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Gräfenhahn M, Beyrer M. Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? Foods 2024; 13:1541. [PMID: 38790841 PMCID: PMC11121679 DOI: 10.3390/foods13101541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/25/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited. This article reviews the existing literature and analyzes potential hazards introduced or modified throughout the processing chain of plant-based meat analogues via extrusion processing, encompassing nutritional, microbiological, chemical, and allergen aspects. It was found that the nutritional value of plant-based raw materials and proteins extracted thereof increases along the processing chain. However, the nutritional value of plant-based meat analogues is lower than that of e.g., animal-based products. Consequently, higher quantities of these products might be needed to achieve a nutritional profile similar to e.g., meat. This could lead to an increased ingestion of undigestible proteins and dietary fiber. Although dietary fibers are known to have many positive health benefits, they present a hazard since their consumption at high concentrations might lead to gastrointestinal reactions. Even though there is plenty of ongoing research on this topic, it is still not clear how the sole absorption of metabolites derived from plant-based products compared with animal-based products ultimately affects human health. Allergens were identified as a hazard since plant-based proteins can induce an allergic reaction, are known to have cross-reactivities with other allergens and cannot be eliminated during the processing of meat analogues. Microbiological hazards, especially the occurrence of spore- and non-spore-forming bacteria, do not represent a particular case if requirements and regulations are met. Lastly, it was concluded that there are still many unknown variables and open questions regarding potential hazards possibly present in meat analogues, including processing-related compounds such as n-nitrosamines, acrylamide, and heterocyclic aromatic amino acids.
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Affiliation(s)
- Maria Gräfenhahn
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland Valais-Wallis (HES-SO VS), 1950 Sion, Switzerland
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2
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Fencioglu H, Oz E, Turhan S, Proestos C, Oz F. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. Foods 2022; 11:3251. [PMID: 37431000 PMCID: PMC9602021 DOI: 10.3390/foods11203251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 10/14/2022] [Accepted: 10/17/2022] [Indexed: 11/22/2022] Open
Abstract
Herein, the effect of the dipping (static) marination process (at 4 °C for 2 h) with different types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture and protein profile of beef steaks and the formation of heterocyclic aromatic amines (HAAs) in beef steaks cooked on a hot plate (at 200 °C for 24 min), were determined. The results showed that 3.12-4.13% of the marinate liquids were absorbed by beef steak as a result of the marination process. No significant differences (p > 0.05) were observed between the marinated and cooked beef steaks in terms of water content, cooking loss, thiobarbituric acid reactive substances (TBARS) value, hardness, cohesiveness, and chewiness. However, significant differences were detected in terms of pH value and color values (L*, a*, and b*) (p < 0.01), and springiness, 2-amino-3,8-dimethylimidazo (4,5-f) quinoxaline (MeIQx) and total HAA content (p < 0.05). The marination with pomegranate vinegar resulted in the formation of darker steak, while a lighter one was obtained when apple vinegar was used in the marination. The use of balsamic and grape vinegar in the marination process decreased the springiness value compared to the control group. The myofibrillar proteins of beef steaks marinated with different types of vinegar generally showed a similar sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profile. However, some differences were observed in the band density of some proteins depending on the trial and the type of marination. In this study, of the nine examined HAAs, only two (2-amino-3-methylimidazo (4,5-f) quinoline (IQ) and MeIQx) could be detected and quantified. IQ was detected only in the control group steak (up to 0.51 ng/g), while MeIQx was detected in all treatment groups (up to 2.22 ng/g). The total HAA content varied between 0.59-2.22 ng/g. It was determined that the marination process with different vinegar types had different effects on the total HAA content of the steaks. Using balsamic and apple vinegar in the marination process decreased the total HAA content compared to the control group, but this decrease was not statistically significant (p > 0.05). On the other hand, using grape and pomegranate vinegar in the marination process increased the total HAA content, but this increase was only significant (p < 0.05) in the marination with pomegranate vinegar.
