Nitrite Inhibition of Clostridium botulinum : Electron Spin Resonance Detection of Iron-Nitric Oxide Complexes
- 19 August 1983
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 221 (4612), 769-770
- https://doi.org/10.1126/science.6308761
Abstract
Vegetative cells of Clostridium botulinum were shown to contain iron-sulfur proteins that react with added nitrite to form iron-nitric oxide complexes, with resultant destruction of the iron-sulfur cluster. Inactivation of iron-sulfur enzymes (especially ferredoxin) by binding of nitric oxide would almost certainly inhibit growth, and thus is probably the mechanism of botulinal inhibition by nitrite in foods.This publication has 17 references indexed in Scilit:
- A note on the effect of nitrite inhibition on the metabolism of Clostridium botulinumJournal of Applied Bacteriology, 1982
- The effect of iron on botulinal inhibition in perishable canned cured meatInternational Journal of Food Science & Technology, 1978
- ANTIBOTULINAL ROLE OF ISOASCORBATE IN CURED MEATJournal of Food Science, 1978
- NITROSAMINE FORMATION IN HOME‐COOKED BACONJournal of Food Science, 1978
- Tetranuclear and binuclear iron-sulfur clusters in succinate dehydrogenase: A method of iron quantitation by formation of paramagnetic complexesBiochemical and Biophysical Research Communications, 1976
- Clostridium perfringens GROWTH IN A NITRITE CONTAINING DEFINED MEDIUM STERILIZED BY HEAT OR FILTRATIONJournal of Food Science, 1975
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974
- Electron spin resonance of iron-nitric oxide complexes with amino acids, peptides and proteinsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1968
- Inhibition of clostridia by nitriteInternational Journal of Food Science & Technology, 1968
- RADIATION STERILIZATION OF FOOD.I. PROCEDURES FOR THE EVALUATION OF THE RADIATION RESISTANCE OF SPORES OF CLOSTRIDIUM BOTULINUM IN FOOD PRODUCTSaJournal of Food Science, 1960