Gladwin Mark T
Critical Care Medicine Department, Warren G. Magnuson Clinical Center, National Institute of Diabetes, Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland 20892-1662, USA.
J Clin Invest. 2004 Jan;113(1):19-21. doi: 10.1172/JCI20664.
While it has long been known that the reduction of nitrite to nitric oxide (NO) forms iron-nitrosyl-myoglobin and is the basis of meat curing, a greater biological activity of the nitrite anion has only recently been appreciated. In the stomach, NO is formed from acidic reduction of nitrite and increases mucous barrier thickness and gastric blood flow (see the related study beginning on page 106). Nitrite levels in blood reflect NO production from endothelial NO synthase enzymes, and recent data suggest that nitrite contributes to blood flow regulation by reaction with deoxygenated hemoglobin and tissue heme proteins to form NO.
虽然人们早就知道亚硝酸盐还原为一氧化氮(NO)会形成铁亚硝酰肌红蛋白,这是肉类腌制的基础,但直到最近人们才认识到亚硝酸根阴离子具有更大的生物活性。在胃中,亚硝酸盐通过酸性还原形成NO,从而增加黏液屏障厚度和胃血流量(见第106页开始的相关研究)。血液中的亚硝酸盐水平反映了内皮型一氧化氮合酶产生的NO,最近的数据表明,亚硝酸盐通过与脱氧血红蛋白和组织血红素蛋白反应形成NO,从而有助于调节血流。