Formation of mutagens in cooked foods. I. Beef

Spingarn, Neil E.; Weisburger, John H.

doi:10.1016/s0304-3835(79)80052-x

Cited by 84 publications

(17 citation statements)

References 6 publications

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“…Several other investigators using this procedure or modifications of it have reported on the presence of mutagens in cooked ground beef (Spingarn and Weisburger, 1979;Pariza et al, 1979b;Iwaoka et al 1981a) and in volatiles from the frying of ground beef (Rappaport et al, 1979). Felton et al (1981) have also confirmed the presence of mutagens in hamburgers by using an acetone (or 2-Institute for Food Science & Technology, University of Washington, Seattle, Washington 98195.…”

Section: Differences In Observed Mutagenicity Associated With the Extmentioning

confidence: 95%

Differences in observed mutagenicity associated with the extraction of mutagens from cooked fish

Krone¹,

Iwaoka²

1983

J. Agric. Food Chem.

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The effect of using different types of extraction procedures on the apparent mutagenicity of fried sole was examined by using the Ames Salmonella mutagenic assay. By employing different types of solvents, by varying the method of protein removal, and by changing the pH of the organic extraction, we observed a 7-8-fold change in apparent mutagenicity. The various types of extraction procedures did not appear to produce mutagenic compounds, but under certain conditions an inhibitor-type compound seemed to be extracted which interfered with the mutagenicity assay. The mutagen was also found to bind to precipitated proteins and the strength of binding appeared to be pH dependent. The use of organic solvents such as ethanol, methanol, and acetone for protein precipitation and initial separation extracted almost 2 times the amount of mutagens as the most effective aqueous extraction procedure. Our studies show that the type of extraction procedure used for isolating mutagens from fish and probably food in general plays an important role in correctly assessing the mutagen content of a particular food.Since the development of the Ames Salmonella mutagenicity assay, many reports have appeared in the literature on the production of mutagenic (sometimes carcinogenic) substances during the heating of foods. Although

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Section: Differences In Observed Mutagenicity Associated With the Extmentioning

confidence: 95%

Differences in observed mutagenicity associated with the extraction of mutagens from cooked fish

Krone¹,

Iwaoka²

1983

J. Agric. Food Chem.

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“…Thus it is likely that IQ is widely distributed in a variety of broiled foods. It is possible that the mutagenic component previously detected in the basic fraction of broiled sardines (Kasai et al, 1979) is the same compound as IQ or methyl-IQ, because it behaves similarly as IQ or methyl-IQ in HPLC (Kasai et al, 1979), and IQ from beef extract was isolated from the basic fraction (Spingarn et al, 1980b). IQ and methyl-IQ have a six-six-five membered ring system, and they are the first mutagens of this type.…”

Section: Vative (M+ : 270)mentioning

confidence: 99%

“…Mutagenicity has been demonstrated in fried hamburgers (Commoner et at., 1978;Pariza et al, 1979;Spingarn and Weisburger, 1979) and fried potatoes (Spin-Barn et al, 1980b) , but the compounds responsible for this activity have not yet been isolated and identified. We previously detected Trp-P-1 and Trp-P-2 in broiled sardine, but these compounds accounted for only 1.5% of the total mutagenicity present (Yamaizumi et al,.…”

mentioning

confidence: 99%

Potent novel mutagens produced by broiling fish under normal conditions.

Kasai

Yamaizumi

Wakabayashi

et al. 1980

Proceedings of the Japan Academy. Ser. B: Physical and Biologic

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121

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“…The formation of mutagens during the cooking of meat has been described by many investigators [7][8][9][11][12][13][14]. Pariza et al [15] reported that mutagen formation during frying or broiling of meat is a function of time and temperature.…”

Section: Introductionmentioning

confidence: 98%

Mutagenic activity of heated potato/oil systems

Osman

Wootton

Baker

et al. 1983

Nutrition and Cancer

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Mutagens detected with Salmonella typhimurium strain TA 98 in the presence of liver S9 mix were extracted from potato slices, but not pure potato starch, after frying in oil. No mutagenic activity was detected using strain TA 100, in the presence or absence of S9 mix with either fried potato slices or potato starch. Mutagenic activity was detected at frying temperatures of 140 degrees C and above. The mutagenic activity was limited to the outer portion of the fried potato slices and increased with frying time and temperature. Mutagenic activity ratios for extraction with both (NH4)2SO4/NH4OH and Na2SO4/NaOH were similar.

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Formation of mutagens in cooked foods. I. Beef

Cited by 84 publications

References 6 publications

Differences in observed mutagenicity associated with the extraction of mutagens from cooked fish

Differences in observed mutagenicity associated with the extraction of mutagens from cooked fish

Potent novel mutagens produced by broiling fish under normal conditions.

Mutagenic activity of heated potato/oil systems

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