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Affiliation(s)
- Halenur Fencioglu
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Türkiye
| | - Emel Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Türkiye
| | - Sadettin Turhan
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, 55139 Samsun, Türkiye
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Türkiye
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3
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Bulan R, Oz F. Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Revşan Bulan
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Fatih Oz
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
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4
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Development and validation of a modified QuEChERS protocol coupled to UHPLC-APCI-MS/MS for the simple and rapid quantification of 16 heterocyclic aromatic amines in cooked beef. Food Chem 2020; 316:126327. [DOI: 10.1016/j.foodchem.2020.126327] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 01/14/2020] [Accepted: 01/28/2020] [Indexed: 12/25/2022]
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5
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Determination of heterocyclic aromatic amines in ashes from biomass burning by UHPLC-MS/MS after ultrasound-assisted dispersive solid-liquid microextraction. Talanta 2020; 206:120182. [DOI: 10.1016/j.talanta.2019.120182] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 07/23/2019] [Accepted: 07/25/2019] [Indexed: 11/21/2022]
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6
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Lee Y, Hwang I, Kim H, Youn H, Kim CI, Lee JY, Park HM. Validation of analytical methods for heterocyclic amines in seven food matrices using high-performance liquid chromatography-tandem mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:408-420. [PMID: 31825750 DOI: 10.1080/19440049.2019.1697829] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Heterocyclic amines (HCAs) are potent mutagens generated by the high temperatures of the cooking process. The purpose of this study was to develop and validate analytical methods for HCAs determination using high-performance liquid chromatography-tandem mass spectrometry in seven food matrices: corn oil, milk, 20% ethanol, pork, flat fish, sea mustard (Undaria pinnatifida), and radish. Six isotopically labelled internal standards were used for quantitation, and Chem Elut and Oasis hydrphilic-liphophilic balance cartridges were applied for sample preparation to remove interferences. Calibration curves showed good linearity (R2 > 0.99) in all matrices. The ranges of the method detection limit and method quantitation limit were 0.009-2.35 ng g-1 and 0.025-7.13 ng g-1, respectively. The recoveries ranged from 67.5% to 119.6%. The coefficients of variation ranged from 0.3% to 15.1% for intra-day and ranged from 0.8% to 19.1% for inter-day. The methods were applied to 24 total diet study samples for HCAs quantitation. These results indicate that the established methods are reliable for determining HCAs in various foods.
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Affiliation(s)
- Youngsun Lee
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
| | - Inju Hwang
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea.,Department of Chemistry, Yonsei University, Seoul, Republic of Korea
| | - Haesol Kim
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea.,Department of Chemistry, Yonsei University, Wonju, Republic of Korea
| | - Hyeock Youn
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
| | - Cho-Il Kim
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea
| | - Jee-Yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea
| | - Hyun-Mee Park
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
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7
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Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants. Food Chem Toxicol 2019; 132:110677. [DOI: 10.1016/j.fct.2019.110677] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 07/09/2019] [Accepted: 07/12/2019] [Indexed: 12/13/2022]
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8
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Development and application of microwave-assisted extraction and advanced low density microextraction technique coupled with high-performance liquid chromatography for the successful determination of heterocyclic aromatic amines in barbecued meat sample and method optimization using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00093-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Barzegar F, Kamankesh M, Mohammadi A. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques. Food Chem 2019; 280:240-254. [DOI: 10.1016/j.foodchem.2018.12.058] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 11/24/2018] [Accepted: 12/11/2018] [Indexed: 12/24/2022]
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10
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Ekiz E, Oz F. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1509-1518. [PMID: 30141529 DOI: 10.1002/jsfa.9325] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 08/20/2018] [Accepted: 08/20/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep-fat frying, were determined. RESULTS Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was detected in deep-fat fried meatballs, whereas other HCAs (2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g-1 . CONCLUSION The results of the present study showed that MeIQx could be formed in deep-fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Elif Ekiz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
