Heterocyclic aromatic amines in food as mutagenesis factors

Abstract

The present work is devoted to studying the amount of heterocyclic aromatic amines in meat products during their heat treatment in order to determine potential mutagens for the human body. Beef meat samples under study showed the presence of 2-amino-3-methylimidazo [4,5-f] quinoxaline (IQx), 3,5,6-trimethylimidazopyridine (3,5,6-TMIP), 2-amino-1.6-dimethylimidazo[4,5-b]pyridine (DMIP), and 1,5,6-trimethylimidazopyridine (1,5,6-TMIP). It has been shown that meat cooked and de-How to cite this article: Savinova O, Yerzhanova M. Heterocyclic aromatic amines in food as mutagenesis factors.

Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker ( Larimichthys crocea )

“…As early as 1964, HAs were first recognized as a potential mutagenic/carcinogenic compound, which can covalently bind with DNA to form adducts and mutate normal cells into tumor cells(Gibis, 2016). To date, more than 30 HAs had been isolated and identified at ng/g levels in cooked foods, and the common HAs can be found in cooked foods are 2‐amino‐3‐methyl‐imidazo [4,5‐f]quinoline (IQ), 2‐amino‐3‐methylimidazo [4,5‐f]quinoxaline (IQx), 2‐amino3,4‐dimethylimidazo [4,5‐f]quinoline (MeIQ), 2‐amino‐3,8dimethylimidazo [4,5‐f] quinoxaline (MeIQx), 2‐amino‐1methyl‐6‐phenylimidazo [4,5‐b]pyridine (PhIP), 3‐Amino‐1,4‐dimethyl‐5H‐pyrido[4,3‐b]indole (Trp‐P‐1), 3‐Amino‐1‐methyl‐5H‐pyrido[4,3‐b]indole (Trp‐P‐2), 2‐Amino‐9H‐dipyrido[2,3‐b]indole (AaC), 2‐Amino‐3‐methyl‐9H‐dipyrido[2,3‐b]indole (MeAaC), 9H‐pyrido[3,4‐b]indole (Norharman) and 1‐methyl‐9H‐pyrido[3,4‐b]indole (Harman) (Scheme 1; Savinova & Yerzhanova, 2021; Xue et al, 2022; Khan et al, 2019; Rahman et al, 2014; Yang et al, 2020). In 1993, the International Agency for Research on Cancer (IARC) classified PhIP, MeIQ, AαC, MeAαC and MeIQx as probable (2B) human carcinogens, and IQ as a possible (2A) human carcinogen.…”

“…As early as 1964, HAs were first recognized as a potential mutagenic/carcinogenic compound, which can covalently bind with DNA to form adducts and mutate normal cells into tumor cells (Gibis, 2016). To date, more than 30 HAs had been isolated and identified at ng/g levels in cooked foods, and the common HAs can be found in cooked foods are 2-amino-3-methyl-imidazo [4,5-f] indole (Harman) (Scheme 1; Savinova & Yerzhanova, 2021;Xue et al, 2022;Khan et al, 2019;Rahman et al, 2014;Yang et al, 2020).…”