2 ], which primarily contain sodium or potassium nitrite, is commonly used in meat curing [ 3 ] as a color protectant, antioxidant, and preservative, inhibiting the growth of spoilage and pathogenic bacteria, such as Clostridium botulinum and Listeria monocytogenes [ 4 ]. In long-term studies, nitrite was investigated as a mammalian vasodilator, which released a protective substance that can save a mammal's life during hypoxia [ 5 ]. Nitrite has antibacterial, antioxidant, color development, and flavor production properties, making it almost irreplaceable [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Research Progress of Nitrite Metabolism in Fermented Meat Products

Shen

Zeng

Kong

et al. 2023

Foods

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Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO3− and NO2−, NH4+, and N2 constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved.

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Section: Safety Of Nitrite In Foodmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Research Progress of Nitrite Metabolism in Fermented Meat Products

Shen

Zeng

Kong

et al. 2023

Foods

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“…While many vegetables abundant in nitrate and nitrite contribute to activate the nitrate–nitrite–NO pathway and to the formation of S-nitrosothiols in the stomach, some of these vegetables are also rich in polyphenols, which may contribute to S-nitrosothiol formation, mainly due to their antioxidant and reductive actions. Supporting this notion, studies have investigated the effect of the combination of nitrite or nitrate with various antioxidants such as retinol, alpha-tocopherol, ascorbic acid, TEMPOL (4-hydroxy-2,2,6,6-tetramethylpiperidine-N-oxyl), and beta-carotene [ 78 , 84 , 178 , 179 ]. These studies have shown increased S-nitrosothiol formation compared to treatments involving only nitrite or nitrate ( Figure 3 ).…”

Section: Pharmacological Strategies To Facilitate Gastric Nitrosothio...mentioning

confidence: 99%

Facilitating Nitrite-Derived S-Nitrosothiol Formation in the Upper Gastrointestinal Tract in the Therapy of Cardiovascular Diseases

Silva-Cunha,

Lacchini,

Tanus-Santos

2024

Antioxidants

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Cardiovascular diseases (CVDs) are often associated with impaired nitric oxide (NO) bioavailability, a critical pathophysiological alteration in CVDs and an important target for therapeutic interventions. Recent studies have revealed the potential of inorganic nitrite and nitrate as sources of NO, offering promising alternatives for managing various cardiovascular conditions. It is now becoming clear that taking advantage of enzymatic pathways involved in nitrite reduction to NO is very relevant in new therapeutics. However, recent studies have shown that nitrite may be bioactivated in the acidic gastric environment, where nitrite generates NO and a variety of S-nitrosating compounds that result in increased circulating S-nitrosothiol concentrations and S-nitrosation of tissue pharmacological targets. Moreover, transnitrosation reactions may further nitrosate other targets, resulting in improved cardiovascular function in patients with CVDs. In this review, we comprehensively address the mechanisms and relevant effects of nitrate and nitrite-stimulated gastric S-nitrosothiol formation that may promote S-nitrosation of pharmacological targets in various CVDs. Recently identified interfering factors that may inhibit these mechanisms and prevent the beneficial responses to nitrate and nitrite therapy were also taken into consideration.

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Contribution of STIM-Activated TRPC-ORAI Channels in Pulmonary Hypertension Induced by Chronic Sustained and Intermittent Hypoxia

Castillo-Galán

Arenas

Iturriaga

2022

CVP

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Sustained and intermittent hypoxia produces vasoconstriction, arterial remodeling, and hypertension in the lung. Stromal interaction molecule (STIM)-activated Transient Receptor Potential Channels (TRPC) and Calcium Release-Activated Calcium Channel Protein (ORAI) Channels (STOC) play a key role in the progression of pulmonary hypertension in pre-clinical models of animals submitted to sustained and intermittent hypoxia. The available evidence supports the theory that oxidative stress and hypoxic inducible factors upregulate and activate STIM-activated TRPC-ORAI Ca2+ channels, contributing to the pulmonary remodeling and hypertension induced by sustained hypoxia. However, less is known about the effects of oxidative stress and hypoxic inducible factors on the modulation of STIM-activated TRPC-ORAI channels following chronic intermittent hypoxia. In this review, we examined the emerging evidence supporting the theory that oxidative stress and hypoxic inducible factors induced by intermittent hypoxia upregulate and activate STIM-activated TRPC-ORAI Ca2+ channels. In addition, we used bioinformatics tools to search in public databases for the genes involved in the upregulation of STIM-activated TRPC-ORAI Ca2+ channels, and to compare the differential gene expression and biological processes induced by intermittent and sustained hypoxia in lung cells.

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Nitrite and tempol combination promotes synergic effects and alleviates right ventricular wall stress during acute pulmonary thromboembolism

Cited by 3 publications

References 40 publications

Research Progress of Nitrite Metabolism in Fermented Meat Products

Research Progress of Nitrite Metabolism in Fermented Meat Products

Facilitating Nitrite-Derived S-Nitrosothiol Formation in the Upper Gastrointestinal Tract in the Therapy of Cardiovascular Diseases

Contribution of STIM-Activated TRPC-ORAI Channels in Pulmonary Hypertension Induced by Chronic Sustained and Intermittent Hypoxia

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