Heterocyclic Amines: Occurrence and Prevention in Cooked Food

Robbana-Barnat, Saida; Rabache, Maurice; Rialland, Emmanuelle; Fradin, Jacques

doi:10.2307/3432886

Cited by 15 publications

(20 citation statements)

References 5 publications

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“…3 a: Rats were maintained on AIN-76A diet containing 0-1.0% conjugated linoleic acid (CLA) from Day 1 through Day 57. Rats were exposed to 0.04% (wt/wt) 2-amino-l-methyl-6-phenyIimidazo [4,[5][6] Although food consumption was not measured in the present study, the suppression of growth by PhIP is likely to be due to its toxic effects. In a similar, recent study we also obtained indirect evidence for toxic effects of 0.04% dietary PhIP in the female F344 rat (46).…”

Section: Discussionmentioning

confidence: 95%

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Inhibition of DNA adduct formation of PhIP in female F344 rats by dietary conjugated linoleic acid

Josyula

Ruch

et al. 1998

Nutrition and Cancer

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The dietary mutagen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a mammary carcinogen in the female Fischer (F344) rat and a colon carcinogen in the male F344 rat. To exert its carcinogenicity, it is believed that PhIP needs to form adducts with DNA, a process requiring N-hydroxylation of PhIP by cytochromes P-450 1A1 and/or 1A2 (CYP 1A1 and/or 1A2), as well as further esterification of the hydroxylamine thus formed. Dietary conjugated linoleic acid (CLA) inhibits chemical carcinogenesis in various experimental models. We have examined the effect of dietary CLA on PhIP-DNA adduct formation in female F344 rats. Four-week-old animals were maintained on AIN-76A diet without or with CLA (1%, 0.5%, and 0.1% wt/wt) for 57 days. PhIP was added to the diets (0.04% wt/wt) from Days 14-42. Animals were killed (4/group) on Days 43, 50, and 57. DNA isolated from liver, mammary epithelial cells (MEC), colon, and white blood cells (WBC) was analyzed for PhIP-DNA adducts by 32P-postlabeling assays. On Day 43, CLA inhibited adduct formation in the liver (up to 58%) in a dose-dependent manner. CLA also inhibited hepatic adduct levels (29-39%) on Day 50 (at 1.0% and 0.5% CLA) and on Day 57 (53% at 0.5% CLA). CLA significantly reduced adduct levels in the WBC on Day 50 (63-70%). Adducts in MEC and the colon were not affected by dietary CLA. On Day 57, adduct levels in MEC, liver, colon, and WBC were 0-30.3%, 8.6-41.7%, 21.5-50.7%, and 7.5-11.8%, respectively, of those on Day 43. Northern blot analysis of liver RNA showed that dietary CLA did not affect steady-state levels of CYP 1A1 or 1A2 mRNA. It is concluded that dietary CLA inhibits PhIP-DNA adduct formation in liver and WBC but that those in MEC and the colon are unaffected when a low-level dietary regimen of carcinogen and inhibitor was used. In inhibiting PhIP-DNA adduct formation, CLA does not appear to act by inhibiting CYP 1A1 or 1A2 expression.

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Section: Discussionmentioning

confidence: 95%

“…2-Amino-l-methyl-6-phenylimidazo [4,5-&]pyridine (PhIP) is one of the most abundant heterocyclic amines and was initially isolated from fried ground beef (4). PhIP has also been isolated from other cooked foods (5) and from beer and wine (6) and cigarette smoke condensate (7).…”

Section: Introductionmentioning

confidence: 99%

Inhibition of DNA adduct formation of PhIP in female F344 rats by dietary conjugated linoleic acid

Josyula

Ruch

et al. 1998

Nutrition and Cancer

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“…Other factors include meat type (pork, poultry, fish etc.) (Gu et al, 2002), product fragmentation level, type of thermal process (Costa et al, 2009;Knize et al, 1998;Shin, 2005;Sinha et al, 1995;Sinha et al, 1998), meat acidity (pH), contents of HAA precursors (mainly free amino acids and hexoses), divalent metal ions, substances with anti-oxidative potential (Borgen, Solyakov, & Skog, 2001;Johansson et al, 1995;Persson, Graziani, Ferracane, Fogliano, & Skog, 2003;Robbana-Barnat, Rabache, Rialland, & Fradin, 1996;Shin, 2005;Skog, Johansson, & Jägerstad, 1998;Skog et al, 2000;Thomson, 1999).…”

Section: Introductionmentioning

confidence: 98%

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

et al. 2012

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“…1995). Studies with model systems showed that amino acids or short‐chain peptides were absolutely necessary for the formation of AIAs (Robbana‐Barnat et al . 1996).…”

Section: Introductionmentioning

confidence: 99%

“…However, the role played by lipids is not clear in the development of mutagenic activity. Most authors agree that there is an optimum lipid level for maximum formation of HCAs; in the case of grounded meat, this level is between 10% and 20% (Robbana‐Barnat et al . 1996).…”

Section: Introductionmentioning

confidence: 99%

Heterocyclic Aromatic Amines in Meat

Öz

Kaya

2011

Journal of Food Processing and Preservation

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Heterocyclic aromatic amines (HCAs) are formed during cooking proteinaceous foods such as meat at temperatures above 150C. Epidemiologic studies have shown that all HCAs are mutagenic, and many are carcinogenic. To date, more than 25 HCAs have been identified at ng/g levels in cooked foods. It is therefore recommended minimizing HCAs occurrence in foods consumed by humans. Thus, more information about them is needed. The purpose of this review is to explain chemistry, formation, precursors, mutagenicity and carcinogenicity, and also levels of HCAs in cooked meats. PRACTICAL APPLICATIONS Heterocyclic aromatic amines (HCAs) are formed during cooking of protein‐rich foods. They are therefore widely consumed by humans. On the basis of results from long‐term animal studies, several HCAs are considered mutagenic and carcinogenic. The competent authorities in most Western countries recommend minimizing HCA occurrence. Thus, it is important to learn more about the formation and inhibition of these compounds in cooked foods. Detailed information about HCAs in cooked meats is briefly presented in this review.

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Heterocyclic Amines: Occurrence and Prevention in Cooked Food

Cited by 15 publications

References 5 publications

Inhibition of DNA adduct formation of PhIP in female F344 rats by dietary conjugated linoleic acid

Inhibition of DNA adduct formation of PhIP in female F344 rats by dietary conjugated linoleic acid

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

Heterocyclic Aromatic Amines in Meat

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