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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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2
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Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS. Food Chem 2019; 276:195-201. [DOI: 10.1016/j.foodchem.2018.09.160] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 09/25/2018] [Accepted: 09/25/2018] [Indexed: 01/04/2023]
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3
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Wang P, Hong Y, Ke W, Hu X, Chen F. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3967-3978. [PMID: 28188647 DOI: 10.1002/jsfa.8259] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 12/05/2016] [Accepted: 02/05/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Heterocyclic aromatic amines (HAAs) are one type of neo-formed contaminants in protein-rich foods during heat processing. Recently, accumulative studies have focused on the formation of HAs in Western foods. However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods. The objective of this study was to determinate the contents of main HAs in traditional marinated meat products by UPLC-MS/MS, and to investigate the effects of animal species and the ingredients (soy sauce, rock candy, and rice wine) on the formation of HAAs in marinated meats. RESULTS Five HAs - 2-amino-3-methylimidazo[4,5-f]-quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQ), 9H-pyrido[3,4-b]indole (Norharman) and l-methyl-9H-pyrido[3,4-b]indole (Harman) - were detected in 12 marinated meats, but 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was only found in three chicken marinates. The animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates. Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine. CONCLUSION Choice of raw materials and optimisation of ingredients recipe should be become a critical point to control the HAAs formation in marinated meats. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Pan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yanting Hong
- College of Light-textile Engineering, Liming Vocational University, Quanzhou, China
| | - Weixin Ke
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Chen J, He Z, Qin F, Chen J, Zeng M. Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4493-4499. [PMID: 28513160 DOI: 10.1021/acs.jafc.7b01828] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effect of different roasting temperatures on the amounts of 17 heterocyclic amines (HAs) from seven categories of both free and protein-bound states in roast beef patties was assessed using an ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method. There were increased amounts and more types of HAs detected at higher roasting temperatures. Nine free HAs were detected at 250 °C, including PhIP (14.34 ± 0.36 ng/g), DMIP (1.02 ± 0.07 ng/g), 1,5,6-TMIP (1.70 ± 0.08 ng/g), MeIQ (0.36 ± 0.01 ng/g), IQx (0.37 ± 0.04 ng/g), MeIQx (9.94 ± 0.61 ng/g), 4,8-DiMeIQx (0.90 ± 0.05 ng/g), norharman (6.03 ± 0.30 ng/g), and harman (2.60 ± 0.09 ng/g). Also, 37.32 ng/g of total free HAs was generated. Twelve protein-bound HAs were detected in roast beef patties at 250 °C, including PhIP (1.70 ± 0.13 ng/g), DMIP (2.33 ± 0.25 ng/g), 1,5,6-TMIP (3.62 ± 0.49 ng/g), MeIQ (5.47 ± 0.18 ng/g), IQ[4,5-b] (0.70 ± 0.03 ng/g) MeIQx (4.03 ± 0.41 ng/g), 4,8-DiMeIQx (0.67 ± 0.09 ng/g), MeAαC (19.51 ± 1.12 ng/g), AαC (2.91 ± 0.45 ng/g), norharman (1304.96 ± 110.73 ng/g), harman (400.85 ± 25.29 ng/g), and Phe-P-1 (0.81 ± 0.06 ng/g). The highest amount of protein-bound HAs was 2913.31 ng/g at 175 °C. PhIP tended to exist in a free state, whereas MeIQ, harman, and norharman tended to exist in a protein-bound state. Furthermore, Phe-P-1, MeAαC, and AαC were detected only in a protein-bound state. These results could be useful for evaluating the exposure to HAs in a daily diet.
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Affiliation(s)
- Jing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, China
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Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Compr Rev Food Sci Food Saf 2016; 15:269-302. [PMID: 33371602 DOI: 10.1111/1541-4337.12186] [Citation(s) in RCA: 212] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 11/29/2015] [Accepted: 12/01/2015] [Indexed: 12/29/2022]
Abstract
Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300 °C) and pyrolytic HAAs (>300 °C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.
