Inhibition of Mutagen Formation by Organosulfur Compounds

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 10, 1998, Pages 4318-4323

  Trompeta, V ^a   O'Brien, J ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Deoxyalliin; Glutathione; Kinetics; L cysteine; L cystine; Maillard reaction; Mutagenicity; N acetyl L cysteine; Organosulfur compounds

Indexed keywords

EID: 0000714497     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980341k     Document Type: Article

References (43)

1. Amagase, H.; Schaffer, E. M.; Milner J. A. Dietary Components Modify the Ability of Garlic to Suppress 7,12-Dimethylbenz-[a]anthracene-induced Mammary DNA Adducts. J. Nutr. 1996, 126, 817-824.
2. Ames, B. N.; McCann, J.; Yamasaki, E. Methods for Detecting Carcinogens and Mutagens with the Salmonella/Mammalian-Microsome Mutagenicity Test. Mutat. Res. 1975, 31, 347-36.
3. Armitage, P.; Berry G. Statistical Methods in Medical Research, 2nd ed.; Blackwell Scientific Publications: Oxford, U.K., 1987; pp 266-282.
4. Arvidsson, P.; van Boekel, M. A. J. S.; Skog, K.; Jagerstad, M. Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System. J. Food Sci. 1997, 62, 911-916.
5. Baisier, W. M.; Labuza, T. P. Maillard Browning Kinetics in a Liquid Model System. J. Agric. Food Chem. 1992, 40, 707-713.
6. Bogen, K. T. Cancer Potencies of Heterocyclic Amines Found in Cooked Foods. Food Chem. Toxicol. 1994, 32, 505-515.
7. Chan, K. M.; Decker, E. A. Endogenous Skeletal Muscle Antioxidants. Crit. Rev. Food Sci. Nutr. 1994, 34, 403-426.
8. COMA, Committee on Medical Aspects of Food and Nutrition Policy. The Nutritional Aspects of the Development of Cancer; HMSO: London, U.K., 1998.
9. Davis, C. D.; Snyderwine, E. G. Protective Effect of N-Acetylcysteine against Heterocyclic Amine-induced Cardiotoxicity in Cultured Myocytes and in Rat. Food Chem. Toxicol. 1995, 33, 641-651.
10. Faustman, C.; Cassens, R. G. The Effects of Cattle Breed and Muscle Type on Discoloration and Various Biochemical Parameters in Fresh Beef. J. Anim. Sci. 1991, 69, 184-193.
11. Felton, J. S.; Knize, M. G. Carcinogens in Cooked Foods: How Do They Get There and Do They Have an Impact on Human Health? In The Maillard Reaction in Foods and Medicine; O'Brien, J., Nursten, H. E., Crabbe, M. J. C., Ames J. M., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1998; pp 11-18.
12. Felton, J. S.; Knize, M. G.; Roper, M.; Fultz, E.; Shen, N. H.; Turteltaub, K. W. Chemical Analysis, Prevention, and Low-level Dosimetry of Heterocyclic Amines from Cooked Food. Cancer Res. (Suppl.) 1992, 52, 2103s-2107s.
13. Friedman, M. Food Browning and its Prevention: An Overview. J. Agric. Food Chem. 1996, 44, 631-653.
14. Friedman, M. Improvement in the Safety of Foods by SH -Containing Amino Acids and Peptides. A Review. J. Agric. Food Chem. 1994, 42, 3-20.
15. Friedman, M.; Molnar-Perl, I. Inhibition of Browning by Sulfur Amino Acids. 1. Heated Amino Acid-Glucose Systems. J. Agric. Food Chem. 1990, 38, 1642-1647.
16. Hayatsu, H.; Oka, T.; Wakata, A.; Ohara, Y.; Hayatsu, T.; Kobayashi, H.; Arimoto, S. Adsorption of Mutagens to Cotton Bearing Covalently Bound Trisulfo-Copper-Phthalocyanine. Mutat. Res. 1983, 119, 233-238.
17. Iberl, B.; Winkler, G.; Muller, B.; Knobloch, K. Quantitative Determination of Allicin and Alliin from Garlic by HPLC. Planta Med. 1990, 56, 320-326.
18. Jagerstad, M.; Skog, K; Grivas, S.; Olsson, K. Mutagens from Model Systems. In Mutagens and Carcinogens in the Diet; Pariza, M. W., Aeschbacher, H.-U., Felton, J. S., Shigeaki, S., Eds.; Wiley-Liss: New York, 1990; pp 71-88.
19. Jones, D. P.; Coates, R. J.; Flagg, E. W.; Eley, J. W.; Block, G.; Greenberg, R. S.; Gunter, E. W.; Jackson, B. Glutathione in Foods Listed in the National Cancer Institute's Health Habits and History Food Frequency Questionnaire. Nutr. Cancer 1992, 17, 57-75.
20. Jones, R. C.; Weisburger, J. H. Inhibition of Aminoimidazo-quinoxaline-Type and Aminoimidazol-4-one Type Mutagen Formation in Liquid - Reflux Models by the Amino Acids L-Proline and/or L-Tryptophan. Environ. Mol. Mutagen. 1988, 11, 509-514.
