• 한국축산식품학회지
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• 제36권5호
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• pp.617-625
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• 2016

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

• 한국미생물·생명공학회지
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• 제48권4호
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• pp.447-454
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• 2020

Veillonella spp. have been reported to be the most prevalent nitrate-reducing bacterial species in the oral cavity. The purpose of this study was to examine the relationship between the abundance of Veillonella spp. and nitrite production after nitrate ingestion. Bacterial samples were obtained from the tongue surfaces of 50 university students. The predominant Veillonella spp., V. atypica, V. dispar, and V. rogosae were identified and enumerated using real-time polymerase chain reaction (qPCR). Salivary nitrate and nitrite were measured before and 30, 60, and 90 min after ingestion of 100 ml of beetroot juice. Increased nitrite concentrations were observed in all participants, with a mean increase of 0.61 (0.42-1.10) mM expressed as the median (interquartile range). Veillonella atypica was detected in 40 subjects (80%), V. dispar in 48 (96%), and V. rogosae in 48 (96%), at quantities ranging from 1.3 × 102 to 2.8 × 107 CFU/ml per subject. The strengths of the correlations of the log colony forming unit (CFU) values of V. atypica, V. dispar, V. rogosae, and the log CFU value of the three species together with the increase in nitrite levels were 0.091, 0.114, -0.228, and 0.060, respectively, none of which were significant (p > 0.05). Our results indicate that the abundance of Veillonella spp. is not related to salivary nitrite production after nitrate ingestion.

• 한국발생생물학회지:발생과생식
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• 제1권2호
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• pp.157-164
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• 1997

To study the regulation of porcine follicular cell apostosis by gonadotropin, steroid, and nitric oxide, we analyzed DNA fragmentation, the hallmark of apoptosis, and nitrite production of porcine granulosa cells. Dissected indiidual follicles from ovary were separated in size (small, 2-3 mm; medium, 5-6 mm; large, 7-8 mm) and isolated granulosa cells were classified morpholocally as atretic or nonatretic. Nitrite concentration was measured by mixing follicular fluids with an equal volume of Griess reagent. Follicular nitric oxide (NO) concentration of healthy follicles was higher than that of atretic follicles. Apoptotic DNA fragmentation was suppressed in non-apoptotic granulosa cells. Follicular apoptosis was induced by androgen but prevented by gonadotropin in vitro. Apoptosis was confined to the granulosa cells. But it was not clear whether apoptosis of granulosa cells were isolated, incubated with or without gonadotropin, androgen and sodium nitroprusside (SNP), respectively at $37^{\circ}C$ for 24 hrs. Cultured granulosa cells were used to extract genomic DNA and culture media was asssayed for nitrite concentration. Nitrite production of culture media was increased, while apoptotic DNA fragmentation was suppressed in PMSG, hCG, testosterone+SNP and SNP treated groups. Nitrite concentration in culture media was decreased, but apoptotic DNA fragmentation was induced in testosterone treated group. These data suggest that NO production and apoptosis may be involved of granulosa cell apoptosis induced by testosterone.

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.172-178
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• 1999

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.

• 대한약리학회지
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• 제32권2호
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• pp.211-219
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• 1996

The inhibitory effect of cyclosporin A (CsA) on nitric oxide production is not related to the immunosuppressive action of the drug, but to the renal toxicity and arterial hyper-tension. In this study the experimental interventions to reverse the inhibition of nitric oxide production by cyclosporin A in rat aortic smooth muscle cells were examined. CsA inhibited the accumulation of nitrite, the stable end product of nitric oxide, in culture media in a concentration $(0.1{\sim}100{\mu}g/ml)-dependent$ manner. The inhibitory effect of CsA on nitrite accumulation were not antagonized by arginine (10 mM), a substrate of nitric oxide synthase, nor by calcium ionophore A23187 $(7{\mu}M)$. Forskolin, an activator of adenylate cyclase, which enhanced iNOS induction at transcriptional level, completely reversed the inhibitory action of CsA on nitrite accumulation. However, PMA (2 nM) and PDB (50 nM), PKC activators, increased the inhibitory action of CsA on nitrite accumulalion. From these results, it is suggested that cyclic AMP-elevating agents may be candidates of therapeutic agents in prevention and treatment of renal toxicity and arterial hypertension induced by CsA. Among conventional antihypertensive drugs, calcium channel blockers and ${\alpha}-blockers$ are preferred to ${\beta}-blockers$.

• Asian-Australasian Journal of Animal Sciences
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• 제23권8호
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• pp.1105-1111
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• 2010

In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment (30-$90^{\circ}C$) on lipolysis, peroxide, TBA, proteolysis, and residual nitrite values of sucuk were investigated using response surface methodology. The ripening period significantly (p<0.01) increased lipolysis, peroxide, TBA, and proteolysis values and decreased residual nitrite values. The effects of additional nitrite levels were found to significantly affect peroxide and residual nitrite values. Significant amounts of the additional nitrite levels were reduced during processing and on the first day of ripening periods.

• Biomolecules & Therapeutics
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• 제6권1호
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• pp.31-36
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• 1998

Capsular polysaccharides (CPs) from Streeptococcus pneumoniae were examined for the ability to induce secretory responses in a pure population of peritoneal macrophages. The highly purified CPs were able to affect the macrophage, ie, secretion of tumor necrosis factor-alpha (TNF-$\alpha$) and nitrite. As after stimulation with CPs, secretion of TNF-u induced by these CPs reached its maximum within the first few hours of the interaction, while secretion of nitrite was increased with time. In addition, production of TNF-$\alpha$ and nitrite was increased in a dose-dependent manner. In the presence of indomethacin, CP-stimulated TNF-$\alpha$ production was not altered. In contrast, LPS with indomethacin stimulated 24.5% more TNF-$\alpha$ than LPS alone, suggesting that the intracellular signaling processes for TNF production are differentially stimulated by CP and LPS. The results demonstrate that CPs are potent inducer of macrophage secretory activities.

• 한국식품영양학회지
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• 제34권3호
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• pp.295-301
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• 2021

Steaming is a method that has traditionally been used for medicinal plant extraction. This study investigated nitrite oxide production, ferrous ion chelating activity, α-glucosidase, xanthine oxidase, and acetylcholinesterase inhibitory activities of ethanol, acetone and hot-water extracts of Codonopsis lanceolata prepared by steaming seven times. MTT assay showed that each extract was non-toxic up to a concentration of 700 ㎍/mL confirming that there was no cytotoxicity in all extracts. The α-glucosidase, xanthine oxidase, and acetylcholinesterase inhibitory activities exhibited by the hot-water extract obtained from steaming seven times were higher (83.1%) than the other extracts. Higher production of nitrite oxide and better ferrous chelating activity was recorded with hot-water extract compared to ethanol and acetone extracts. These results indicated that more steaming of Codonopsis lanceolata extracts would be required to validate the possibility of developing antioxidants. Also, further study is needed to determine if the components present in the tested extracts might be useful in the prevention of Alzheimer's disease. These results showed that hot-water extracts may be useful for their antioxidant and the production inhibitory activity of nitrite oxide. It will be helpful in the investigation of the constituent analysis of the steam-processed product of Codonopsis lanceolata.

• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1603-1610
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• 2019

Objective: The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods: The following treatments were prepared using brine (8% [w/v] salt): Control (-), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results: Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion: Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.

• 한국식품영양과학회지
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• 제28권1호
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• pp.167-171
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• 1999

The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.