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Zhang H, Lv X, Su W, Chen BH, Lai YW, Xie R, Lin Q, Chen L, Cao H. Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS. Food Chem 2024; 446:138760. [PMID: 38402760 DOI: 10.1016/j.foodchem.2024.138760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 02/13/2024] [Accepted: 02/13/2024] [Indexed: 02/27/2024]
Abstract
The prevention and control of heterocyclic aromatic amines (HAA) formation to mitigate of potential risks to humans, can be achieved by targeting their precursors. In this study, the detailed roles of individual and excess component (20 common α-amino acids, creatine, creatinine, and glucose) on HAA formation in roasted beef patties were examined using UPLC-MS/MS. The results confirmed the reported classical precursors of HAAs. Some components regulated the competitive production of Norharman and Harman. Glycine (Gly) and glucose favored Norharman formation, while cysteine (Cys) and phenylalanine (Phe) for Harman. Serine (Ser) and threonine (Thr) were identified as potential precursors for IQx-type HAAs. Interestingly, methionine (Met), Gly, Thr, Cys, alanine (Ala), and Ser were revealed as more targeted underlying precursors for 1,6-DMIP and 1,5,6-TMIP, and the formation mechanism was inferred. Furthermore, Pro, Leu, His, Ile, Lys and Asp were considered as great inhibitors for HAAs.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Xiaomei Lv
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Weiming Su
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan, China.
| | - Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan, China.
| | - Ruiwei Xie
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Qiuyi Lin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
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2
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Iloki Assanga SB, Lewis Luján LM, McCarty MF. Targeting beta-catenin signaling for prevention of colorectal cancer - Nutraceutical, drug, and dietary options. Eur J Pharmacol 2023; 956:175898. [PMID: 37481200 DOI: 10.1016/j.ejphar.2023.175898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 06/09/2023] [Accepted: 06/29/2023] [Indexed: 07/24/2023]
Abstract
Progressive up-regulation of β-catenin signaling is very common in the transformation of colorectal epithelium to colorectal cancer (CRC). Practical measures for opposing such signaling hence have potential for preventing or slowing such transformation. cAMP/PKA activity in colon epithelium, as stimulated by COX-2-generated prostaglandins and β2-adrenergic signaling, boosts β-catenin activity, whereas cGMP/PKG signaling has the opposite effect. Bacterial generation of short-chain fatty acids (as supported by unrefined high-carbohydrate diets, berberine, and probiotics), dietary calcium, daily aspirin, antioxidants opposing cox-2 induction, and nicotine avoidance, can suppress cAMP production in colonic epithelium, whereas cGMP can be boosted via linaclotides, PDE5 inhibitors such as sildenafil or icariin, and likely high-dose biotin. Selective activation of estrogen receptor-β by soy isoflavones, support of adequate vitamin D receptor activity with UV exposure or supplemental vitamin D, and inhibition of CK2 activity with flavanols such as quercetin, can also oppose β-catenin signaling in colorectal epithelium. Secondary bile acids, the colonic production of which can be diminished by low-fat diets and berberine, can up-regulate β-catenin activity by down-regulating farnesoid X receptor expression. Stimulation of PI3K/Akt via insulin, IGF-I, TLR4, and EGFR receptors boosts β-catenin levels via inhibition of glycogen synthase-3β; plant-based diets can down-regulate insulin and IGF-I levels, exercise training and leanness can keep insulin low, anthocyanins and their key metabolite ferulic acid have potential for opposing TLR4 signaling, and silibinin is a direct antagonist for EGFR. Partially hydrolyzed phytate can oppose growth factor-mediated down-regulation of β-catenin by inhibiting Akt activation. Multifactorial strategies for safely opposing β-catenin signaling can be complemented with measures that diminish colonic mutagenesis and DNA hypomethylation - such as avoidance of heme-rich meat and charred or processed meats, consumption of phase II-inductive foods and nutraceuticals (e.g., Crucifera), and assurance of adequate folate status.
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Affiliation(s)
- Simon Bernard Iloki Assanga
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Blvd Luis Encinas y Rosales S/N Col. Centro, Hermosillo, Sonora, C.P. 83000, Mexico.
| | - Lidianys María Lewis Luján
- Technological Institute of Hermosillo (ITH), Ave. Tecnológico y Periférico Poniente S/N, Col. Sahuaro, Hermosillo, Sonora, C.P. 83170, México.
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3
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Lai Y, Lee Y, Cao H, Zhang H, Chen B. Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition. Food Chem 2023; 402:134291. [DOI: 10.1016/j.foodchem.2022.134291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 10/14/2022]
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4
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Shen X, Chen Y, Omedi JO, Oz E, Oz F, Xiao C, Zhou Y, Chen J, Zeng M. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods 2022; 11:foods11223687. [PMID: 36429279 PMCID: PMC9689661 DOI: 10.3390/foods11223687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0−4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.
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Affiliation(s)
- Xing Shen
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jacob Ojobi Omedi
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Chunwang Xiao
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- Correspondence: (C.X.); (M.Z.)
| | - Yijun Zhou
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, 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
- Correspondence: (C.X.); (M.Z.)