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11
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Khan MR, Busquets R, Naushad M, Puignou L. Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:385-395. [DOI: 10.1080/19440049.2019.1571286] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Rosa Busquets
- School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, UK
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Mu Naushad
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Lluís Puignou
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
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12
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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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Yan Y, Zhang S, Tao GJ, You FH, Chen J, Zeng MM. Acetonitrile extraction coupled with UHPLC–MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1068-1069:173-179. [DOI: 10.1016/j.jchromb.2017.10.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/28/2017] [Accepted: 10/07/2017] [Indexed: 11/17/2022]
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14
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Tengilimoglu-Metin MM, Hamzalioglu A, Gokmen V, Kizil M. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Res Int 2017; 99:586-595. [PMID: 28784521 DOI: 10.1016/j.foodres.2017.06.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and 1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast cooked by either pan-cooking or oven-cooking. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of twelve HAAs were assessed (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2). Varying levels of IQ (up to 4.47ng/g), IQx (up to 0.69ng/g), MeIQ (up to 0.82ng/g), MeIQx (up to 1.01ng/g), 4,8-DiMeIQx (up to 0.10ng/g), 7,8-DiMeIQx (up to 0.23ng/g), PhIP (up to 0.75ng/g), harman (up to 2.15ng/g), norharman (up to 1.08ng/g), AαC (up to 1.86ng/g), MeAαC (up to 0.48ng/g), and Trp-P-2 (up to 12.88ng/g), were detected. Samples cooked at 150°C had very low amounts of HAAs, and the levels of HAAs increased gradually when the cooking temperature rose from 150 to 250°C. The total HAA content in chicken breast and beef ranged between not detectable to 17.60ng/g, and not detectable to 11.38ng/g, respectively. The inhibitory effects of hawthorn extract at 0.5% and 1% on total HAAs levels were found to be 12-100% and 19-97% in chicken breast, respectively, and 42-100% and 20-35% in beef, respectively. This study demonstrated that hawthorn extracts at 0.5% and 1% could mitigate HAA formation, especially at high cooking temperatures.
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Affiliation(s)
| | - Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Vural Gokmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey.
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15
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Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia. Sci Rep 2017; 7:1707. [PMID: 28490740 PMCID: PMC5431862 DOI: 10.1038/s41598-017-01968-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Accepted: 04/05/2017] [Indexed: 11/20/2022] Open
Abstract
Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.
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Oz F, Zaman A, Kaya M. Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13065] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fatih Oz
- Department of Food Engineering, Faculty of Agriculture; Ataturk University; Erzurum 25240 Turkey
| | - Ali Zaman
- Department of Food Engineering, Faculty of Agriculture; Ataturk University; Erzurum 25240 Turkey
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture; Ataturk University; Erzurum 25240 Turkey
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Oz F, Yuzer MO. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chem 2016; 203:59-66. [DOI: 10.1016/j.foodchem.2016.02.041] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2015] [Revised: 01/30/2016] [Accepted: 02/05/2016] [Indexed: 10/22/2022]
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18
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Khan MR, Naushad M, Alothman ZA, Algamdi MS, Alsohaimi IH, Ghfar AA. Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12819] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Mu Naushad
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Zeid Abdullah Alothman
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Mohammed Saad Algamdi
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Ibrahim Hotan Alsohaimi
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Ayman Abdul Ghfar
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
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Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.103] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Oz F, Kizil M, Cakmak I, Aksu M. The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12533] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- F. Oz
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M. Kizil
- Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey
| | - I.H. Cakmak
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M.I. Aksu
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
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21
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Khan MR. Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:307-14. [PMID: 25589062 DOI: 10.1080/19440049.2015.1008057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g(-1), whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g(-1); harman and norharman were detected at higher concentrations up to 17.77 ng g(-1) while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.
