Nitrosating properties of bis-methylthio-diiron-tetranitrosyl (Roussin's red methyl ester), a nitroso compound isolated from pickled vegetables consumed in northern China.

Abstract

Bis-methylthio-diiron-tetranitrosyl (Roussin's red methyl ester, RRME), recently identified in pickled vegetables consumed in a high incidence area of oesophageal cancer in Northern China, was examined for its activity as a nitrosating agent in vivo and in vitro. Freshly synthesized RRME nitrosated secondary amines (morpholine and pyrrolidine) slowly in the presence of air; it failed to nitrosate these amines under strictly anaerobic conditions. In experiments in rats, a fresh sample of RRME was found to be a weak nitrosating agent, whereas partially decomposed RRME showed a strong nitrosating activity comparable to that of nitrite. Possible mechanisms for nitrosation by RRME are discussed.

• Authors: A Croisy, H Ohshima, H Bartsch
• Journal: IARC scientific publications (IARC Sci Publ) Issue 57 Pg. 327-35 ( 1984) ISSN: 0300-5038 [Print] France
• PMID: 6533023 (Publication Type: Journal Article, Research Support, U.S. Gov't, P.H.S.)

Chemical References

• Nitrosamines
• Nitroso Compounds
• Roussin red methyl ester
• N-nitrosomorpholine
• N-Nitrosopyrrolidine

Topics

• Animals
• China
• Diet
• Food Handling
• N-Nitrosopyrrolidine (chemical synthesis)
• Nitrosamines (chemical synthesis)
• Nitroso Compounds (analysis, metabolism)
• Rats
• Vegetables (analysis)