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5
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Olalekan Adeyeye SA, Ashaolu TJ. Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review. J Food Prot 2021; 84:1868-1877. [PMID: 33956955 DOI: 10.4315/jfp-20-471] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 05/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This review provides an assessment of heterocyclic amine (HCA) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature, cooking time, fat contents, and presence of HCA precursors such as water, lipids, and marinades. Additional factors that could affect HCA formation are pH, meat type, and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars, which promote production of HCAs. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino-3-methylimidazo-[4,5-f]quinoline, and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline are HCAs of importance because of their link to cancer in humans. More than 25 HCAs have been identified in processed foods. Of these, nine HCAs are possible human carcinogens (group 2B) and one is a probable human carcinogen (group 2A). To mitigate HCA generation during heat processing, various techniques have been used, including recipe variations, adjustments of thermal processing conditions, addition of flavorings, pretreatments such as microwave heating, and addition of naturally occurring and artificial antioxidants. HIGHLIGHTS
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Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science & Technology Development and Faculty of Environment and Labor Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Institute of Research and Development and Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang 550000, Vietnam
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6
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Li Z, Cao P, Meng H, Li D, Zhang Y, Li Y, Wang S. Long-term exposure to 2-amino-3-methylimidazo[4,5-f]quinoline can trigger a potential risk of Parkinson's disease. JOURNAL OF HAZARDOUS MATERIALS 2021; 412:125230. [PMID: 33548786 DOI: 10.1016/j.jhazmat.2021.125230] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 01/17/2021] [Accepted: 01/22/2021] [Indexed: 06/12/2023]
Abstract
Humans are exposed to heterocyclic amines (HCAs) from a wide range of sources, such as protein-rich thermally processed foods, cigarette smoke, contaminated river water, the atmosphere, soil, and forest fire ash. Although the carcinogenic and mutagenic hazards of HCAs have been widely studied, the potential neurotoxicity of these compounds still needs to be further elucidated. Here, we studied the neurotoxicity of the HCA 2-amino-3-methylimidazole[4,5-f]quinoline (IQ) in vivo by utilizing a zebrafish model. After 35 days of exposure at 8, 80, and 800 ng/mL, zebrafish exploratory behavior and locomotor activity were significantly inhibited, and light/dark preference behaviors were also disturbed. Moreover, the expression of Parkinson's disease (PD)-related genes and proteins, dopamine-related genes, neuroplasticity-related genes, antioxidant enzyme genes and inflammatory cytokine genes in the zebrafish brain was significantly affected. The numbers of NeuN neurons in the midbrain were decreased in exposed zebrafish, while the numbers of apoptotic cells were increased. In summary, our research suggests that IQ is neurotoxic and significantly associated with PD and that long-term exposure to IQ may contribute to PD risk. This risk may be related to IQ-mediated effects on mitochondrial homeostasis and induction of oxidative stress and inflammation.
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Affiliation(s)
- Zhi Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Peipei Cao
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Huiling Meng
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Dan Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yuhao Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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7
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DiaodiaoYang, Jing J, Zhang Z, He Z, Qin F, Chen J, Zeng M. Accumulation of heterocyclic amines across low-temperature sausage processing stages as revealed by UPLC-MS/MS. Food Res Int 2020; 137:109668. [PMID: 33233245 DOI: 10.1016/j.foodres.2020.109668] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 08/18/2020] [Accepted: 09/06/2020] [Indexed: 12/17/2022]
Abstract
The accumulation of heterocyclic amines (HAs) in low-temperature sausages in each processing stage was investigated using ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The maximum total levels for free HAs, protein-bound HAs, and all HAs were respectively 1.91 ng/g, 162.91 ng/g and 164.82 ng/g. Harman, norharman, Glu-P-1, and PhIP accumulated from raw sausages and reached maximum of 50.88 ng/g, 84.59 ng/g, 9.60 ng/g, and 4.69 ng/g after steaming. The highest level of IQ[4,5-b] was 0.36 ng/g found in raw sausages. AαC, MeAαC, DMIP, and 1,5,6-TMIP were all produced after drying and reached maximum after steaming: 3.25 ng/g, 6.52 ng/g, 0.15 ng/g, and 2.78 ng/g. Additionally, Phe-P-1 reached a maximum of only 0.02 ng/g after drying. MeIQ was generated only after steaming, reaching a maximum of 2.11 ng/g. These results may provide some basis for the inhibition of HAs in meat products through target processing stages.
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Affiliation(s)
- DiaodiaoYang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Jing
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, China
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Yinxiang Group, Xiamen 361100, 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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8
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Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. Meat Sci 2020; 172:108360. [PMID: 33160211 DOI: 10.1016/j.meatsci.2020.108360] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 10/17/2020] [Accepted: 10/20/2020] [Indexed: 11/23/2022]
Abstract
The heterocyclic aromatic amine (HAA) level and quality characteristics of selected Harbin red sausages in the northern Chinese market and the possible differences between traditional sausages and conventional sausages were evaluated in this study. Four varieties of traditional sausages and four varieties of conventional sausages were selected. Compared to conventional sausages, traditional sausages had lower moisture content and higher hardness (P < 0.05). Twelve HAAs were evaluated and eight HAAs were detected. The total HAA content was as high as 360.73 ng/g. In particular, the contents of Norharman and Harman were much higher than those of the other HAAs (P < 0.05). Additionally, the HAA contents were higher in the traditional sausages than those in the conventional sausages (P < 0.05). Principal component analysis showed that traditional and conventional sausages had a good separation based on the quality characteristics and total HAA level. The results of this study will provide useful information on the industrial production of smoked meat products.
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Sanz-Serrano J, López de Cerain A, Garayoa R, Azqueta A, Vettorazzi A. Genotoxicity evaluation of fried meat: A comprehensive review. Food Chem Toxicol 2020; 136:110943. [DOI: 10.1016/j.fct.2019.110943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 10/31/2019] [Accepted: 11/02/2019] [Indexed: 01/11/2023]
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10
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Ishak AA, Selamat J, Sulaiman R, Sukor R, Abdulmalek E, Jambari NN. Effect of Different Amino Acids and Heating Conditions on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and Its Kinetics Formation Using Chemical Model System. Molecules 2019; 24:E3828. [PMID: 31652883 PMCID: PMC6865075 DOI: 10.3390/molecules24213828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/27/2019] [Accepted: 09/27/2019] [Indexed: 11/25/2022] Open
Abstract
The formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated using a kinetic study approach as described by first-order, Arrhenius, and Eyring equations. Chemical model systems with different amino acid precursors (proline, phenylalanine, and glycine) were examined at different times (4, 8, 12, and 16 min) and temperatures (150, 180, 210, 240, and 270 °C). PhIP was detected using high-performance liquid chromatography equipped with fluorescence detector (HPLC-FLD). The good fit in first-order suggested that PhIP formation was influenced by the types of amino acids and PhIP concentration significantly increased with time and temperature (up to 240 °C). PhIP was detected in proline and phenylalanine model systems but not in the glycine model system. The phenylalanine model system demonstrated low activation energy (Ea) of 95.36 kJ/mol that resulted in a high rate of PhIP formation (great amount of PhIP formed). Based on the ∆S‡ values both proline and phenylalanine demonstrated bimolecular rate-limiting steps for PhIP formation. Altogether these kinetic results could provide valuable information in predicting the PhIP formation pathway.