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Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
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Analysis of non-polar heterocyclic aromatic amines in beefburguers by using microwave-assisted extraction and dispersive liquid–ionic liquid microextraction. Food Chem 2013; 141:1694-701. [DOI: 10.1016/j.foodchem.2013.04.076] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 03/20/2013] [Accepted: 04/21/2013] [Indexed: 11/22/2022]
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7
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Liao G, Wang G, Zhang Y, Xu X, Zhou G. Formation of heterocyclic amines during cooking of duck meat. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1668-78. [DOI: 10.1080/19440049.2012.702928] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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8
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Zhang Y, Lin C, Fang G, Mei J, Wang X, Wang S. Tandem solid phase extraction coupled to LC–ESI–MS/MS for the accurate simultaneous determination of five heterocyclic aromatic amines in processed meat products. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1624-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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DFT/TDDFT study on the electronic structure and spectral properties of diphenyl azafluoranthene derivative. J Fluoresc 2011; 22:81-91. [PMID: 21853258 DOI: 10.1007/s10895-011-0932-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2011] [Accepted: 07/28/2011] [Indexed: 10/17/2022]
Abstract
Paper reports the DFT/TDDFT study on the electronic structure and spectral properties of the five-membered annulated diphenyl azafluoranthene derivative 1,3-diphenyl-3H-indeno[1,2,3-de]pyrazolo[3,4-b]quinoline (DPIPQ) by means of polarizable continuum model (PCM) and Onsager reaction field approaches at the B3LYP/6-31+G(d,p) level of theory. The results of calculations are compared with the optical absorption and fluorescence spectra as well as with the cyclic voltammetry data. The DFT/TDDFT/PCM approaches exhibit rather good quantitative agreement regarding the spectral position of the first absorption band; the discrepancy between the experiment and theory is less than 0.06 eV (linear response approach) or 0.25 eV (state specific approach). As for the fluorescence emission the TDDFT/PCM calculations underestimate the transition energy on about of 0.7-0.8 eV. Such discrepancy should be attributed to insufficient quality of the TDDFT/PCM optimization in the excited state. Ignoring the geometrical relaxation in the excited state provides considerably better agreement between the experiment and theory; discrepancy is less than 0.1-0.22 eV depending on a solvent polarity. The dominant influence on the fluorescence emission results mainly from the solvent reorganization in the excited state whereas the solute relaxation is indeed weak and may be ignored.
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10
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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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11
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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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12
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De Andrés F, Zougagh M, Castañeda G, Sánchez-Rojas JL, Ríos A. Screening of non-polar heterocyclic amines in urine by microextraction in packed sorbent-fluorimetric detection and confirmation by capillary liquid chromatography. Talanta 2010; 83:1562-7. [PMID: 21238752 DOI: 10.1016/j.talanta.2010.11.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2010] [Revised: 10/28/2010] [Accepted: 11/22/2010] [Indexed: 11/18/2022]
Abstract
A rapid and simple procedure for the direct screening of urine samples is described. The method involves microextraction in a packed sorbent (MEPS) that is on-line coupled to a capillary liquid chromatograph with fluorimetric detection. The overall arrangement works as a screening/confirmatory system for monitoring non-polar heterocyclic aromatic amines (HAAs) in urine samples. This configuration allows the selective retention of HAAs from urine on a C(18) MEPS cartridge integrated in the needle of a micro-well plate autosampler. Retained HAAs were eluted with methanol/water (90:10, v/v) and directly injected into the fluorimetric detector. This screening method provides a yes/no binary response that may require confirmation. The samples for which the concentration of HAAs was close to or above the established threshold limit (30 ng mL(-1)) were subjected to capillary liquid chromatography (CLC) for confirmation purposes. A mobile phase of acetonitrile and triethylamine (25 mM) at pH 2.5, through a gradient of composition at a flow rate of 20 μL min(-1), resulted in good separations between the analytes in less than 11 min. This confirmation method allowed the determination of the analytes in the 10-100 ng mL(-1) range for harmane and norharmane and from 20 to 200 ng mL(-1) for 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b] indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido-[4,3-b] indole (Trp-P-2), 2-amino-9H-pyrido-[2,3-b] indole (AαC) and 2-amino-3-methyl-9H-pyrido-[2,3-b] indole (MeAαC), with relative standard deviation (RSD) values between 2.12% and 3.73%, and limits of detection between 1.6 and 5.6 ng mL(-1) for all the HAAs.
