Binding of /sup 14/C-labeled food mutagens (IQ, MeIQ, MeIQx) by dietary fiber in vitro

Journal Article · · J. Food Sci.; (United States)

OSTI ID:6897642

Sjoedin, P B; Nyman, M E; Nilsson, L; Asp, N L; Jaegerstad, M

Binding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water-insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2-amino-3,4-dimethylimidazo (4,5-f)quinoline (MeIQ) than of 2-amino-3-methylimidazo (4,5-f)quinoline (IQ) and 2-amino-3,8-dimethylimidazo) -4,5-f)quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which could be due to the presence of a large Klason lignin fraction.

• Research Organization: Univ. of Lund, Sweden
• OSTI ID: 6897642
• Journal Information: J. Food Sci.; (United States), Journal Name: J. Food Sci.; (United States) Vol. 50:6; ISSN JFDSA
• Country of Publication: United States
• Language: English

Related Subjects

553006* -- Agriculture & Food Technology-- Other Agricultural Applications-- (1987-)
60 APPLIED LIFE SCIENCES
AMYLASE
BIOCHEMICAL REACTION KINETICS
CARBON 14 COMPOUNDS
CHEMICAL COMPOSITION
DIET
ENZYMES
FIBERS
FOOD
GLYCOSYL HYDROLASES
HYDROLASES
IN VITRO
ISOTOPE APPLICATIONS
KINETICS
LABELLED COMPOUNDS
MUTAGENS
O-GLYCOSYL HYDROLASES
PEPTIDE HYDROLASES
PH VALUE
REACTION KINETICS
TRACER TECHNIQUES