Mutagen formation in the reaction of maillard browning products, 2-acetylpyrrole and its analogues, with nitrite

Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing

“…In comparison with the raw filling, baked filling showed higher levels of l -histidine, l -(+)-arginine, l -methionine, and l -glutamine. Pyrrole-2-carboxylic acid, which is a product of the Maillard browning reaction between xylose and amino acid/peptides, increased sharply by 667% after stir-frying ( 39 , 40 ).…”

Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing

“…In comparison with the raw filling, baked filling showed higher levels of l -histidine, l -(+)-arginine, l -methionine, and l -glutamine. Pyrrole-2-carboxylic acid, which is a product of the Maillard browning reaction between xylose and amino acid/peptides, increased sharply by 667% after stir-frying ( 39 , 40 ).…”

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

“…The presence of such mutagens has not been reported in dairy products. Although mutagenic activity has been reported in extracts of severely heated dairy products (Rogers and Shibamoto, 1982;Yen and Lee, 1986), dairy products are not unique in this respect since mutagenic activity develops in a host of severely heat-treated foods O'Brien and Morrissey, 1989). In pure form, HMF and its metabolite 5-sulphooxymethylfurfural have genotoxic properties (Lee and Shibamoto, 2002), but there is no evidence that the levels of HMF found in dairy products pose a health risk.…”

Advanced Dairy Chemistry Volume 3

“…The presence of such mutagens has not been reported in dairy products. Although mutagenic activity has been reported in extracts of severely heated dairy products (Rogers and Shibamoto, 1982;Yen and Lee, 1986), dairy products are not unique in this respect since mutagenic activity develops in a host of severely heattreated foods (Kato, 1986;O'Brien and Morrissey, 1989b). There is no evidence that dairy products subjected to conventional heat treatments, such as HTST pasteurization, UHT treatment or in-bottle sterilization, are mutagenic (Sekizawa and Shibamoto, 1986;Berget al, 1990).…”

Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing

“…In comparison with the raw filling, baked filling showed higher levels of l -histidine, l -(+)-arginine, l -methionine, and l -glutamine. Pyrrole-2-carboxylic acid, which is a product of the Maillard browning reaction between xylose and amino acid/peptides, increased sharply by 667% after stir-frying ( 39 , 40 ).…”

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

“…The presence of such mutagens has not been reported in dairy products. Although mutagenic activity has been reported in extracts of severely heated dairy products (Rogers and Shibamoto, 1982;Yen and Lee, 1986), dairy products are not unique in this respect since mutagenic activity develops in a host of severely heat-treated foods O'Brien and Morrissey, 1989). In pure form, HMF and its metabolite 5-sulphooxymethylfurfural have genotoxic properties (Lee and Shibamoto, 2002), but there is no evidence that the levels of HMF found in dairy products pose a health risk.…”

Advanced Dairy Chemistry Volume 3

“…The presence of such mutagens has not been reported in dairy products. Although mutagenic activity has been reported in extracts of severely heated dairy products (Rogers and Shibamoto, 1982;Yen and Lee, 1986), dairy products are not unique in this respect since mutagenic activity develops in a host of severely heattreated foods (Kato, 1986;O'Brien and Morrissey, 1989b). There is no evidence that dairy products subjected to conventional heat treatments, such as HTST pasteurization, UHT treatment or in-bottle sterilization, are mutagenic (Sekizawa and Shibamoto, 1986;Berget al, 1990).…”

Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing

“…In comparison with the raw filling, baked filling showed higher levels of l -histidine, l -(+)-arginine, l -methionine, and l -glutamine. Pyrrole-2-carboxylic acid, which is a product of the Maillard browning reaction between xylose and amino acid/peptides, increased sharply by 667% after stir-frying ( 39 , 40 ).…”

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

“…The presence of such mutagens has not been reported in dairy products. Although mutagenic activity has been reported in extracts of severely heated dairy products (Rogers and Shibamoto, 1982;Yen and Lee, 1986), dairy products are not unique in this respect since mutagenic activity develops in a host of severely heat-treated foods O'Brien and Morrissey, 1989). In pure form, HMF and its metabolite 5-sulphooxymethylfurfural have genotoxic properties (Lee and Shibamoto, 2002), but there is no evidence that the levels of HMF found in dairy products pose a health risk.…”

Advanced Dairy Chemistry Volume 3

“…The presence of such mutagens has not been reported in dairy products. Although mutagenic activity has been reported in extracts of severely heated dairy products (Rogers and Shibamoto, 1982;Yen and Lee, 1986), dairy products are not unique in this respect since mutagenic activity develops in a host of severely heattreated foods (Kato, 1986;O'Brien and Morrissey, 1989b). There is no evidence that dairy products subjected to conventional heat treatments, such as HTST pasteurization, UHT treatment or in-bottle sterilization, are mutagenic (Sekizawa and Shibamoto, 1986;Berget al, 1990).…”