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Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content. [ABSTRACT FROM AUTHOR]

Aim: The aim of the present study is to show how sodium nitrite alters the histology of submandibular salivary glands and livers of Albino rats, as well as how chlorogenic acid may have therapeutic benefits. Methods: A sample size of thirty male Sprague Dawley Albino rats weighing between 100 and 150 g (5-6 weeks old) was randomly allocated into 3 equal groups. Group I: rats were used as controls and were given phosphate buffer solution, whereas Group II: rats were given an 80 mg/kg sodium nitrites (SN) daily dissolved in distilled water. The rats in Group III were given a daily dose of 80 mg/kg SN dissolved in distilled water and after 6 hours each rat received 50 mg/mL freshly prepared chlorogenic acid (CGA) every other day. For 12 weeks, all treatment modalities will be administered orally, every day. After the experiment, all rats were euthanized. Samples from salivary glands and livers were processed and stained with H&E and interleukin 6 (IL 6). Malondialdehyde (MDA) and superoxide dismutase (SOD) enzymes were detected using an ELISA assay. Results: Groups III had nearly comparable findings to Group I regarding histological pattern with normal submandibular glands and livers features. Group III salivary gland treated with CGA exhibited higher SOD levels (20.60±4.81 U/g) in comparison to the SN group, and lower MDA levels (111.58±28.28 nmol/mg) in comparison to the SN treated samples. In comparison to the SN group, CGA treatment significantly reduced MDA levels in liver samples (167.56±21.17 nmol/mg) and raised SOD (30.85±6.77 U/g). Conclusions: Chlorogenic acid has a protective effect against salivary gland and liver toxicity induced by SN in rats. This was mediated via the anti-inflammatory and antioxidative properties of CGA and the restoration of oxidant/antioxidant balance in rat salivary gland and liver. [ABSTRACT FROM AUTHOR]

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This research aimed to evaluate the influence of alccofine 1203 on a mineral admixture and sodium nitrite as a corrosion inhibitor on the properties of concrete. To achieve these aims, an experimental investigation was carried out on a set of composite samples comprising five distinct concrete formulations. Five different mixes for the concrete were used as the overlay materials such as NC as a reference concrete, alccofine concrete (i.e. 25% cement replaced with alccofine), and alccofine concrete with varying dosages of sodium nitrite (i.e. 1%, 1.25%, and 1.5%). Alccofine reduced the workability and water absorption and increased the compressive strength of the concrete (5%) at curing age of 28 days. Adding sodium nitrite further reduced water absorption of the concrete and workability but compressive strength of 29.15% and 26.93% for the curing period of 3 and 7 days, respectively. The pH of the concrete powdered solution became more alkaline with the replacement of alccofine and addition of sodium nitrite. Free chloride content dropped by 48 and 66%, respectively, with the introduction of GGBS and sodium nitrite. Corrosion properties of the concrete samples were examined using open circuit potentials and linear polarization resistance of various concrete mixes after being immersed in 1 M H2SO4 and 3% NaCl environment. The findings indicated a notable improvement in the corrosion resistance, water absorption test, thermal conductivity, strength properties, and microstructural properties of concrete with the incorporation of SN in combination with alccofine. The application of the response surface method allowed for the prediction, validation, and optimization of experimental data using a regression equation.Article highlights: Alccofine 1203 enhances the performance of concrete and minimizes the utilization of cement. The corrosion rate and durability of concrete are considerably improved by the utilization of alccofine and corrosion-inhibiting admixtures. The response surface method is best suited to predict the experimental data. [ABSTRACT FROM AUTHOR]

Abstract Aim The aim of the present study is to show how sodium nitrite alters the histology of submandibular salivary glands and livers of Albino rats, as well as how chlorogenic acid may have therapeutic benefits. Methods A sample size of thirty male Sprague Dawley Albino rats weighing between 100 and 150 g (5-6 weeks old) was randomly allocated into 3 equal groups. Group I: rats were used as controls and were given phosphate buffer solution, whereas Group II: rats were given an 80 mg/kg sodium nitrites (SN) daily dissolved in distilled water. The rats in Group III were given a daily dose of 80 mg/kg SN dissolved in distilled water and after 6 hours each rat received 50 mg/mL freshly prepared chlorogenic acid (CGA) every other day. For 12 weeks, all treatment modalities will be administered orally, every day. After the experiment, all rats were euthanized. Samples from salivary glands and livers were processed and stained with H&E and interleukin 6 (IL 6). Malondialdehyde (MDA) and superoxide dismutase (SOD) enzymes were detected using an ELISA assay. Results Groups III had nearly comparable findings to Group I regarding histological pattern with normal submandibular glands and livers features. Group III salivary gland treated with CGA exhibited higher SOD levels (20.60±4.81 U/g) in comparison to the SN group, and lower MDA levels (111.58±28.28 nmol/mg) in comparison to the SN treated samples. In comparison to the SN group, CGA treatment significantly reduced MDA levels in liver samples (167.56±21.17 nmol/mg) and raised SOD (30.85±6.77 U/g). Conclusions Chlorogenic acid has a protective effect against salivary gland and liver toxicity induced by SN in rats. This was mediated via the anti-inflammatory and antioxidative properties of CGA and the restoration of oxidant/antioxidant balance in rat salivary gland and liver.

Nutritional supplements are often used by athletes to support their performance. However, if there is no nutrient deficiency, supplementation may not improve performance and may even have a detrimental effect on both performance and health. The aim of this study was to review the influence of sodium nitrite (NaNO2) and zinc (Zn) on the hemorheological status of different types of blood cells with application in sports. Sodium nitrite, known as food preservative E250, and zinc are proven modulators of the biomechanical properties of blood, influencing its hematometric and hemorheological properties. Our previous experimental results demonstrated that intraperitoneal injection of NaNO2 in mature rats had a diverse effect on the leukocyte and platelet populations. After the treatment, the number of monocytes and granulocytes decreased significantly, thus increasing the susceptibility to infections. The number of platelets increased, altering the coagulation status of blood. Scientific research data show that the proper intake of NaNO2 and Zn improves glucose metabolism, a key factor in maintaining energy levels during physical activity, muscle strength, and endurance. Zn also exhibits protective effects against bone loss. Excessive intake of zinc for long periods may interfere with other essential elements of metabolism. This review proves that hemorheological parameters such as whole blood viscosity, plasma viscosity, as well as the main hematometric indices are suitable quantitative biological markers for monitoring nitrite and/or zinc supplementation.