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Affiliation(s)
- Fernando De Andrés
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
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13
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Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Sci 2010; 85:149-54. [DOI: 10.1016/j.meatsci.2009.12.018] [Citation(s) in RCA: 106] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2009] [Revised: 12/11/2009] [Accepted: 12/15/2009] [Indexed: 11/22/2022]
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14
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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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15
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LIAO GUOZHOU, XU XINGLIAN, ZHOU GUANGHONG. EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00239.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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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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17
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Nain S, Wojnarowicz C, Laarveld B, Olkowski AA. Putative cardiotoxic compounds extracted from meat meal as a potential risk factor for the development of heart failure in fast-growing commercial broilers. Avian Pathol 2008; 37:605-12. [DOI: 10.1080/03079450802449121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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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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19
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Melo A, Viegas O, Eça R, Petisca C, Pinho O, Ferreira IMPLVO. Extraction, Detection, and Quantification of Heterocyclic Aromatic Amines in Portuguese Meat Dishes by HPLC/Diode Array. J LIQ CHROMATOGR R T 2008. [DOI: 10.1080/10826070701855987] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- A. Melo
- a REQUIMTE‐Serviço de Bromatologia , Faculdade de Farmácia da Universidade do Porto , Porto, Portugal
| | - O. Viegas
- b Faculdade de Ciências da Nutrição e Alimentação , Universidade do Porto , Porto, Portugal
| | - R. Eça
- a REQUIMTE‐Serviço de Bromatologia , Faculdade de Farmácia da Universidade do Porto , Porto, Portugal
| | - C. Petisca
- b Faculdade de Ciências da Nutrição e Alimentação , Universidade do Porto , Porto, Portugal
| | - O. Pinho
- a REQUIMTE‐Serviço de Bromatologia , Faculdade de Farmácia da Universidade do Porto , Porto, Portugal
- b Faculdade de Ciências da Nutrição e Alimentação , Universidade do Porto , Porto, Portugal
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A simplified hollow-fibre supported liquid membrane extraction method for quantification of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in urine and plasma samples. Anal Bioanal Chem 2007; 390:689-96. [DOI: 10.1007/s00216-007-1702-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2007] [Revised: 09/25/2007] [Accepted: 10/11/2007] [Indexed: 10/22/2022]
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Toribio F, Busquets R, Puignou L, Galceran MT. Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure. Food Chem Toxicol 2007; 45:667-75. [PMID: 17141386 DOI: 10.1016/j.fct.2006.10.016] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2005] [Revised: 07/03/2006] [Accepted: 10/18/2006] [Indexed: 11/22/2022]
Abstract
Heterocyclic amines (HAs), which are potent mutagenic and carcinogenic substances, are formed in muscle meats during their cooking under ordinary conditions. In this work, we measured the concentration of 15 HAs in different samples of griddled beef steak, which is one of the most consumed meat items is Spain. Three samples were obtained from different restaurants, and the other sample was cooked under controlled conditions to a well-done degree of doneness. A low-time consuming solid-phase extraction procedure was used to purify the samples, and liquid chromatography-tandem mass spectrometry with an ion trap mass analyzer was used as determination technique. A second well-established purification procedure was used to demonstrate the applicability of the method to the analysis of these kind of samples. 8-MeIQx, 4,8-DiMeIQx, PhIP and the comutagens Harman and Norharman were found in all the samples, at levels ranging from 0.28 to 21.2ngg(-1). AalphaC was found in three samples (0.18-1.41ngg(-1)), whereas Trp-P-1 was detected in two samples (0.35ngg(-1)). MeAalphaC was found in three samples but could only be quantified in one (0.15ngg(-1)). Trp-P-2 and DMIP were also detected in some cases at levels below their limit of quantification. The remaining HAs analyzed were not detected in any of the samples.