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Affiliation(s)
- Mohammad Rizwan Khan
- a Department of Chemistry, College of Science , King Saud University , Riyadh , Saudi Arabia
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Omojola AB, Ahmed SA, Attoh-Kotoku V, Wogar GSI. Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:98-102. [PMID: 24723485 DOI: 10.1002/jsfa.6687] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 03/06/2014] [Accepted: 04/07/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Cholesterol, minerals and heterocyclic aromatic amines (HAAs) are of great importance in determining meat quality to humans and therefore of concern to meat consumers because of health reasons. The objective of this study was to evaluate the effects of various cooking methods (grilling, deep frying, pan frying and roasting) on the formation of total HAAs, cholesterol and mineral retention in Muscovy drake breast meat. Total HAAs and cholesterol were determined by high-performance liquid chromatography, while minerals were measured by atomic absorption spectroscopy. RESULTS Muscovy drake breast meat cooked by deep frying had the highest content of total HAAs (31.83 ng g(-1)), followed by roasted (30.12 ng g(-1)), pan-fried (29.23 ng g(-1)) and grilled (27.34 ng g(-1)) fillets. The cholesterol content was highest in deep-fried fillets (59.09 mg g(-1)), followed by roasted fillets (58.61 mg g(-1)), while grilling resulted in the lowest cholesterol content (57.00 mg g(-1)). The mineral content was highest in deep-fried samples and lowest in roasted fillets. Magnesium retention was affected by the cooking method and was higher in deep-fried samples (110.57%) than in grilled (97.97%), pan-fried (88.99%) and roasted (78.46%) fillets. Generally, the total HAA, cholesterol and mineral content in cooked Muscovy drake breast meat varied with the cooking method. CONCLUSION Moderate consumption of deep-fried Muscovy drake meat should be encouraged, as deep frying increased its cholesterol, total HAA and mineral content compared with the other cooking methods investigated.
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Affiliation(s)
- A Babatunde Omojola
- Meat Science Laboratory, Department of Animal Science, University of Ibadan, Ibadan, Nigeria
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Yan Y, Zeng MM, Zheng ZP, He ZY, Tao GJ, Zhang S, Gao YH, Chen J. Simultaneous analysis of PhIP, 4'-OH-PhIP, and their precursors using UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11628-11636. [PMID: 25407701 DOI: 10.1021/jf503776e] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A novel method allowing simultaneous analysis of PhIP, 4'-OH-PhIP, and their precursors (phenylalanine, tyrosine, creatine, creatinine, glucose) has been developed as a robust kinetic study tool by using ultra high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). A direct hydrochloric acid (HCl) extraction was applied to achieve the simultaneous extraction of all seven analytes, with the mean recoveries ranging from 60% to 120% at two concentration levels. Then, an Atlantis dC18 column selected from four different chromatographic columns was ultimately used to separate these compounds within 15 min. The limits of detection range of allseven analytes were calculated as 0.14-325.00 μg L(-1). The intra- and interday precision of the proposed method were less than 15.4 and 19.9%, respectively. The proposed method was successfully applied to depict the kinetic profiles of PhIP, 4'-OH-PhIP, and their precursors in pork model, reducing the analysis time and cost in the kinetic study.