Background: Meat products contain sodium nitrite. Consumer demand for natural preservatives instead of synthetic ones in foods has been growing in recent years because of their safety. Today, good quality meat products are produced worldwide, and in addition to desirable sensory properties, they are cheaper than fresh meat. Sausage with 40% red meat is one of these products which can partially meet the need for animal proteins. Methods: In this study, sodium nitrite was replaced by lycopene pigment at concentrations of 200, 400 and 600 ppm in 40% meat sausage. Physicochemical properties of sausage samples including moisture, protein, ash contents and pH value were measured according to National Standard. Microbial tests (Clostridium, mold, yeast and Clostridium perfringens count) were performed according to National Standards. The colorimetric lightness index (L*) of the sausage samples was measured. Sensory properties (smell and taste) were compared with control sample (40% meat sausage contain 120 ppm sodium nitrite) after 30 days of storage. Data were analyzed using Duncan's one-way analysis of variance at 95% confidence level through Minitab 16 software. Results: After 30 days of storage, no significant (P>0.05) difference was found in physicochemical properties, microbial tests, lightness index (L*), and sensory properties among the samples. Conclusions: Since no significant difference was observed in microbial load and sensory scores between sausage sample containing 600 ppm lycopene pigment and control sample, 600 ppm lycopene pigment can be used in sausage formulation.

AbstractA suitable adsorbent for the treatment of nitrite in wastewater was investigated using a macroporous styrene divinylbenzene strong base polymer for 10−3 M to 6 x 10−3M NaNO2 at room temperature using a batch protocol. The supernatant concentrations were determined rapidly and inexpensively by an electrochemical method. To investigate the sorption mechanism and the rate-determining step, four kinetic models were investigated. The pseudo-second order kinetic model best fit the nitrite adsorption onto the polymer. The highest correlation coefficient (0.9999) and chi square (7.59 x 10−4) values were obtained for 0.046 to 0.276 g L−1 NO2- which is characteristic of chemosorption. The results demonstrate that the investigated polymer is suitable at room temperature for removing nitrites for water to the legally allowed values for 10−3 M to 1.5 x 10−3 M NaNO2 but dilution is required for higher concentrations. [ABSTRACT FROM AUTHOR]

Sodium nitrite (NaNO2) is a widely used food ingredient, although excessive concentrations can pose potential health risks. In the present study, we evaluated the deterioration effects of NaNO2 additives on hematology, metabolic profile, liver function, and kidney function of male Wistar rats. We further explored the therapeutic potential of supplementation with S. costus root ethanolic extract (SCREE) to improve NaNO2-induced hepatorenal toxicity. In this regard, 65 adult male rats were divided into eight groups; Group 1: control, Groups 2, 3, and 4 received SCREE in 200, 400, and 600 mg/kg body weight, respectively, Group 5: NaNO2 (6.5 mg/kg body weight), Groups 6, 7 and 8 received NaNO2 (6.5 mg/kg body weight) in combination with SCREE (200, 400, and 600 mg/kg body weight), respectively. Our results revealed that the NaNO2-treated group shows a significant change in deterioration in body and organ weights, hematological parameters, lipid profile, and hepatorenal dysfunction, as well as immunohistochemical and histopathological alterations. Furthermore, the NaNO2-treated group demonstrated a considerable increase in the expression of TNF-α cytokine and tumor suppressor gene P53 in the kidney and liver, while a significant reduction was detected in the anti-inflammatory cytokine IL-4 and the apoptosis suppressor gene BCL-2, compared to the control group. Interestingly, SCREE administration demonstrated the ability to significantly alleviate the toxic effects of NaNO2 and improve liver function in a dose-dependent manner, including hematological parameters, lipid profile, and modulation of histopathological architecture. Additionally, SCREE exhibited the ability to modulate the expression levels of inflammatory cytokines and apoptotic genes in the liver and kidney. The phytochemical analysis revealed a wide set of primary metabolites in SCREE, including phenolics, flavonoids, vitamins, alkaloids, saponins and tannins, while the untargeted UPLC/T-TOF-MS/MS analysis identified 183 metabolites in both positive and negative ionization modes. Together, our findings establish the potential of SCREE in mitigating the toxic effects of NaNO2 by modulating metabolic, inflammatory, and apoptosis. Together, this study underscores the promise of SCREE as a potential natural food detoxifying additive to counteract the harmful impacts of sodium nitrite. [ABSTRACT FROM AUTHOR]

This document is a detailed description of a study on the oxidative chlorination of alkanes using visible light and HCl as the chlorine reagent. The researchers found that simple alkanes cannot be chlorinated effectively under the same reaction conditions, but functionalized alkanes with electron-withdrawing groups can undergo chlorination. The study includes experimental procedures, results, and characterization of the compounds using NMR analysis. The document also acknowledges the funding source and provides additional supporting information. [Extracted from the article]

Resveratrol butyrate esters (RBEs) are novel resveratrol (RSV) derivatives synthesized by esterification with butyric acid. In addition, ED2 (3,4′‐di‐O‐butanoylresveratrol) and ED4 (3‐O‐butanoylresveratrol) in different structural monomers of RBEs have been shown as abundant cellular antioxidants. Therefore, this study was performed to apply RSV and its esterified derivatives in the manufacturing and preservation of Chinese sausage, investigated these ingredients' impact on the sausage's physicochemical properties and changes during storage, and evaluated the feasibility of minimizing sodium nitrite's use in sausage production. This study showed that a high dose (500 ppm) of ED2 and ED4 (with the added 25 mg/kg of sodium nitrite) were effective in maintaining the color of sausages and extending the shelf‐life for at least 30 days in refrigerated storage, which was consistent with 150 mg/kg sodium nitrite. Altogether, ED2 or ED4 can potentially reduce sodium nitrite usage by 83% while preventing lipid oxidation and antimicrobial effects, thereby effectively maintaining sausage product stability. Hence, RBEs facilitate the development of natural functional food additives that provide antioxidant benefits products for all ages of people, namely widely used in any processed food that requires antioxidant functionality or as dietary supplements. [ABSTRACT FROM AUTHOR]

Featured Application: Incorporation of hemp flour as a natural antioxidant in minced meat products to enhance nutritional quality. Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation. [ABSTRACT FROM AUTHOR]

A mild nitration of pyrrolo[2,1‐a]isoquinolines has been reached using sodium nitrite as nitro source in HFIP at ambient temperature. A variety of nitro‐bearing pyrrolo[2,1‐a]isoquinoline derivatives has been efficiently prepared in poor to quantitative yields (28–98 %). These products can be easily transformed to primary amines and amide by simple chemical reactions. Treatment of other nitrogen‐containing heterocycles such as pyrrolo[1,2‐a]quinoline and substituted indoles under this developed reaction system afforded nitro‐bearing N‐heterocycles in relatively lower yields (15–19 %). [ABSTRACT FROM AUTHOR]

Objectives: Suicide by sodium nitrite may be an emerging trend in the United States. Our mixed‐methods study aims to: (1) describe the rates of suicides secondary to sodium nitrite self‐poisoning in the United States between 2018 and 2020 and (2) characterize the use of sodium nitrite as a suicide method. Methods: Using NVDRS data, descriptive statistics, population‐based incident rates/year and incidence estimates across 50 states were calculated. An inductive thematic analysis characterized the use of sodium nitrite as a suicide method on review of medical examiner and law enforcement reports. Results: 260 incidents were identified as suicides secondary to self‐poisoning with sodium nitrite/nitrate across 37 states and 1 territory—69% of which occurred in 2020. The typical victim was a white male student with a known depressive disorder and a history of suicidal thoughts (n = 120). The annual suicide rate using sodium nitrite increased from 0.01–0.09/100,000 person‐years over the three‐year period. Online forums were used to share knowledge on the procurement and preparation of sodium nitrite poisoning. Conclusions: Sodium nitrite self‐poisoning is an increasingly used planned suicide method among young people. Further studies are required to identify the impact of means safety interventions on the incidence of sodium nitrite self‐poisoning incidents. [ABSTRACT FROM AUTHOR]

