Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system

Food Chemistry

Volumn 56, Issue 1, 1996, Pages 69-75

  Johansson, M A E ^a   Jagerstad M ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; COPPER DERIVATIVE; CORN OIL; CREATININE; GAMMA TOCOPHEROL; GLUCOSE; GLYCINE; HETEROCYCLIC AMINE; HYDROQUINONE; IRON; OXIDIZING AGENT; QUINOXALINE; TOCOPHEROL;

ARTICLE; CARCINOGENIC ACTIVITY; MODEL; MUTAGENIC ACTIVITY; OXIDATION;

EID: 0342936461     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00160-3     Document Type: Article

References (33)

1. Adamson, R. H., Thorgeirsson, U. P., Snyderwine, E. G., Thorgeirsson, S. S., Reeves, J., Dalgard, D. W., Takayama, S. & Sugimura, T. (1990). Carcinogenicity of 2-amino-3methylimidazo[4,5-f]quinoline in nonhuman primates: induction of tumors in three macaques. Jap. J. Cancer Res., 81, 10-14.
2. Arnoldi, A., Arnoldi, C., Baldi, O. & Griffini, A. (1987). Strecker degradation of leucine and valine in a lipidic model system. J. Agric. Food Chem., 35, 1035-8.
3. Arnoldi, A., Arnoldi, C., Baldi, O. & Ghizzoni, C. (1990). Effect of lipids in the Maillard reaction. In The Maillard Reaction. Advances in Life Sciences, eds P. A. Finot, H. U. Aeschbacher, R. F. Hurrell & R. Liardon. Birkhäuser, Basel, pp. 133-8.
4. Barnes, W. S., Maher, J. C. & Weisburger, J. H. (1983). High-pressure liquid chromatographic method for the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline, a mutagen formed during the cooking of food. J. Agric. Food Chem., 31, 883-6.
5. Barnes, W. S. & Weisburger, J. H. (1984). Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef. Cancer Lett., 24, 221-6.
6. Buttery, R. G., Ling, L. C., Teranishi, R. & Mon, T. R. (1977). Roasted lamb fat: basic volatile components. J. Agric. Food Chem., 25, 1227-9.
7. Chen, C. (1988). Factors influencing mutagen formation during frying of ground beef. Ph.D. thesis, Michigan State University.
8. Chen, C., Pearson, A. M. & Gray, J. I. (1992). Effects of synthetic antioxidants (BHA, BHT and PG) on the formation of IQ-like compounds. Food Chem., 43, 177-83.
9. Eriksson, C. E. (1987). Oxidation of lipids in food systems. In Autoxidation of Unsaturated Lipids, ed. H. W. Chan. Academic Press, London, pp. 207-32.
10. Gross, G. A. (1990). Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products. Carcinogenesis, 11, 1597-603.
11. IARC (1993). Monographs on the Evaluation of Carcinogenic Risk to Humans, Vol. 56. Some Naturally Occurring Aromatic Amines and Mycotoxins. International Agency for Research on Cancer, Lyon, pp. 163-242.
12. Jägerstad, M., Laser Reuterswärd, A., Öster, R., Dahlqvist, A., Grivas, S., Olsson, K. & Nyhammar, T. (1983). Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef. In The Maillard Reaction in Foods and Nutrition, eds G. R. Waller & M. S. Feather. ACS Symposium Series 215, American Chemical Society, Washington, DC, pp. 507-20.
13. Jägerstad, M., Skog, K., Grivas, S. & Olsson, K. (1991). Formation of heterocyclic amines using model systems. Mutat. Res., 259, 205-18.
14. Johansson, M. & Jägerstad, M. (1993). Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system. Food Chem. Toxicol., 31, 971-9.
15. Johansson, M., Skog, K. & Jägerstad, M. (1993). Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system. Carcinogenesis, 14, 89-94.
