Mutagenic activity of heterocyclic amines in cooked foods
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 the cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, chicken, and in baked and fried foods derived from grain. Mutagenicity of fried beef hamburgers cooked at 230{degrees}C is 800 {plus_minus} 37 TA98 revertants per gram cooked weight. We measured 2-amino-3,8-dimethylimidazo(4,5-flquinoxaline (MelQx), 2-amino-3,4,8-trimethylimidazo[4,5-flquinoxaline (DiMeIQx), and 2-amino-3-methylimidazo[4,5-flquinoline (IQ) formation at this temperature and found 3.0 {plus_minus} 2.0,1.0 {plus_minus} 0.18, and 0.06 {plus_minus} 0.03 ng/g, respectively. 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was found at a higher concentration of 9.6 ng/g. We have shown these heterocyclic amines are capable of producing both reverse and forward mutations in Salmonella bacteria and forward mutations in Chinese Hamster Cells.
- Research Organization:
- Lawrence Livermore National Lab., CA (United States)
- Sponsoring Organization:
- USDOE, Washington, DC (United States)
- DOE Contract Number:
- W-7405-ENG-48
- OSTI ID:
- 10172207
- Report Number(s):
- UCRL-JC-113122; CONF-9210376-1; ON: DE93017160
- Resource Relation:
- Conference: 5. international conference on carcinogenic and mutagenic n-substituted aryl compounds,Wursburg (Germany),18-21 Oct 1992; Other Information: PBD: 19 Jan 1993
- Country of Publication:
- United States
- Language:
- English
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