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Item Metadata only Role of nitroso compound in the formation of gastric mucosa lesionsPawinee Piyachaturawat; ภาวิณี ปิยะจตุรวัฒน์; Mahidol University. Faculty of Science. Department of PhysiologyItem Metadata only Occurrence and formation of volatile N-nitroso compounds in Thai acid foods and in simulated gastric condition(Mahidol University. Mahidol University Library and Knowledge Center, 2024) Siriporn Tonbooth; Songsak Srianujata; Tongtavuch Anukarahanonta; Wannee RojanapoItem Metadata only The occurrence and formation of volatile N-nitroso compounds in broiled and roasted Thai food(Mahidol University. Mahidol University Library and Knowledge Center, 2024) Srisuda Leelachaikul; Songsak Srianujata; Thirayudh Glinsukon; Wannee RojanapoItem Metadata only Trypsin inhibiting effect and possible formation of nitroso compound of conventional Thai mushrooms(Mahidol University. Mahidol University Library and Knowledge Center, 1992) Naranin Markman; Preecha Klingesorn; Kaew Kangsadalampai). The results from concomitant study demonstrated that some mushrooms had antitryptic activities. All species contained possible N-nitroso compound precursors after nitrosated in acidic condition. Therefore, the consumption of cooked mushroom..., destruction pattern of trypsin inhibitor activities of Termitomyces fuliginosus (เห็ดโคน) and Tricholoma crassum (เห็ดตีน แรด) were the same. All mushroom extracts produced considerable amount of N- nitroso morpholine (NMOR) after being nitrosatedItem Metadata only Effect of rice, guava and tangerine on the formation of some volatile N-nitroso compounds from broiled cuttle fish in simulated gastric condition(Mahidol University. Mahidol University Library and Knowledge Center, 2024) Philaiphark Choomark; Songsak Srianujata; Jutamaad Satayavivad; Wannee KusamranEffect of rice, guava, and tangerine on the formation of some-volatile N-nitroso compounds in simulated gastric condition from broiled cuttle fish were evaluated. Six volunteers, healthy people and non-smoker, were asked to ingest Guay-tiew pud se... of these nitrosamines was 90-100 % after 2 hours incubation. It was clearly demonstrated that guava and tangerine have 100 % inhibitory effect of N-nitroso compounds (NOC) formation in simulated gastric condition and may have some reaction that can cause a decreaseItem Metadata only Hazard of beverages interacted with nitrite in the present of vitamin C : direct mutagenic potential and nitroso compound formation(Mahidol University. Mahidol University Library and Knowledge Center, 2024) Vasana Jitima; Kaew Kangsadalampai; Visith Chavasit; Wannee KusamranPublication Metadata only Exposure to N-nitroso compounds in a population of high liver cancer regions in Thailand: Volatile nitrosamine (VNA) levels in Thai food(1999-04-01) E. J. Mitacek; K. D. Brunnemann; M. Suttajit; N. Martin; T. Limsila; H. Ohshima; L. S. Caplan; Stony Brook University; New York Institute of Technology; Institute For Cancer Prevention; Chiang Mai University; Mahidol University; International Agency for Research on Cancer; Centers for Disease Control and PreventionThe recent case-control studies in Thailand indicate that a high incidence of liver cancer in Thailand has not been associated with common risk factors such as hepatitis B infection, aflatoxin intake and alcohol consumption. While the infestation by the liver fluke Opisthorchis viverrini (OV) accounted for the high risk in north-east Thailand, there was no such exposure in the other regions of the country where the incidence of liver cancer is also high. Case-control studies suggest that exposure to exogenous and possibly endogenous nitrosamines in food or tobacco in betel nut and cigarettes may play a role in the development of hepatocellular carcinoma (HCC), while OV infestation and chemical interaction of nitrosamines may also be aetiological factors in the development of cholangiocarcinoma (CCA). Over 1800 samples of fresh and preserved food were systematically collected and tested between 1988 and 1996. All the food items identified by anthropological studies to be consumed frequently in four major regions of Thailand were analysed for volatile nitrosamines using gas chromatography combined with a thermal energy analyser. Relatively high levels of N-nitrosodimethylamine (NDMA), N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) were detected in fermented fish ('Plasalid'). NDMA was also detected at levels ranging from trace amounts to 66.5 μg/kg in several salted and dried fish ('Larb-pla' and 'Pla-siu'). NDMA and NPYR were frequently detected in several vegetables, particularly fermented beans ('Tau-chiau') at levels ranging between 1 and 95.1 μg/kg and 0-146 μg/kg, respectively. The possible role of nitrosamines in Thai food in the aetiology of liver cancer (HCC, CCA) is discussed.Publication Metadata only Characterization of T-Cell Responses to SMX and SMX-NO in Co-Trimoxazole Hypersensitivity Patients Expressing HLA-B*13:01(2021-04-29) Jirawat Pratoomwun; Paul Thomson; Kanoot Jaruthamsophon; Rawiporn Tiyasirichokchai; Pimonpan Jinda; Ticha Rerkpattanapipat; Wichittra Tassaneeyakul; Nontaya Nakkam; Pawinee Rerknimitr; Jettanong Klaewsongkram; Yuttana Srinoulprasert; Munir Pirmohamed; Dean J. Naisbitt; Chonlaphat Sukasem; Ramathibodi Hospital; Siriraj Hospital; Chulalongkorn University; Faculty of Medicine, Khon Kaen University; University of Liverpool; Faculty of Medicine Ramathibodi Hospital, Mahidol University; Huachiew Chalermprakiet University; Prince of Songkla University; Faculty of Medicine, Chulalongkorn Universitysyndrome or drug reaction with eosinophilia and systemic symptoms. Two of the patients carried the HLA allele of interest, namely HLA-B*13:01. Sulfamethoxazole and nitroso sulfamethoxazole specific T cell clones were generated from T cell lines of co...-trimoxazole hypersensitive HLA-B*13:01-positive patients. Clones were characterized for antigen specificity and cross-reactivity with structurally related compounds by measuring proliferation and cytokine release. Surface marker expression was characterizedPublication Metadata only Direct mutagenicity of the polycylic aromatic hydrocarbon-containing fraction of smoked and charcoal-broiled foods treated with nitrite in acid solution(1997-02-01) K. Kangsadalampai; C. Butryee; K. Manoonphol; Mahidol Universityevaluated for their mutagenic potential using Salmonella typhimurium strains TA98 and TA100 in the absence of metabolic activation after being treated with nitrite (500 mM) for 4 hr at 37°C and in acid solution pH 3.0-3.5. The presence of N-nitroso compounds... of PAHs with nitrite in acid solution produced some non-N-nitroso direct-acting mutagens, suggesting that they might belong to nitro-PAHs. Therefore, the consumption of charcoal-broiled and smoked foods simultaneously with nitrite is not recommended.Publication Metadata only Review of technical considerations for smoke curing processes of foods(1997-12-01) Jeffrey C. Nash; Mahidol Universityof carcinogens and nitroso-compounds, as well as preventing growth of pathogenic microorganisms is of great concern to ensure product safety. Production and application of liquid smoke flavors is discussed.