Mutagenicity of glycerol chlorohydrines and of their esters with higher fatty acids present in protein hydrolysates

Šilhánková, L.; Šmíd, F.; Černá, Milena; Davı́dek, J.; Velı́šek, J.

doi:10.1016/0165-7992(82)90090-2

Cited by 56 publications

(19 citation statements)

References 10 publications

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“…Research carried out on mice did not demonstrate the presence of tumors after 3-MCPD intake (Van Duuren et al, 1974). In bacteria, the compound exhibits a positive mutagenic effect (Silhankova, 1982). The reported lesions associated with carcinogenic activity are summarized in Table 1 The potential genotoxicity of 3-MCPD raises a lot of questions.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

3-MCPD: A Worldwide Problem of Food Chemistry

Jędrkiewicz

Kupska

Głowacz

et al. 2015

Critical Reviews in Food Science and Nutrition

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3-Monochloropropane-1,2-diol (3-MCPD) is a heat-induced food contaminant that has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD, including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects, and future research perspectives. So far, 3-MCPD was determined in its free and bound form in thermally treated foods, edible oils and fats, and infant foods including human breast milk. Contaminants in infant foods and human breast milk were highlighted in this paper as a serious problem as they can pose a potential hazard for infants. The analytical approach of 3-MCPD determination has been modified for over a decade. Nowadays, the method based on determining the derivative of this compound by using gas chromatography and mass spectrometry is widely used. However, there is still a big need for developing new methods that would produce repeatable results. Some of the toxicologic aspects associated with 3-MCPD still remain unknown. A number of studies on the carcinogenicity and genotoxicity of 3-MCPD were carried out on rodents; however, no clinical studies on humans have been reported so far. Moreover, both detrimental effect on kidneys and antifertility activity have been widely reported. The knowledge of 3-MCPD absorption into body fluids and tissues and its metabolic pathways is based on sometimes conflicting data derived from different studies. In conclusion, although a lot of research has been carried out on 3-MCPD, there is still a need for further research in this area.

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Section: Accepted Manuscriptmentioning

confidence: 99%

3-MCPD: A Worldwide Problem of Food Chemistry

Jędrkiewicz

Kupska

Głowacz

et al. 2015

Critical Reviews in Food Science and Nutrition

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“…Several toxicological studies have shown that 3-MCPD induces infertility in rats (Jackson et al 1977) and causes tumours in rats when administered in high doses. Its in vitro genotoxic activity, however, could not be confirmed in vivo (Silhankova et al 1982, Sunhara et al 1993, Lynch et al 1998, Robjohns et al 2003. Based on these evaluations, a maximum tolerable daily intake (TDI) of 2 mg kg À1 body weight has been established by the Scientific Committee for Food (SCF).…”

mentioning

confidence: 98%

Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast

Breitling‐Utzmann

Hrenn

Haase³

et al. 2005

Food Additives & Contaminants

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The influence of different dough ingredients such as fat, salt, sourdough, emulsifiers, and sugar on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toast preparation under domestic conditions was investigated. In comparison with a fat-free recipe, addition of 1% peanut fat considerably increased 3-MCPD formation, but varying the fat (2-5%) or salt (1.6-2.4%) contents within technological acceptable limits did not show any significant differences. A baking agent, which is usually commercially applied by many toast bakers or industrial toast manufacturers, increased 3-MCPD formation in toasted bread slices. Considerable evidence was found that the baking agent's main component sucrose had the major part in increasing 3-MCPD levels. Emulsifiers containing monoacylglycerols moderately increased 3-MCPD levels, but the addition of lecithin did not have any significant influence. 3-MCPD levels showed a good correlation with the lightness (L* value) of the bread slices; their 3-MCPD content increased exponentially towards dark coloured toasts. The relation between 3-MCPD and 2-MCPD was an average of 3:1 in all samples. Dichloropropanols such as, for example, 1,3-dichloropropanol could not be detected.

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“…1,3-dichloro-2-propanol was reported previously to cause base substitutions in Salmonella typhimurium TA1535 both with and without metabolic activation 33 . Its genotoxic mechanisms are, however, not yet entirely understood.…”

Section: In Vivo Mouse Peripheral Blood Reticulocytes Mn Assay On 13mentioning

confidence: 99%

Evaluation of the genetic toxicity of synthetic chemicals (XIX) —in vivo peripheral blood reticulocytes micronucleus assay with four chemicals —

Kim

Ryu

2010

Toxicol. Environ. Health. Sci.

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The assessment of the hazardous effects, especially, genotoxicity, by many synthetic chemicals used in industry is of great concern at present. In this respect, the clastogenicity of four synthetic chemicals was evaluated with peripheral blood reticulocytes micronucleus assay, useful as an in vivo short-term screening method to predict the human carcinogenicity of chemicals in mice. The positive control, mitomycin C (1 mg/kg, i.p.) revealed significant induction of the percentage ratio of micronucleated polychromatic reticulocytes/2,000 polychromatic reticulocytes compared to solvent controls. 1-Bromo-3-chloropropane (CAS No. 109-70-6), fenpropathrin (CAS No. 64257-84-7), 9H-carbazole (CAS No. 86-74-8), and 1,3-dichloro-2-propanol (CAS No. 96-23-1) revealed no significant induction of micronucleated reticulocytes in mice. Through the results of in vivo MN assay with four synthetic chemicals, we may provide the important clues on the genotoxic potentials of these four chemicals.

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Mutagenicity of glycerol chlorohydrines and of their esters with higher fatty acids present in protein hydrolysates

Cited by 56 publications

References 10 publications

3-MCPD: A Worldwide Problem of Food Chemistry

3-MCPD: A Worldwide Problem of Food Chemistry

Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast

Evaluation of the genetic toxicity of synthetic chemicals (XIX) —in vivo peripheral blood reticulocytes micronucleus assay with four chemicals —

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