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Affiliation(s)
- Yan Yan
- Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
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24
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Ternary composites of nanocellulose, carbonanotubes and ionic liquids as new extractants for direct immersion single drop microextraction. Talanta 2014; 125:72-7. [DOI: 10.1016/j.talanta.2014.02.055] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Revised: 02/18/2014] [Accepted: 02/22/2014] [Indexed: 11/24/2022]
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25
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Oz F, Cakmak IH, Zikirov E, Kizil M, Turhan S. Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12264] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fatih Oz
- Department of Food Engineering; Agriculture Faculty; Atatürk University; Erzurum 25240 Turkey
| | - Isa Han Cakmak
- Department of Food Engineering; Agriculture Faculty; Atatürk University; Erzurum 25240 Turkey
| | - Eldos Zikirov
- Department of Food Engineering; Agriculture Faculty; Atatürk University; Erzurum 25240 Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey
| | - Sadettin Turhan
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey
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Haza AI, Morales P. Spanish honeys protect against food mutagen-induced DNA damage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2995-3000. [PMID: 23504582 DOI: 10.1002/jsfa.6129] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2012] [Revised: 05/11/2012] [Accepted: 03/15/2013] [Indexed: 06/01/2023]
Abstract
BACKGROUND Honey contains a variety of polyphenols and represents a good source of antioxidants, while the human diet often contains compounds that can cause DNA damage. The present study investigated the protective effect of three commercial honey samples of different floral origin (rosemary, heather and heterofloral) from Madrid Autonomic Community (Spain) as well as an artificial honey on DNA damage induced by dietary mutagens, using a human hepatoma cell line (HepG2) as in vitro model system and evaluation by the alkaline single-cell gel electrophoresis or comet assay. RESULTS Rosemary, heather and heterofloral honeys protected against DNA strand breaks induced by N-nitrosopyrrolidine (NPYR), benzo(a)pyrene (BaP) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), but none of the honey samples tested prevented DNA strand breaks induced by N-nitrosodimethylamine (NDMA). Heterofloral and heather (unifloral) honeys with higher phenolic content were most effective in protecting HepG2 cells against DNA damage induced by food mutagens. Heterofloral honey was more protective against NPYR and BaP, while heather honey was more protective against PhIP. Artificial honey did not show a protective effect against DNA damage induced by any of the food mutagens tested, indicating that the protective effects of honeys could not be due to their sugar components. CONCLUSION The results suggest that the protective effect of three kinds of Spanish honey of different floral origin could be attributed in part to the phenolics present in the samples. Honeys with higher phenolic content, i.e. heather and heterofloral honeys, were most effective in protecting against food mutagen-induced DNA damage in HepG2 cells. In addition, a possible synergistic effect between other minor honey components could also be involved.
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Affiliation(s)
- Ana Isabel Haza
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, E-28040 Madrid, Spain
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Khan MR, Busquets R, Saurina J, Hernández S, Puignou L. Identification of Seafood as an Important Dietary Source of Heterocyclic Amines by Chemometry and Chromatography–Mass Spectrometry. Chem Res Toxicol 2013; 26:1014-22. [DOI: 10.1021/tx4001682] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohammad Rizwan Khan
- Advanced Materials Research
Chair, Department of Chemistry, College of Science, Bld. 5, King Saud University, Riyadh 11451, Saudi Arabia
| | - Rosa Busquets
- Nanoscience & Nanotechnology Group, University of Brighton, Huxley building, Lewis Road, BN2 4GJ Brighton, United Kingdom
| | - Javier Saurina
- Department of Analytical Chemistry, University of Barcelona, Martí i Franquès
1-11, E-08028 Barcelona, Spain
| | - Santiago Hernández
- Department of Analytical Chemistry, University of Barcelona, Martí i Franquès
1-11, E-08028 Barcelona, Spain
| | - Lluís Puignou
- Department of Analytical Chemistry, University of Barcelona, Martí i Franquès
1-11, E-08028 Barcelona, Spain
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28
