• Title/Summary/Keyword: Nitrite

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Effects of lethal concentration, hematological parameters and plasma components of common carp, Cyprinus carpio by waterborne acute nitrite exposure (수인성 아질산 급성 노출에 따른 잉어, Cyprinus carpio의 반수치사농도, 혈액학적 성상 및 혈장성분의 영향)

  • So-Won Park;Su-Min An;A-Hyun Jo;Jun-Hwan Kim
    • Journal of fish pathology
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    • v.36 no.2
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    • pp.349-360
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    • 2023
  • Common carp (Cyprinus carpio) (Weight 23.05 ± 6.98 g, Length 12.65 ± 1.38 cm) were exposed to waterborne nitrite at 0, 50, 100, 200, 400 and 800 mg NO2 -/L for 96 hours. The lethal concentration 50 (LC50) of C. carpio exposed to waterborne nitrite was 398.6 mg NO2 -/L. Hemoglobin, hematocrit and RBC count were significantly decreased by waterborne nitrite exposure. The MCV (mean mean corpuscular volume) (µl), MCH (mean corpuscular hemoglobin) (pg) and MCHC (mean corpuscular hemoglobin concentration) (%) were significantly increased. The inorganic component, plasma calcium, was significantly increased, and the organic components such as plasma cholesterol and total protein were significantly increased showing a similar tendency with calcium. In enzymatic components, the AST and ALT were also significantly increased by nitrite exposure. The results of this study indicate that exposure to nitrite can affect the survival and hematological physiology of C. carpio.

Depletion of Nitrite by Lactic Acid Bacteria Isolated from Kimchi(II) (김치에서 분리한 유산균에 의한 아질산염 소모(II))

  • 오창경;오명철;현재석;최우정;이신호;김수현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.4
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    • pp.556-562
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    • 1997
  • Depletion of nitrite by lactic acid bacteria isolated from Kimchi and the effects of pH and temperature on depletion of nitrite in Lactobacillus MRS broth were investigated. Depletion of nitrite by Lactobacillus plantarum and Lactobacillus sake was low in initial stage of growth but increased during growth at 15 and 2$0^{\circ}C$. L. plantarum and L. sake depleted than 90 and 75% of nitrite(250$\mu\textrm{g}$/$m\ell$) in 1 day of growth at 25 and 3$0^{\circ}C$, respectively, but depleted almost all of nitrite in 2 days. While the effect of Leuconostoc mesenteroides (150$\mu\textrm{g}$/$m\ell$) was lower compared to Lactobacillus(250$\mu\textrm{g}$/$m\ell$). In addition, even high concentrations(600 and 900 $\mu\textrm{g}$/$m\ell$) of nitrite was depleted at 2 days of growth by L. plantarum. pH of growing broth decreased as the increase of growth time and temperature, and depletion of nitrite in- creased as the decrease of pH of growing culture. However, pH of broth related with the decrease of depletion of nitrite at 25 and 3$0^{\circ}C$, but not at 15 and 2$0^{\circ}C$. Therefore, depletion of nitrite was greatly affected by growth temperature rather than by pH.

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BIOCHEMICAL MODEL AND MECHANISM FOR ACINETOBACTER NITRITE INHIBITION

  • Lee, Chan-Won;Weon, Seung-Yeon
    • Environmental Engineering Research
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    • v.10 no.1
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    • pp.22-30
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    • 2005
  • Nitrite accumulation is not unusual in batch processes such as sequencing batch reactor (SBR) with high-strength of ammonium or nitrate wastewaters. A possible mechanism of nitrite inhibition on Acinetobacter was depicted in a biochemical model, which the protonated species, nitrous acid form of nitrite, affects proton relating transport at the proton-pumping site crossing the cell membrane under unlimited carbon and phosphorus conditions. This effect exerts inhibition of phosphorylation under aerobic condition and yields low APT/ADP ratio, consequently decrease poly-P synthesis and phosphorus uptake from outside the cell in the model.

Changes of Substance Related Nitroso Dimethylamine During the Fermentation of Rice Wine Starter (청주(淸酒)의 주모발효중(酒母醱酵中) Nitrosodimethylamine 관련물질(關聯物質)의 변화(變化))

  • Park, Doo-Hyun;Hong, Jai-Sik;Kwon, Tae-Young;Lee, Tae-Kyu;Kim, Tae-Young
    • The Korean Journal of Mycology
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    • v.16 no.4
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    • pp.193-203
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    • 1988
  • The changes of pH, titrable acidity, nitrite and dimethylamine(DAM) content in the various different kinds of the rice wine staters during the fermentation were studied, and the changes of nitrosodimethymaine(NDMA) contents were also determined by High Pressure Liquid Chromatography. After 24hrs, fermentation rice wine starter, pH was generally decreased to below 5 and after full fermentation the acidities were from 0.51 to 0.89 as succinic acid. After 12hrs, fermentation nitrate contents were rapidly decreased. The large amount of nitrite was formed in the beginning of the fermentation. But by the increase in the acidity due to the further fermentation nitrite contents were gradually disappeared. Generally the DMA contents of each rice wine starter were kept unchanged. On completion of fermentation, NDMA contents of starter added with nitrite and DMA were 472.1 ppb. The starter added with DMA was 329.0 ppb, whereas the other added with nitrite was 229.0 ppb, and control without addition of nitrite and DMA was 24.4 ppb. But the rice wine sold in market was not detected any NDMA at all.