16. Johansson, M. A. E., Fay, L. B., Gross, G. A., Olsson, K. & Jägerstad, M. (1995a). Influence of amino acids on the formation of mutagenic/carcinogenic heterocyclic amines in a model system. Carcinogenesis, 16, 2553-60.
17. Johansson, M. A. E., Fredholm, L., Bierne, I. & Jägerstad, M. (1995b). Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues. Food Chem. Toxicol., 33, 993-1004.
18. Kawamura, S. (1983). Seventy years of the Maillard reaction. In The Maillard Reaction in Foods and Nutrition, eds G. R. Waller & M. S. Feather. ACS Symposium Series 215, American Chemical Society, Washington, DC, pp. 3-18.
19. Mauron, J. (1981). The Maillard reaction in food: a critical review from the nutritional standpoint. In Progress in Food and Nutrition Science, ed. C. Eriksson. Pergamon Press, Oxford, pp. 5-35.
20. Namiki, M. & Hayashi, T. (1983). A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation. In The Maillard Reaction in Foods and Nutrition, eds G. R. Waller & M. S. Feather. ACS Symposium Series 215, American Chemical Society, Washington, DC, pp. 21-46.
21. Norell, S. E., Ahlbom, A., Erwald, R., Jacobson, G., Lindberg-Navier, I., Olin, R., Törnberg, B. & Wiechel, K. L. (1986). Diet and pancreatic cancer: a case-control study. Am. J. Epidem., 124, 894-902.
22. Ohgaki, H., Takayama, S. & Sugimura, T. (1991). Carcinogenicities of heterocyclic amines in cooked food. Mutat. Res., 259, 399-412.
23. Parihar, D. B., Vasundhara, T. S. & Vijayayaghavan, P. K. (1981). Effect of metal ions such as iron and copper on the formation of nitrogen heterocyclic compounds in sesame oil-α-amino acids model systems under frying conditions. J. Food Technol., 16, 313-19.
24. Schiffman, M. H. & Felton, J. S. (1990). Fried foods and risk of colon cancer. [Letter to the Editor.] Am. J. Epidem., 131, 376-8.
25. Skog, K. (1993). Cooking procedures and food mutagens: a literature review. Food Chem. Toxicol., 31, 655-75.
26. Skog, K. & Jägerstad, M. (1993). Incorporation of carbon atoms from glucose into the food mutagens MeIQx and 4,8-DiMeIQx using 14C-labelled glucose in a model system. Carcinogenesis, 14, 2027-31.
27. Steineck, G., Hagman, U., Gerhardsson, M. & Norell, S. E. (1990). Vitamin A supplements, fried foods, fat and urothelial cancer. A case-referent study in Stockholm in 1985-87. Int. J. Cancer, 45, 1006-11.
28. Taylor, R. T., Fultz, E. & Knize, M. (1986). Mutagen formation in a model beef supernatant fraction. IV. Properties of the system. Environ. Hlth Perspect., 67, 59-74.
29. Wang, Y. Y., Vuolo, L. L., Spingarn, N. E. & Weisburger, J. H. (1982). Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef. Cancer Lett., 16, 179-89.
30. Watanabe, K. & Sato, Y. (1971a). Gas chromatographic and mass spectral analyses of heated flavor compounds of beef fats. Agric. Biol. Chem., 35, 756-63.
31. Watanabe, K. & Sato, Y. (1971b). Some alkylsubstituted pyrazines and pyridines in the flavor components of shallow fried beef. J. Agric. Food Chem., 19, 1017-19.
32. Willett, W. C, Stampfer, M. J., Colditz, G. A., Rosner, B. A. & Speizer, F. E. (1990). Relation of meat, fat and fiber intake to the risk of colon cancer in a prospective study among women. New Engl. J. Med., (Dec), 1664-72.
33. Yoshida, D. & Mizusaki, S. (1985). Formation of mutagens by heating amino acids with addition of hydroquinone. Agric. Biol. Chem., 49, 1199-200.