Stability of mutagenic nitrosated products of indole compounds occurring in vegetables.
Levels of indolylglucosinolates in Brassica vegetables correlated significantly with the amounts of N-nitroso compounds formed in these vegetables after nitrite treatment. Nitrosation of indole-3-carbinol, indole-3-acetonitrile and indole, hydrolysis products of an indolylglucosinolate, resulted in formation of nitrosated products, which were directly mutagenic to Salmonella typhimurium TA100. The nitrosated products were unstable at pH 2 but stable at pH 8. Experiments to elucidate the mechanisms behind these differences in stability showed an equilibrium between the nitrosated indole compound and the free compound plus nitrite.
Tiedink
H G
HG
Agricultural University, Department of Toxicology, Wageningen, The Netherlands.
Davies
J A
JA
Jongen
W M
WM
van Broekhoven
L W
LW
D001937:Brassica / Q000032:analysis*; D004355:Drug Stability; D006863:Hydrogen-Ion Concentration; D007211:Indoles / Q000032:analysis*; D009153:Mutagens / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*
D007211:Indoles; D009153:Mutagens; D009603:Nitroso Compounds