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Affiliation(s)
- F Toribio
- Analytical Chemistry Department, University of Barcelona, Martí i Franquès, 1-11, E-08028 Barcelona, Spain
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Jamin E, Chevolleau S, Touzet C, Tulliez J, Debrauwer L. Assessment of metastable atom bombardment (MAB) ionization mass spectrometry for the fast determination of heterocyclic aromatic amines in cooked meat. Anal Bioanal Chem 2007; 387:2931-41. [PMID: 17333148 DOI: 10.1007/s00216-007-1170-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2006] [Revised: 01/26/2007] [Accepted: 01/31/2007] [Indexed: 10/23/2022]
Abstract
An investigation of metastable atom bombardment (MAB) ionization mass spectrometry for the fast characterization of mutagenic/carcinogenic heterocyclic aromatic amines (HAAs) formed during heating processes of meats is presented. The aim of our study was to use the selective ionization of MAB to develop a detection method for HAAs in non-purified meat extracts, thus avoiding purification and concentration steps and reducing analysis time. Sample introduction into the MAB ion source was achieved by pyrolysis, allowing the direct and fast insertion of complex food extracts into the mass spectrometer. Analysis conditions were optimized on standard HAAs by using different ionization gases for the MAB process. Metastable nitrogen was selected as the best MAB gas for the analysis of HAAs. Ionization selectivity is shown by the detection of heterocyclic amines in non-purified chicken meat extracts spiked with HAAs. A quantitative approach is also presented by using pyrograms as chromatograms for quantification purposes. HAAs determination using Py-MAB-ToF was finally performed on cooked chicken breast extracts and compared to an LC-APCI-MS/MS method. Although Py-MAB-ToF sensitivity remains to be improved in the present state of development of our prototype device, only 2 h from the cooking were required to obtain quantitative results in good agreement with HAAs concentrations measured by LC-MS/MS in 36 h. Figure Experimental set-up for pyrolysis-MAB-ToF mass spectrometry experiments.
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Affiliation(s)
- E Jamin
- Laboratoire des Xenobiotiques, INRA UMR 1089, BP 3, 31931 Toulouse Cedex, France
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Martín-Calero A, Ayala JH, González V, Afonso AM. Determination of less polar heterocyclic amines in meat extracts. Anal Chim Acta 2007; 582:259-66. [PMID: 17386501 DOI: 10.1016/j.aca.2006.09.024] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2006] [Revised: 08/11/2006] [Accepted: 09/14/2006] [Indexed: 11/26/2022]
Abstract
A procedure for the determination of less polar heterocyclic amines in meat extracts using solid phase microextraction (SPME) coupled to high-performance liquid chromatography (HPLC) with fluorescence detection is presented. Analytes were first extracted from the samples using methanol/NaOH by an ultrasound-assisted method, and then concentrated on a Carbowax-templated resin (CW-TPR) SPME fiber. The extraction conditions such as extractant mixture composition, extraction time and extractions number, were optimized and the need of an extract freezing step previous to SPME is discussed. The detection limits under optimal conditions are in the range of 0.28-1.1 ng g(-1). The method was applied to the determination of less polar heterocyclic amines in four commercial meat extracts. Recovery values obtained are higher than 60% for the majority of amines.
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Affiliation(s)
- Aurora Martín-Calero
- Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, Campus de Anchieta, Astrofísico Francisco Sánchez s/n, E-38205 La Laguna, Spain
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Viberg P, Wahlund KG, Skog K. On-line capillary based quantitative analysis of a heterocyclic amine in human urine. J Chromatogr A 2006; 1133:347-52. [PMID: 16962602 DOI: 10.1016/j.chroma.2006.08.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2006] [Revised: 08/11/2006] [Accepted: 08/14/2006] [Indexed: 11/29/2022]
Abstract
A high through-put miniaturised separation-quantification method for the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in urine was developed. The limit of detection was of 0.65 fmol (0.14 pg) injected or 65 pM. Heterocyclic aromatic amines are mutagenic and carcinogenic compounds formed at low levels in protein-rich food during cooking. Due to the low concentrations and the high complexity of the matrix in which they exist (food, blood, and urine), and the often small sample volumes (capillary blood; urine, blood and milk from small animals), very sensitive and selective analytical methods are required for their detection. Miniaturization was accomplished by micro solid-phase extraction in capillaries with blue chitin as solid-phase, coupled on-line (in-capillary) to capillary electrophoresis with nanospray tandem mass spectrometric detection. This new technique provided a total analysis time of only 15 min, including extraction and separation, together with low sample and solvent consumption. Blue chitin showed high tolerance towards the urine matrix. Urine collected 12h after consumption of fried chicken contained 1.8 nmol L(-1) (0.40 pg microL(-1)) of PhIP.
