An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens

Loprieno, N.; Boncristiani, Guido; Loprieno, G.

doi:10.1007/978-1-4899-2626-5_9

Cited by 4 publications

(3 citation statements)

References 11 publications

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“…In critical assessments of the significance of heterocyclic amines in the human diet, Bogen (1994), Bradfield et al (1991), Loprieno et al (1991), Schutt (1994), Skog (1993), Starvic (1994a,b), andStarvic et al (1995) made the following observations: (a) Heterocyclic amines represent a potential risk factor in the etiology of human cancer; heterocyclic amines are the only known animal colon carcinogens that humans (except vegetarians) consume daily. Since all mutagens tested so far in animal studies have been found to be carcinogens, it is desirable, although difficult, to control levels of mutagens in food; the higher temperatures recommended to destroy pathogens in meat may lead to the formation of greater amounts of heterocyclic amines.…”

Section: Mutagens and Carcinogensmentioning

confidence: 99%

Food Browning and Its Prevention: An Overview

Friedman

1996

J. Agric. Food Chem.

973

658

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Enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. The loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with metal ions, and formation of antinutritional and toxic compounds. Studies in this area include influence of damage to essential amino acids on nutrition and food safety, nutritional damage as a function of processing conditions, and simultaneous formation of deleterious and beneficial compounds. These compounds include kidney-damaging Maillard reaction products, mutagens, carcinogens, antimutagens, antioxidants, antibiotics, and antiallergens. This overview covers the formation, nutrition, and safety of glycated proteins, characterized browning products, and heterocyclic amines. Possible approaches to inhibiting browning reactions and preventing adverse effects of browning during food processing and food consumption, including protection against adverse effects of heterocyclic amines by N-acetylcysteine, caffeine, chlorophyll, conjugated linoleic acid, lignin, and tea extracts, are also described. This research subject covers a complex relationship of the chemistry, biology, and pathology of browning products and the impact on human nutrition and health. Future study should differentiate antinutritional and toxicological relationships, define individual and combined potencies of browning products, and develop means to prevent the formation and to minimize the adverse manifestations of the most antinutritional and toxic compounds. Such studies should lead to better and safer foods and improved human health.

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Section: Mutagens and Carcinogensmentioning

confidence: 99%

Food Browning and Its Prevention: An Overview

Friedman

1996

J. Agric. Food Chem.

973

658

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“…It is one of the most serious amino acid pyrolysates (heterocyclic amines) with mutagenic, carcinogenic, and immunosuppressive activity (LOPRIENO et al 1991).…”

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confidence: 99%

Antimutagenic effect of curcumin and its effect on the immune response in mice

Smerak¹,

Polívková²,

Sestakova³

et al. 2006

Czech J. Food Sci.

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A wide array of antioxidative and anti-inflammatory substances derived from edible plants have been reported to possess chemopreventive and chemoprotective activities. Among the most extensively investigated and well-defined dietary chemopreventives is curcumin. Using the Ames test and in vivo micronucleus test, chemiluminescence test, blastic transformation test, and comet assay, we examined the antimutagenic effects of the chemically identified chemoprotective substance curcumin (diferuloylmethane) in the pure form on mutagenicity induced by three reference mutagens: aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), 2-amino-3-metylimidazo[4,5-f]quinoline (IQ), and N-nitroso-N-metylurea (MNU), and the effect of curcumin on the immunosuppression caused by these mutagens. Curcumin in the pure form showed a clear antimutagenic and immunomodulatory activities on mutagenicity and immunosuppression induced by reference mutagens.  

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“…amino acids (heterocyclic amines) of the category of amino-methylimidazo-quinoline occurring in human foodstuffs as a result of inappropriate heat processing of meat (LOPRIENO et al 1991;ADAMSON et al 1996) are considered to be the most serious. 2-amino-3-methylimidazo [4,5-f] quinoline (IQ) in the isolated form has been used as another reference mutagen.…”

mentioning

confidence: 99%

Antimutagenic effect of ellagic acid and its effect on the immune response in mice

Smerak¹,

Sestakova²,

Polívková³

et al. 2002

Czech J. Food Sci.

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Using the Ames bacterial mutagenicity test and an in vivo micronucleus test, we investigated the antigenotoxic effect of ellagic acid on the genotoxicity of three mutagens: amino-methylimidazo-quinoline (IQ), aflatoxin B1 (AFB1), and N-nitroso-N-methylurea (MNU). Ellagic acid is a naturally occurring phenolic compound which is found in a variety of soft fruits and vegetables. The effect of this compound on the immunosuppressive activity of mutagens was followed in vivo by the chemiluminescence test. In the Ames assay, ellagic acid at concentrations of 300 and 30 μg/plate demonstrably inhibits the mutagenic activity of two indirect mutagens: IQ and AFB1. The concentration of 300 μg/plate had the strongest effect on mutagenicity of all concentrations of IQ in strain TA98 of Salmonella typhimurium, whereas in strain TA100 concentration of 30 μg per dish of ellagic acid was more effective than 300 μg per plate. Also in combination with different concentrations of AFB1, ellagic acid proved to be a strong antimutagen. In this case the lower of the two effective concentrations – 30 μg/plate – had a much greater antimutagenic effect on both strains tested than 300 μg/plate. In combination with the direct mutagen MNU, ellagic acid did not show any marked antimutagenic effect at most of the concentrations tested in strain TA100. Only the highest concentrations of ellagic acid reduced the mutagenic effect of MNU weakly and only in combination with two lower concentrations of MNU. In the micronucleus test, three-day oral application of ellagic acid prior to the applicaton of AFB1, IQ, or MNU, respectively, markedly reduced the numbers of micronuclei induced by these three mutagens in polychromatophilic erythrocytes of mice. Chemiluminescence test with mouse granulocytes proved that ellagic acid not only prevents the inhibitory effects of mutagens on free oxygen radicals and hydrogen peroxide production, but that this production is stimulated by ellagic acid in combination with mutagens even to a greater extent than by ellagic acid alone. From these results we can deduce that ellagic acid repairs strong immunosuppressive effects of all mutagens applied.  

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An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens

Cited by 4 publications

References 11 publications

Food Browning and Its Prevention: An Overview

Food Browning and Its Prevention: An Overview

Antimutagenic effect of curcumin and its effect on the immune response in mice

Antimutagenic effect of ellagic acid and its effect on the immune response in mice

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