Thermospray liquid chromatographic—mass spectrometric analysis of mutagenic substances present in tryptophan pyrolysates

Milon, H.; Bur, H.; Turesky, Robert J.

doi:10.1016/s0021-9673(01)94172-x

Cited by 31 publications

(4 citation statements)

References 13 publications

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“…These foodstuffs are cooked in multiple ways (such as frying and griddling) that provide suitable sensorial properties. Nevertheless, some of these cooking methods create temperatures high enough (125-250 • C) that favour the formation of mutagenic compounds such as heterocyclic amines (HAs) [1][2][3][4]. Although HAs are formed at ppb levels (ng g −1 ), their intake may be dangerous for human health because of the total amount of cooked meat consumed.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

Busquets

Bordas

Toribio

et al. 2004

Journal of Chromatography B

129

102

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Section: Introductionmentioning

confidence: 99%

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

Busquets

Bordas

Toribio

et al. 2004

Journal of Chromatography B

129

102

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“…Some of the compounds responsible for this mutagenic activity were identified as heterocyclic aromatic amines (HAAs) [2,3]. Following these findings, considerable effort has been dedicated for the identification of HAAs in food, the measurement of their level, and of their mutagenic potential [4][5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Analysis of α- and β-carbolines in mainstream smoke of reference cigarettes by gas chromatography–mass spectrometry

Smith¹,

Qian²,

Zha³

et al. 2004

Journal of Chromatography A

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“…Early studies used TSI which was able to accomplish low detection limit with small amounts of samples from fish, beef (0.3 ng/g), and tryptophan pyrolysates (0.1 ng/g) [34,70,97,98]. Kataoka [34] pointed out that LC-MS with this interface was restricted to the detection of a single HA.…”

Section: Lc-msmentioning

confidence: 99%

Heterocyclic amines: Chemistry and health

Cheng¹,

Chen²,

Wang³

2006

Molecular Nutrition Food Res

106

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Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent mutagenicity in bacteria mutagenicity test, and some of them have been classified by the International Agency for Research on Cancer as probable/possible human carcinogens. Their capability of formation even during ordinary cooking practices implies frequent exposure by the general public. Over the past 30 years, numerous studies have been stimulated aiming to alleviate human health risk associated with HAs. These studies contribute to the understanding of their formation, characterization, and quantification in foods; their mutagenesis/carcinogenesis, mechanisms of antimutagenesis by chemical or phytogenic modulators; and strategies to inhibit their formation. The chemistry of HAs, their implications in human health, factors influencing their formation, and feasible ways of suppression will be briefly reviewed. Their occurrence in trace amounts in foods necessitates continuous development and amelioration of analytical techniques. Various inhibitory strategies, ranging from modifying cooking conditions to incorporation of different modulators, have been developed. This will remain one of the foremost areas of research in the field of food chemistry and safety.

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Thermospray liquid chromatographic—mass spectrometric analysis of mutagenic substances present in tryptophan pyrolysates

Cited by 31 publications

References 13 publications

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

Analysis of α- and β-carbolines in mainstream smoke of reference cigarettes by gas chromatography–mass spectrometry

Heterocyclic amines: Chemistry and health

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