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Drug-Nitrite Interactions in Human Saliva: Effects of Food Constituents on Carcinogenic N-Nitrosamine Formation
G.S. Rao
Division of Biochemistry and Laboratory of Pharmacology, Research Institute, American Dental Association Health Foundation, Chicago, Illinois 60611
J.C. Osborn
Division of Biochemistry and Laboratory of Pharmacology, Research Institute, American Dental Association Health Foundation, Chicago, Illinois 60611
M.R. Adatia
Division of Biochemistry and Laboratory of Pharmacology, Research Institute, American Dental Association Health Foundation, Chicago, Illinois 60611
A simple and rapid high-pressure liquid chromatographic assay for monitoring N-nitrosodimethylarnine (NDMA) in human saliva was developed. The method was used to study in vitro the effects of common food constituents on NDMA formation in saliva from the interaction of salivary nitrite with aminopyrine and oxytetracycline. Natural phenolic compounds, caffeic acid, and tannic acid, and synthetic additives, erythorbic acid, sorbic acid, propyl gallate, and butylated hydroxytoluene - all inhibited NDMA formation (20-80%). With ascorbic acid, up to 90% inhibition of NDMA synthesis in saliva was observed. In contrast, chlorogenic acid (a phenolic component of coffee) acted as a catalyst (up to 48% increase) of the nitrosamine formation under identical experimental conditions.
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Journal of Dental Research, Vol. 61, No. 6,
768-771 (1982)
DOI: 10.1177/00220345820610062301
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