Optimised extraction of heterocyclic aromatic amines from blood using hollow fibre membrane liquid-phase microextraction and triple quadrupole mass spectrometry

Cooper, Kevin M.; Jankhaikhot, Natcha; Cuskelly, Geraldine

doi:10.1016/j.chroma.2014.06.061

Cited by 21 publications

(12 citation statements)

References 29 publications

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“…A very fast extraction method is the single‐drop microextraction: a simple direct immersion technique combined with nanocellulose and multiwalled carbonanotubes plus ionic liquid was used for the extraction and determination of MeIQx (Ruiz‐Palomero and others ). In another study, the extraction was performed by using hollow‐fiber membrane liquid‐phase microextraction, which contained 2.5‐cm lengths of porous polypropylene fibers impregnated with organic solvent to facilitate simultaneous extraction from an alkaline aqueous sample into a low‐volume acidic acceptor phase (Cooper and others ).…”

Section: Analysis Of Haasmentioning

confidence: 99%

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Gibis

2016

Comp Rev Food Sci Food Safe

296

235

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Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300°C) and pyrolytic HAAs (>300°C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.

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Section: Analysis Of Haasmentioning

confidence: 99%

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Gibis

2016

Comp Rev Food Sci Food Safe

296

235

View full text Add to dashboard Cite

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“…Meat is a highly nutritious food for human growth and development, but a number of studies show a possible association between the consumption of meat and an increased risk of cancer [1]. A reaction between creatine, sugars and amino acids occurs at high temperatures (above 150 °C) during the cooking of meat and causes the formation of heterocyclic amines (HCAs) in meat and meat products [2]. These HCAs are potent carcinogens and a risk factor for human cancer [3].…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

et al. 2016

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Abstract:In previous studies, heterocyclic amines (HCAs) have been identified as carcinogenic and a risk factor for human cancer. Therefore, the present study was designed to identify bioactive natural products capable of controlling the formation of HCAs during cooking. For this purpose we have evaluated the effect of Rosa rugosa tea extract (RTE) on the formation of HCAs in ground beef patties fried at 160˝C or 220˝C. RTE is rich in phenolic compounds and capable of inhibiting the formation of free radicals. The pyrido [3,4-b] 4, were not detected in any sample. Total HCAs were positively correlated with cooking loss. In the RTE-treated groups, 75% of the total HCAs were decreased at 160˝C and 46% at 220˝C, suggesting that RTE is effective at both temperatures and can be used during cooking at high temperatures to lessen the amount of HCAs formed.

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“…In order to improve resolution, separation at alkaline pH was applied (Cooper et al . ). The newly developed chromatographic method was evaluated regarding linear range, limits of detection and quantification, precision and accuracy, showing satisfactory results (Table ).…”

Section: Resultsmentioning

confidence: 97%

Can creatine supplementation form carcinogenic heterocyclic amines in humans?

Pereira

Pinto

Solis

et al. 2015

The Journal of Physiology

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Key pointsr There is a long-standing concern that creatine supplementation could be associated with cancer, possibly by facilitating the formation of carcinogenic heterocyclic amines (HCAs).r This study provides compelling evidence that both low and high doses of creatine supplementation, given either acutely or chronically, does not cause a significant increase in HCA formation.r HCAs detection was unrelated to creatine supplementation. Diet was likely to be the main factor responsible for HCAs formation after either placebo (n = 6) or creatine supplementation (n = 3).r These results directly challenge the recently suggested biological plausibility for the association between creatine use and risk of testicular germ cell cancer. AbstractCreatine supplementation has been associated with increased cancer risk. In fact, there is evidence indicating that creatine and/or creatinine are important precursors of carcinogenic heterocyclic amines (HCAs). The present study aimed to investigate the acute and chronic effects of low-and high-dose creatine supplementation on the production of HCAs in healthy humans (i.e. 2-amino-1-methyl-6-phenylimidazo [4,5-b] [4,5-b])pyridine (IFP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,). This was a non-counterbalanced single-blind crossover study divided into two phases, in which low-and high-dose creatine protocols were tested. After acute (1 day) and chronic supplementation (30 days), the HCAs PhIP, 8-MeIQx, IFP and 4,8-DiMeIQx were assessed through a newly developed HPLC-MS/MS method. Dietary HCA intake and blood and urinary creatinine were also evaluated. Out of 576 assessments performed (from 149 urine samples), only nine (3 from creatine and 6 from placebo) showed quantifiable levels of HCAs (8-MeIQx: n = 3; 4,8-DiMeIQx: n = 2; PhIP: n = 4). Individual analyses revealed that diet rather than creatine supplementation was the main responsible factor for HCA formation in these cases. This study provides compelling evidence that both low and high doses of creatine supplementation, given either acutely or chronically, did not cause increases in the carcinogenic HCAs PhIP, 8-MeIQx, IFP and 4,8-DiMeIQx in healthy subjects. These findings challenge the long-existing notion J.-R. Poortmans and B. Gualano contributed equally to this paper.

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Optimised extraction of heterocyclic aromatic amines from blood using hollow fibre membrane liquid-phase microextraction and triple quadrupole mass spectrometry

Cited by 21 publications

References 29 publications

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

Can creatine supplementation form carcinogenic heterocyclic amines in humans?

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