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Mutagenic activity of heterocyclic amines in cooked foods.
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MedLine Citation:
PMID:  7889848     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150 degrees C. These compounds are present from 0.1 to 50 ppb, depending on the food and cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, and chicken, but are also present at lower levels in baked and fried foods derived from grain. Mutagenicity of fried beef hamburgers cooked at 230 degrees C is 800 +/- 37 TA98 revertants per gram cooked weight. We measured 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MelQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMelQx), and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) formation at this temperature and found 3.0 +/- 2.0, 1.0 +/- 0.18, and 0.06 +/- 0.03 ng/g, respectively. 2-amino-1-methyl-6-phenylimidaz[4,5-b]pyridine (PhIP) was found at a higher concentration of 9.6 ng/g. In our laboratory we have shown these heterocyclic amines are capable of producing both reverse and forward mutations in Salmonella bacteria and forward mutations in Chinese hamster ovary cells (CHO). We have also been able to show a statistically significant increase in mutations in the pancreas of the "mutamouse" following PhIP exposure. The pancreas also shows relatively high DNA binding compared to other organs in the mouse. The number and type of mutations depend on the repair capacity of the cells for both Salmonella and CHO. In Salmonella the mutations are primarily 2-base deletions when the cells lack uvrB repair, but mutations are more complex (larger deletions and insertions) but lower in frequency when repair is functional.(ABSTRACT TRUNCATED AT 250 WORDS)
Authors:
J S Felton; M G Knize; F A Dolbeare; R Wu
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, P.H.S.; Review    
Journal Detail:
Title:  Environmental health perspectives     Volume:  102 Suppl 6     ISSN:  0091-6765     ISO Abbreviation:  Environ. Health Perspect.     Publication Date:  1994 Oct 
Date Detail:
Created Date:  1995-04-19     Completed Date:  1995-04-19     Revised Date:  2009-11-18    
Medline Journal Info:
Nlm Unique ID:  0330411     Medline TA:  Environ Health Perspect     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  201-4     Citation Subset:  IM    
Affiliation:
Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, California.
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MeSH Terms
Descriptor/Qualifier:
Amines / metabolism*
Animals
Food Analysis
Food Contamination*
Heterocyclic Compounds / metabolism*
Hot Temperature*
Mutagens / metabolism*
Grant Support
ID/Acronym/Agency:
CA40811/CA/NCI NIH HHS; CA55861/CA/NCI NIH HHS
Chemical
Reg. No./Substance:
0/Amines; 0/Heterocyclic Compounds; 0/Mutagens
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Full Text
Journal Information
Journal ID (nlm-ta): Environ Health Perspect
ISSN: 0091-6765
Article Information
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Print publication date: Month: 10 Year: 1994
Volume: 102 Issue: Suppl 6
First Page: 201 Last Page: 204
ID: 1566835
PubMed Id: 7889848

Mutagenic activity of heterocyclic amines in cooked foods.
J S Felton
M G Knize
F A Dolbeare
R Wu
Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, California.



Article Categories:
  • Research Article


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