Identification of the Mutagens in Cooked Beef

Abstract

JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact support@jstor.org. . The National Institute of Environmental Health Sciences (NIEHS) and Brogan & Partners are collaborating with JSTOR to digitize, preserve and extend access to Environmental Health Perspectives. The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200,250, or 300?C), XAD-2 column adsorption and elution with acetone, and acidic and basic liquid/liquid extractions, the samples are separated into six distinct peaks with preparative reverse-phase HPLC. A total of nine distinct mutagens can be separated after two additional HPLC steps. These compounds fall into a class of compounds called aminoimidazoazaarenes (AIAs). The majority ofthe mutagenic activity is made up of MelQx1 (m/z 213, CiiHnN5), DiMelQx (m/z 227, C12H13N5), trimethylimidazopyridine (TMIP) (m/z 176, C9H12N4) and phenylimidazopyridine (PhIP) (m/z 224, C13H12N4). Smaller contributions are from IQ (m/z 198, CnH10N4), MelQ (m/z 213, Ci2H12N4), a nonpolar peak containing oxygen and two unidentified trace polar mutagens. Mass estimates (per kilogram uncooked beef) include: 15 |xg for PhIP, 1.0 |jig for MelQx, 0.5 |jig for DiMelQx, and 0.02 |xg for IQ.Because of the uncoupling of mutagenic and carcinogenic potencies of these aromatic amines, the PhIP, which contributes the highest mass content to the cooked meat, but has the lowest mutagenic potency, might ultimately make a significant contribution to the carcinogenicity.

The Inhibitory Effect of Red Pepper on Heterocyclic Aromatic Amines in Fried Beef Longissimus Dorsi Muscle

“…Gross (1990) found 23.5 and 48.5 ng/g PhIP in steak fried at 190C in a Teflon pan for 6 and 13 min, respectively. While Murray et al (1993) reported 0.6 ng/g PhIP in beef fried at 225C for 12 min, Felton et al (1986) stated the finding 15 ng/g PhIP in ground beef, which was fried for 11 min at 300C, and Gross et al (1993) stated that meatballs grilled at 250-270C for 19 min contained PhIP at a level of 3.1 ng/g. Abdulkarim and Smith (1998) reported that PhIP concentration of 5% fat meatballs fried at 190C for 10 min was 0.85 ng/g, and PhIP value of those fried at 230C for 15 min was 1.09 ng/g.…”

Vitamin A supplements, fried foods, fat and urothelial cancer. A case‐referent study in Stockholm in 1985–87

“…If so, other fried foods could also be of interest with regard to urothelial cancer. Data on mutagens formed during cooking and of mutagenic activity in the urine following meals of fried meat are rapidly accumulating (Lijinsky and Shubik, 1964; Sugimura and Sato, 1983;Dolara et al, 1984;Baker et al, 1986;Felton et al, 1986;Overvik, 1989).…”

Multi‐residue Determination and Confirmation of Ten Heterocyclic Amines in Cooked Meats

“…The two groups of HAAs are amino-carbolines and aminoimidazo-azaarenes which are most commonly referred to as AIAs (Hatch et al 1989). These compounds are formed by the high-temperature pyrolysis of the amino acids and creatinine present in meats (Felton et al 1986). The structure of 10 such HAAs are shown in Fig.…”