Characterization of heterocyclic amine metabolites by electrospray mass spectrometry
- Lawrence Livermore National Lab., CA (United States)
Heterocyclic aromatic amines (HAA) are found in cooked meat products and are potential dietary health hazard. HAAs, formed as pyrolysis products during high temperature cooking, have been found to be potent mutagens in the Ames/Salmonella assay as well as carcinogens in animal models. Of the known HAAs, 2-amino-1-methyl-6-phenylimidazo[4,5,-b]lpyridine (PhIP) exhibits moderate mutagenic activity, but often is present in very high amounts compared to the other HAAs. Once in the body, PhIP undergoes two metabolic routes, bio-activation and detoxification, both of which are initiated primarily by the P450 microsomal mono oxygenases (e.g. P4501A2). The bio-activation route forms intermediates by hydroxylation, acetylation, and sulfonation at the N{sub 2} position while the detoxification route forms hydroxylation, sulfonation, and glucuronidation at the 4{prime} position as well as glucuronidation at the N{sub 2} position. Here, the authors report a {mu}LC-ESI/MS method for the identification of urinary metabolic intermediates of the food PhIP.
- OSTI ID:
- 210629
- Report Number(s):
- CONF-9505261--
- Country of Publication:
- United States
- Language:
- English
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