title: Stability of mutagenic nitrosated products of indole compounds occurring in vegetables.
abstract: 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.
authors.affiliation: Agricultural University, Department of Toxicology, Wageningen, The Netherlands.
authors.forename: H G
authors.initials: HG
authors.lastname: Tiedink
authors.forename: J A
authors.initials: JA
authors.lastname: Davies
authors.forename: W M
authors.initials: WM
authors.lastname: Jongen
authors.forename: L W
authors.initials: LW
authors.lastname: van Broekhoven
mesh_terms: D001937:Brassica / Q000032:analysis*; D004355:Drug Stability; D006863:Hydrogen-Ion Concentration; D007211:Indoles / Q000032:analysis*; D009153:Mutagens / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*
chemical_list: D007211:Indoles; D009153:Mutagens; D009603:Nitroso Compounds