Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system

Johansson, Maria A.; Jägerstad, Margaretha

doi:10.1016/0308-8146(95)00160-3

Cited by 75 publications

(85 citation statements)

References 24 publications

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“…Many heterocyclic nitrogenous compounds, which are difficult to be digested, may be formed from non-enzymatic reactions involving creatine, free amino acids, and monosaccharides. The digestion procedure could be even more difficult when high-fat samples are heated (Johansson & Jägerstad, 1996;Skog, Johansson & Jägerstad, 1998). Copper and iron ions can act as catalysts in the formation of compounds such as pyrazines and pyridines, which are precursors of heterocyclic compounds (Parihar, Vasundhara & Vijayayaghavan, 1981;Jägerstad, Skog, Arvidsson & Solyakov, 1998).…”

Section: Resultsmentioning

confidence: 99%

“…Copper and iron ions can act as catalysts in the formation of compounds such as pyrazines and pyridines, which are precursors of heterocyclic compounds (Parihar, Vasundhara & Vijayayaghavan, 1981;Jägerstad, Skog, Arvidsson & Solyakov, 1998). Additionally, the release of free radicals under the conditions described above can increase the formation of these types of nitrogenous compounds (Johansson & Jägerstad, 1996). Thus, it is hypothesized that excessive copper could favor the formation of nitrogen compounds that are difficult to digest in samples of carcass and meat, which could compromise the nitrogen recovery, as observed in this study (Table 6).…”

Section: Resultsmentioning

confidence: 99%

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<b>Evaluation of digestion procedures in Kjeldahl method to quantify total nitrogen in analyses applied to animal nutrition

Silva

Detmann

Franco

et al. 2016

Acta Sci. Anim. Sci.

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ABSTRACT. The effects of the salt-to-metal catalyst ratio and amount of digestion mixture on total nitrogen content in different materials using the Kjeldahl method were evaluated. Four samples with low nitrogen contents and four samples with high nitrogen contents were analyzed. The study evaluated two ratios of salt (sodium sulfate) to metal catalyst (copper sulfate) in the digestion mixture (10:1 and 20:1) and three amounts of digestion mixture per sample (1.0, 1.5, and 2.0 g 200 mg -1). There was an interaction between low-nitrogen material and amount of digestion mixture on nitrogen contents. Samples of cattle feces and corn presented higher nitrogen content when 1.5 and 2.0 g of digestion mixture were used. The high-nitrogen materials presented higher nitrogen contents when 2.0 g of the digestion mixture was used. However, there was an interaction between high-nitrogen material and the ratio of the digestion mixture components. The cattle carcass sample showed higher nitrogen content when the 20:1 ratio was used. The digestion mixture amount in the Kjeldahl method must be 2.0 g with a salt-to-metal catalyst ratio of 20:1 when samples of approximately 200 mg are analyzed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

<b>Evaluation of digestion procedures in Kjeldahl method to quantify total nitrogen in analyses applied to animal nutrition

Silva

Detmann

Franco

et al. 2016

Acta Sci. Anim. Sci.

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show abstract

“…Imidazoquinoxaline type HCAs are formed in the model mixture consist of glucose, glycine and creatinine through free radical Maillard intermediates, a pyrazine cation radical and carbon-centered radicals [31][32][33][34]. In the initial stage of Maillard reaction of glucose with glycine, both pyrazine cation radical and cation centered radicals are generated and in the presence of phenolic antioxidants they are scavenged [31].…”

Section: Precursors and Factors Of Hcas Formationmentioning

confidence: 99%

“…In the model mixture composed of glucose, glycine and creatinine has shown that epigallocatechin gallate and flavonoids prevent the HCAs formation [35]. Moreover, iron is a well-known catalyst of lipid oxidation at lower temperatures and Johansson and Jägerstad [33] reported that the addition of iron (Fe 2+ and Fe…”

Section: Precursors and Factors Of Hcas Formationmentioning

confidence: 99%

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

Kızıl¹,

Öz²,

Besler³

2011

J Food Process Technol

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Mutagenic and/or carcinogenic heterocyclic aromatic amines (HCAs) have been found in meat and fish cooked at temperatures over 150ºC. To date, more than 25 HCAs have been isolated and identified in cooked meat and meat products as potent mutagens in the Ames/Salmonella test. HCAs are potent mutagens at ng/g levels in cooked foods and play an important role in the etiology of human cancer. Major precursors of HCAs are creatine and/or creatinine, amino acids and reducing sugars. IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC. Concentrations and variety of HCAs can be dependent on many factors such as precursor level, meat type, cooking method, cooking duration, pH and water activity, heat and mass transfer, lipid level, lipid oxidation and antioxidants. Due to better understanding, formation of HCAs has been studied both in model systems and cooked foods and this review gives an overview of the studies on the formation of carcinogenic and/or mutagenic HCAs.

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“…Antioxidants could act as inhibitors along different pathways of the reaction and thus prevent the mutagens formation, through radical quenchers and free radical scavenger's activity (Vitaglione and Fogliano 2004). In addition, Johansson and Jägerstad (1996) examined the effects of prooxidant and antioxidant on HCAs inhibition and suggested that prooxidant or antioxidant effect was dependent on concentration.…”

Section: Sensory Evaluation Of Fried Lamb Samplesmentioning

confidence: 99%

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

et al. 2016

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The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70°C) and well done (80°C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

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Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system

Cited by 75 publications

References 24 publications

<b>Evaluation of digestion procedures in Kjeldahl method to quantify total nitrogen in analyses applied to animal nutrition

<b>Evaluation of digestion procedures in Kjeldahl method to quantify total nitrogen in analyses applied to animal nutrition

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

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