Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef

Wang, Yi Y.; Vuolo, Loretto L.; Spingarn, Neil E.; Weisburger, John H.

doi:10.1016/0304-3835(82)90059-3

Cited by 66 publications

(19 citation statements)

References 20 publications

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“…This effect was not related to protein alone but mainly to the phenolic antioxidant component in SPC such as chlorogenic acid [41]. More recent studies have not confirmed this finding.…”

Section: Soymentioning

confidence: 43%

“…In particular, Kato and co-workers [40] reported that BHA at 20 and 100 mM reduced the mutagenicity, on Salmonella typhimurium TA98 strain with metabolic activation, of heated mixtures of glucose/glycine/creatinine to about 60 and 20%, respectively while epigallocatechin gallate (EGCG), tested at the same concentrations, reduced the mutagenicity to about 40 and 2%, respectively. A reduction in mutagenic activity by BHA was also demonstrated by Wang and co-workers [41]. In previous studies, BHA, TBHQ and PG had been suggested to prevent HA formation blocking the reaction with the meat mutagen precursors thank to their methoxy group that was converted into a potent free radical scavenger such as a quinone-like compound [25].…”

Section: Synthetic Antioxidantsmentioning

confidence: 83%

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Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Vitaglione

Fogliano

2004

Journal of Chromatography B

138

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“…This effect was not related to protein alone but mainly to the phenolic antioxidant component in SPC such as chlorogenic acid [41]. More recent studies have not confirmed this finding.…”

Section: Soymentioning

confidence: 43%

Section: Synthetic Antioxidantsmentioning

confidence: 83%

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Vitaglione

Fogliano

2004

Journal of Chromatography B

138

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“…Soy sauce, a component of teriyaki sauce, could inhibit the formation of PhIP and MeIQx and also mutagenicity . Soybean protein has been shown to suppress mutagen formation in fried hamburgers (15). Moreover, flavonoids present in soy are known to inhibit the formation of HAAs in model compound systems (16).…”

Section: Discussionmentioning

confidence: 99%

Effects of Marinating With Asian Marinades or Western Barbecue Sauce on PhIP and MeIQx Formation in Barbecued Beef

Nerurkar

Marchand²,

Cooney³

1999

Nutrition and Cancer

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Heterocyclic aromatic amines (HAAs), a group of chemicals formed during high-temperature cooking of meat and fish, are potent mutagens and are suspected to play a role in colorectal cancer. A recent study suggested that marinating meat may offer a way to reduce HAA formation. Hawaii's diverse ethnic populations, which are at various risks of colorectal cancer, often use traditional marinades when cooking meat. We compared the HAA content of beef steaks marinated overnight with teriyaki sauce, turmeric-garlic sauce, or commercial honey barbecue sauce with that of unmarinated steaks. The levels of 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) were determined by liquid-liquid extraction and gas chromatography-mass spectrometry. Beef steaks marinated with teriyaki sauce had 45% and 67% lower PhIP level at 10 minutes (p = 0.002) and 15 minutes (p = 0.001) of cooking time as well as 44% and 60% lower MeIQx levels at 10 minutes (p = 0.008) and 15 minutes (p = 0.001), respectively, than unmarinated meat. Lower levels of PhIP and MeIQx were also observed in meat marinated with turmeric-garlic sauce. In contrast, marinating with barbecue sauce caused a 2.9- and 1.9-fold increase in PhIP (p < or = 0.005) and a 4- and 2.9-fold increase in MeIQx (p < or = 0.001) at 10 and 15 minutes, respectively. Differences in the mutagenic activities of marinated and unmarinated steaks, as measured by the Ames assay, paralleled the differences in PhIP and MeIQx levels. Future studies should test the effects of specific ingredients, including the water content of marinades, and the effect of reapplying barbecue sauce during cooking (to reduce charring) on HAA formation.

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“…In most cases, the effects of anti-oxidants on the formation of HAs were measured using mutation tests, while only a few studies have measured these effects using chromatographic methods. For example, it was observed that butylated hydroxyanisole (BHA), soy protein products and anti-oxidative green or black tea polyphenols influenced the formation of HAs (Wang, Vuolo, Spingarn, & Weisburger, 1982). t-Butyl hydroquinone (TBHQ) had only a slight HAs-inhibiting effect in all kinds of meat in a model system (Messner & Murkovic, 2004).…”

Section: Introductionmentioning

confidence: 98%

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

et al. 2011

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Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef

Cited by 66 publications

References 20 publications

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Effects of Marinating With Asian Marinades or Western Barbecue Sauce on PhIP and MeIQx Formation in Barbecued Beef

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

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