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Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9553-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Szterk A, Roszko M, Małek K, Kurek M, Zbieć M, Waszkiewicz-Robak B. Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type. Meat Sci 2012; 92:587-95. [DOI: 10.1016/j.meatsci.2012.06.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2012] [Revised: 06/06/2012] [Accepted: 06/07/2012] [Indexed: 10/28/2022]
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30
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Klewicka E, Nowak A, Zduńczyk Z, Juśkiewicz J, Cukrowska B. Protective effect of lactofermented red beetroot juice against aberrant crypt foci formation, genotoxicity of fecal water and oxidative stress induced by 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine in rats model. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2012; 34:895-904. [PMID: 22995401 DOI: 10.1016/j.etap.2012.08.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2012] [Accepted: 08/23/2012] [Indexed: 06/01/2023]
Abstract
The aim of the study was to investigate the effects of beetroot juice fermented by Lactobacillus brevis 0944 and Lactobacillus paracasei 0920 (FBJ) on carcinogen induction of aberrant crypt foci (ACF) in rat colon. 2-Amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) was used as carcinogen, which was administrated intragastrically at a dose of 10 μg/day, every day of the experiment. Additionally, we investigated the cytotoxicity and genotoxicity of fecal water from experimental animals in the Caco-2 cell line, evaluated by MTT test and the comet assay, respectively, as well as by the count of bacteria adhered to colon epithelium assessed by fluorescence in situ hybridization. Oxidative stress in rats was expressed by measuring serum antioxidant status and the level of malondialdehyde in the kidneys and liver. The experimental rats were divided into four groups based on diet type: basal diet, basal diet supplemented with FBJ, basal diet and PhIP treatment, and basal diet supplemented with FBJ and PhIP treatment. FBJ significantly reduced the number of ACF in PhIP-treated rats (from 59 ± 18 to 26 ± 4). Moreover, the number of extensive aberrations (more than 4 crypts in a focus) decreased from 52 ± 18 to 18 ± 4. Fecal water obtained from rats fed with a PhIP-containing diet induced pronounced cytotoxic and genotoxic effects in Caco-2 cells, but FBJ supplementation of the diet abolished these effects. In groups fed dietary PhP and FBJ the latter was found to increase the antioxidant status of serum from 40% to 66% depending on the fraction. Reduced concentration of malondialdehyde was found only in the kidneys of rats fed with PhIP and FBJ. FBJ present in the diet of rats causes a reduction of MDA in the kidneys from 118.7 nmol/g tissue to 100 nmol/g tissue. The presence of FBJ in the diet of rats significantly increased the count of bacteria, including Lactobacillus/Enterococcus and Bacteroides-Prevotella group adhered to colonic epithelium. In conclusion, supplementation of the diet with lactofermented beetroot juice may provide protection against precancerous aberrant crypt formation and reduce the cytotoxic and genotoxic effects of fecal water and improve the oxidative status of the organism.
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Affiliation(s)
- Elżbieta Klewicka
- Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Department of Biotechnology and Food Science, Wolczanska 171/173, 90-924 Lodz, Poland.
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31
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Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chem 2011; 126:2010-6. [DOI: 10.1016/j.foodchem.2010.12.076] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2010] [Revised: 12/04/2010] [Accepted: 12/15/2010] [Indexed: 11/22/2022]
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32
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33
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Alaejos MS, Afonso AM. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2010.00141.x] [Citation(s) in RCA: 189] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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34
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Haza AI, Coto AL, Morales P. Comparison of the Ability of Myricetin and Quercetin to Modulate the Oxidative DNA Damage Induced by Heterocyclic Amines. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/fns.2011.24051] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Haza AI, Morales P. Effects of (+)catechin and (−)epicatechin on heterocyclic amines-induced oxidative DNA damage. J Appl Toxicol 2010; 31:53-62. [DOI: 10.1002/jat.1559] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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36
