title: The effect of dioctyl sodium sulphosuccinate on tartrazine azo reduction by intestinal bacteria.
abstract: 1. Washed whole-cell suspensions of Proteus vulgaris and micro-organisms from rat faeces, reductively cleave the azo bond of the food dye tartrazine under anaerobic conditions. 2. Dioctyl sodium sulphosuccinate, a common faecal softening laxative, when added to incubations in vitro at concentrations greater than 0.005%, increases tartrazine azo reduction in P. vulgaris whole-cell suspensions. 3. By contrast, concentrations of dioctyl sodium sulphosuccinate greater than 0.005% when added to incubations in vitro of rat faecal preparations, resulted in an inhibition of tartrazine azo reduction.
mesh_terms: D000818:Animals; D001391:Azo Compounds / Q000378:metabolism*; D005243:Feces / Q000382:microbiology; D000442:Octanols / Q000008:administration & dosage / Q000494:pharmacology; D010084:Oxidation-Reduction; D011514:Proteus vulgaris / Q000378:metabolism*; D051381:Rats; D013386:Succinates / Q000008:administration & dosage / Q000494:pharmacology*; D013645:Tartrazine / Q000378:metabolism*
chemical_list: D001391:Azo Compounds; D000442:Octanols; D013386:Succinates; D013645:Tartrazine