A model is developed to describe trace gas uptake and reaction with applications to aerosols and microdroplets. Gas uptake by the liquid is formulated as a coupled equilibria that links gas, surface, and bulk regions of the droplet or solution. Previously, this framework was used in explicit stochastic reaction-diffusion simulations to predict the reactive uptake kinetics of ozone with droplets containing aqueous aconitic acid, maleic acid, and sodium nitrite. With the use of prior data and simulation results, a new equation for the uptake coefficient is derived, which accounts for both surface and bulk reactions. Lambert W functions are used to obtain closed form solutions to the integrated rate laws for the multiphase kinetics; similar to previous expressions that describe Michaelis-Menten enzyme kinetics. Together these equations couple interface and bulk processes over a wide range of conditions and do not require many of the limiting assumptions needed to apply resistor model formulations to explain trace gas uptake and reaction.

The influence of different levels of sodium chloride, sodium nitrite, and glucose on the quality characteristics of spontaneously fermented goat meat sausage was investigated. The amounts of total biogenic amines in all the sausages ranged from 324.70 to 388.77 mg/kg; among them, spermine was the most abundant, with amounts ranging from 230.96 to 275.78 mg/kg. Increasing sodium chloride from 15 to 35 g/kg, the content of cadaverine, putrescine, tyramine, phenylethylamine, tryptamine, and total amines decreased, and Enterobacteriaceae counts decreased at the same time. Increasing sodium nitrite from 150 to 250 mg/kg, the content of cadaverine, histamine, and total amines decreased, while Enterobacteriaceae counts decreased simultaneously. Increasing glucose from 10 to 40 g/kg, the content of cadaverine, spermidine, and total amines decreased. Enterococcus was the most abundant genus across all the samples, and the relative abundance of Enterococcus was reduced obviously by increasing sodium nitrite and glucose levels. The top 10 differential bacterial taxa for each additive group were respectively obtained, and microbial biomarkers for each level of additive within its group were acquired, respectively. Through Pearson correlation, Lactobacillus was positively correlated with phenylethylamine, tryptamine, tyramine, and cadaverine, Bacteroides and Sediminibacterium were positively correlated with phenylethylamine and putrescine, respectively, suggesting they have the potential to produce biogenic amines. The results provided references for controlling the accumulation of biogenic amines in fermented goat meat sausage via the addition of auxiliary additives during the processing. [ABSTRACT FROM AUTHOR]

Sodium nitrite and quercetin are frequently employed as protective agents on glucose levels, levels of thyroid hormones, and lipid profile. The present study aimed to see the quercetin effect on some biochemical parameters in adult rats treated with sodium nitrite. A total of twenty-one laboratory animals (Wistar albino rats) were used in this experiment, separated into three groups of seven animals each. During the trial, Group I was given water only to drink and Group II received sodium nitrite directly by oral feeding needle. The study used 80 mg.kg-1/body weight (BW) of sodium nitrite, while Group IIIreceived drinking water containing sodium nitrite orally in doses of up to 80 mg.kg-1 BW and quercetin with a (50 mg/kg). After blood was drawn and serum extracted, the parameters determined were thyroid hormones, lipids, Homeostasis Model Evaluation for Insulin Resistance (HOMA-IR) and glucose level. The study observed that compared to the controls, the insulin (HOMA-IR) and sugar levels and lipid profile of the sodium-nitrite treated group were much higher. The sodium nitrite-treated group also had a substantial drop in thyroid hormone concentrations and a rise in Thyroid Stimulated Hormone (TSH), whereas the quercetin alleviated the harmful effects of sodium nitrate by lowering blood sugar, insulin, HOMA-IR, and improved the lipid profile. There was an improvement in glucose, insulin resistance, lipidemia, and TSH hormone levels, which increased as a result of exposure to nitrite. Thus, the present study demonstrated how quercetin protected against sodium nitrite-induced toxicity by improving several biochemical parameters in adult rats. [ABSTRACT FROM AUTHOR]

Nitrite is a nitric oxide (NO) metabolite, which may be bioactivated to generate NO in vivo and supplement endogenous NO formation, especially in cardiovascular and metabolic diseases. However, it is not known whether treatment with oral nitrite results in the accumulation of NO metabolites in different organs. Moreover, treatment with omeprazole, an inhibitor of gastric acid secretion, severely affects the gastric formation of S-nitrosothiols induced with oral nitrite treatment. However, no previous study has examined whether omeprazole affects the nitrite-induced accumulation of NO metabolites in different organs. This study examined in rats the effects of oral sodium nitrite treatment (15 mg/kg via gavage for 1 or 7 days) associated with omeprazole (10 mg/kg or vehicle) on nitrite and nitrate and nitrosylated species (RXNO) concentrations (measured using ozone-based chemiluminescence methods) assessed in the plasma, aorta, heart, liver, brain, and muscle. While our results showed that NO metabolite accumulation in different organs is not uniform, we found that the skeletal muscle, the heart, and the liver accumulate NO metabolites, particularly RXNO. This response was significantly attenuated by omeprazole in the heart and in the skeletal muscle. Together, these findings may indicate that the skeletal muscle, the heart, and the liver are major reservoir sites for NO metabolites after oral nitrite treatment, with major increases in nitrosylated species. [ABSTRACT FROM AUTHOR]

Since large amounts of sodium nitrite (NaNO2) are reduced during the shelf life of meat products, and given the difficulty in maintaining its stability in these products, the use of encapsulation techniques increases the action time of this additive to guarantee food safety. Thus, since NaNO2 is a mandatory food additive in mortadella formulations, the objective of the study was to evaluate different wall materials for the microencapsulation of NaNO2 in a spray dryer for further evaluation and monitoring of the agent encapsulated in mortadella during 60 days of storage at room temperature (25 ± 2 °C). The spray drying process was performed via atomization, testing 4 different compositions using porcine collagen, gum arabic (GA), and maltodextrin (MD) with NaNO2. The 10% GA + NaNO2 and 5% GA + 5% MD + NaNO2 samples had encapsulated NaNO2 yields of 46% and 42% (w/w), respectively. The application of microencapsulated materials on mortadella gave the product a better stability in the NaNO2 reduction reaction, remaining until the 50th day with NaNO2 residues above 50 mg/kg, while the control sample reached this level after 30 days of shelf life. Therefore, the application of NaNO2 capsules in mortadella can be an alternative for promotion of physicochemical and microbiological stability and is of fundamental importance for industrial applications. [ABSTRACT FROM AUTHOR]