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Affiliation(s)
- Ainaatul Asmaa Ishak
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Rabiha Sulaiman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Rashidah Sukor
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Emilia Abdulmalek
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Nuzul Noorahya Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang 43400, Selangor, Malaysia.
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11
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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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12
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Khan IA, Yiqun C, Zongshuai Z, Ijaz MU, Brohi SA, Ahmad MI, Shi C, Hussain M, Huang J, Huang M. Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds. J Food Sci 2018; 84:192-200. [PMID: 30561018 DOI: 10.1111/1750-3841.14418] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/09/2018] [Accepted: 11/16/2018] [Indexed: 01/13/2023]
Abstract
Heterocyclic amines (HCAs) have been identified as highly mutagenic and are risk factors for human cancer. In recent years, the intake of fast-food meat products has increased exponentially due to their convenience. Therefore, it is important to assess the health risks of HCAs and provide useful public dietary guidelines. Eight fast-food meat products were selected from the Chinese market, including chicken, beef, and fish, to evaluate their health risk in conjunction with HCAs. Crispy chicken drumsticks contained the maximum level of total HCAs (24.18 ± 3.57 ng/g), followed by crispy fried chicken burgers (19.99 ± 1.41 ng/g) and traditional Chinese nuggets (19.17 ± 1.23 ng/g), whereas shrimp cake burgers had the lowest levels (13.17 ± 1.77 ng/g). Crispy chicken drumsticks (men: 169.12 ng/day, women: 108.70 ng/day), hot chicken wings (men: 126.32 ng/day, women: 142.11 ng/day), and crispy fried chicken burgers (men: 129.78 ng/day, women: 59.91 ng/day) were found to provide the highest dietary intake of HCAs in both genders, which may lead to an increase in colorectal and breast cancers. PRACTICAL APPLICATIONS: The rapid expansion of the Chinese fast-food industry has promoted serious health problems, such as colorectal cancer and some cardiovascular diseases. Several epidemiological studies revealed that a high intake of processed meats may increase the risk of cancer in humans because cooking food proteins, such as meat, at high temperatures could produce high levels of carcinogenic compounds, such as HCAs. Because of the vast variation in eating habits, preparation methods and the frequency of meat consumption, it is important to evaluate the accurate level of HCAs in commercially available fast-food meat products with the aim to clarify the association between processed meats and the health risk.
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Affiliation(s)
- Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Cheng Yiqun
- College of Environmental Science & Engineering, Inst. of Functional Food, Anhui Normal Univ., Wuhu, Anhui, 241000, PR China.,Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Zhu Zongshuai
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Muhammad Umair Ijaz
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Sarfaraz Ahmed Brohi
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Muhammad Ijaz Ahmad
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Caiyue Shi
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Muzahir Hussain
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, PR China
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13
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Kim JK, McCormick MA, Gallaher CM, Gallaher DD, Trudo SP. Apiaceous Vegetables and Cruciferous Phytochemicals Reduced PhIP-DNA Adducts in Prostate but Not in Pancreas of Wistar Rats. J Med Food 2018; 21:199-202. [PMID: 29451459 DOI: 10.1089/jmf.2017.0043] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
We previously showed rats fed with apiaceous vegetables, but not with their putative chemopreventive phytochemicals, reduced colonic DNA adducts formed by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), a dietary procarcinogen. We report here the effects of feeding apiaceous and cruciferous vegetables versus their purified predominant phytochemicals, either alone or combined, on prostate and pancreatic PhIP-DNA adduct formation. In experiment I, male Wistar rats received three supplemented diets: CRU (cruciferous vegetables), API (apiaceous vegetables), and CRU+API (both types of vegetables). In experiment II, rats received three diets supplemented with phytochemicals matched to their levels in the vegetables from experiment I: P + I (phenethyl isothiocyanate and indole-3-carbinol), FC (furanocoumarins; 5-methoxypsoralen, 8-methoxypsoralen, and isopimpinellin), and COMBO (P + I and FC combined). After 6 days of feeding, PhIP was injected (10 mg/kg body weight) and animals were killed on day 7. PhIP-DNA adducts were analyzed by LC-MS/MS. In prostate, PhIP-DNA adducts were reduced by API (33%, P < .05), P + I (45%, P < .001), and COMBO (30%, P < .01). There were no effects observed in pancreas. Our results suggest that fresh vegetables and purified phytochemicals lower PhIP-DNA adducts and may influence cancer risk.
