Heterocyclic amine mutagenicity/carcinogenicity: Influence of repair, metabolism, and structure
Cooking, heat processing, and pyrolysis of protein-rich foods induce the formation of structurally related heterocyclic aromatic amines that have been found to be mutagenic in bacteria, mammalian cells in culture and mice. All these compounds are potent mutagens and most are active below 1 ng/plate, in Ames/Salmonella tester strain TA1538 in the presence of S9 liver microsomal preparations from rat, mouse, or hamster. They are also potent in strains TA98, TA97, moderately active in TA1537, weakly active in TA100, and virtually inactive in TA1535 and TA102. Thus, they show powerful frameshift activity in reverting specific GC-rich sequences, but do not cause base substitution mutations or revert an AT-rich sequence. They are 100-fold less active in the uvrB+, repair-proficient strain TA1978, and in the case of IQ, cause insertions and large deletions not seen in TA1538.
- Research Organization:
- Lawrence Livermore National Lab., CA (United States)
- Sponsoring Organization:
- USDOE, Washington, DC (United States); National Cancer Inst., Bethesda, MD (United States)
- DOE Contract Number:
- W-7405-ENG-48
- OSTI ID:
- 10172842
- Report Number(s):
- UCRL-JC-113103; CONF-9211254-2; ON: DE93017101; CNN: Grant CA40811; Grant CA55861
- Resource Relation:
- Conference: 23. international symposium of the Princess Takamatsu cancer research fund,Tokyo (Japan),10-12 Nov 1992; Other Information: PBD: 15 Jan 1993
- Country of Publication:
- United States
- Language:
- English
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59 BASIC BIOLOGICAL SCIENCES
PYRIDINES
MUTAGENESIS
INDOLES
QUINOLINES
GENE MUTATIONS
DNA SEQUENCING
FOOD PROCESSING
MEAT
CHO CELLS
MUTAGENS
DNA REPAIR
560300
550200
CHEMICALS METABOLISM AND TOXICOLOGY
BIOCHEMISTRY