Meat Mutagens

Chen, C.; Pearson, Aaron M.; Gray, Joshua C.

doi:10.1016/s1043-4526(08)60010-8

Cited by 15 publications

(7 citation statements)

References 168 publications

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“…For comparison, the carcinogens aflatoxin B1 and benzo[a]pyrene display specific mutagenicities of only 320 -28,000 revertants/g in S. typhimurium strains TA98 and TA100 (see Refs. 119,215). In the Ames test, AIA compounds are not mutagenic as such but depend on metabolic activation by a rat liver S9 (9,000-g supernatant) fraction that contains activating enzymes that are not present in S. typhimurium (see below).…”

Section: Mutagenicity and Carcinogenicity Of Aiamentioning

confidence: 99%

Creatine and Creatinine Metabolism

Wyss

Kaddurah‐Daouk

2000

Physiological Reviews

2,413

2,103

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The goal of this review is to present a comprehensive survey of the many intriguing facets of creatine (Cr) and creatinine metabolism, encompassing the pathways and regulation of Cr biosynthesis and degradation, species and tissue distribution of the enzymes and metabolites involved, and of the inherent implications for physiology and human pathology. Very recently, a series of new discoveries have been made that are bound to have distinguished implications for bioenergetics, physiology, human pathology, and clinical diagnosis and that suggest that deregulation of the creatine kinase (CK) system is associated with a variety of diseases. Disturbances of the CK system have been observed in muscle, brain, cardiac, and renal diseases as well as in cancer. On the other hand, Cr and Cr analogs such as cyclocreatine were found to have antitumor, antiviral, and antidiabetic effects and to protect tissues from hypoxic, ischemic, neurodegenerative, or muscle damage. Oral Cr ingestion is used in sports as an ergogenic aid, and some data suggest that Cr and creatinine may be precursors of food mutagens and uremic toxins. These findings are discussed in depth, the interrelationships are outlined, and all is put into a broader context to provide a more detailed understanding of the biological functions of Cr and of the CK system.

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Section: Mutagenicity and Carcinogenicity Of Aiamentioning

confidence: 99%

Creatine and Creatinine Metabolism

Wyss

Kaddurah‐Daouk

2000

Physiological Reviews

2,413

2,103

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“…A promoting indication that creatine is significantly involved in the formation of thermic HAAs is that there are only small amounts of creatine in protein‐rich foods, such as cheese, beans, liver, and shrimp. Only very small amounts of mutagenic activity could be detected in these products after preparation (Cheng and others ; Chen and others ). The molar ratios of total creatine/glucose was found from 0.89 up to 9.84 for beef, pork, mutton, chicken, duck, and goose (Liao and others ) and 1.2 up to 12 for veal, beef, pork, lamb, horse, turkey, and ostrich, respectively, except for vension and chicken with ratios up to 60.7 (Gibis and Weiss ) in meat from different animals.…”

Section: Precursors Of Heterocyclic Aromatic Aminesmentioning

confidence: 99%

“…Moreover, the precursors being necessary for HAA formation, such as creatine/creatinine, free amino acids, and carbohydrates, are present almost exclusively in lean meat, and a higher fat content results in a dilution of the precursors (Knize and others ) leading to a reduction of the mutagenic activity in the Ames test (Chen and others ). However, it has also been shown that a higher fat content in meat results in a shorter time needed to reach a fixed meat surface temperature due to a more effective heat transfer and thereby an increased formation (Abdulkarim and Smith ).…”

Section: Chemical Factorsmentioning

confidence: 99%

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Gibis

2016

Comp Rev Food Sci Food Safe

307

235

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Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300°C) and pyrolytic HAAs (>300°C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.

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“…The formation of HAs in food has been shown to involve free radicals, including ROS, that initiate oxidation processes, as well as pyrazine cation intermediate radicals . Chen et al . reported that the reaction between creatinine and radicals of alkylpyridine led to the formation of MeIOx and IQ in fried ground beef.…”

Section: Inhibition Of Heterocyclic Aminesmentioning

confidence: 99%

“…47 49,50 The formation of HAs in food has been shown to involve free radicals, 51,52 including ROS, that initiate oxidation processes, as well as pyrazine cation intermediate radicals. 53 Chen et al 54 reported that the reaction between creatinine and radicals of alkylpyridine led to the formation of MeIOx and IQ in fried ground beef. Therefore, as illustrated in Figure 2, treatment of meat before cooking and processing with phenolic antioxidants would result in partial or total inhibition of HA production.…”

Section: Inhibition Of Heterocyclic Aminesmentioning

confidence: 99%

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

Xiong

2017

Annals of the New York Academy of Sciences

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Individual and mixed herbal extracts, as well as plant spices, are widely used in the preparation of muscle foods to enhance the organoleptic attributes. Abundantly rich in phenolic compounds, many of the phytochemical extracts have been shown to possess strong radical-scavenging and metal ion-binding properties and hence exert antioxidant activity in meat products. Because of their antiradical nature, phenolic acids and flavonoids, such as tea catechins, caffeic acid, chlorogenic acid, and mixed polyphenols derived from rosemary, licorice, and other herbal materials, are capable of inhibiting the formation of harmful secondary products from oxidized lipids and proteins. The inactivation of carcinogenic compounds produced in some nitrite-cured and high temperature-processed meats (e.g., nitrosamines and aromatic amines) by phytophenols has also been demonstrated in recent studies. Here, I describe the application of phytochemical-rich food ingredients in prepared meat and discuss the mechanisms by which plant-derived phenolic antioxidants mitigate toxicant and mutagen production in muscle foods.

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Meat Mutagens

Cited by 15 publications

References 168 publications

Creatine and Creatinine Metabolism

Creatine and Creatinine Metabolism

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

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