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Affiliation(s)
- Jae Kyeom Kim
- Department of Food Science and Nutrition, University of Minnesota , St. Paul, MN, USA
| | - Marissa A McCormick
- Department of Food Science and Nutrition, University of Minnesota , St. Paul, MN, USA
| | - Cynthia M Gallaher
- Department of Food Science and Nutrition, University of Minnesota , St. Paul, MN, USA
| | - Daniel D Gallaher
- Department of Food Science and Nutrition, University of Minnesota , St. Paul, MN, USA
| | - Sabrina P Trudo
- Department of Food Science and Nutrition, University of Minnesota , St. Paul, MN, USA
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14
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Linghu Z, Karim F, Smith JS. Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems. J Food Sci 2017; 82:3037-3045. [DOI: 10.1111/1750-3841.13959] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 09/16/2017] [Accepted: 09/26/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Ziyi Linghu
- Food Science Inst.; Kansas State Univ.; 208 Call Hall, 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A
| | - Faris Karim
- Food Science Inst.; Kansas State Univ.; 208 Call Hall, 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A
| | - J. Scott Smith
- Food Science Inst.; Kansas State Univ.; 208 Call Hall, 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A
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15
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Haskaraca G, Demirok Soncu E, Kolsarıcı N, Öz F, Juneja VK. Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13240] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Güliz Haskaraca
- Department of Food Engineering; Ankara University; Ankara Turkey
| | | | - Nuray Kolsarıcı
- Department of Food Engineering; Ankara University; Ankara Turkey
| | - Fatih Öz
- Department of Food Engineering; Atatürk University; Erzurum Turkey
| | - Vijay K. Juneja
- U.S. Department of Agriculture; Eastern Regional Research Center, Agricultural Research Service; PA
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16
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Yu D, Chen MS, Yu SJ. Effect of sugarcane molasses extract on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system. Food Chem 2016; 197:924-9. [DOI: 10.1016/j.foodchem.2015.11.052] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/09/2015] [Accepted: 11/12/2015] [Indexed: 12/26/2022]
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17
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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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18
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Shabbir MA, Raza A, Anjum FM, Khan MR, Suleria HAR. Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs). Crit Rev Food Sci Nutr 2015; 55:82-93. [PMID: 24915407 DOI: 10.1080/10408398.2011.647122] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds.
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Affiliation(s)
- Muhammad Asim Shabbir
- a National Institute of Food Science and Technology, University of Agriculture , Faisalabad , Pakistan
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19
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Pereira RTDS, Dörr FA, Pinto E, Solis MY, Artioli GG, Fernandes AL, Murai IH, Dantas WS, Seguro AC, Santinho MAR, Roschel H, Carpentier A, Poortmans JR, Gualano B. Can creatine supplementation form carcinogenic heterocyclic amines in humans? J Physiol 2015; 593:3959-71. [PMID: 26148133 DOI: 10.1113/jp270861] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2015] [Accepted: 06/24/2015] [Indexed: 11/08/2022] Open
Abstract
There is a long-standing concern that creatine supplementation could be associated with cancer, possibly by facilitating the formation of carcinogenic heterocyclic amines (HCAs). This study provides compelling evidence that both low and high doses of creatine supplementation, given either acutely or chronically, does not cause a significant increase in HCA formation. HCAs detection was unrelated to creatine supplementation. Diet was likely to be the main factor responsible for HCAs formation after either placebo (n = 6) or creatine supplementation (n = 3). These results directly challenge the recently suggested biological plausibility for the association between creatine use and risk of testicular germ cell cancer. Creatine supplementation has been associated with increased cancer risk. In fact, there is evidence indicating that creatine and/or creatinine are important precursors of carcinogenic heterocyclic amines (HCAs). The present study aimed to investigate the acute and chronic effects of low- and high-dose creatine supplementation on the production of HCAs in healthy humans (i.e. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (8-MeIQx), 2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine (IFP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx)). This was a non-counterbalanced single-blind crossover study divided into two phases, in which low- and high-dose creatine protocols were tested. After acute (1 day) and chronic supplementation (30 days), the HCAs PhIP, 8-MeIQx, IFP and 4,8-DiMeIQx were assessed through a newly developed HPLC-MS/MS method. Dietary HCA intake and blood and urinary creatinine were also evaluated. Out of 576 assessments performed (from 149 urine samples), only nine (3 from creatine and 6 from placebo) showed quantifiable levels of HCAs (8-MeIQx: n = 3; 4,8-DiMeIQx: n = 2; PhIP: n = 4). Individual analyses revealed that diet rather than creatine supplementation was the main responsible factor for HCA formation in these cases. This study provides compelling evidence that both low and high doses of creatine supplementation, given either acutely or chronically, did not cause increases in the carcinogenic HCAs PhIP, 8-MeIQx, IFP and 4,8-DiMeIQx in healthy subjects. These findings challenge the long-existing notion that creatine supplementation could potentially increase the risk of cancer by stimulating the formation of these mutagens.
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Affiliation(s)
| | - Felipe Augusto Dörr
- Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | - Ernani Pinto
- Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | - Marina Yazigi Solis
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | | | - Alan Lins Fernandes
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | - Igor Hisashi Murai
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | - Wagner Silva Dantas
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | | | | | - Hamilton Roschel
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil.,School of Medicine, University of Sao Paulo, Sao Paulo, Brazil
| | - Alain Carpentier
- Faculty of Motor Sciences, Université of libre de Bruxelles, Belgium
| | | | - Bruno Gualano
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil.,School of Medicine, University of Sao Paulo, Sao Paulo, Brazil
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20
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Haskaraca G, Demirok E, Kolsarıcı N, Öz F, Özsaraç N. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Szterk A, Waszkiewicz-Robak B. Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature. Meat Sci 2014; 96:1177-84. [DOI: 10.1016/j.meatsci.2013.11.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2013] [Revised: 11/16/2013] [Accepted: 11/20/2013] [Indexed: 11/16/2022]
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22
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Moon SE, Shin HS. Formation of genotoxic 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and its kinetics in a model system. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0059-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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23
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Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems. Food Chem 2012; 135:2569-74. [DOI: 10.1016/j.foodchem.2012.06.062] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2012] [Revised: 05/02/2012] [Accepted: 06/12/2012] [Indexed: 11/17/2022]
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24
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Joshi AD, Corral R, Catsburg C, Lewinger JP, Koo J, John EM, Ingles SA, Stern MC. Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: results from a multiethnic case-control study. Carcinogenesis 2012; 33:2108-18. [PMID: 22822096 PMCID: PMC3584966 DOI: 10.1093/carcin/bgs242] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2012] [Revised: 07/12/2012] [Accepted: 07/20/2012] [Indexed: 01/07/2023] Open
Abstract
Red meat, processed and unprocessed, has been considered a potential prostate cancer (PCA) risk factor; epidemiological evidence, however, is inconclusive. An association between meat intake and PCA may be due to potent chemical carcinogens that are generated when meats are cooked at high temperatures. We investigated the association between red meat and poultry intake and localized and advanced PCA taking into account cooking practices and polymorphisms in enzymes that metabolize carcinogens that accumulate in cooked meats. We analyzed data for 1096 controls, 717 localized and 1140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We examined nutrient density-adjusted intake of red meat and poultry and tested for effect modification by 12 SNPs and 2 copy number variants in 10 carcinogen metabolism genes: GSTP1, PTGS2, CYP1A2, CYP2E1, EPHX1, CYP1B1, UGT1A6, NAT2, GSTM1 and GSTT1. We observed a positive association between risk of advanced PCA and high intake of red meat cooked at high temperatures (trend P = 0.026), cooked by pan-frying (trend P = 0.035), and cooked until well-done (trend P = 0.013). An inverse association was observed for baked poultry and advanced PCA risk (trend P = 0.023). A gene-by-diet interaction was observed between an SNP in the PTGS2 gene and the estimated levels of meat mutagens (interaction P = 0.008). Our results support a role for carcinogens that accumulate in meats cooked at high temperatures as potential PCA risk factors, and may support a role for heterocyclic amines (HCAs) in PCA etiology.
