Document Detail


The effect of rosemary on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia.
MedLine Citation:
PMID:  19939197     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Meat intake may increase cancer risk as heterocyclic amines (HCAs) are one of the food mutagens produced in meat cooked at high temperature. The consumption of meat in Saudi Arabia is high compared with other developing countries and the incidence of cancer has been increasing during the past 30 years. The present study aimed to quantitatively determine the effect of rosemary on the mutagenic activity and the amount of HCAs formed in beef Shawerma, grilled chicken and fried liver as an attempt to minimize the carcinogenic risk of HCAs formed in these commonly consumed meat dishes. Surprisingly, rosemary extracts (2%, 5%, 10% and 15%) apparently enhanced the total amount of HCAs measured in beef Shawerma, whereas 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was the only mutagenic amine inhibited by 2% rosemary with a reduction up to 61.6% compared with control. In grilled chicken, the total amount of HCAs measured in 2% rosemary samples was reduced seven-fold lower than the control level, whereas PhIp and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (TrpP1) were inhibited to non-detectable levels. These data demonstrate that 2% rosemary may play an important role in attenuating the production of PhIP in both Shawerma and fried chicken. In fried liver, HCAs were not detected either in the control or in 2% treated samples whereas augmented levels of TrpP1 were measured in 5%, 10% and 15% rosemary. The mutagenic activity of HCAs extracted from all beef Shawerma and grilled chicken treated samples increased over the control sample using Salmonella typhimurium TA100. In fried liver, the mutagenic activity detected in the control sample was higher than treated samples, which suggests that S. typhimurium TA100 might be less sensitive in detecting the mutagenic response of TrpP1 extracted from the real food system. We believe more research is needed to assess the role of antioxidants in the formation of HCAs in order to optimize both safety and quality of our diets.
Authors:
Hala A Awney; Heba Sindi
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  61     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2010 Mar 
Date Detail:
Created Date:  2010-02-15     Completed Date:  2010-06-08     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  192-203     Citation Subset:  IM    
Affiliation:
Laboratory of Environmental Toxicology, Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Al-Shatby 21526, Egypt. hawney@igsr.alex.edu.eg
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MeSH Terms
Descriptor/Qualifier:
Amines / antagonists & inhibitors*
Animals
Antimutagenic Agents / pharmacology*
Antioxidants / pharmacology*
Cookery
Diet
Imidazoles / antagonists & inhibitors
Meat / analysis*
Mutagens*
Plant Extracts / pharmacology*
Plant Leaves
Rosmarinus*
Salmonella typhimurium
Saudi Arabia
Spices
Chemical
Reg. No./Substance:
0/Amines; 0/Antimutagenic Agents; 0/Antioxidants; 0/Imidazoles; 0/Mutagens; 0/Plant Extracts; 105650-23-5/2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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