Documented cases of sodium nitrite toxicity are almost exclusively caused by accidental ingestion; however, self-poisoning with sodium nitrite represents an increasing trend in nitrate-related deaths. This systematic review summarizes the most crucial evidence regarding the fatal toxicity of sodium nitrite. It identifies gaps and differences in the diagnostic forensic approaches and the detection methods of sodium nitrite intoxication. A total of eleven research articles were selected for qualitative and quantitative data. Most of the studies (6/11) were case reports. Fifty-three cases of fatal intoxication with sodium nitrite were chosen for the review. More research is required to develop cost-effective techniques and uniform cutoffs for blood nitrite and nitrate levels in the event of deadly sodium nitrite poisoning. There is still a lack of critical information on other matrices and the impact of time since death on toxicological results in such situations. The available evidence provides useful recommendations for forensic pathologists and health practitioners engaged in instances of sodium nitrite poisoning or death. The data should also set off alarm bells in the public health system, in prosecutor's offices, and for policymakers so that they may undertake preventative measures to stop and restrict the unregulated market for these substances. [ABSTRACT FROM AUTHOR]

In this study, a method was developed for the rapid online measurement of sodium nitrite solutions using near-infrared spectroscopy. A series of standard solutions of sodium nitrite at different concentrations were prepared, and the samples were measured in cuvettes and flow cells. Following the preprocessing of raw spectra and band selection, partial least squares were used to establish a prediction model, and the coefficient of determination (R2) of the validation set and the root mean square error of prediction (RMSEP) of the model were 0.9989 and 0.0338. The results demonstrate that the established model can meet the demands of online measurement and perform the rapid, nondestructive detection of sodium nitrite solutions, which provides some basis for the automated formulation of feedstock in spent fuel reprocessing. [ABSTRACT FROM AUTHOR]

Sodium nitrite (NaNO2) is a widely used food ingredient, although excessive concentrations can pose potential health risks. In the present study, we evaluated the deterioration effects of NaNO2 additives on hematology, metabolic profile, liver function, and kidney function of male Wistar rats. We further explored the therapeutic potential of supplementation with S. costus root ethanolic extract (SCREE) to improve NaNO2-induced hepatorenal toxicity. In this regard, 65 adult male rats were divided into eight groups; Group 1: control, Groups 2, 3, and 4 received SCREE in 200, 400, and 600 mg/kg body weight, respectively, Group 5: NaNO2 (6.5 mg/kg body weight), Groups 6, 7 and 8 received NaNO2 (6.5 mg/kg body weight) in combination with SCREE (200, 400, and 600 mg/kg body weight), respectively. Our results revealed that the NaNO2-treated group shows a significant change in deterioration in body and organ weights, hematological parameters, lipid profile, and hepatorenal dysfunction, as well as immunohistochemical and histopathological alterations. Furthermore, the NaNO2-treated group demonstrated a considerable increase in the expression of TNF-α cytokine and tumor suppressor gene P53 in the kidney and liver, while a significant reduction was detected in the anti-inflammatory cytokine IL-4 and the apoptosis suppressor gene BCL-2, compared to the control group. Interestingly, SCREE administration demonstrated the ability to significantly alleviate the toxic effects of NaNO2 and improve liver function in a dose-dependent manner, including hematological parameters, lipid profile, and modulation of histopathological architecture. Additionally, SCREE exhibited the ability to modulate the expression levels of inflammatory cytokines and apoptotic genes in the liver and kidney. The phytochemical analysis revealed a wide set of primary metabolites in SCREE, including phenolics, flavonoids, vitamins, alkaloids, saponins and tannins, while the untargeted UPLC/T-TOF–MS/MS analysis identified 183 metabolites in both positive and negative ionization modes. Together, our findings establish the potential of SCREE in mitigating the toxic effects of NaNO2 by modulating metabolic, inflammatory, and apoptosis. Together, this study underscores the promise of SCREE as a potential natural food detoxifying additive to counteract the harmful impacts of sodium nitrite.

Background: Methemoglobinemia is one of the rare causes of cyanosis, encountered in the Emergency Department. It can be congenital or acquired, affecting the oxygen binding capacity of hemoglobin, thus shifting the oxyhemoglobin dissociation curve to the left. It is potentially life-threatening, but it responds well to specific therapies, if recognized and intervened early. MetHb levels >70% are often described as incompatible with life.Case: Here, we describe two cases of near-fatal MH (MetHb levels >70%), one with intentional and the other with accidental ingestion of substance-producing MH, and its management which highlights how timely diagnosis and prompt appropriate treatment in the Emergency Department can be lifesaving. Both cases were at physiological extremes on arrival to the ED. However, the early clinical suspicion and prompt diagnosis of methemoglobinemia, which was confirmed by blood co-oximetry, helped expedite the delivery of specific anti-dote for methemoglobin, i.e., intravenous methylene blue. Both patients responded well to the treatment and were hemodynamically stable within 6 hoursConclusion: Cyanosis, which does not respond to oxygen, and low saturation levels not responding to oxygen therapy should raise the suspicion of Methemoglobinemia (MH). Early diagnosis and prompt administration of methylene blue are the key factors for survival.

The relevance of this work lies in the need to reduce the negative impact on human health of sodium nitrite (food additive E250), which is added to meat products, in particular to raw dried sausages, in order to accelerate their maturation and give them the shades familiar to consumers. The aim of the work is to improve the technology for the production of raw dried beef products based on the use of modern biotechnological approaches, sea salt and the natural colouring agent betanin, and beetroot juice as a substitute for sodium nitrite. This goal was achieved through the implementation of a mixed salting method, whereby the surface of the meat semi-product was rubbed with a reduced amount of salt, including 0.0005 kilograms of sodium nitrite per kilogram of meat weight, compared to standard technology, and the rest of the salting mixture, which contained 0.0045 sodium nitrite, was injected deep into the semi-product as an aqueous solution. The source of nitrite was beetroot juice rich in nitrate ion, 0.03 dm3 of which contained 0.0052 kilograms of sodium nitrate, sufficient to synthesize 0.0045 kilograms of nitrite ion per kilogram of meat raw material. The chosen salting method reduced the amount of sodium nitrite from 0.015 to 0.005 kilograms per kilogram of meat product compared to the classical method, and the addition of beetroot juice made it possible to give the product a uniform colour throughout. Contamination of the product with dangerous microflora was prevented by adding a preparation containing bacteria of the Pediococcus acidilactici and Staphylococcus carnosus strains to the syringe solution. A positive effect of Pediococcus acidilactici was found, which was achieved by accelerating the pH of the meat mass to 5.0÷5.5, which stopped the growth of most dangerous microorganisms, including Shigella spp., Salmonella spp., Clostridium difficile and Escherichia coli. The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health

Isoxazole derivatives were synthesized via a one-pot method utilizing 2-methylquinoline derivatives as template substrates, sodium nitrite as a nitrogen-oxygen source, and solely using aluminum trichloride as the additive. This approach circumvents the need for costly or highly toxic transition metals and presents a novel pathway for the synthesis of isoxazole derivatives.

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content.

