Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials

Kang, Hea Jin; Lee, Seung Yun; Lee, Da Young; Kang, Ji Hyeop; Kim, Jae Hyun; Kim, Hyun Woo; Oh, Dong Hoon; Jeong, Jae Won

doi:10.1016/j.meatsci.2021.108663

Cited by 26 publications

(47 citation statements)

References 92 publications

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“…HCAs는 어류 및 육류, 특히 적색육을 100℃ 이상의 고온에서 조리 하였을 경우 발생 가능한 발암 또는 돌연변이 유발 물질이며 (Gibis, 2016), Nagao 등(1977)에 의하여 가스 버너로 조리한 어육 및 숯으로 조 리한 우육의 표면에서 Ames' Salmonella bacterial mutation test를 통해 처음 발견되었다 (Kang et al, 2022). 이후 어류 및 육류를 조리하였을 때 생성 되는 HCAs와 관련된 많은 연구가 진행되어 왔으며(Table 1), 현재는 25 가지 이상의 HCAs 종류가 분리되었다.…”

Section: Heterocyclic Amines (Hcas)unclassified

“…1993년 국제 암 연구 기구(The International Agency for Research on Cancer, (Gibis, 2016;Kang et al, 2022). 선행 연구에 따르면 육류 및 어류를 통한 HCAs의 과량 섭취는 대장, 간, 위, 유선 또는 생식기 등에 암을 유발하는 위험 요인으로 알려져 있다 (Tsen et al, 2006).…”

Section: Heterocyclic Amines (Hcas)unclassified

“…This leads to cancer development because it changes to a DNA sequence that is genetically identical to the mutation p53 that fails to suppress tumor development. (Kang et al, 2022). 육류 및 어류를 150℃ 이상의 고온으로 조리할 경우 헤테로사이클릭 아민류(Heterocyclic amines, HCAs), 다환방향족 탄화수소(Polycyclic aromatic hydrocarbon, PAHs) 등과 같은 발암물질이 생성될 가능성이 있다 (Kang et al, 2022;Kim, 2009).…”

Section: Introductionunclassified

“…(Kang et al, 2022). 육류 및 어류를 150℃ 이상의 고온으로 조리할 경우 헤테로사이클릭 아민류(Heterocyclic amines, HCAs), 다환방향족 탄화수소(Polycyclic aromatic hydrocarbon, PAHs) 등과 같은 발암물질이 생성될 가능성이 있다 (Kang et al, 2022;Kim, 2009). 특히, 1977년 조리된 어육 및 우육의 표면에서 처음 발견된 HCAs는 고온에서 조리 시 마이야르 반응에 의하여 생성되며, 조리 온도, 시간, 방법, 육의 종류 또는 성분 등이 생성에 큰 영향을 주는 것으로 알려져 있다 (Dong et al, 2011, Nagao et al, 1977.…”

Section: Introductionunclassified

“…HCAs는 체내에서 N-hydroxylated by cytochrome P450 1A2 (CYP1A2) 효소에 의하여 DNA adduct를 생성하고 (Turesky, 2007), 이는 발암 억제 단백질의 돌연변이와 유전적으로 일치하는 DNA sequence로 변형되어 암 발생의 주요 원인이 된다고 보고되었다 (Alaejos et al, 2008;Snyderwine et al, 2002). 발암물질의 생성 기작을 규명하고, 이를 감소시키기 위한 다양한 선행연구가 수행되어 왔으며 (Kang et al, 2022), 항산화 물질 및 황 화합물에 의한 마이야르 반응 억제와 probiotics에 의한 장내 세포 및 장벽 보호 등의 연구 결과가 보고되었다 (Lee et al, 2020;Myung et al, 2012). 따라서 본 연구에서는 HCAs의 특성과 다양한 발생 기작 등을 연구함으로써 건강한 식육 제품의 생산을 위한 기초자료를 제공하기 위해 수행되었다.…”

Section: Introductionunclassified

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New insight into the effect of hydroxyl substituted flavonoids on the cytotoxicity of 2‐amino‐3‐methylimidazo[4,5‐f]quinoline

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The aim of the present work was to evaluate different structures of flavonoids interfering with the cytotoxicity of heterocyclic amines (HCA). Eight flavonoids with similar structure including myricetin, rutin, fisetin, quercetin, myricetrin, quercetrin, kaempferol, and galangin were coincubated with 2-amino-4-methylimidazo[4,5f]quinolone (IQ) respectively to determine the cytotoxicity. The results revealed that IQ at low doses showed no cytotoxicity; however, in the presence of myricetin and rutin, the cytotoxicity significantly elevated. It seems that C-3′, C-4′, C-5′, and C-5 hydroxyl substituents on the flavonoid skeleton of B ring play important role in the increasing cytotoxicity induced by IQ in HepG2 cells. Interestingly, the data obtained from the present study revealed an unexpected adverse effect of the supposed beneficial food ingredient myricetin, which appears to be able to increase the cytotoxicity of the procarcinogen HCA.

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Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

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The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

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Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials

Cited by 26 publications

References 92 publications

Study on the mechanisms for the production of heterocyclic amine (HCAs) in meat

Study on the mechanisms for the production of heterocyclic amine (HCAs) in meat

New insight into the effect of hydroxyl substituted flavonoids on the cytotoxicity of 2‐amino‐3‐methylimidazo[4,5‐f]quinoline

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

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