Influenţa inhibitorilor în formarea n-nitrozaminelor în sistemele sucului gastric [Articol]

Abstract

The formation of N-trosamines in gastric juice during the nitrosation of secondary amines by nitrite ions has been investigated. It has been established, that the ratio of nitrosation of amines in gastric juice is higher than in model systems, due to the presence of catalysts. On the nitrosation of the formed metabolites generated during the proteolysis of casein and albuminin gastric juice, the rate of this process is pH and enzyme activity dependent. The dihydroxyfumaric acid and sodium dihydroxyfumarate demonstrate inhibition properties during the formation of N-nitrzoamines in gastric juice at the proteolysis ofproteins in the presence of different proteolysis enzymes. The result of the comparative study of the degree of diminishing of the concentration of nitrite ions at the proteolysis of proteins in the presence of DFH4, AAs and (+)-Ct demonstrate that the rate of NO2- consumption in the presence of DFH4 is the highest, while the constants of the reaction speed vary as followskDFH4 > kAAs > k(+)Ct0,94·102M-1s-1 0,6·102M-1s-10,4·102M-1s-1