The Effect of Dioctyl Sodium Sulphosuccinate on Tartrazine Azo reduction by Intestinal Bacteria
- 1 January 1977
- journal article
- research article
- Published by Taylor & Francis in Xenobiotica
- Vol. 7 (3) , 181-186
- https://doi.org/10.3109/00498257709036249
Abstract
1. Washed whole-cell suspensions of Proteus vulgaris and micro-organisms from rat faeces, reductively cleave the azo bond of the food dye tartrazine under anaerobic conditions. 2. Dioctyl sodium sulphosuccinate, a common faecal softening laxative, when added to incubations in vitro at concentrations greater than 0 005%, increases tartrazine azo reduction in P. vulgaris whole-cell suspensions. 3. By contrast, concentrations of dioctyl sodium sulphosuccinate greater than 0 005% when added to incubations in vitro of rat faecal preparations, resulted in an inhibition of tartrazine azo reduction.This publication has 19 references indexed in Scilit:
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