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The Study of N-Nitrosoamines Formation in Model and Real Gastric Juice Systems
Abstract
The formation of N-nitrosamines 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 albumin in gastric juice, the rate of this process is pH and enzyme activity dependent. The dihydroxyfumaric acid and sodium dihydroxy fumarate demonstrate inhibition properties during the formation of N-nitrosamines in gastric juice at the proteolysis of proteins in the presence of different proteolysis enzymes. The result of the comparative study demonstrates that the rate of NO2-consumption in the presence of DFH4 is the highest, while the constants of the reaction speed vary as follows kDFH4(0,94•102 M-1s-1) > kAAs (0,6•102 M-1s-1) > k (+) Ct (0,4•102 M-1s-1).
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