Background: Methemoglobinemia is one of the rare causes of cyanosis, encountered in the Emergency Department. It can be congenital or acquired, affecting the oxygen binding capacity of hemoglobin, thus shifting the oxyhemoglobin dissociation curve to the left. It is potentially life-threatening, but it responds well to specific therapies, if recognized and intervened early. MetHb levels >70% are often described as incompatible with life. Case: Here, we describe two cases of near-fatal MH (MetHb levels >70%), one with intentional and the other with accidental ingestion of substance-producing MH, and its management which highlights how timely diagnosis and prompt appropriate treatment in the Emergency Department can be lifesaving. Both cases were at physiological extremes on arrival to the ED. However, the early clinical suspicion and prompt diagnosis of methemoglobinemia, which was confirmed by blood co-oximetry, helped expedite the delivery of specific anti-dote for methemoglobin, i.e., intravenous methylene blue. Both patients responded well to the treatment and were hemodynamically stable within 6 hours. Conclusion: Cyanosis, which does not respond to oxygen, and low saturation levels not responding to oxygen therapy should raise the suspicion of Methemoglobinemia (MH). Early diagnosis and prompt administration of methylene blue are the key factors for survival. [ABSTRACT FROM AUTHOR]

For the analysis of nitrite ions in food, the stabilities of nitrite ions in meat products and their standard solutions were evaluated. Nitrite is easily oxidized or reduced; hence, products with standard solutions or colour retention agent must be carefully handled. To assess the stability and decreasing trend of nitrite, we examined the storage stability of standard solutions using calibration curves, the time course of nitrite in chopped meat products stored under different conditions, and the time course of nitrite in the sample solutions. Regarding calibration curves, the storage stability was determined for standard solutions that were prepared with ultrapure water at concentrations of 0.025 and 0.4 g/mL and were stored at 5℃ for one year. The results revealed no changes in concentration of any solution over time, suggesting that no readjustments to the standard solution concentration were necessary before testing until one year after their preparation. Time course of nitrite in chopped meat products stored under different conditions showed a significant decrease in nitrite in refrigerated storage （5℃）, whereas stability of nitrite was maintained for up to 1 day in frozen storage （－20℃） and for 14 days in frozen storage （－40℃）. The time course of nitrite in the sample solutions showed that the quantitative values of nitrite in the extract remained unchanged within one week of extraction for the meat products tested in the study. [ABSTRACT FROM AUTHOR]

The quasi-cubic CaCO3and CaCO3 loaded with Ag nanoparticles with different contents were prepared via a facile and easily controlled co-precipitation and hydrothermal associated method. The as-synthesized samples were characterized by using X-ray diffraction and scanning electron microscopy, respectively. In the hybrids, Ag nanoparticles were dispersed finely on the cube-shaped CaCO3. The final samples were modified directly on the glassy carbon electrode and their electrocatalytic performances for the reduction of p-nitrophenol in alkaline medium and H2O2 in neutral medium as well as the oxidation of NaNO2 in neutral medium were investigated in detail. The results indicated that the glassy carbon electrode decorated with CaCO3 exhibited a certain elctrocatlytic activity for the reduction or oxidation of the three materials. The electrocatalytic performances could be enhanced obviously by using the glassy carbon electrode modified with the Ag/CaCO3 composites because of the loading of Ag nanoparticles. With increasing Ag content, the electrocatalytic activity increased gradually. Highlights: Ag/CaCO3 composites were prepared via an easily controlled methdod. Ag nanoparticles are finely dispersed on the quasi-cube CaCO3. Ag/CaCO3 composites exhibit high electroccatalytic activity. [ABSTRACT FROM AUTHOR]

Nitrites are commonly used in the chemical, pharmaceutical, and food industries. Recently, they have been identified in cases of voluntary intoxication. We report the case of a 13‐year‐old girl who was found lifeless on her bed next to a glass containing a white powder and a bottle containing a white powder with a moistened appearance. External examination and autopsy revealed a nonspecific asphyxia syndrome, which was confirmed by the pathological analysis. Analysis of the samples revealed metoclopramide in the peripheral blood at a concentration of 0.402 mg/L (LC–HRMS). An analysis of the gastric contents was carried out after sodium nitrite was detected in the powders found near the body (Raman spectrometry). Nitrites were found in the gastric fluid at a concentration of 30.9 mg/L. Death occurred secondary to anoxia, following ingestion of nitrites; suicide kits are available on the web and nitrites are relatively easy to source and inexpensive. Nitrites are delivered in powder form to be dissolved in liquid, which may then be consumed with metoclopramide (or an alternative anti‐emetic drug) to maximize absorption and reduce emesis. The toxic effect of nitrites lies in their oxidizing power, causing the transformation of hemoglobin into methemoglobin, which, when it accumulates, induces tissue anoxia resulting in death. There has been an alarming increase in the number of cases linked to suicide using nitrites or a nitrite suicide kit. The fact that nitrites are readily available online underscores the importance of establishing effective preventive measures such as limiting the access and use of this chemical. [ABSTRACT FROM AUTHOR]

Background: In 2018, a sodium nitrite (SN)‐based toxic bait for invasive wild pigs (hereafter wild pigs; Sus scrofa), was evaluated to determine its effectiveness in reducing local wild pig populations in Texas. Localized population reductions of >70% were achieved, but spillage of bait outside wild pig‐specific feeders (bait stations) caused by feeding wild pigs resulted in the deaths of non‐target animals. To evaluate risks to non‐target animals, we tested whether bait presentation influenced the total amount of bait spilled by wild pigs and estimated the associated risk to non‐target species. Results: We found that bait spilled outside bait stations could be reduced by >90% when compacted in trays, as opposed to being manually crumbled into pieces. We documented a mean spill rate of 0.913 g of bait per wild pig. Conservative risk assessments for nine non‐target species for which SN toxicity data exist indicate that there is relatively low risk of lethal exposure, apart from zebra finches (Taeniopygia guttata) and white mice. Our results indicate that there may be enough spilled bait per feeding wild pig to kill 9.5 or 3.5 individuals of these species, respectively. Other species assessed range from 0.002 to 0.406 potential mortalities per wild pig. Conclusion: We demonstrated that the amount of bait spilled by wild pigs during feeding and the associated risk to non‐target animals can be minimized by presenting the bait compacted in trays within bait stations. We recommend that baits be tightly compacted and secured in bait stations to minimize risks to non‐target animals from spilled bait by wild pigs. © 2023 Society of Chemical Industry. This article has been contributed to by U.S. Government employees and their work is in the public domain in the USA. [ABSTRACT FROM AUTHOR]

An efficient NaNO2-catalyzed synthesis of 2-methylene-3-cyclohexenones from easily accessible cyclohexenone-MBH acetates has been established for the first time. Target products were rapidly generated in moderate to high yields and with relatively high E/Z selectivity. Easy operation, good functional group tolerance, mild reaction conditions and the practicality of high efficiency of NaNO2 for the formation of 2-methylene-3-cyclohexenones constitute the attractive advantages of this reaction. [ABSTRACT FROM AUTHOR]