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Affiliation(s)
- Amit D. Joshi
- Department of Preventive Medicine, University of Southern California Keck School of Medicine, Norris Comprehensive Cancer CenterLos Angeles, CA 90033, USA
- Present address: Department of Epidemiology, Harvard School of Public HealthBoston, MA 02115, USA
| | - Román Corral
- Department of Preventive Medicine, University of Southern California Keck School of Medicine, Norris Comprehensive Cancer CenterLos Angeles, CA 90033, USA
| | - Chelsea Catsburg
- Department of Preventive Medicine, University of Southern California Keck School of Medicine, Norris Comprehensive Cancer CenterLos Angeles, CA 90033, USA
| | - Juan Pablo Lewinger
- Department of Preventive Medicine, University of Southern California Keck School of Medicine, Norris Comprehensive Cancer CenterLos Angeles, CA 90033, USA
| | - Jocelyn Koo
- Cancer Prevention Institute of CaliforniaFremont, CA 94538, USAand
| | - Esther M. John
- Cancer Prevention Institute of CaliforniaFremont, CA 94538, USAand
- Division of Epidemiology, Department of Health Research and Policy, Stanford University School of Medicine, and Stanford Cancer InstituteStanford, CA 94305, USA
| | - Sue A. Ingles
- Department of Preventive Medicine, University of Southern California Keck School of Medicine, Norris Comprehensive Cancer CenterLos Angeles, CA 90033, USA
| | - Mariana C. Stern
- Department of Preventive Medicine, University of Southern California Keck School of Medicine, Norris Comprehensive Cancer CenterLos Angeles, CA 90033, USA
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25
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Minimizing the cancer-promotional activity of cox-2 as a central strategy in cancer prevention. Med Hypotheses 2012; 78:45-57. [DOI: 10.1016/j.mehy.2011.09.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2011] [Accepted: 09/19/2011] [Indexed: 02/06/2023]
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26
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Joshi AD, John EM, Koo J, Ingles SA, Stern MC. Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study. Cancer Causes Control 2011; 23:405-20. [PMID: 22207320 DOI: 10.1007/s10552-011-9889-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2011] [Accepted: 12/19/2011] [Indexed: 10/14/2022]
Abstract
PURPOSE Studies conducted to assess the association between fish consumption and prostate cancer (PCA) risk are inconclusive. However, few studies have distinguished between fatty and lean fish, and no studies have considered the role of different cooking practices, which may lead to differential accumulation of chemical carcinogens. In this study, we investigated the association between fish intake and localized and advanced PCA taking into account fish types (lean vs. fatty) and cooking practices. METHODS We analyzed data for 1,096 controls, 717 localized and 1,140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We used multivariate conditional logistic regression to estimate odds ratios using nutrient density converted variables of fried fish, tuna, dark fish and white fish consumption. We tested for effect modification by cooking methods (high- vs. low-temperature methods) and levels of doneness. RESULTS We observed that high white fish intake was associated with increased risk of advanced PCA among men who cooked with high-temperature methods (pan-frying, oven-broiling and grilling) until fish was well done (p (trend) = 0.001). No associations were found among men who cooked fish at low temperature and/or just until done (white fish x cooking method p (interaction) = 0.040). CONCLUSIONS Our results indicate that consideration of fish type (oily vs. lean), specific fish cooking practices and levels of doneness of cooked fish helps elucidate the association between fish intake and PCA risk and suggest that avoiding high-temperature cooking methods for white fish may lower PCA risk.
