Mechanisms for nitrite loss from the stomach

Carcinogenesis
W R LichtW M Deen

Abstract

Nitrite loss from the stomach was studied using dogs equipped with Thomas cannulas for direct access to the stomach lumen. Solutions containing sodium nitrite and non-absorbable volume marker (polyethylene glycol, PEG) were infused into the stomach, and samples were taken over 60 min to determine the concentration of 'total nitrite' (including NO2-, HNO2 and other species in equilibrium with NO2-) and rate of dilution of the stomach contents as a function of time. Changes in stomach volume were also measured. Nitrite loss was found to be very rapid, with total nitrite concentrations declining to less than half the initial levels in 10 min. The decay in total nitrite concentrations was due predominantly to gastric absorption, with small additional contributions from dilution of the stomach contents (inferred from PEG concentrations) and chemical reactions (from in vitro kinetic data). Results for initial nitrite concentrations varying over a range of 0.15-4.5 mM showed absorption to be first order in total nitrite. The permeability-area product for nitrite absorption (PA) was about 0.6 l/h, and was unaffected by the addition of 1 mM SCN- or Cl-. All of these results are consistent with nitrite absorption in the form of NO2- or H...Continue Reading

Citations

Sep 1, 1992·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·M OtsukaM Tsuda
Nov 25, 2003·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Cyrille A M KrulRobert Havenaar
Mar 22, 2014·Nitric Oxide : Biology and Chemistry·V KapilA Ahluwalia
Jan 1, 1993·Biological Mass Spectrometry·R S LewisJ S Wishnok
Aug 11, 2015·Molecular Nutrition & Food Research·Krishnaraj Sinhji RathodAmrita Ahluwalia
Jan 1, 2005·American Journal of Physiology. Heart and Circulatory Physiology·Koichiro TsuchiyaToshiaki Tamaki
Oct 4, 2008·Journal of Agricultural and Food Chemistry·Hideki OhnishiToshiaki Tamaki

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