The relevance of this work lies in the need to reduce the negative impact on human health of sodium nitrite (food additive E250), which is added to meat products, in particular to raw dried sausages, in order to accelerate their maturation and give them the shades familiar to consumers. The aim of the work is to improve the technology for the production of raw dried beef products based on the use of modern biotechnological approaches, sea salt and the natural colouring agent betanin, and beetroot juice as a substitute for sodium nitrite. This goal was achieved through the implementation of a mixed salting method, whereby the surface of the meat semi-product was rubbed with a reduced amount of salt, including 0.0005 kilograms of sodium nitrite per kilogram of meat weight, compared to standard technology, and the rest of the salting mixture, which contained 0.0045 sodium nitrite, was injected deep into the semi-product as an aqueous solution. The source of nitrite was beetroot juice rich in nitrate ion, 0.03 dm3 of which contained 0.0052 kilograms of sodium nitrate, sufficient to synthesize 0.0045 kilograms of nitrite ion per kilogram of meat raw material. The chosen salting method reduced the amount of sodium nitrite from 0.015 to 0.005 kilograms per kilogram of meat product compared to the classical method, and the addition of beetroot juice made it possible to give the product a uniform colour throughout. Contamination of the product with dangerous microflora was prevented by adding a preparation containing bacteria of the Pediococcus acidilactici and Staphylococcus carnosus strains to the syringe solution. A positive effect of Pediococcus acidilactici was found, which was achieved by accelerating the pH of the meat mass to 5.0 ÷ 5.5, which stopped the growth of most dangerous microorganisms, including Shigella spp., Salmonella spp., Clostridium difficile and Escherichia coli. The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health. [ABSTRACT FROM AUTHOR]

An electrochemical sensor with high sensitivity for the detection of sodium nitrite was constructed based on the peroxidase-like activity of Au magnetic nanocomposites (Au@Fe3O4). The Au@Fe3O4 composite nanoparticles were green-synthesized via the reduction of gold nanoparticles (AuNPs) from waste chestnut skins combined with the sonochemical method. The nanoparticles have both the recoverability of Fe3O4 and the advantage of being able to amplify electrical signals. Furthermore, the synergistic effect of green reduction and sonochemical synthesis provides a functional approach for the preparation of Au@Fe3O4 with significant peroxidase-like activities. The physicochemical properties were characterized using transmission electron microscopy (TEM), energy dispersive X-ray spectroscopy (EDS), the Brunauer–Emmett–Teller (BET) method, and Fourier transform infrared spectroscopy (FT-IR). The electrochemical properties of sodium nitrite were determined with cyclic voltammetry (CV) and chronoamperometry (i-t). The results revealed that Au@Fe3O4 acted as a peroxidase mimic to decompose hydrogen peroxide to produce free radicals, while ·OH was the primary free radical that promoted the oxidation of sodium nitrite. With the optimal detection system, the constructed electrochemical sensor had a high sensitivity for sodium nitrite detection. In addition, the current response had a good linear relationship with the sodium nitrite concentration in the range of 0.01–100 mmol/L. The regression equation of the working curve was y = 1.0752x + 4.4728 (R2 = 0.9949), and the LOD was 0.867 μmol/L (S/N = 3). Meanwhile, the constructed detection system was outstanding in terms of recovery and anti-interference and had a good detection stability of more than 96.59%. The sensor has been successfully applied to a variety of real samples. In view of this, the proposed novel electrochemical analysis method has great prospects for application in the fields of food quality and environmental testing. [ABSTRACT FROM AUTHOR]

Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life. However, a number of synthetic additives are used in the composition of sausages, which in the future can be replaced by natural plant ingredients with functional properties. The aim of this study was to evaluate the possibility of using rosehip extract (Rosa canina L.) as a natural ingredient to replace sodium nitrite in cooked sausages. 5 batches of boiled sausages were produced: 1) positive control with sodium nitrite, 2) negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 15% extract concentration wild rose (Rosa canina L.). The study of extracts of Rosa canina L. on the content of solids, sugars, polyphenols and antioxidant activity showed their significant increase. Indicators of antioxidant activity of boiled sausages also showed a tendency to increase with an increase in the concentration of the extract in the composition. However, to recommend Rosa canina L. as an antioxidant component to replace sodium nitrite in the composition of sausages, additional studies on the development of microbiological indicators during storage and organoleptic analysis are required.

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

ContextSodium azide is a highly toxic chemical. Its production has increased dramatically over the last 30 years due to its widespread use in vehicular airbags, and it is available for purchase online. Thus, accidental exposure to azide or use as a homicidal or suicidal agent could be on the rise, and secondary exposure to medical personnel can occur. No antidote exists for azide poisoning. We conducted a systematic review of azide poisoning to assess recent poisoning reports, exposure scenarios, clinical presentations, and treatment strategies.MethodsWe searched both medical and newspaper databases to review the literature between 01/01/2000 and 12/31/2020, pairing the controlled vocabulary and keyword terms "sodium azide" or "hydrazoic acid" with terms relating to exposures and outcomes, such as "ingestion," "inhalation," "exposure," "poisoning," and "death." We included all peer-reviewed papers and news articles describing human azide poisoning cases from English and non-English publications that could be identified using English keywords. Data abstracted included the number, age, and gender of cases, mode of exposure, exposure setting, azide dose and route of exposure, symptoms, outcome, and treatment modalities.ResultsWe identified 663 peer-reviewed papers and 303 newspaper articles. After removing duplicated and non-qualifying sources, 54 publications were reviewed describing 156 cases, yielding an average of 7.8 reported azide poisoning cases per year. This rate is three times higher than in a previous review covering the period of 1927 to 1999. Poisoning occurred most commonly in laboratory workers, during secondary exposure of medical personnel, or from a ripped airbag. Hypotension occurred commonly, in some cases requiring vasopressors and one patient received an intra-aortic ballon pump. Gastric lavage and/or activated charcoal were used for oral azide ingestion, and sodium nitrite, sodium thiosulfate, and/or hydroxocobalamin were used in severely poisoned patients.ConclusionsRecent increases in azide poisoning reports may stem from greater commercial use and availability. Treatment of systemic poisoning may require aggressive hemodynamic support due to profound hypotension. Based on mechanistic considerations, hydroxocobalamin is a rational choice for treating azide poisoning.

In the food market, the industry of natural products is actively developing, with the complete exclusion or reduction in the content of synthetic additives. This trend has also affected the niche of ready-to-eat meat products – sausages. Herbal ingredients with initially pronounced antioxidant properties, including rose hips, can be used to replace traditional synthetic additives in meat products. The purpose of our study was to evaluate the possibility of partially replacing sodium nitrite in sausages with an extract of dried rose hips (Rosa canina L.). Rosehip extract was evaluated by color characteristics and texture-profile indicators of boiled sausages. 5 batches of boiled sausages were produced: 1) PC - positive control with sodium nitrite, 2) NC - negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 13% concentration of rosehip extract (Rosa canina L.) and 50% sodium nitrite. The color values of the finished boiled experimental sausage samples changed significantly: the lightness parameters decreased compared to all samples, the severity of red hues increased with the increase the extract concentration, but at the same time they were lower compared to the positive control. The values of yellowness were higher in the prototypes. The addition of a new ingredient to the composition of sausages caused significant changes in the texture parameters in proportion to the increase in the concentration of the added extract in the test samples. Pathogenic microorganisms: Escherichia coli group bacteria, Salmonella spp. and L. monocytogenes were not detected for all studied samples. Among the experimental samples, the minimum indicators of mesophilic bacteria and the most optimal indicators for the inhibition of undesirable microflora and color characteristics were obtained by a sample with 50% sodium nitrite and 13% concentration of rosehip extract.