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Affiliation(s)
- Amit D Joshi
- Department of Preventive Medicine, University of Southern California Keck School of Medicine, Norris Comprehensive Cancer Center, Los Angeles, CA 90089, USA
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27
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28
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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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29
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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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30
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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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31
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Koutsidis G, Elmore JS, Oruna-Concha MJ, Campo MM, Wood JD, Mottram DS. Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Sci 2008; 79:124-30. [PMID: 22062605 DOI: 10.1016/j.meatsci.2007.08.008] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2007] [Revised: 08/20/2007] [Accepted: 08/21/2007] [Indexed: 11/17/2022]
Affiliation(s)
- G Koutsidis
- Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
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32
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Pavanello S, Lupi S, Pulliero A, Gregorio P, Saia BO, Clonfero E. Mutagenic activity of overnight urine from healthy non-smoking subjects. ENVIRONMENTAL AND MOLECULAR MUTAGENESIS 2007; 48:143-50. [PMID: 17295305 DOI: 10.1002/em.20277] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Urinary mutagenicity was evaluated in relation to environmental mutagen exposure (i.e., diet, indoor/outdoor activities, residential area etc.) on the day prior to sample collection, and also considering factors that contribute to the variability of Salmonella mutagenicity assay results. Overnight urine samples from 283 healthy non-smoking residents of northeast Italy (46% males, 20-62 years) were analyzed for mutagenicity on sensitive Salmonella typhimurium strain YG1024 with S9 mix employing the preincubation version of the plate incorporation assay (i.e., the Salmonella reverse mutation test). Urinary mutagenicity varied between 0.02 and 9.84 rev/ equiv. ml, and 7% of samples were positive (i.e., sample elicited a two-fold increase in revertants). There was an evident increase in mutagenicity in subjects with increased intake of mutagen-rich meals (n = 80) (P < 0.01 and positive urine 13% vs. 5%, P = 0.025). Indoor-exposed subjects (n = 65) also showed a higher percentage of positive urine (14% vs. 5%, P = 0.015). In particular, those subjects exposed to cooking fumes the previous evening (n = 28) revealed higher urinary mutagenicity (P = 0.035, positive urine 25% vs. 5%, P < 0.001) than non-indoor exposed. The sources of variability of the mutagenicity assay, mainly the histidine content of the urine concentrate (z = 4.06, P < 0.0001), and to a lesser extent bacterial inoculum size (z = 2.33, P = 0.019), also significantly influenced urinary mutagenicity values. In a linear multiple regression analysis, their effects were still significant (i.e., histidine content P = 0.026 and inoculum size P = 0.021), but the effects of diet, indoor exposure, and other environmental exposures (i.e., traffic and heating system exhausts, residential area) were not. It is concluded that the previous day's exposure to mutagen-rich meals and cooking fumes may influence the presence of mutagenic activity in the overnight urine of non-smoking subjects. This mutagenic activity, which remains in contact with bladder mucosa for several hours, could be considered risk factors for colorectal adenoma and possibly other cancers (i.e., bladder) in non-smokers. Accurate control of histidine content and bacterial inoculum size is strongly recommended when investigating the mutagenic activity of urine from non-smokers.
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Affiliation(s)
- Sofia Pavanello
- Occupational Health Section, Department of Environmental Medicine and Public Health, University of Padova, Italy.
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Pfau W, Rosenvold K, Young JF. Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate. Food Chem Toxicol 2006; 44:2086-91. [PMID: 16973250 DOI: 10.1016/j.fct.2006.07.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2005] [Revised: 05/02/2006] [Accepted: 07/10/2006] [Indexed: 11/18/2022]
Abstract
Heterocyclic aromatic amines (HAA) have been shown to induce tumours at various organ sites in experimental animal studies and high levels of dietary intake of HAA have been associated with increased cancer risk in humans. These HAA are formed in meat upon heating from precursors such as amino acids, reducing sugars and creatine or creatinine. Groups of ten Duroc and ten Landrace pigs received feed supplemented with creatine monohydrate (CMH) for five days prior to slaughter at dose levels of 12.5, 25 and 50 g per animal per day. Ten control animals of each breed received the non-supplemented feed. Meat from Duroc pigs had been shown to respond to CMH supplementation with regard to waterholding capacity, juiciness, post slaughter pH and colour parameters, meat from Landrace pigs was unaffected. Indeed, while creatine phosphate levels in meat from Duroc pigs increased in a dose-dependent manner with CMH supplementation, no effect was observed in meat from Landrace pigs. Meat slices from longissimus dorsi were fried and considerable mutagenic activity was detected in meat extracts in Salmonella typhimurium YG1019 in the presence of rat-liver homogenate. However, no effect of breed or CMH supplementation was observed in fried pork on the formation of HAA determined as mutagenic activity. It may be concluded that feed supplementation with CMH at levels up to 50 g per day for five days prior to slaughter does not increase the level of heterocyclic aromatic amines detected as mutagenic activity formed upon frying of pork.
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Affiliation(s)
- Wolfgang Pfau
- Umweltmedizin Hamburg e.V. and Institute of Toxicology, Hamburg University, D-22527 Hamburg, Germany.
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Abstract
Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent mutagenicity in bacteria mutagenicity test, and some of them have been classified by the International Agency for Research on Cancer as probable/possible human carcinogens. Their capability of formation even during ordinary cooking practices implies frequent exposure by the general public. Over the past 30 years, numerous studies have been stimulated aiming to alleviate human health risk associated with HAs. These studies contribute to the understanding of their formation, characterization, and quantification in foods; their mutagenesis/carcinogenesis, mechanisms of antimutagenesis by chemical or phytogenic modulators; and strategies to inhibit their formation. The chemistry of HAs, their implications in human health, factors influencing their formation, and feasible ways of suppression will be briefly reviewed. Their occurrence in trace amounts in foods necessitates continuous development and amelioration of analytical techniques. Various inhibitory strategies, ranging from modifying cooking conditions to incorporation of different modulators, have been developed. This will remain one of the foremost areas of research in the field of food chemistry and safety.
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Affiliation(s)
- Ka-Wing Cheng
- Department of Botany, The University of Hong Kong, Hong Kong, PR China
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Busquets R, Puignou L, Galceran MT, Skog K. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8376-84. [PMID: 17032054 DOI: 10.1021/jf0616311] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Genotoxic heterocyclic amines (HAs) are formed via the Maillard reaction and free radical reaction mechanisms when meat or fish is cooked at usual cooking conditions. In this paper, the effect of the addition of red wine was tested to study if it interferes in HA formation. Fried chicken breast was the food item chosen, and three different red wines, characterized in terms of grape varieties, free amino acids, antioxidant properties, and metallic composition, were used to marinate meat prior to the heating process. Unmarinated samples and samples marinated with an ethanol-water mixture provided reference HA levels. The frying experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HA content using solid-phase extraction and LC-MS/MS. DMIP, PhIP, MeIQx, 4,8-DiMeIQx, IFP, TMIP, harman, and norharman were identified in fried chicken breast. Red wine marinades were found to reduce the formation of some of the HAs formed. PhIP, with a reduction of up to 88%, was the most minimized amine, although the formation of harman was enhanced.
