Distribution of Aldoxime Dehydratase in Microorganisms

ABSTRACT The distribution of phenylacetaldoxime-degrading and pyridine-3-aldoxime-degrading ability was examined with intact cells of 975 microorganisms, including 45 genera of bacteria, 11 genera of actinomyces, 22 genera of yeasts, and 37 genera of fungi, by monitoring the decrease of the aldoximes by high-pressure liquid chromatography. The abilities were found to be widely distributed in bacteria, actinomyces, fungi, and some yeasts: 98 and 107 strains degraded phenylacetaldoxime and pyridine-3-aldoxime, respectively. All of the active strains exhibited not only the aldoxime-dehydration activity to form nitrile but also nitrile-hydrolyzing activity. On the other hand, all of 19 nitrile-degrading microorganisms (13 species, 7 genera) were found to exhibit aldoxime dehydration activity. It is shown that aldoxime dehydratase and nitrile-hydrolyzing activities are widely distributed among 188 aldoxime and 19 nitrile degraders and that the enzymes were induced by aldoximes or nitriles.

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Quantitation of the Contaminants in Technical Fenitrothion by Reverse Phase High Pressure Liquid Chromatography

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/62.6.1222 ◽

1979 ◽

Vol 62 (6) ◽

pp. 1222-1230

Author(s):

William P Cochrane ◽

Monique Lanouette ◽

Roy Greenhalgh

Keyword(s):

High Pressure ◽

Liquid Chromatography ◽

High Pressure Liquid Chromatography ◽

The Other ◽

Average Level ◽

Uv Detector ◽

Reverse Phase ◽

Technical Grade ◽

Solvent Systems

Abstract Technical grade samples of fenitrothion were analyzed by high pressure liquid chromatography (HPLC) on a reverse phase LiChrosorb RP-8 column, using 3 solvent systems and a UV detector set at 269 nm. All commercial samples analyzed contained >94% fenitrothion; in addition, 9 contaminants were identified and quantitated. Bisfenitrothion was the major contaminant, with average amounts of 2.46% from one manufacturer and 1.17% from another. The second most abundant toxicant was S-methyl fenitrothion, which was present at an average level of 0.71% in one source but only 0.16% in the other. The amount of fenitrooxon was 0.046% or less in samples from 2 manufacturers. Other contaminants quantitated include the 2 demethyl fenitrothion isomers, 3-methyl-4-nitrophenol, 3-methyl-6-nitrophenol, 3-methyI-4-nitroanisole, and bis-S-methyl fenitrothion. The total amount of the constituents quantitated in 9 commercial samples was 99.07 ± 1.81%. By comparing the amounts of bis-fenitrothion and phenols present in technical grade fenitrothion, it should be possible to identify the specific manufacturers of the various products.

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Lack of Formation of Heteroyclic Amines in Fumes from Frying French Fries

Journal of Food Protection ◽

10.4315/0362-028x-69.9.2230 ◽

2006 ◽

Vol 69 (9) ◽

pp. 2230-2236 ◽

Cited By ~ 4

Author(s):

H. Y. HSU ◽

B. STEPHEN INBARAJ ◽

B. H. CHEN

Keyword(s):

High Pressure ◽

Liquid Chromatography ◽

Experimental Design ◽

Soybean Oil ◽

High Pressure Liquid Chromatography ◽

Heterocyclic Amines ◽

The Other ◽

French Fries ◽

Chromatography Method ◽

Liquid Chromatography Method

The formation of heterocyclic amines (HAs) in the fumes from frying French fries in soybean oil or lard was studied. A high-pressure liquid chromatography method was used to determine the various HAs in fumes. Results showed that the yields of fumes produced from soybean oil when heated alone for 2 or 4 h were higher than from lard; however, a reversed trend was found when frying French fries in soybean oil and lard. Most fumes from soybean oil and lard while frying French fries were adsorbed onto the condensation apparatus, while the other portions were adsorbed onto the wool and glass beads, which were incorporated in our experimental design for collecting the fumes. The fumes from soybean oil when heated alone were found to contain three HAs, namely, 2-amino-3-methylimidazo[4,5-f ]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), and 1-methyl-9H-pyrido[4,3-b ]indole (Harman), whereas two more HAs, 2-amino-3,4-dimethylimidazo[4,5-f ]quinoline (MeIQ) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b ]indole (Trp-P-1), were generated in lard. Lard was more susceptible to the formation of HAs than soybean oil when both were heated alone. No HAs were detected in the fumes from French fries fried in soybean oil and lard.

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