Preeclampsia is a maternal hypertension disorder associated with vascular dysfunction and fetal and placental growth restrictions. Placental ischemia is suggested as the primary trigger of preeclampsia-associated impairments of both endothelium-derived nitric oxide (NO) and the vascular activity of extracellular matrix metalloproteinase-2 (MMP-2). Reduced uteroplacental perfusion pressure (RUPP) is a placental ischemia model of preeclampsia. Reduction of sodium nitrite to NO may occur during ischemic conditions. However, sodium nitrite effects in the RUPP model of preeclampsia have not yet been investigated. Pregnant rats were divided into four groups: normotensive pregnant rats (Norm-Preg), pregnant rats treated with sodium nitrite (Preg + Nitrite), preeclamptic rats (RUPP), and preeclamptic rats treated with sodium nitrite (RUPP + Nitrite). Maternal blood pressure and fetal and placental parameters were recorded. Vascular function, circulating NO metabolites, and the gelatinolytic activity of vascular MMP-2 were also examined. Sodium nitrite attenuates increased blood pressure, prevents fetal and placental weight loss, counteracts vascular hyper-reactivity, and partially restores NO metabolites and MMP-2 activity. In conclusion, sodium nitrite reduction to NO may occur during RUPP-induced placental ischemia, thereby attenuating increased blood pressure, fetal and placental growth restriction, and vascular hyper-reactivity associated with preeclampsia and possibly restoring NO and MMP-2 activity, which underlie the blood pressure-lowering effects. [ABSTRACT FROM AUTHOR]

Food preservatives, which have greatly extended the shelf life of food, play an important role in modern food industry. With the improvement of living standards, people are more and more concerned about food safety. However, many misunderstandings still exist. This paper introduces the food preservation principle of several kinds of food preservatives, as well as their advantages and disadvantages by anthropomorphic method, aiming at popularizing the knowledge of scientific preservatives to the public. [ABSTRACT FROM AUTHOR]

Background: Nitric oxide is a chemical agent produced by endothelial cells in a healthy blood vessel, inhibiting the overgrowth of vascular smooth muscle cells and regulating vessel tone. Liposomes are biocompatible and biodegradable drug carriers with a similar structure to cell bilayer phospholipid membrane that can be used as useful nitric oxide carriers in vascular grafts. Method: Using a custom‐designed apparatus, the sheep carotid arteries were decellularized while still maintaining important components of the vascular extracellular matrix (ECM), allowing them to be used as small‐diameter vascular grafts. A chemical signal of sodium nitrite was applied to control smooth muscle cells' behavior under static and dynamic cell culture conditions. The thin film hydration approach was used to create nano‐liposomes, which were then used as sodium nitrite carriers to control the drug release rate and enhance the amount of drug loaded into the liposomes. Results: The ratio of 80:20:2 for DPPC: Cholesterol: PEG was determined as the optimum formulation of the liposome structure with high drug encapsulation efficiency (98%) and optimum drug release rate (the drug release rate was 40%, 65%, and 83% after 24, 48, and 72 h, respectively). MTT assay results showed an improvement in endothelial cell proliferation in the presence of nano‐liposomal sodium nitrite (LNS) at the concentration of 0.5 μg/mL. Using a suitable concentration of liposomal sodium nitrite (0.5 μg/mL) put onto the constructed scaffold resulted in the controllable development of smooth muscle cells in the experiment. The culture of smooth muscle cells in a pulsatile perfusion bioreactor indicated that in the presence of synthesized liposomal sodium nitrite, the overgrowth of smooth muscle cells was inhibited in dynamic cell culture conditions. The mechanical properties of ECM graft were measured, and a multi‐scale model with an accuracy of 83% was proposed to predict mechanical properties successfully. Conclusion: The liposomal drug‐loaded small‐diameter vascular graft can prevent the overgrowth of SMCs and the formation of intimal hyperplasia in the graft. Aside from that, the effect of LNS on endothelial has the potential to stimulate endothelial cell proliferation and re‐endothelialization. [ABSTRACT FROM AUTHOR]

Consumption of synthetic preservatives such as nitrite and its salts in meat products can causes a risk to consumers' health. Therefore, efforts have been made to reduce this substance in meat products. The overall objective of this study was to investigate the possibility of replacing 200, 400 and 600 ppm crocin pigment with 2 ml paprika pigment instead of nitrite consumed in 70% chicken Holland sausage formulation for 1, 10, 20 and 30 days' storage at refrigerator temperature and evaluation of antioxidant effects, microbial and sensory properties of the samples were studied. The results showed that using a concentration of 600 ppm crocin pigment + 2 ml paprika in terms of its ability to prevent lipid oxidation, had a favorable effect similar to the concentration of 120 ppm sodium nitrite. The results showed that treatment containing 600 ppm crocin pigment + 2 ml paprika significantly (p=0.05) had the lowest total bacterial count, staphylococcus aureus, clostridium perfringens, coliform and mold and yeast. It is worth mentioning there was no statistically significant difference (p> 0.05) between the sample contains 600 ppm of crocin pigment + 2 ml of paprika with the control sample and it was selected as the superior treatment in terms of health. [ABSTRACT FROM AUTHOR]

The production of sausages without the use of phosphates and sodium nitrite improves the quality and safety of the product, meeting the demand of consumers for natural and healthy food products. The purpose of the study was to investigate various technological aspects of sausage products that would improve their quality indicators, be attractive to the consumer, and have a positive impact on human health. Organoleptic qualities were evaluated by the appearance, consistency, type of minced meat on the cut, smell, taste; protein content – by Kjeldahl method; moisture content – by drying the suspension in a drying cabinet at a temperature of 103 ± 2°C to a constant mass; fat content – by extraction and weight Soxhlet method; moisture retention capacity – by centrifugation; penetration stress – by recalculation of penetration using a needle indenter; output of the finished product – by weighing before and after heat treatment. The replacement of sodium nitrite with organic nitrite based on chard powder was studied together with a bacterial culture that, as a result of interaction, produces nitrate reductase and reduces nitrate to nitrite (samples 1, 2), in samples 3 and 4, chard powder was replaced with beet juice. All samples were pink in colour. Replacing phosphates with amylopectin starch gave the developed sausages an elastic and juicy consistency, increased the moisture retention capacity by 4.6%-6% compared to the control sample, and penetration stress by 31%-53%. The use of sous-vide technology provided the developed sausage samples with a more pronounced good taste of each recipe ingredient separately, a delicate, elastic consistency, a uniform colour on the cut, and a higher yield by 1.8%- 3.3%. Replacing fatty raw materials with dietary ones, and cooking sausages in heat-resistant bags with vacuuming provided an increase in protein by 8.7%-16.7% and a reduction in fat by almost two times. The practical value of the study was to obtain a dietary product that meets the needs of modern people in a healthy diet