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Sun L, Zhang F, Yong W, Chen S, Yang ML, Ling Y, Chu X, Lin JM. Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Capillary liquid chromatography with diode array and mass spectrometry detection for heterocyclic aromatic amine determination in ready-to-eat food treated with electron-beam irradiation. J Chromatogr A 2010; 1217:6778-84. [DOI: 10.1016/j.chroma.2010.06.073] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2010] [Revised: 06/24/2010] [Accepted: 06/29/2010] [Indexed: 11/23/2022]
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38
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Quelhas I, Petisca C, Viegas O, Melo A, Pinho O, Ferreira I. Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.02.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Cha HJ, Kim NH, Jeong EK, Na YC. Analysis of Heterocyclic Amines in Human Urine Using Multiple Solid-Phase Extraction by Liquid Chromatography/Mass Spectrometry. B KOREAN CHEM SOC 2010. [DOI: 10.5012/bkcs.2010.31.8.2322] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Liquid chromatography–mass spectrometry in food safety. J Chromatogr A 2010; 1217:4018-40. [DOI: 10.1016/j.chroma.2010.03.015] [Citation(s) in RCA: 236] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2009] [Revised: 02/23/2010] [Accepted: 03/12/2010] [Indexed: 11/18/2022]
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41
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Electrospray MS-based characterization of β-carbolines - mutagenic constituents of thermally processed meat. Mol Nutr Food Res 2009; 54:433-9. [DOI: 10.1002/mnfr.200900064] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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42
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Martín-Calero A, Pino V, Ayala JH, González V, Afonso AM. Ionic liquids as mobile phase additives in high-performance liquid chromatography with electrochemical detection: Application to the determination of heterocyclic aromatic amines in meat-based infant foods. Talanta 2009; 79:590-7. [DOI: 10.1016/j.talanta.2009.04.032] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Revised: 04/06/2009] [Accepted: 04/16/2009] [Indexed: 10/20/2022]
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43
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Ability of probiotic Lactobacillus casei DN 114001 to bind or/and metabolise heterocyclic aromatic amines in vitro. Eur J Nutr 2009; 48:419-27. [PMID: 19448966 DOI: 10.1007/s00394-009-0030-1] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Accepted: 04/24/2009] [Indexed: 12/13/2022]
Abstract
INTRODUCTION Heterocyclic aromatic amines (HCA) are compounds with high mutagenic potential, formed when meat is cooked at high temperatures of 150-300 degrees C. These compounds contribute to development of colon and gastric cancer. Western diet provides a lot of HCA and influences the available substrates for the intestinal microbiota which can activate HCA to direct acting mutagens. On the other hand, lactic acid bacteria existing in the colon and ingested with food including probiotics, may exert an anti-carcinogenic action, but the mechanism is still poorly understood. MATERIALS AND METHODS In the present study we determined the ability of probiotic Lactobacillus casei DN 114001 (Actimel strain) to metabolise or adsorb three HCA: IQ, MelQx and PhIP in vitro. Lactobacilli were cultivated in MRS and in a modified MRS broth with reduced concentrations of nitrogen and carbon (MRS NC), with addition of 25 mug/ml of IQ, MelQx or PhIP. Their concentration after cultivation with L. casei DN 114001 was measured with high-performance liquid chromatography and the genotoxicity was evaluated by the alkaline comet assay. RESULTS AND CONCLUSIONS It was measured, that after 24 h cultivation in MRS (cell density was 10(9) cfu/ml), rapid decrease of IQ and PhIP (98-99%) was observed, and the peaks on chromatograms were almost completely reduced. In case of MeIQx the decrease was about 27%. In a modified MRS broth (cell density was 10(8) cfu/ml), the ability to decrease HCA concentration during prolonged cultivation (to 168 h) depended on the growth phase of bacteria, and it was about 51.5% for IQ and at about 11.2% for MeIQx. Non-growing cells (in phosphate buffer), could reduce the content of IQ and PhIP from 72 h to the end of incubation. L. casei DN 114001 reduced genotoxicity of HCA (IQ from 46 to 48%; MeIQx from 35 to 65% and PhIP from 32 to 81%), and the degree depended on the incubation time, cell growth and the medium used. It may suggest that bacteria can metabolise or adsorb HCA.
