Linked Life Data

9328536

Source:http://linkedlifedata.com/resource/pubmed/id/9328536

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
1997-10-29
pubmed:abstractText
Residues of furazolidone in pig tissues have previously been shown to be bioavailable in the rat. However, no specific furazolidone metabolite has been identified in the tissues of a second species. Tissues were taken from pigs that had been treated therapeutically with furazolidone, lyophilized and then fed to female Sprague Dawley rats for 3 days. Protein-bound and solvent-extractable residues containing the side chain metabolite 3-amino-2-oxazolidinone (AOZ) were detected in the liver, kidney and muscle of the rats using HPLC-thermospray mass spectrometry. Furazolidone-contaminated pig tissues which had undergone solvent extraction and thereby contained only bound residues, was fed to two rats. Bound and extractable AOZ was detected in liver, kidney and muscle. Since it is most likely that consumers would eat animal tissue which had been cooked, an experiment was carried out to determine the effects of cooking upon the concentrations of AOZ residues in pig tissues. Total AOZ concentrations were not significantly reduced in liver, kidney or muscle, following frying, grilling or microwaving.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0265-203X
pubmed:author
pubmed:issnType
Print
pubmed:volume
14
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
507-13
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
1997
pubmed:articleTitle
The bioavailability of residues of the furazolidone metabolite 3-amino-2-oxazolidinone in porcine tissues and the effect of cooking upon residue concentrations.
pubmed:affiliation
Department of Agriculture for Northern Ireland, Stormont, Belfast, UK.
pubmed:publicationType
Journal Article