THE COUPLING OF DERIVATIVES OF POLYCYCLIC HYDROCARBONS WITH GLYCINE

1939 ◽  
Vol 04 (1) ◽  
pp. 60-67 ◽  
Author(s):  
W. E. BACHMANN ◽  
WAYNE COLE
Keyword(s):  
Polycyclic Hydrocarbons ◽  
Derivatives Of

scholarly journals Epoxy derivatives of aromatic polycyclic hydrocarbons. The preparation of benz[a]anthracene 8,9-oxide and 10,11-dihydrobenz[a]anthracene 8,9-oxide and their metabolism by rat liver preparations

1971 ◽  
Vol 125 (1) ◽  
pp. 159-168 ◽  
Author(s):  
P. Sims
Keyword(s):  
Rat Liver ◽  
Reduced Glutathione ◽  
Mercapturic Acids ◽  
Polycyclic Hydrocarbons ◽  
Glutathione Conjugates ◽  
Liver Homogenates ◽  
Derivatives Of ◽  
Related Compounds

The syntheses of 10,11-dihydrobenz[a]anthracene 8,9-oxide, benz[a]anthracene 8,9-oxide and 9-hydroxybenz[a]anthracene are described, together with those of a number of related compounds. The epoxides react both chemically and enzymically with water to yield the corresponding dihydrodiols and with reduced glutathione to form glutathione conjugates, and they react chemically with N-acetylcysteine to yield the corresponding mercapturic acids. 8,9-Dihydro-8,9-dihydroxybenz[a]anthracene, formed enzymically from benz[a]anthracene 8,9-oxide, was identical with a dihydrodiol formed when benz[a]anthracene was metabolized by rat liver homogenates. Similarly 10,11-dihydrobenz[a]anthracene 8,9-oxide yielded a dihydrodiol identical with the product formed when 10,11-dihydrobenz[a]anthracene was metabolized.

Mutability by polycyclic hydrocarbons is improved in derivatives of Escherichia coli WP2 uvrA with increased permeability

1993 ◽  
Vol 301 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Guadalupe Herrera ◽  
Amparo Urios ◽  
Vicente Aleixandre ◽  
Manuel Blanco
Keyword(s):  
Escherichia Coli ◽  
Polycyclic Hydrocarbons ◽  
Derivatives Of

scholarly journals Epoxy derivatives of aromatic polycyclic hydrocarbons. The preparation and metabolism of epoxides related to benzo[a]pyrene and to 7,8- and 9,10-dihydrobenzo[a]pyrene

1972 ◽  
Vol 128 (2) ◽  
pp. 265-277 ◽  
Author(s):  
J. F. Waterfall ◽  
P. Sims
Keyword(s):  
Rat Liver ◽  
Biochemical Properties ◽  
Trans Isomers ◽  
Polycyclic Hydrocarbons ◽  
Glutathione Conjugates ◽  
Liver Homogenates ◽  
Cis And Trans ◽  
Derivatives Of

Products that appeared to be mainly benzo[a]pyrene 7,8-oxide and benzo[a]pyrene 9,10-oxide were synthesized and their chemical and biochemical properties were investigated. The oxides were unstable and readily rearranged to phenols. They were converted by rat liver homogenates and microsomal preparations into phenols and dihydrodiols, but glutathione conjugates were not formed in appreciable amounts. The dihydrodiols formed from benzo[a]pyrene 7,8- and 9,10-oxide by rat liver microsomal preparations were identical in their chromatographic and spectrographic properties with dihydrodiols formed when benzo[a]pyrene was metabolized by rat liver homogenates. 9,10-Dihydrobenzo[a]pyrene 7,8-oxide and 7,8-dihydrobenzo[a]pyrene 9,10-oxide were also synthesized. They were converted by rat liver homogenates and microsomal preparations into the related cis- and trans-dihydroxy compounds. Glutathione conjugates were formed from the oxides by rat liver homogenates. Both 7,8- and 9,10-dihydrobenzo[a]pyrene were metabolized by rat liver homogenates to mainly the trans-isomers of the related dihydroxy compounds. In experiments with boiled homogenates, the benzo[a]pyrene oxides were converted into phenols, whereas the dihydrobenzo[a]pyrene oxides yielded small amounts of the related dihydroxy compounds.

Carcinogenic Hazards in Food

1968 ◽  
Vol 54 (1) ◽  
pp. 93-98
Author(s):  
Benedetto Terracini
Keyword(s):  
Natural Product ◽  
Experimental Tumors ◽  
Polycyclic Hydrocarbons ◽  
Derivatives Of

A review is presented of the circumstances in which chemicals known to produce experimental tumors have been found in the diet of humans or animals. At the present time the instances in which this occurrence is known to take place concern (a) the natural product, (b) toxins produced by fungi contaminating the natural product, (c) chemicals added to the natural product for its preservation at different stages of processing, (d) products of the reaction between an additive and the natural product and (e) derivatives of the natural product which are formed during cooking. Aflatoxins, nitrosamines and polycyclic hydrocarbons are among the most powerful carcinogens which can be found in food.

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