Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

Skog, Kerstin; Augustsson, Katarina; Steineck, Gunnar; Stenberg, Marianne; Jägerstad, Margaretha

doi:10.1016/s0278-6915(97)00021-5

Cited by 166 publications

(119 citation statements)

References 29 publications

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“…It has been reported that cooking temperature and duration have a much greater influence on the formation of HCAs than the present of precursors (creatine, sugars, and free amino acids) or the amount of water of food [48,49]. Cooking temperature has been reported to be the most important parameter [34,50]. The concentrations of AIAs generally increased with cooking temperature [34,50].…”

Section: +mentioning

confidence: 99%

“…The concentrations of AIAs generally increased with cooking temperature [34,50]. In aqueous model system consisted of creatine, glucose and a blend of amino acids were heated at 150-225ºC for 0.5 to 120 min in order to investigate the relation between temperature and time in the formation of HCAs led to rapid formation of IQx, MeIQx, 4,8DiMeIQx and PhIP but not IQ or MeIQ [50]. Most model system studies have been performed at 125-300ºC.…”

Section: +mentioning

confidence: 99%

“…In domestic cooking, temperature is generally below 200ºC. Increase in cooking time and temperature lead to increase the amounts of HCAs and PhIP level is higher at higher cooking temperatures and in longer cooking time [12,50,53,54]. Bjeldanes and others [30,55] reported that mutagenic activity in grilled meat increased rapidly during the initial 10 min and then decreased.…”

Section: +mentioning

confidence: 99%

“…They declared that the decreasing might be due to the formation of an obvious, distinct crust on the meats, which appears to inhibit further heat transfer to the interior of the meat. In addition coating foods with breadcrumbs before frying may reduce the formation of HCAs because of the insulating effect of coating [50].…”

Section: +mentioning

confidence: 99%

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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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Section: +mentioning

confidence: 99%

Section: +mentioning

confidence: 99%

Section: +mentioning

confidence: 99%

Section: +mentioning

confidence: 99%

See 2 more Smart Citations

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

Kızıl¹,

Öz²,

Besler³

2011

J Food Process Technol

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“…The relative amounts of these compounds formed during cooking depend on both meat type and cooking conditions (Knize et al, 1998). PhIP is frequently the most mass abundant heterocyclic amine produced during the cooking of beef, pork, and chicken, (Keating et al, 2000;Knize et al, 1998;Norrish et al, 1999;Pais et al, 2000;Sinha et al, 1995;Skog et al, 1997;Wakabayashi et al, 1992). Humans are routinely exposed to varying amounts of these food-derived compounds, and there are studies supporting their role in human carcinogenesis (Knize and Felton, 2005).…”

Section: Tif2 Helixmentioning

confidence: 99%

Computational Characterization and Prediction of Estrogen Receptor Coactivator Binding Site Inhibitors

Bennion¹,

Kulp²,

Cosman³

et al. 2005

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Public reporting burden for this collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing this collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden to Department of Defense, Washington Headquarters Services, Directorate for Information Operations and Reports (0704-0188), 1215 Jefferson Davis Highway, Suite 1204, Arlington, VA 22202-4302. Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to any penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. PLEASE DO NOT RETURN YOUR FORM TO THE ABOVE ADDRESS. (From -To) Aug 1 REPORT DATE (DD-MM-YYYY) 01-09-2005 REPORT TYPE Final Report DATES COVERED PERFORMING ORGANIZATION NAME(S) AND ADDRESS(ES) 8. PERFORMING ORGANIZATION REPORT NUMBE RRegents of the University of California Lawrence Livermore Natl. Lab.7000 East Ave Livermore California 94550 SPONSORING / MONITORING AGENCY NAME(S) AND ADDRESS(ES) 10. SPONSOR/MONITOR'S ACRONYM(S) U.S. Army Medical Research and Materiel CommandFort Detrick, Maryland 21702-5012 SPONSOR/MONITOR'S REPORT NUMBER(S) DISTRIBUTION / AVAILABILITY STAT EMENTApproved for Public Release; Distribution Unlimited SUPPLEMENTARY NOTES 314. ABSTRACT Many carcinogens have been shown to cause tissue specific tumors in animal models. The mechanism for this specificity has not been fully elucidated and is usually attributed to differences in organ metabolism. For heterocyclic amines, potent carcinogens that are formed in well-done meat, the ability to either bind to the estrogen receptor and activate or inhibit an estrogenic response will have a major impact on carcinogenicity. Here we describe our work with the human estrogen receptor alpha (hERa) and the mutagenic/carcinogenic heterocyclic amines PhIP, MeIQx, IFP, and the hydroxylated metabolite of PhIP, N2-hydroxy-PhIP. We found that PhIP, in contrast to the other heterocyclic amines, increased cell-proliferation in MCF-7 human breast cancer cells and activated the hERa receptor. We show mechanistic data supporting this activation both computationally by homology modeling and docking, and by NMR confirmation that PhIP binds with the ligand binding domain (LBD). This binding competes with estradiol (E2) in the native E2 binding cavity of the receptor. We also find that other heterocyclic amines and N2-hydroxy-PhIP inhibit ER activation presumably by binding into another cavity on the LBD. Moreover, molecular dynamics simulations of inhibitory heterocyclic amines reveal a disruption of the surface of the receptor protein involved with protein-protein signaling. We therefore propose that the mechanism for the tissue specific carcinogenicity seen in the rat breast tumors and the presumptive human brea...

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Heterocyclic Aromatic Amines

Turesky

2008

Process‐Induced Food Toxicants

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Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

Cited by 166 publications

References 29 publications

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

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

Computational Characterization and Prediction of Estrogen Receptor Coactivator Binding Site Inhibitors

Heterocyclic Aromatic Amines

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