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Affiliation(s)
- Rosa Busquets
- Departament de Química Analítica, Facultat de Química, Universitat de Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain
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36
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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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37
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Knize MG, Felton JS. Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat. Nutr Rev 2005; 63:158-65. [PMID: 15971410 DOI: 10.1111/j.1753-4887.2005.tb00133.x] [Citation(s) in RCA: 132] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat is cooked to medium and well-done states. The precursors of these compounds are natural meat components: creatinine, amino acids, and sugars. Defined model systems of dry-heated precursors mimic the amounts and proportions of heterocyclic amines found in meat. Results from model systems and cooking experiments suggest ways to reduce their formation and, thus, reduce human intake. Human cancer epidemiology studies related to the consumption of well-done meat products are listed and compared in this review.
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Affiliation(s)
- Mark G Knize
- Biosciences Directorate, University of California, Lawrence Livermore National Laboratory 7000 East Avenue, Livermore, CA 94550, USA
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38
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Shin HS, Strasburg GM, Gray JI. A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:7684-7690. [PMID: 12475289 DOI: 10.1021/jf025707e] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Organosulfur compounds and sodium bisulfite significantly inhibited (P < 0.05) heterocyclic aromatic amine (HAA) formation in model systems containing phenylalanine, creatinine, and glucose. There was, however, no inhibition by the same compounds in a model system containing only phenylalanine and creatinine. Diallyl disulfide (DAD) and dipropyl disulfide (DPD) concentrations in the model systems were significantly decreased (P < 0.05) after heating for 10 min at 180 degrees C. Only very low concentrations of sulfhydryl groups (4.19 and 4.00 micromol) were produced on heating DAD and DPD for 30 min. Reaction of glucose and DAD produced several sulfur-containing compounds. After 10 min of heating at 180 degrees C, HAA formation in the control model systems was increased significantly, and DAD was an effective inhibitor during this heating period. Tetrahydrothiophene-3-one (THT) and tetrahydrothiophene (THP); two products resulting from the interaction of glucose and DAD, had no direct influence on HAA formation in the model systems.
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Affiliation(s)
- Han-Seung Shin
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824-1224, USA
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39
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Abstract
Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.
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Affiliation(s)
- A Solyakov
- 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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40
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Lan CM, Chen BH. Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods. Food Chem Toxicol 2002; 40:989-1000. [PMID: 12065221 DOI: 10.1016/s0278-6915(02)00013-3] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The effects of soy sauce and sugar on the formation of heterocyclic amines (HAs) in marinated pork, eggs, and bean cakes were studied. Food samples were immersed in water in the presence of various levels of soy sauce and sugar, and the mixtures were subjected to simmering at 98+/-2 degrees C for 1 h in a closed saucepan. The various HAs in marinated food samples were analyzed by HPLC with photodiode-array detection. Results showed that seven HAs: 2-amino-3-methylimidazo[4,5-f]quinoline (IQ); 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx); 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx); 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1); 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP); and 2-amino-9H-pyrido[2,3,-b]indole (AalphaC) were detected in marinated pork, while five HAs: IQ, MeIQx; 4,8-DiMeIQx; PhIP; and AalphaC in bean cakes, as well as four HAs, MeIQx, 4,8-DiMeIQx, Trp-P-1 and PhIP in eggs. In most samples PhIP was formed in largest amount, followed by MeIQx, 4,8-DiMeIQx, IQ, AalphaC, Trp-P-1 and MeIQ. The amounts of HAs produced in marinated food samples followed an increased order for each increasing level of soy sauce or sugar. Marinated juice was found to contain a higher content of HAs than marinated foods.
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Affiliation(s)
- C M Lan
- Department of Nutrition and Food Sciences, Fu Jen University, Taipei, Taiwan 242, Republic of China
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41
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Borgen E, Solyakov A, Skog K. Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00333-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Chen BH, Lee KH, Tai CY. Formation of heterocyclic amines in fried fish fiber during processing and storage. J Food Prot 2000; 63:1415-20. [PMID: 11041143 DOI: 10.4315/0362-028x-63.10.1415] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The formation of heterocyclic amines (HAs) in fried fish fiber during processing and storage was studied. Fried fish fiber was prepared by boiling of raw fish, followed by eviscerating, pressing, chopping, and then the fish meat was subjected to frying, during which the various additives such as sugar, soybean sauce, and edible oil were added. The various HAs in fried fish fiber were analyzed by high-performance liquid chromatography with photodiode-array detection. Only four HAs, Norharman, Harman, 2-amino-9H-pyrido[2,3-b]indole, and 2-amino-3-methyl-9H-pyrido[2,3-b]indole were detected in fried fish fiber. The amount of HAs increased with increasing frying temperature. Amino acids might play a more important role for HA formation than reducing sugar during processing of fried fish fiber. During storage, the HAs increased with increasing storage temperature when the fried fish fiber was packed in an aluminum foil bag. However, the relationship between storage temperature and HAs formation was not consistent when the fried fish fiber was packed in a plastic bag.
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Affiliation(s)
- B H Chen
- Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan.
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43
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Abstract
The goal of this review is to present a comprehensive survey of the many intriguing facets of creatine (Cr) and creatinine metabolism, encompassing the pathways and regulation of Cr biosynthesis and degradation, species and tissue distribution of the enzymes and metabolites involved, and of the inherent implications for physiology and human pathology. Very recently, a series of new discoveries have been made that are bound to have distinguished implications for bioenergetics, physiology, human pathology, and clinical diagnosis and that suggest that deregulation of the creatine kinase (CK) system is associated with a variety of diseases. Disturbances of the CK system have been observed in muscle, brain, cardiac, and renal diseases as well as in cancer. On the other hand, Cr and Cr analogs such as cyclocreatine were found to have antitumor, antiviral, and antidiabetic effects and to protect tissues from hypoxic, ischemic, neurodegenerative, or muscle damage. Oral Cr ingestion is used in sports as an ergogenic aid, and some data suggest that Cr and creatinine may be precursors of food mutagens and uremic toxins. These findings are discussed in depth, the interrelationships are outlined, and all is put into a broader context to provide a more detailed understanding of the biological functions of Cr and of the CK system.
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Affiliation(s)
- M Wyss
- F. Hoffmann-La Roche, Vitamins and Fine Chemicals Division, Basel, Switzerland.
