Key result
Enzymic hydrolysis solubilizes ~35% of N-nitroso compounds in bacon adipose tissue into small peptides.
Why the study?
The solubilization and characterization of total N-nitroso compounds in bacon adipose connective tissue were not well understood.
Population
Bacon adipose connective tissue
Comparison
Enzymic hydrolysis vs no hydrolysis
Design
Characterization study using enzymic hydrolysis and size exclusion chromatography
Authors
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Characterizes bound N-nitroso compounds in bacon; leaves open their contribution to dietary exposure and cardiovascular risk.
This study characterizes the molecular weight and stability of insoluble N-nitroso compounds in bacon adipose tissue.
Tricker et al. (1986) studied this question. Enzymic hydrolysis was evaluated on Solubilization and characterization of N-nitroso compounds. Enzymic hydrolysis solubilized 35% of total N-nitroso compounds in bacon adipose connective tissue, with 95% having molecular weights equivalent to di-, tri-, and tetrapeptides.