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44
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Janoszka B, Błaszczyk U, Damasiewicz-Bodzek A, Sajewicz M. Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.08.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Friedman M, Zhu L, Feinstein Y, Ravishankar S. Carvacrol facilitates heat-induced inactivation of Escherichia coli O157:H7 and inhibits formation of heterocyclic amines in grilled ground beef patties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1848-1853. [PMID: 19222201 DOI: 10.1021/jf8022657] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Heating meat at high temperature and/or for a long time to kill foodborne pathogens increases the formation of potentially carcinogenic heterocyclic amines. To overcome this problem, 1% carvacrol, the main ingredient of oregano oil widely used in salad dressings, was added to ground beef, which was mixed well and then inoculated with Escherichia coli O157:H7. Beef patties were then prepared and heat-treated on a preheated electrical skillet to reach an internal temperature of 65, 70, or 80 degrees C at the cold spot. Samples were enumerated for surviving E. coli O157:H7 population by plating on appropriate media. Heterocyclic amines (MeIQ, MeIQx, and PhIP) were extracted from ground beef using solid phase extraction and analyzed by mass spectrometry. Multiple reaction monitoring (MRM) scan type in positive mode was used to monitor the amines of interest. Compared to controls, the population of E. coli O157:H7 was reduced by 2.5-5 logs. The corresponding highest reductions in the three major amines were MeIQ, 58%; MeIQx, 72%; and PhIP, 78%. The results show that carvacrol concurrently reduced E. coli O157:H7 and amines in a widely consumed meat product. Possible mechanisms of the beneficial effects and dietary significance of the results are discussed.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA 94710, USA
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46
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Naccari C, Galceran M, Moyano E, Cristani M, Siracusa L, Trombetta D. Presence of heterocyclic aromatic amines (HAs) in smoked “Provola” cheese from Calabria (Italy). Food Chem Toxicol 2009; 47:321-7. [DOI: 10.1016/j.fct.2008.11.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2008] [Revised: 09/30/2008] [Accepted: 11/11/2008] [Indexed: 10/21/2022]
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47
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Lee JH, Back YM, Lee KG, Shin HS. Comparison of Different Solid-Phase Extraction Methods for the Analysis of Heterocyclic Amines from Pan-Fried Pork Meat. Korean J Food Sci Anim Resour 2008. [DOI: 10.5851/kosfa.2008.28.5.637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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48
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Busquets R, Mitjans D, Puignou L, Galceran MT. Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study. Mol Nutr Food Res 2008; 52:1408-20. [DOI: 10.1002/mnfr.200800048] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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49
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Melo A, Viegas O, Petisca C, Pinho O, Ferreira IMPLVO. Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10625-10632. [PMID: 18950185 DOI: 10.1021/jf801837s] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The effect of beer or red wine marinades on the reduction of heterocyclic aromatic amines (HAs) formation in pan-fried beef was compared. The cooking experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HAs contents using solid-phase extraction and high-performance liquid chromatography-diode array detection/fluorescence detection. Unmarinated samples cooked in similar conditions provided reference HAs levels. Marinating with beer or with red wine resulted in decreased levels of HAs. The amount of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline reduced significantly, respectively, around 88 and 40% after 6 h of marinating with beer or with wine. High variations were observed for reductions of AalphaC, ranging between 7 and 77%. Only beer marinade significantly reduced the levels of 4,8-DiMeIQx at 1, 2, and 4 h of marinating. Multivariate statistical treatment of results indicated that beer can be more efficient on the reduction of some HAs formation. In addition, results from descriptive sensory analysis of unmarinated and 2 h marinated beef samples, tested for by two trained sensory panels, pointed to beer marinade as the most adequate for maintaining the usual overall appearance and quality of the pan-fried steaks.
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Affiliation(s)
- Armindo Melo
- REQUIMTE, Servico de Bromatologia, Faculdade de Farmacia da Universidade do Porto, Porto, Portugal
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Sanz Alaejos M, Ayala J, González V, Afonso A. Analytical methods applied to the determination of heterocyclic aromatic amines in foods. J Chromatogr B Analyt Technol Biomed Life Sci 2008; 862:15-42. [DOI: 10.1016/j.jchromb.2007.11.040] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2007] [Revised: 11/26/2007] [Accepted: 11/28/2007] [Indexed: 11/26/2022]
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