Participation of the pyrazine cation radical in the formation of mutagens in the reaction of glucose/glycine/creatinine

Formation of heterocyclic aromatic amines in model systems

“…Kikugawa et al have shown [32] that in this model system the pyrazine cation radical is dominantly formed. Formation of imidazoquinoxaline-type mutagens in the model mixture composed of glucose, glycine, and creatinine is reduced in the presence of phenolic antioxidants including epigallocatechin gallate [28].…”

Anti-crosslinking properties of carnosine: Significance of histidine

“…Lastly, the imidazolium moiety of histidine or carnosine may contribute to stabilizing the adduct formed between the primary amine and the glycating agent. This adduct may be a pyrazine cation radical (Kikugawa et al, 1999;Wondrak et al, 2000).…”

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

“…The chemical interactions with antioxidants resulted in a reduction of HAA concentration in food (Damasius, Venskutonis, Ferracane, & Fogliano, 2011;Gibis & Weiss, 2012;Johansson & Jaegerstad, 1996;Murkovic, Steinberger, & Pfannhauser, 1998;Persson, Graziani, Ferracane, Fogliano, & Skog, 2003;Puangsombat, Jirapakkul, & Smith, 2011;Vitaglione & Fogliano, 2004) and model systems (Johansson & Jaegerstad, http://dx.doi.org/10.1016/j.foodchem.2014.07.074 0308-8146/Ó 2014 Elsevier Ltd. All rights reserved. 1996), and could inhibit the radical reactions in HAA formation which was showed in an electron paramagnetic resonance experiment (Kikugawa et al, 1999). In particular, the preparation method plays a key role in the formation of HAAs; frying and grilling in particular enhance the formation (Keating & Bogen, 2001;Knize, Salmon, Pais, & Felton, 1999).…”