The influence of different levels of sodium chloride, sodium nitrite, and glucose on the quality characteristics of spontaneously fermented goat meat sausage was investigated. The amounts of total biogenic amines in all the sausages ranged from 324.70 to 388.77 mg/kg; among them, spermine was the most abundant, with amounts ranging from 230.96 to 275.78 mg/kg. Increasing sodium chloride from 15 to 35 g/kg, the content of cadaverine, putrescine, tyramine, phenylethylamine, tryptamine, and total amines decreased, and Enterobacteriaceae counts decreased at the same time. Increasing sodium nitrite from 150 to 250 mg/kg, the content of cadaverine, histamine, and total amines decreased, while Enterobacteriaceae counts decreased simultaneously. Increasing glucose from 10 to 40 g/kg, the content of cadaverine, spermidine, and total amines decreased. Enterococcus was the most abundant genus across all the samples, and the relative abundance of Enterococcus was reduced obviously by increasing sodium nitrite and glucose levels. The top 10 differential bacterial taxa for each additive group were respectively obtained, and microbial biomarkers for each level of additive within its group were acquired, respectively. Through Pearson correlation, Lactobacillus was positively correlated with phenylethylamine, tryptamine, tyramine, and cadaverine, Bacteroides and Sediminibacterium were positively correlated with phenylethylamine and putrescine, respectively, suggesting they have the potential to produce biogenic amines. The results provided references for controlling the accumulation of biogenic amines in fermented goat meat sausage via the addition of auxiliary additives during the processing.

Nitrite is a nitric oxide (NO) metabolite, which may be bioactivated to generate NO in vivo and supplement endogenous NO formation, especially in cardiovascular and metabolic diseases. However, it is not known whether treatment with oral nitrite results in the accumulation of NO metabolites in different organs. Moreover, treatment with omeprazole, an inhibitor of gastric acid secretion, severely affects the gastric formation of S-nitrosothiols induced with oral nitrite treatment. However, no previous study has examined whether omeprazole affects the nitrite-induced accumulation of NO metabolites in different organs. This study examined in rats the effects of oral sodium nitrite treatment (15 mg/kg via gavage for 1 or 7 days) associated with omeprazole (10 mg/kg or vehicle) on nitrite and nitrate and nitrosylated species (RXNO) concentrations (measured using ozone-based chemiluminescence methods) assessed in the plasma, aorta, heart, liver, brain, and muscle. While our results showed that NO metabolite accumulation in different organs is not uniform, we found that the skeletal muscle, the heart, and the liver accumulate NO metabolites, particularly RXNO. This response was significantly attenuated by omeprazole in the heart and in the skeletal muscle. Together, these findings may indicate that the skeletal muscle, the heart, and the liver are major reservoir sites for NO metabolites after oral nitrite treatment, with major increases in nitrosylated species.

Documented cases of sodium nitrite toxicity are almost exclusively caused by accidental ingestion; however, self-poisoning with sodium nitrite represents an increasing trend in nitrate-related deaths. This systematic review summarizes the most crucial evidence regarding the fatal toxicity of sodium nitrite. It identifies gaps and differences in the diagnostic forensic approaches and the detection methods of sodium nitrite intoxication. A total of eleven research articles were selected for qualitative and quantitative data. Most of the studies (6/11) were case reports. Fifty-three cases of fatal intoxication with sodium nitrite were chosen for the review. More research is required to develop cost-effective techniques and uniform cutoffs for blood nitrite and nitrate levels in the event of deadly sodium nitrite poisoning. There is still a lack of critical information on other matrices and the impact of time since death on toxicological results in such situations. The available evidence provides useful recommendations for forensic pathologists and health practitioners engaged in instances of sodium nitrite poisoning or death. The data should also set off alarm bells in the public health system, in prosecutor’s offices, and for policymakers so that they may undertake preventative measures to stop and restrict the unregulated market for these substances.

In this study, a method was developed for the rapid online measurement of sodium nitrite solutions using near-infrared spectroscopy. A series of standard solutions of sodium nitrite at different concentrations were prepared, and the samples were measured in cuvettes and flow cells. Following the preprocessing of raw spectra and band selection, partial least squares were used to establish a prediction model, and the coefficient of determination (R2) of the validation set and the root mean square error of prediction (RMSEP) of the model were 0.9989 and 0.0338. The results demonstrate that the established model can meet the demands of online measurement and perform the rapid, nondestructive detection of sodium nitrite solutions, which provides some basis for the automated formulation of feedstock in spent fuel reprocessing.

The purpose of present study was to use nanocapsules carrying astaxanthin pigment in common sausage formulation as a substitute for sodium nitrite and search for pathogenic and spoilage microorganisms in the product. For this purpose, after extracting astaxanthin from Haematococcus pluvialis microalgae and producing nanocapsules carrying pigment by maltodextrin -sodium caseinate combined coating, five treatments using different proportions of sodium nitrite and nanocapsules carrying astaxanthin along with control were designed and evaluated in term of the presence of Clostridium perfringens, Staphylococcus aureus, coliform, salmonella, Escherichia coli, Clostridium botulinum, lacticacid bacteria, yeasts and molds during 28 days of storage at refrigerator temperature (4±1°C). According to the results, in the treatment with the permissible limit of sodium nitrite or 120 mg/kg (treatment A) and also the treatments that this limit was replaced by 30 mg/kg (treatment C) and 60 mg/kg (treatment D) of nanocapsules carrying astaxanthin, (during the storage period), the counts of Clostridium perfringens, Staphylococcus aureus, and coliform bacteria were within the standard limit and recorded less than 10 cfu/gr. In treatments containing only 120 mg/kg nanocapsules carrying astaxanthin (treatment B) and also containing 30 mg/kg sodium nitrite and 90 mg/kg nanocapsules carrying astaxanthin (treatment E), only on day 28, the counts of three mentioned bacteria were more than 10 CFU/gr. Further, it was found that none of the research treatments contained Salmonella, Escherichia coli and Clostridium botulinum bacteria. Also, all five formulated treatments (unlike the control sample) were within the standard range in terms of lactic acid bacteria during storage time. The results of counting molds and yeasts showed that this treatments, unlike the control sample, did not have any mold and yeast colonies in the whole of storage period. According to the findings of this research if 50% of permissible sodium nitrite limit using nanocapsules carrying astaxanthin is replaced, it is possible to produce a product free of health - threatening microorganisms. In addition, by this process, the harmful effects of sodium nitrite will be reduced and the usefulness of the product will be increased due to the nutritional value and the proven role of astaxanthin in maintaining health and preventing various diseases. [ABSTRACT FROM AUTHOR]