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Affiliation(s)
- Peter Viberg
- Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
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25
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Ahn J, Grün IU. Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and Temperature. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07079.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Barceló-Barrachina E, Santos F, Puignou L, Galceran M. Comparison of dimethylformamide dialkylacetal derivatization reagents for the analysis of heterocyclic amines in meat extracts by gas chromatography–mass spectrometry. Anal Chim Acta 2005. [DOI: 10.1016/j.aca.2005.05.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Bermudo E, Ruiz-Calero V, Puignou L, Galceran M. Analysis of heterocyclic amines in chicken by liquid chromatography with electrochemical detection. Anal Chim Acta 2005. [DOI: 10.1016/j.aca.2004.12.077] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Murkovic M. Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products. EUR J LIPID SCI TECH 2004. [DOI: 10.1002/ejlt.200400993] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Santos FJ, Barceló-Barrachina E, Toribio F, Puignou L, Galceran MT, Persson E, Skog K, Messner C, Murkovic M, Nabinger U, Ristic A. Analysis of heterocyclic amines in food products: interlaboratory studies. J Chromatogr B Analyt Technol Biomed Life Sci 2004; 802:69-78. [PMID: 15035998 DOI: 10.1016/j.jchromb.2003.09.030] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A feasibility study and two interlaboratory exercises on the determination of selected heterocyclic amines (HAs) in beef extract, organised in the framework of a European project, are presented. The aim of these exercises was to improve the quality of the laboratories and to evaluate the performance of a standardised analytical method and also the methods currently used by each of the participants for the analysis of these compounds. Three lyophilised portions of a commercial beef material previously spiked with HAs at different concentration levels ranging from 10 to 75 ng g(-1) were used as laboratory reference materials (lot A, B and C). Firstly, a feasibility study was carried out using a test standard solution and the beef extract (lot A), which contained only five HAs. Then, two interlaboratory exercises were carried out using the laboratory reference materials lot B and lot C, containing 10 selected HAs at two different concentration levels, 75 and 10 ng/g, respectively. The results obtained by all participant laboratories using the proposed method showed satisfactory agreement and the CV(%) between-laboratories obtained were from 8.3 to 24.1% for lot B and from 8.7 to 44.5% for lot C. The standardised method evaluated in these collaborative studies is therefore proposed for the analysis of HAs in food material. Moreover, LC-MS is recommended as the most suitable technique for the analysis of a large number of HAs in food samples.
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Affiliation(s)
- F J Santos
- Departament de Química Analítica, Universitat de Barcelona, Diagonal 647, 08028 Barcelona, Spain.
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Busquets R, Bordas M, Toribio F, Puignou L, Galceran MT. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet. J Chromatogr B Analyt Technol Biomed Life Sci 2004; 802:79-86. [PMID: 15035999 DOI: 10.1016/j.jchromb.2003.09.033] [Citation(s) in RCA: 113] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.
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Affiliation(s)
- R Busquets
- Departament de Química Analítica, Facultat de Química, Universitat de Barcelona, Martí i Franquès, 1-11 E-08028 Barcelona, Spain
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32
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Ristic A, Cichna M, Sontag G. Determination of less polar heterocyclic aromatic amines in standardised beef extracts and cooked meat consumed in Austria by liquid chromatography and fluorescence detection. J Chromatogr B Analyt Technol Biomed Life Sci 2004; 802:87-94. [PMID: 15036000 DOI: 10.1016/j.jchromb.2003.09.028] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
An analysis method was developed for the determination of trace levels of less polar heterocyclic aromatic amines (HAs) in food samples. The development started from a frequently used sample pre-treatment scheme which was slightly improved to make it applicable with high-performance liquid chromatography (HPLC) with fluorescence detection. The method was applied for the analysis of a standardised beef extract containing 5-15 ng/g of HAs and the results are compared with those of the other participants in the same European project. In addition, the method was used for the analysis of less polar HAs in cooked meat consumed in Austria.
