Formation of Mutagens in Beef and Beef Extract During Cooking

Commoner, Barry; Vithayathil, Antony J.; Dolara, Piero; Nair, Subhadra; Madyastha, Prema; Cuca, Gregory C.

doi:10.1126/science.567374

Cited by 248 publications

(38 citation statements)

References 8 publications

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“…This is in line with the report that effect of charred meat depends, to a greater degree, on the details of processing (Felton andKnize, 1990 andCommoner, 1978). It is likely that the naturally occurring nitrosamine in meat, when subjected to charcoal fire roasting, could be raised to a concentration toxic enough to cause alteration in morphology of tissues of liver and pancreas and perhaps other organs.…”

Section: Discussionsupporting

confidence: 74%

Altered morphology of liver and pancreas tissues of offsprings of albino rats by charred meat

Essien

Akpan²

2010

Nig. J. Phys Sci

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Summary:The effects of food processing and or cooking practices in the variations in morphological changes in tissues were investigated. The relationship between consumption of charred meat, which is believed to be rich in nitrosamine by pregnant mothers and the adverse effects on the growth of their offsprings, alterations in morphology of tissues like liver and pancreas were studied. Meat was subjected to charcoal fire roasting without curing and was thereafter fed to pregnant rats. The results shopwed growth retardation of the offsprings, micromorphological changes in tissues such as liver (genernalized apoptotic processes and hepatocellular necrosis) and pancreas (increased islet cells density and scattered acinar hyperplasia with solid cellular area) in the offsprings of the female albino rats that were fed on 60 and 80 percent of charred meat regimen during gestation and lactation periods when compared to control. These observations have shown that meat curred or uncured when subjected to charcoal fire roasting may cause alteration in the morphology of the foetal tissues.

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Section: Discussionsupporting

confidence: 74%

Altered morphology of liver and pancreas tissues of offsprings of albino rats by charred meat

Essien

Akpan²

2010

Nig. J. Phys Sci

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“…The formation of mutagens detectable by the Ames test upon broiling dried fish and ground meat was reported by us (9) and Commoner et al (10). These *National Cancer Center, 1-1, Tsukiji 5-chome, Chuo-ku, Tokyo 104, Japan.…”

Section: General Backgroundmentioning

confidence: 88%

Past, present, and future of mutagens in cooked foods.

Sügimura¹

1986

Environ Health Perspect

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Mutation assay with Salmonella typhimurium enabled us to detect various types of mutagens in cooked foods. A series of mutagenic heterocyclic amines has been isolated and identified in broiled fish and meat and in pyrolyzates of amino acids and proteins. Feeding experiments showed these mutagens to be carcinogenic in mice and rats. The mechanism of formation and pathway of metabolic activation of these heterocyclic amines have been elucidated. Their contents in various cooked foods have been determined. The presence of mutagenic nitropyrenes (some of which were confirmed as carcinogens) in grilled chicken was also established. Roasted coffee beans also yield mutagens such as methylglyoxal. The formation of mutagen precursors, including ,B-carboline derivatives and tyramine which become mutagens with nitrite treatment, was found during food processing. Oncogene activation in animal tumors induced by some of these food mutagens/carcinogens has been confirmed. The role of mutagens/carcinogens in cooked foods in human cancer development has not yet been exactly evaluated. In order to do this, more information on their carcinogenic potency, human intake, metabolism in the human body, and the effects of combined administration with other initiators, promoters and other modifying factors in food is required.

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“…A year later Commoner and his coworkers deduced that the elevated background of revertants found with the standard Ames/Salmonella mutagenesis assay was due to the beef extract used to grow the bacterial culture (2). It was also noted by this group and by Felton and Nebert (3) a few years earlier that metabolizing enzymes were needed for this increased background.…”

Section: Introductionmentioning

confidence: 88%

“…It was also noted by this group and by Felton and Nebert (3) a few years earlier that metabolizing enzymes were needed for this increased background. It was also found that other cooked beef products such as hamburger had mutagenic constituents (2). Since these early findings our laboratory has examined various cooked protein food sources for mutagenicity and we have found mutagenic activity in extracts of muscle of beef, lamb, chicken, pork, and fish (4).…”

Section: Introductionmentioning

confidence: 98%

Identification of the mutagens in cooked beef.

Felton¹,

Knize²,

Shen³

et al. 1986

Environ Health Perspect

229

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The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200, 250, or 3000C), XAD-2 column adsorption and elution with acetone, and acidic and basic liquid/liquid extractions, the samples are separated into six distinct peaks with preparative reverse-phase HPLC. A total of nine distinct mutagens can be separated after two additional HPLC steps. These compounds fall into a class of compounds called aminoimidazoa- the PhIP, which contributes the highest mass content to the cooked meat, but has the lowest mutagenic potency, might ultimately make a significant contribution to the carcinogenicity.

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Formation of Mutagens in Beef and Beef Extract During Cooking

Cited by 248 publications

References 8 publications

Altered morphology of liver and pancreas tissues of offsprings of albino rats by charred meat

Altered morphology of liver and pancreas tissues of offsprings of albino rats by charred meat

Past, present, and future of mutagens in cooked foods.

Identification of the mutagens in cooked beef.

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