Nitrite inhibition of Clostridium botulinum: electron spin resonance detection of iron-nitric oxide complexes

作者: D Reddy , J. Lancaster , D. Cornforth

DOI: 10.1126/SCIENCE.6308761

关键词:

摘要: Vegetative cells of Clostridium botulinum were shown to contain iron-sulfur proteins that react with added nitrite form iron-nitric oxide complexes, resultant destruction the cluster. Inactivation enzymes (especially ferredoxin) by binding nitric would almost certainly inhibit growth, and thus is probably mechanism botulinal inhibition in foods.

参考文章(12)
Alwin M. Pappenheimer, Eleanor Shaskan, EFFECT OF IRON ON CARBOHYDRATE METABOLISM OF CLOSTRIDIUM WELCHII Journal of Biological Chemistry. ,vol. 155, pp. 265- 275 ,(1944) , 10.1016/S0021-9258(18)43195-X
J M Yarbrough, J B Rake, R G Eagon, Bacterial inhibitory effects of nitrite: inhibition of active transport, but not of group translocation, and of intracellular enzymes. Applied and Environmental Microbiology. ,vol. 39, pp. 831- 834 ,(1980) , 10.1128/AEM.39.4.831-834.1980
A. E. WASSERMAN, J. W. PENSABENE, E. G. PIOTROWSKI, NITROSAMINE FORMATION IN HOME‐COOKED BACON Journal of Food Science. ,vol. 43, pp. 276- 277 ,(1978) , 10.1111/J.1365-2621.1978.TB09793.X
John C. Salerno, Tomoko Ohnishi, Joyce Lim, Tsoo E. King, Tetranuclear and binuclear iron-sulfur clusters in succinate dehydrogenase: A method of iron quantitation by formation of paramagnetic complexes Biochemical and Biophysical Research Communications. ,vol. 73, pp. 833- 840 ,(1976) , 10.1016/0006-291X(76)90884-6
R. B. TOMPKIN, L. N. CHRISTIANSEN, A. B. SHAPARIS, ANTIBOTULINAL ROLE OF ISOASCORBATE IN CURED MEAT Journal of Food Science. ,vol. 43, pp. 1368- 1370 ,(1978) , 10.1111/J.1365-2621.1978.TB02492.X
John C. Woolum, Enzo Tiezzi, Barry Commoner, Electron spin resonance of iron-nitric oxide complexes with amino acids, peptides and proteins Biochimica et Biophysica Acta (BBA) - Protein Structure. ,vol. 160, pp. 311- 320 ,(1968) , 10.1016/0005-2795(68)90204-3