Identification of Heterocyclic Amines in Indian Home Cooked and Commercially Available Meat Foods

Zaidi, Rana; Rawat, Pinki

doi:10.4172/2155-9600.1000107

Cited by 10 publications

(10 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Results in table1b represent similar results when home cooked samples were analyzed: for the minimum amounts used, the olive tail moments were not significant except for that of fried chicken and fried fish respectively. Previous studies [15] have shown that the total amounts of representative food mutagens (PhIP and MeIQx=325.83ng/gm) was found to be highest in fried fish which support the obtained results, although all home cooked meats indicate four different amounts (0.5, 1.0, 1.5 and 2µl) were run in triplicates and incubated for the required time intervals of 18 and 24 hours respectively. Vehicle (DMSO) alone was added in the controls.…”

Section: Mtt Cell Viability Assaysupporting

confidence: 87%

“…The goal of this study was to investigate food genotoxicity for the first time employing two in vitro cytotoxicity assays via: the MTT assay and the comet assay. Previous studies in our laboratory have established the identification of two potentially carcinogenic food mutagens PhIP (2-amino -1-methyl -6-phenylimidazo [4,5-b]pyridine and MeIQx ( 2-amino-3,8 dimethylimidazo[4,5-f] quinoxaline in at least eight selected meat samples, four of which were home cooked and the other four, commercially available meat foods [15] for which we employed two techniques i.e., ultraperformance liquid chromatography and mass spectrometry. Amounts detected were in ng/gm.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Cytotoxicity of Food in Human Hepatoma HepG2 Cells: Comet Assay Coupled to the MTT Assay

Zaidi¹,

Rawat²

2012

JNFS

Self Cite

View full text Add to dashboard Cite

The cooking of meat has been found to generate compounds that possess extreme mutagenicity in short term tests. Heterocyclic aromatic amines are potent bacterial and eukaryotic cell mutagens. In this study we employed two in vitro techniques, the MTT cell viability assay and the single cell gel electrophoretic assay to evaluate food genocytotoxicity in human hepatoma hepG2 cells in home cooked and commercially available food sources. Both representatitve assays confirm that PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) and MeIQx (2-amino-3,8 dimethylimidazo [4,5-f]quinoxaline) are potent DNA damaging agents in the selected cell line (HepG2). This study correlates the effects of exposure of food carcinogens to humans; we further propose such studies would lead to a better understanding of the risks involved for prevention of liver carcinomas.

show abstract

Section: Mtt Cell Viability Assaysupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Evaluation of Cytotoxicity of Food in Human Hepatoma HepG2 Cells: Comet Assay Coupled to the MTT Assay

Zaidi¹,

Rawat²

2012

JNFS

Self Cite

View full text Add to dashboard Cite

show abstract

“…The presence of HAAs (MeIQx and PhIP) has been reported in commercial products, such as sardines in tomato sauce, sardines in olive oil, chicken nuggets, and chicken kabab, with values of 61.10, 47.33, 166.44, and 167.03 μg/kg wet weight of total HAAs, respectively (Zaidi and Rani Rawat ). Puangsombat and others () monitored the presence of HAAs in ready‐to‐eat meat products, with hot dogs and deli meat presenting the lowest amounts of HAAs (approximately 0.40 μg/kg wet weight) and bacon and rotisserie chicken meat and skin the highest (1.56 and 18.63 μg/kg wet weight for meat and skin, respectively).…”

Section: Food Processing Contaminantsmentioning

confidence: 99%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

103

View full text Add to dashboard Cite

Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

show abstract

“…Such processes include cleaning, removal of inedible fractions, portioning, refrigeration, freezing, pasteurization, fermenting, pre-cooking, drying, skimming, bottling and packaging. Fresh meat [61] and milk, grains, pulses [62], nuts [63], and fruits [64][65], vegetables [66], roots and tubers sold as such, are least processed by various means.…”

Section: Groups Of Processed Foodmentioning

confidence: 99%

Potential Impacts of Food and it’s Processing on Global Sustainable Health

Satyanarayana¹,

Pindi²,

Singh³

2012

J Food Process Technol

View full text Add to dashboard Cite

Processed foods or modified raw foods made by the addition of hormones, additives, preservatives, other chemical or heat treatments that alter the natural healthy enzymes, fatty acids, vitamins and minerals. In comparison to raw and unprocessed foods processed foods are usually safer, durable and with high level of bioactivity of nutrients. At present, the advancement in food processing methods and techniques is necessary to meet the challenges of food security & safety, nutrition demand and availability of food at the global level. Therefore, the present review comprises the information on different aspects of food processing and the effects of food products on sustainable health of humans by means of several examples of processed foods with change in their nutritional values before and after processing. It is also a well known fact that understanding the chemical basis, structure and texture of foods to be processed can help processing industries to develop novel food products. In support of this fact this article also deals with the future trends and possible changes in food processing industries with the combination of traditional and modern technologies to get the desired nutritional and other qualities in food.

show abstract

Identification of Heterocyclic Amines in Indian Home Cooked and Commercially Available Meat Foods

Cited by 10 publications

References 34 publications

Evaluation of Cytotoxicity of Food in Human Hepatoma HepG2 Cells: Comet Assay Coupled to the MTT Assay

Evaluation of Cytotoxicity of Food in Human Hepatoma HepG2 Cells: Comet Assay Coupled to the MTT Assay

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Potential Impacts of Food and it’s Processing on Global Sustainable Health

Contact Info

Product

Resources

About