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Affiliation(s)
- A Ristic
- Institute for Analytical Chemistry, University of Vienna, Waehringer Strasse 38, A-1090 Vienna, Austria
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33
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Skog K. Blue cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines—a review. J Chromatogr B Analyt Technol Biomed Life Sci 2004; 802:39-44. [PMID: 15035995 DOI: 10.1016/j.jchromb.2003.11.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Heterocyclic amines (HCAs) are a group of compounds formed when protein-rich foods, such as meat or fish, are prepared under normal cooking conditions, such as frying, grilling, or broiling. To evaluate and estimate the risks associated with HCAs contained in the diet, it is important to determine the levels in cooked foods, and the levels of HCAs and metabolites in the body. HCAs are normally found at low amounts in a complex matrix, which necessitates a good purification method and a sensitive detection system. The objective of this review was to briefly present the current knowledge on the use of Blue Cotton, Blue Rayon and Blue Chitin in the analysis of HCAs.
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Affiliation(s)
- Kerstin Skog
- Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
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34
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Gerbl U, Cichna M, Zsivkovits M, Knasmüller S, Sontag G. Determination of heterocyclic aromatic amines in beef extract, cooked meat and rat urine by liquid chromatography with coulometric electrode array detection. J Chromatogr B Analyt Technol Biomed Life Sci 2004; 802:107-13. [PMID: 15036002 DOI: 10.1016/j.jchromb.2003.10.063] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
This paper describes a method for the determination of heterocyclic aromatic amines (HAs; DMIP, IQ, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, AalphaC, PhIP) by high-performance liquid chromatography (HPLC) with coulometric electrode array detection. The compounds are separated on reversed phase columns (LiChroCart Superspher 60 RP-select B, 250 mm x 2 mm, 4 microm and LiChrospher 60 RP-select B, 250 mm x 4 mm, 5 microm) using mobile phases consisting of acetonitrile/buffer/distilled water and detected at eight working electrodes at potentials between +190 and +680 mV against modified palladium electrodes. In the context of an EU-interlaboratory exercise, the method was applied to analyse a standardised test solution and--after isolation of the analytes by several clean-up steps--for the analysis of standardised beef extract and grilled meat. Further, the method could be applied for the analysis of HAs in suspensions of bacteria and rat urine without any sample preparation step beyond sample dilution. The data obtained show that HPLC with coulometric electrode array detection gives accurate results.
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Affiliation(s)
- U Gerbl
- Institute for Analytical Chemistry, University of Vienna, Waehringer Strasse 38, Vienna A-1090, Austria
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35
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Abstract
Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products.
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Affiliation(s)
- K Skog
- Department of Applied Nutrition and Food Chemistry, Centre for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden
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Toribio F, Moyano E, Puignou L, Galceran MT. Multistep mass spectrometry of heterocyclic amines in a quadrupole ion trap mass analyser. JOURNAL OF MASS SPECTROMETRY : JMS 2002; 37:812-828. [PMID: 12203675 DOI: 10.1002/jms.340] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The fragmentation of heterocyclic amines (HAs) in an ion trap was studied by means of the infusion of methanolic solutions containing the compounds under assay, and using an atmospheric pressure chemical ionization (APCI) as ion source. The MS(n) spectra obtained for compounds included in the same family, either aminoimidazoazaarenes (AIAs) or carbolines, were compared in order to propose fragmentation pathways for each HA. Moreover, labelled AIAs were used to establish the mechanisms. The protonated molecule was always obtained, but subsequent fragmentation was different for both families. In the case of AIAs, major product ions came from the fragmentation of the aminoimidazole moiety, thus the base peak in MS(2) corresponded to the loss of the methyl group, and losses of C(2)NH(3) and CN(2)H(2) were also observed. Further fragmentation occurred in the heterocyclic rings, mainly with losses of HCN and CH(3)CN. For carbolines, the most important product ions came from the loss of ammonia, except for harman and norharman, the loss of a methyl group for methylated carbolines or the loss of diverse fragments from the heterocyclic rings. In some cases, ion-molecule reactions into the ion trap were observed. For instance, for AalphaC or MeAalphaC one ion originating from these reactions corresponded to the base peak.
