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|標題:||Reaction of cyclohexylamine with hypochlorite and enhancement of oxidation of plasma sulfhydryl groups by hypochlorite in vitro||作者:||Hu, M.L.
|關鍵字:||cyclohexylamine;cyclamate;hypochlorite;monochloramine;sulfhydryl;oxidation;hydrogen-peroxide;cyclamate;metabolism;neutrophils;myeloperoxidase;saccharin;oxidants;chloride;amines;acid||Project:||Food and Chemical Toxicology||期刊/報告no：:||Food and Chemical Toxicology, Volume 36, Issue 9-10, Page(s) 755-759.||摘要:||
In this study we investigated the reaction of cyclamate and its major metabolite, cyclohexylamine (CyhNH(2)), with NaOCl. NaOCl at 100 mu M was allowed to react with various concentrations of cyclamate and CyhNH(2), and the reactivity was compared with those of reduced glutathione (GSH) and ascorbic acid. The results showed that CyhNH(2) was less reactive with NaOCl than GSH but was slightly more reactive than ascorbic acid at concentrations below 50 mu M. CyhNH(2) at 75 and 100 mu Mdid not further decrease NaOCl. Cyclamate was much less reactive than CyhNH(2), with only 43% loss in NaOCl at 100 mu M cyclamate. When human blood plasma was incubated with 0.75 mu M NaOCl, inclusion of CyhNH(2) enhanced oxidation of sulfhydryl groups in a concentration-dependent manner, with complete oxidation of SH groups at 7.5 mM CyhNH(2). Cyclamate had no effect. This enhancement by CyhNH(2) suggests the formation of reactive products From the reaction of CyhNH(2) with NaOCl. Absorption spectra demonstrated that reaction of CyhNH(2) with NaOCl at pH 7.4 produced N-mono-chloramine, as evidenced by the appearance of a new peak at 245 nm and by the disappearance of the 292-nm peak of NaOCl. Cyclamate, which contains a sulfamic acid instead of a primary amine, also reacted with NaOCl at pH 7.4, but the reaction was much less pronounced and the product was probably not monochloramine since the peak was at 270 nm rather than at 245 nm. Because cyclamate is an important sweetener in many countries for people with diabetes mellitus, the possibility exists that CyhNH(2) may enhance oxidation of important proteins by HOCl/OCl-. (C) 1998 Elsevier Science Ltd. All rights reserved.
|Appears in Collections:||食品暨應用生物科技學系|
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