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Influence of Ammonia and Dissolved Oxygen Concentrations on Nitrite Accumulation in a MBR (MBR 반응조에서 아질산염 축적에 미치는 암모니아와 용존산소 농도의 영향 연구)

  • Choi, In-Su;Wiesmann, Udo
    • Journal of Korean Society of Environmental Engineers
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    • v.29 no.8
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    • pp.922-929
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    • 2007
  • The complete oxidation of ammonia to nitrate is a distinctive two-step process divided into the oxidation of ammonia to nitrite(nitritation) by Nitrosomonas and the oxidation of nitrite to nitrate(nitratation) by Nitrobacter. The nitrogen removal via nitrite accumulation offers several advantages such as saving costs for aeration, saving carbon source and finally reduction of sludge discharge. In this work a suspended bioreactor coupled with membrane filtration(MBR) was used to find the process conditions of nitrite build-up. The MBR enables to reach sufficient nitrifying bacteria in the bioreactor, although the autotrophic bacteria can be easily washed out due to their lower growth rate. The dissolved oxygen concentration $c'_{O2}$ and ammonia concentration $c_{NH3}$ in the reactor were varied and investigated as parameters for nitrite accumulation. As a result the higher ammonia concentration in the reactor is very effective for starting nitrite build-up and the effect was strengthened in combination with lower dissolved oxygen concentration. With lower $c'_{O2}<0.3$ $mgL^{-1}$ $O_2$ and high $c_{NH3}=6.3\sim14.9$ $mgL^{-1}$ $NH_3N$ the 74% of the nitrite accumulation was achieved. Specially, it was found that the nitrite accumulation could occur not only in biofilm reactor as many references showed but also in the membrane bioreactor carried out in this study.

Amperometric Determination of Nitrite at Poly(Methylene Blue)-Modified Glassy Carbon Electrode

  • Xu, Guang-Ri;Xu, Guifang;Xu, Ming-Lu;Zhang, Zhengqing;Tian, Yuan;Choi, Han-Nim;Lee, Won-Yong
    • Bulletin of the Korean Chemical Society
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    • v.33 no.2
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    • pp.415-419
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    • 2012
  • Electrochemical characteristics of nitrite ion were investigated at a poly(methylene blue)-modified glassy carbon electrode by cyclic voltammetry and differential pulse voltammetry. The poly(methylene blue)-modified glassy carbon electrode exhibited enhanced anodic signals for nitrite. The effects of key parameters on the detection of nitrite were evaluated at the modified electrode, such as pH, accumulation time, and scan rate. Under optimum condition, the chemically modified electrode can detect nitrite in the concentration range $2.0{\times}10^{-6}$ to $5.0{\times}10^{-4}$ M with the detection limit of $2.0{\times}10^{-6}$ M and a correlation coefficient of 0.999. The detection of nitrite using the chemically modified electrode was not affected by common ions such as $Na^+$, $K^+$, $Ca^{2+}$, $Cl^-$, $HPO_4^{2-}$ and $H_2PO_4^- $. The modified electrode showed good stability and reproducibility. The practical application of the present method was successfully applied to the determination of nitrite ion in cabbage samples.

Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage

  • Jin, S.K.;Park, J.H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.12
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    • pp.1753-1761
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    • 2013
  • The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

Studies on Analysis of Food Additives- (I) Studies on the Determination of Nitrite in Foods (식품첨가물의 분석에 관한 연구 - (I) 아질산근 정량법에 관한 검토)

  • 천석조;천석조;송인상;노정배
    • Journal of Food Hygiene and Safety
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    • v.3 no.2
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    • pp.53-58
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    • 1988
  • This study was carried out to discuss a colorimetric method for the determination of nitrite in meat products issued by the Ministry of Health and Social Affaires of Korea (1985). 1) The recovery rates of nitrite of test solution extracted in the room temperature were higher than those obtained by the heating extraction. 2) In the room temperature, samples prepared with the sUce were more effective than the blendina method and the distlled water as extractina solvent for nitrite was more effective tban tbe phospbate buffer solution. 3) The extracting time showed that thirty minutes were enough to extract nitrite and the diazotizingcoupling reagents, 30% of sulfanilamide and N-l-naphthylethyienediamine were better than others. 4) The nitrite in a test soiution greatly decreased when the solution was distilled. In this case, the test solution should be used as a control. 5) Ten minutes were enough to couple nitrite.

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Nitrite Scavenging Effect of Maillard Reaction Products Derived from Glucose-Amino Acids (Glucose-아미노산계 Maillard 반응생성물의 아질산염 소거작용)

  • Kim, Seon-Bong;Lee, Dong-Ho;Yeum, Dong-Min;Park, Jin-Woo;Do, Jung-Roung;Park, Yeung-Ho
    • Korean Journal of Food Science and Technology
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    • v.20 no.3
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    • pp.453-458
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    • 1988
  • This research was carried out to investigate the effects of Maillard reaction products and nondialyzable melanoidins on the nitrite-scavenging. Nitrite-scavenging reactions were done at the different pH conditions(pH 1.2, 4.2 and 6.0). Maillard reaction products and nondialyzable melanoidins, produced from the glucose-amino acids(lys., gly., arg., his.)model systems, had a great of nitrite-scavenging effects. Nitrite-scavenging effects of Maillard reaction products and nondialyzable melanoidins were also pH dependent, being higher at pH 1.2 and lower at pH 6.0. By the treatment of Maillard reaction products and nondialyzable melanoidins with sodium borohydride, nitrite-scavenging effects were remarkably decreased at pH 1.2.

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Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

  • Jeong, Jong Youn;Bae, Su Min;Yoon, Jiye;Jeong, Da Hun;Gwak, Seung Hwa
    • Food Science of Animal Resources
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    • v.40 no.5
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    • pp.831-843
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    • 2020
  • This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L values and higher CIE b values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a values to the control, while SP treatment had the lowest (p<0.05) CIE a values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.