Change in mutagenicity in white rice after accelerated and long-term storage

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Pahulu, H F ^a   Davidson, R T ^a   Dunn, M L ^a   Ogden, L V ^a   Steele, F M ^a   Pike, O A ^a  

^a BRIGHAM YOUNG UNIVERSITY   (United States)

Author keywords

Ames test; Long term storage; Low moisture food; Mutagen; Rice

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; LIVER MICROSOME; METHODOLOGY; MUTAGEN TESTING; MUTATION; RICE; SAFETY; SALMONELLA TYPHIMURIUM; TIME;

ANIMALS; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; MICROSOMES, LIVER; MUTAGENICITY TESTS; MUTATION; ORYZA SATIVA; SALMONELLA TYPHIMURIUM; TIME FACTORS;

RATTUS; SALMONELLA TYPHIMURIUM;

EID: 33847774042     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00259.x     Document Type: Article

References (29)

1. Anon. 2006. Food and water in an emergency. Jessup, Md.: Federal Emergency Management Agency, American Red Cross. Available from: http://www.redcross.org/static/file_cont39_lang0_24.pdf. Accessed June 12 2006.
2. Bjeldanes LF, Morris MM, Felton JS, Healy S, Stuermer D, Berry P, Timourian H, Hatch FT. 1982. Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein. Food Chem Toxicol 20(4):365-9.
3. Botting KJ, Young MM, Pearson AE, Harris PJ, Ferguson LR. 1999. Antimutagens in food plants eaten by Polynesians: micronutrients, phytochemicals and protection against bacterial mutagenicity of the heterocyclic amine 2-amino-3-methylimidazo[4,5-f]quinoline. Food Chem Toxicol 37(2-3):95-103.
4. Brusick D. 1983. Mutagenicity and carcinogenicity correlations between bacteria and rodents. In: William GM, Dunkel VC, Ray VA, editors. Annals of the New York Academy of Sciences: cellular systems for toxicity testing, Vol. 407. New York: New York Academy of Sciences. p 164-76.
5. Brusick D. 1984. Genetic toxicology: applications and testing strategies. In: Douglas JF, editor. Carcinogenesis and mutagenesis testing. Clifton, N.J.: The Humana Press. p 7-16.
6. Chen Z, Gu H, Li Y, Su Y, Wu P, Jiang Z, Ming X, Tian J, Pan N, Qu L. 2003. Safety assessment for genetically modified sweet pepper and tomato. Toxicology 188(2-3):297-307.
7. Chizzolini R, Novelli E, Zanardi E. 1998. Oxidation in traditional Mediterranean meat products. Meat Sci 49(S1):S87-99.
8. Coons L, Halling M, Lloyd MA, Ogden LV, Pike OA. 2004. Quality of regular and parboiled rice in long-term storage. Annual Meeting of the Institute of Food Technologists. Las Vegas, Nev. July 2004.
9. Demyttenaere J, Tehrani KA, De Kimpe N. 2002. The chemistry of the most important flavor compounds of bread and cooked rice. In: Reineccius G, Reineccius TA, editors. ACS symposium series 826: heteroatomic aroma compounds. Washington, D.C.: American Chemical Society. p 150-65.
10. Esterbauer H. 1993. Cytotoxicity and genotoxicity of lipid-oxidation products. Am J Clin Nutr 57(5):S779-86.
11. Friedman M. 2003. Chemistry, biochemistry, and safety of acrylamide. A review. J Agric Food Chem 51(16):4504-26.
12. Green M, Ben-hur E, Riklis E, Gordin S, Rosenthal I. 1980. Application of mutagenicity test for milk. J Dairy Sci 63(3):358-61.
13. Green NR, Fugua DL. 1987. Mutagenic activity in heat-processed foods as determined by the Ames Salmonella/mutagenicity assay. J Food Saf 8(4):261-6.
14. Harrison J, Andress E. 2006. Consumer's guide: preparing an emergency food supply. Athens, Ga.: Univ. of Georgia, Cooperative Extension Service. Available from: http://www.fcs.uga.edu/pubs/current/FDNS-E-34-1.html. Accessed June 12 2006.
15. Iglesias HA, Chirife J. 1982. Handbook of food isotherms: water sorption parameters for food and food components. New York: Academic Press. p 347.
16. Jing H, Kitts DD. 2002. Chemical and biochemical properties of casein-sugar Maillard reaction products. Food Chem Toxicol 40(7):1007-15.
17. Lee KG, Shibamoto T. 2002. Toxicology and antioxidant activities of non-enzymatic browning reaction products: review. Food Rev Int 18(2-3):151-75.
18. Lloyd MA, Zou J, Ogden LV, Pike OA. 2004. Sensory and nutritional quality of nonfat dry milk in long-term residential storage. J Food Sci 69(8):S326-31.
19. Maron DM, Ames BN. 1983. Revised methods for the Salmonella mutagenicity test. Mutat Res 113(3-4):173-215.
20. McEwan M, Ogden LV, Pike OA. 2005. Effects of long-term storage on sensory and nutritional quality of rolled oats. J Food Sci 70(7):S453-8.
21. Mortelmans K, Zeiger E. 2000. The Ames Salmonella/microsome mutagenicity assay. Mutat Res 455(1-2):29-60.
22. Muraoka N, Yasuda K, Inagaki H. 1986. Mutagenicity of cooked foods, V. Mutagenicity of grilled rice. Mutat Res 164(4):275.
23. Neilson AP, Pahulu HF, Ogden LV, Pike OA. 2006. Sensory and nutritional quality of dehydrated potato flakes in long-term storage. J Food Sci 71(6): S461-6.
24. O'Brien J, Morrissey PA. 1989. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Crit Rev Food Sci Nutr 28(3):211-48.
25. Sekizawa J, Shibamoto T. 1986. Salmonella/microsome mutagenicity tests of heat-processed milk samples. Food Chem Toxicol 24(9):987-8.
26. Seppanen CM, Csallany AS. 2001. Simultaneous determination of lipophilic aldehydes by high-performance liquid chromatography in vegetable oil. J Am Oil Chem Soc 78(12):1253-60.
27. Siebenmorgan TJ, Meullenet J-F. 2004. Impact of drying, storage, and milling on rice quality and functionality. In: Champagne ET, editor. Rice: chemistry and technology. 3rd ed. St. Paul, Minn.: American Association of Cereal Chemists. p 301-28.
28. [US FDA] U.S. Food and Drug Administration. 2006. Redbook 2000: toxicological principles for the safety assessment of food ingredients. Washington, D.C.: U.S. Food and Drug Administration. Available from: http://www.cfsan.fda.gov/r̃edbook/redtoca. html. Accessed June 12 2006.
29. Valenzuela A, Sanhueza J, Nieto S. 2003. Cholesterol oxidation: health hazard and the role of antioxidants in prevention. Biol Res 36(3-4):291-302.