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Affiliation(s)
- Francisca Toribio
- Analytical Chemistry Department, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
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37
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Toribio F, Moyano E, Puignou L, Galceran MT. Ion-trap tandem mass spectrometry for the determination of heterocyclic amines in food. J Chromatogr A 2002; 948:267-81. [PMID: 12831203 DOI: 10.1016/s0021-9673(01)01476-5] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Heterocyclic amines (HAs) are mutagenic compounds to which humans are regularly exposed through diet. Due to the high complexity of the sample matrix and the low level of concentration of HAs, sensitive and selective analytical methodologies are required. Here we describe a methodology based on liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry using an ion-trap to analyse HAs. The collision-induced dissociation parameters for tandem ion-trap spectrometric analysis of these mutagenic compounds were optimised, and the full scan MS-MS spectra were used for unequivocal identification of the analytes. For aminoimidazoazaarenes, the most abundant ions were derived from the loss of a methyl group and the breaking of the aminoimidazole moiety, while for carbolines the major product ions arose from the loss of ammonia and HCN. Moreover, the performance of the LC-atmospheric pressure chemical ionisation MS-MS method was evaluated. The good precision (RSD lower than 11%) and the low detection limits achieved (10-60 pg injected) allow the determination of HAs at low part-per-billion level (0.4-5.0 ng g(-1)) in a lyophilised meat extract.
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Affiliation(s)
- F Toribio
- Departament de Química Analítica, Universitat de Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain
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Lee KG, Shibamoto T. TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW. FOOD REVIEWS INTERNATIONAL 2002. [DOI: 10.1081/fri-120014356] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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39
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Thompson PA, DeMarini DM, Kadlubar FF, McClure GY, Brooks LR, Green BL, Fares MY, Stone A, Josephy PD, Ambrosone CB. Evidence for the presence of mutagenic arylamines in human breast milk and DNA adducts in exfoliated breast ductal epithelial cells. ENVIRONMENTAL AND MOLECULAR MUTAGENESIS 2002; 39:134-142. [PMID: 11921181 DOI: 10.1002/em.10067] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Aromatic and heterocyclic amines are ubiquitous environmental mutagens present in combustion emissions, fried meats, and tobacco smoke, and are suspect human mammary carcinogens. To determine the presence of arylamines in breast tissue and fluid, we examined exfoliated breast ductal epithelial cells for DNA adducts and matched human milk samples for mutagenicity. Breast milk was obtained from 50 women who were 4-6 weeks postpartum, and exfoliated epithelial-cell DNA was evaluated for bulky, nonpolar DNA adducts by (32)P-postlabeling and thin-layer chromatography. Milk was processed by acid hydrolysis, and the extracted organics were examined in the standard plate-incorporation Ames Salmonella assay using primarily strain YG1024, which detects frameshift mutations and overexpresses aryl amine N-acetyltransferase. DNA adducts were identified in 66% of the specimens, and bulky adducts migrated in a pattern similar to that of 4-aminobiphenyl standards. The distribution of adducts did not vary by NAT2 genotype status. Of whole milk samples, 88% (22/25) had mutagenic activity. Among the samples for which we had both DNA adduct and mutagenicity data, 58% (14/19) of the samples with adducts were also mutagenic, and 85% (11/13) of the mutagenic samples had adducts. Quantitatively, no correlation was observed between the levels of adducts and the levels of mutagenicity. Separation of the milk showed that mutagenic activity was found in 69% of skimmed milk samples but in only 29% of the corresponding milk fat samples, suggesting that the breast milk mutagens were moderately polar molecules. Chemical fractionation showed that mutagenic activity was found in 67% (4/6) of the basic fractions but in only 33% (2/6) of acidic samples, indicating that the mutagens were primarily basic compounds, such as arylamines. Although pilot in nature, this study corroborates previous findings of significant levels of DNA adducts in breast tissue and mutagenicity in human breast milk and indicates that breast milk mutagens may be moderately polar basic compounds, such as arylamines.
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Affiliation(s)
- Patricia A Thompson
- College of Medicine, Department of Pathology, The University of Arizona Health Sciences Center, Tucson, Arizona, USA
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