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44
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Balogh Z, Gray JI, Gomaa EA, Booren AM. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food Chem Toxicol 2000; 38:395-401. [PMID: 10762724 DOI: 10.1016/s0278-6915(00)00010-7] [Citation(s) in RCA: 131] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Abstract
The effect of vitamin E and oleoresin rosemary on heterocyclic aromatic amine (HAA) formation in fried ground beef patties was studied. Patties were fried at three temperatures (175 degrees C, 200 degrees C, 225 degrees C) for 6 and 10 min/side to determine the conditions for optimum HAA formation. HAAs were isolated by solid phase extraction and quantitated by HPLC. Greatest concentrations were generated when patties were fried at 225 degrees C for 10 min/side, 31.4 ng/g 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 5.8 ng/g 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). Vitamin E, when used at two concentrations (1% and 10% based on fat content) and added directly to the ground beef patties, reduced PhIP concentrations in the cooked patties by 69% and 72%, respectively. Smaller but more variable reductions were achieved for MeIQx. Comparable inhibition of HAA formation was achieved by the direct addition of vitamin E (1% based on fat content) to the surface of the patties before frying. Concentrations of five HAAs studied were all significantly reduced (P<0.006), with average reductions ranging from 45% to 75%. Oleoresin rosemary, when used at two concentrations (1% and 10% based on fat content), reduced PhIP formation by 44%.
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Affiliation(s)
- Z Balogh
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824, USA
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45
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Knize MG, Salmon CP, Pais P, Felton JS. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1999; 459:179-93. [PMID: 10335376 DOI: 10.1007/978-1-4615-4853-9_12] [Citation(s) in RCA: 137] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH) are mutagens and animal carcinogens sometimes formed when foods are heated or processed. Determining their role in cancer etiology depends on comparing human exposures and determining any significant dose-related effects. Chemical analysis of foods shows that flame-grilling can form both PAH and HAA, and that frying forms predominantly HAA. With detection limits of about 0.1 ng/g, amounts found in commercially processed or restaurant foods range from 0.1 to 14 ng/g for HAA, and levels of PAH up to 1 ng/g in a liquid smoke flavoring. Laboratory fried samples have greater amounts of PAH, up to 38 ng/g in hamburgers, and high levels of HAA, over 300 ng/g, are measured in grilled chicken breast. Understanding the processing conditions that form PAH and HAA can lead to methods to greatly reduce their occurrence in processed foods.
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Affiliation(s)
- M G Knize
- Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, University of California, Livermore 94551-9900, USA
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46
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Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems. Food Chem 1999. [DOI: 10.1016/s0308-8146(98)00214-3] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Augustsson K, Lindblad J, Overvik E, Steineck G. A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens. FOOD ADDITIVES AND CONTAMINANTS 1999; 16:215-25. [PMID: 10560575 DOI: 10.1080/026520399284082] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Frequent consumption of meat has been associated with an increased risk of colorectal cancer. Such a risk may be due to naturally occurring compounds in the meat, substances added to the meat, or agents formed during cooking. Concerning the latter alternative, mutagenic heterocyclic amines are multi-site animal carcinogens, but their relevance to human cancer has yet to be determined. In the present study, we made a population-based inventory of cooked meat dishes consumed in the county of Stockholm, ranked dishes according to cooking method and frequency of consumption and, in addition, determined levels of mutagenic activity in six commonly consumed fried meat dishes. Meat was consumed, on average, 493 times per year, giving 1.4 daily servings. Frying was the most common way to cook meat. When ranking meat dishes according to intake frequency, the top eight dishes were as follows: sausage, steak casserole, meatballs, pork chops, pork belly, bacon, ground beef patties, and finally, mince-meat sauce. The frying sessions were performed under controlled conditions at four different temperatures, and we documented the degree of surface browning and measured mutagenic activity in six frequently eaten dishes (sausage, meatballs, pork chops, pork belly, ground beef patties, and minute beef). We found extracts from all six dishes to be mutagenic, and a mean daily dose of exposure was calculated, giving 862 revertants. This investigation leaves no doubt that a major portion of the total meat consumption is fried before ingestion and that fried meat dishes frequently consumed by an elderly population in Stockholm contain mutagenic substances. Furthermore, the study provides usable information for future epidemiological research in which it is necessary to disentangle the effect of meat per se from the effect of potentially carcinogenic heterocyclic amines.
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48
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Pais P, Salmon CP, Knize MG, Felton JS. Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:1098-1108. [PMID: 10552422 DOI: 10.1021/jf980644e] [Citation(s) in RCA: 133] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Mixtures of amino acids, creatine, and glucose simulating the composition of six different kinds of meats (beef, chicken breast, chicken thigh, turkey breast, pork, and fish) were dry-heated to simulate the formation of heterocyclic amines in meats. The presence of 16 heterocyclic amines was investigated in the model systems and in the six meats and their corresponding meat drippings to determine the importance of meat composition to heterocyclic amine formation. Nine mutagenic amines (IQ, MeIQ, 8-MeIQx, 4,8-DiMeIQx, PhIP, IQx, IFP, DMIP, and TMIP) were found to be present at concentrations >0.1 ng/g in some of the model systems and in some of the meats or pan residues. Heterocyclic amine concentrations clearly are affected by precursor composition in this model system, and the same nine heterocyclic amines formed in the meat and in the model system show that this is a well-controlled surrogate for the reaction conditions that occur in meats during cooking.
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Affiliation(s)
- P Pais
- Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, University of California, P.O. Box 808, Livermore, California 94551-9900, USA
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49
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Skog KI, Johansson MA, Jägerstad MI. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food Chem Toxicol 1998; 36:879-96. [PMID: 9737435 DOI: 10.1016/s0278-6915(98)00061-1] [Citation(s) in RCA: 392] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review.
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Affiliation(s)
- K I Skog
- Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden
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50
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Tanga MJ, Bupp JE, Tochimoto TK. Syntheses of five potential heterocyclic amine food mutagens. J Heterocycl Chem 1997. [DOI: 10.1002/jhet.5570340303] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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