21. Kato, T.; Harashima, T.; Moriya, N.; Kikugawa, K; Hiramoto, K. Formation of the Mutagenic/Carcinogenic Imidazoquinoxaline-type Heterocyclic Amines through the Unstable Free Radical Maillard Intermediates and its Inhibition by Phenolic Antioxidants. Carcinogenesis 1996,17, 2469-2476.
22. Laser Reutersward, A.; Skog, K.; Jagerstad, M. Mutagenicity of Pan-fried Bovine Tissues in Relation to Their Content of Creatine, Creatinine, Monosaccharides and Free Amino Acids. Food Chem. Toxicol. 1987, 25, 755-762.
23. Layton, D. W.; Bogen, K. T.; Knize, M. G.; Hatch, F. T.; Johnson, V. M.; Felton, J. S. Cancer Risk of Heterocyclic Amines in Cooked Foods: An Analysis and Implications for Research. Carcinogenesis 1995, 16, 39-52.
24. Mager, P. P. Design Statistics in Pharmacochemistry; Research Studies Press Ltd: Taunton, Somerset, U.K., 1991; pp 56-58.
25. Maron, D. M.; Ames, B. N. Revised Methods for the Salmonella mutagenicity test. Mutat. Res. 1983, 113, 173-215.
26. Molnar-Perl, I.; Friedman M. Inhibition of Browning by Sulfur Amino Acids. 2. Fruit Juices and Protein-Containing Foods. J. Agric. Food Chem. 1990, 38, 1648-1651.
27. Mottram, D. S.; Whitfield, F. B. Maillard - Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine. J. Agric. Food Chem. 1995, 43, 1302-1306.
28. O'Brien, J. Stability of Trehalose, Sucrose, and Glucose to Nonenzymatic Browning in Model Systems. J. Food Sci. 1996, 61, 679-682.
29. O'Brien, J.; Morrissey, P. A. Nutritional and Toxicological Aspects of the Maillard Browning Reaction in Foods. Crit. Rev. Food Sci. Nutr. 1989, 28, 211-248.
30. Pearson, A. M.; Chen, C.; Gray, J. I.; Aust, S. D. Mechanism-(s) Involved in Meat Mutagen Formation and Inhibition. Free Radical Biol. Med. 1992, 13, 161-167.
31. Roberts-Thomson, I. C.; Ryan, P.; Khoo, K. K; Hart, W. J.; McMichael, A. J.; Butler R. N. Diet, Acetylator Phenotype, and Risk of Colorectal Neoplasia. Lancet 1996, 347, 1372-1374.
32. Salmon, C. P.; Knize, M. G.; Felton, J. S. Effects of Marinating on Heterocyclic Amine Formation in Grilled Chicken. Food Chem. Toxicol. 1997, 35, 433-441.
33. Schiffman, M. H.; Felton, J. S. Fried Foods and the Risk of Colon Cancer (Letter). Am. J. Epidemiol. 1990, 131, 376-378.
34. Skog, K.; Jagerstad, M. Effects of Monosaccharides and Disaccharides on the Formation of Food Mutagens in Model Systems. Mutat. Res. 1990, 230, 263-272.
35. Snyderwine, E. G. Some Perspectives on the Nutritional Aspects of Breast Cancer Research: Food-derived Heterocyclic Amines as Etiologic Agents in Human Mammary Cancer. Cancer 1994, 74, 1070-1077.
36. Stamler, J. S.; Slivka A. Biological Chemistry of Thiols in the Vasculature and Vascular-related Disease. Nutr. Rev. 1996, 54, 1-30.
37. Sugimura, T.; Sato, S. Mutagens - Carcinogens in Foods. Cancer Res. (Suppl.) 1983, 43, 2415s-2421s.
38. Sumiyoshi, H.; Wargovich, M. J. Chemoprevention of 1,2-Dimethylhydrazine-induced Colon Cancer in Mice by Naturally Occurring Organosulfur Compounds. Cancer Res. 1990, 50, 5084-5087.
39. Thiebaud, H. P.; Knize, M. G.; Kuzmicky, P. A.; Hsien, D. P.; Felton, J. S. Airborne Mutagens Produced by Frying Beef, Pork and a Soy-based Food. Food Chem. Toxicol. 1995, 33, 821-828.
40. Wang, Y. Y.; Vuolo, L. L.; Spingarn, N. E.; Weisburger, J. H. Formation of Mutagens in Cooked Foods V. The Mutagen Reducing Effect of Soy Protein Concetrates and Antioxidants During Frying of Beef. Cancer Lett. 1982, 16, 179-189.
41. Willett, W. C. Diet, Nutrition, and Avoidable Cancer. Environ. Health Perspect. 1995, 103, S8, 165-170.
42. World Cancer Reseach Fund. Food, Nutrition and the Prevention of Cancer: a Global Perspective; Word Cancer Research Fund/American Institute for Cancer Research: Washington, 1997; pp 243-246; 251.
43. Yu, T.-H.; Wu, C.-M.; Ho, C.-T. Meat-like Flavor Generated from Thermal Interactions of Glucose and Alliin or Deoxyalliin. J. Agric. Food Chem. 1994, 42, 1005-1009.