The Action of Hypochlorites and Allied Substances on Proteins, and their Behaviour on Injection

Milroy, T. H.

doi:10.1042/bj0100453

Cited by 7 publications

(9 citation statements)

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“…When exposed to aqueous chlorine solutions, peptides and proteins are subject to oxidation, substitution, and addition reactions (49). Chlorine incorporation into proteins has been demonstrated in shrimp (50), poultry and meat (51), egg albumin (52), flour proteins (43,53), gelatin (54), casein, and bovine serum albumin (55,56).…”

Section: Reactions With Amino Acids Peptides and Proteinsmentioning

confidence: 99%

Reactions of aqueous chlorine and chlorine dioxide with model food compounds.

Fukayama¹,

Tan²,

Wheeler³

et al. 1986

Environ Health Perspect

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Chlorine and chlorine dioxide (ClO2), common disinfecting and bleaching chemicals used in the food industry, are potent oxidizing and chlorinating agents. Unfortunately, little is known about the nature of the reactions of chlorine with organic food constituents. This presentation reviews published information concerning the reactions of chlorine gas (Cl2[g]), aqueous chlorine, and ClO2 with model food compounds, the fate of chlorine during the chlorination of specific food products, and the potential toxicity of the reaction products. Fatty acids and their methyl esters react with chlorine with the degree of incorporation corresponding to their degree of unsaturation. Aqueous chlorine oxidizes and chlorinates lipids and amino acids much more readily than ClO2. Several amino acids are highly susceptible to oxidation and chlorination by chlorine compounds. Reactions of chlorine and ClO2 with several food products, including flour and shrimp, have also been characterized. In one model system, 99% of Cl2(g) either reacted with components of flour or was consumed by oxidation/chlorination reactions. The lipids extracted from the chlorinated flour contained significant amounts of chlorine. Exposure of shrimp to hypochlorous acid (HOCl) solution resulted in significant incorporation of chlorine into the edible portion. Although significant quantities of chlorine can be incorporated into specific model compounds and food products, the health risks associated with exposure to chlorinated organic products are unknown. Preliminary studies using the Ames Salmonella/microsome mutagenicity assay indicate that the reaction products from mixtures of aqueous chlorine and various lipids or tryptophan are nonmutagenic. Nevertheless, additional studies are warranted, so that the toxicological significance of these reaction products can be understood more fully.

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Section: Reactions With Amino Acids Peptides and Proteinsmentioning

confidence: 99%

Reactions of aqueous chlorine and chlorine dioxide with model food compounds.

Fukayama¹,

Tan²,

Wheeler³

et al. 1986

Environ Health Perspect

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“…Chloarmine-T, sodium n-chloro-paratoluene sulfonamide, was first introduced by H. D. Dakin in 1916. 42 When placed in water, the chlorine-nitrogen bonds are gradually cleaved, allowing chlorine to be slowly dissolved in the water. 42 When compared with an equimolar solution of neutral sodium hypochlorite, the rate of fall in available chlorine from chloramine-T is slower and varies directly with serum concentration.…”

Section: Chloramine-tmentioning

confidence: 99%

An Update on Pharmacological Interventions for Diabetic Foot Ulcers

Scimeca

Bharara

Fisher

et al. 2010

Foot & Ankle Specialist

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Diabetic foot ulcers are the most common lower extremity complications of diabetes. Peripheral neuropathy and peripheral vascular disease are the underlying risk factors for diabetic foot ulcers, subsequently leading to infections and requiring antimicrobial therapy for the management of the disease. Each risk factor is a target for clinical intervention, with the intent to delay or prevent disease progression to amputation. The effective therapy includes interdisciplinary care, which involves optimized pharmacological interventions in concert with other treatments such as debridement strategies and specialized wound dressings. The pharmacological therapy alone cannot lead to successful therapy, and therefore, these supplementary techniques/modalities should not be overlooked. It is therefore the aim of this report to review various pharmacological interventions, specific to the diabetic foot and wound healing, along with incorporation of advanced therapies required to achieve a multifaceted treatment of diabetic foot ulcers and provide basis for superior drugs as well as drug delivery systems.

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“…When the antiseptic white powder is placed in water, the chlorine-nitrogen bonds are gradually cleaved, allowing chlorine to be slowly dissolved into the water. 26 Compared with an equimolecular solution of neutral sodium hypochlorite, the rate of fall in available chlorine from chloramine-T is slower and varies directly with serum concentration. 26 The slow release of chlorine allows chloramine-T more prolonged antiseptic activity.…”

mentioning

confidence: 99%

“…26 Compared with an equimolecular solution of neutral sodium hypochlorite, the rate of fall in available chlorine from chloramine-T is slower and varies directly with serum concentration. 26 The slow release of chlorine allows chloramine-T more prolonged antiseptic activity. In addition, its antiseptic value is about 4 times greater than hypochlorites; it is more efficient in the presence of blood and is less irritating than sodium hypochlorite.…”

mentioning

confidence: 99%

“…Chloramine-T (sodium n-chloro-para-toluene sulfonamide), first introduced by H. D. Dakin in 1916, 26 is an antiseptic that consists of chlorine attached to nitrogen in primary and secondary amine groups. When the antiseptic white powder is placed in water, the chlorine-nitrogen bonds are gradually cleaved, allowing chlorine to be slowly dissolved into the water.…”

mentioning

confidence: 99%

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