Formation of mutagenic and carcinogenic heterocyclic amines in the model systems without heating

Kinae, Naohide; Kujirai, Kaori; Kajimoto, Chikako; Furugori, Michiyo; Masuda, S.; Shimoi, Kayoko

doi:10.1016/s0531-5131(02)00902-0

Cited by 6 publications

(4 citation statements)

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“…38 It was shown that 37°C is warm enough to produce PhIP from a mixture of phenylalanine with creatinine and glucose or MeIQx from glycine with creatinine and glucose in aqueous buffers. 39,40 No PhIP was found in a similar model system at room temperature for two weeks. 38 Another meat model system that produced heterocyclic amines was composed of boiled pork juice.…”

Section: Model Systemsmentioning

confidence: 97%

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

Knize

Felton

2005

Nut. Rev.

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A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat is cooked to medium and well-done states. The precursors of these compounds are natural meat components: creatinine, amino acids, and sugars. Defined model systems of dry-heated precursors mimic the amounts and proportions of heterocyclic amines found in meat. Results from model systems and cooking experiments suggest ways to reduce their formation and, thus, reduce human intake. Human cancer epidemiology studies related to the consumption of well-done meat products are listed and compared in this review.

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Section: Model Systemsmentioning

confidence: 97%

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

Knize

Felton

2005

Nut. Rev.

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show abstract

“…39 It was shown that 37°C is warm enough to produce PhIP from a mixture of phenylalanine with creatinine and glucose or MeIQx from glycine with creatinine and glucose in aqueous buffers. 40,41 No PhIP was found in a similar model system kept at room temperature for two weeks. 39 Another meat model system that produced heterocyclic amines was composed of boiled pork juice.…”

Section: Model Systemsmentioning

confidence: 98%

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

2005

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“…More than 10 kinds of heterocyclic amines (HCAs) containing 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP) and 2‐amino‐3,8‐phenylimidazo[4,5‐f]quinoxaline (MeIQx) were identified through the Maillard reaction between d‐glucose and amino acid and the following condensation with creatinine (Table 1). 3 In our recent work, we found that these HCAs are also produced by incubation of the reaction mixture under physiological conditions (pH7.4, 37°C) 4…”

Section: Introductionmentioning

confidence: 94%

“…3 In our recent work, we found that these HCAs are also produced by incubation of the reaction mixture under physiological conditions (pH7.4, 37°C). 4 In this study, our research is focused on confirming the formation of HCAs under moderate conditions. The reaction mixtures were adjusted at pH7.4 and incubated at 37°C, 50°C, and 128°C.…”

Section: Introductionmentioning

confidence: 99%

Formation of Mutagenic/Carcinogenic Heterocyclic Amines under Moderate Conditions

Kinae

Mori

Kujirai

et al. 2005

Annals of the New York Academy of Sciences

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More than 10 kinds of heterocyclic amines (HCAs), showing mutagenic and carcinogenic potency, have been isolated from cooked fish and meat. But many researchers say that the contribution ratio of HCAs to human cancer is very low. Our purpose in this experiment was to investigate the possibility of the formation of HCAs under moderate conditions, including in vivo. A mixture of d-glucose, creatinine, and amino acid such as glycine, methionine, threonine, and proline was dissolved in phosphate-buffered solution (pH7.4) and incubated at 37 degrees C, 50 degrees C, 128 degrees C. At an appropriate time, an aliquot of the reaction solution was treated with blue cotton. HCAs were separated from the blue cotton by elution with 2% ammoniacal methanol. The eluates were submitted to the Ames test, the micronucleus test for determination of mutagenicity, and also LC-MS analysis for the detection of HCAs. Nonadsorbates to blue cotton were treated with dichloromethane and then subjected to the mutagenicity test. In the Ames test, the mutagenic activity of the reaction mixture increased with an increase of the reaction temperature. The HCA fraction from 50 degrees C incubated solution showed high frequency in the micronucleus test using HepG2 cells. The dichloromethane fractions contained other type of mutagens different from HCAs. In HCA fractions, IQ, MeIQx, 4,8-DiMeIQx, and 7,8-DiMeIQ were identified. It is said that the heating process is an essential factor in the formation of HCAs. But our experiment shows that HCAs are produced not only in the cooking process, but also in moderate conditions such as 37 degrees C and 50 degrees C.

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Formation of mutagenic and carcinogenic heterocyclic amines in the model systems without heating

Cited by 6 publications

References 2 publications

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

Formation of Mutagenic/Carcinogenic Heterocyclic Amines under Moderate Conditions

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