Qualitative and quantitative characterization of mutagens in commercial beef extract

Abstract

Two mutagenic compounds have been isolated and purified from commercial beef extract. These two compounds have chemical, chromatographic, spectroscopic and biological behavior indistinguishable from those of the two known mutagens 2-amino-3-methyl-imidazo-[4,5-f]-quinoline and 2-amino-3,8-dimethyl-imidazo-[4,5-f]-quinoxaline.

Purification of the food-borne carcinogens 2-amino-3-methylimidazo [4,5-f]quinoline and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in heated meat products by immunoaffinity chromatography

“…Our estimates of these compounds formed in beef extracts and fried beef concur with values reported by other investigators who used methods far more laborious for isolation and quantification (4)(5)(6)(7)(9)(10)(11)(26)(27)(28). With only minor modifications in the isolation procedure, affinity chromatography could be applied to isolate these mutagens from a variety of cooked foods and provide quantitative data to assess the health risk of these potential carcinogens to humans.…”

“…The aminoimidazoquinolines and aminoimidazoquinoxalines are potent mutagens and rodent carcinogens (1,2) which are formed in foods high in protein content, prepared under typical cooking practices (3)(4)(5)(6)(7)(8)(9). Two of the more prominent compounds in this class of carcinogens are 2-arnino-3-methylimidazo[4,5/|quinoline (IQ*) and 2-amino-3,8-dimethylimidazo [4,.…”

Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.

“…Since heterocyclic amines are actually contained in various cooked foods (7,(18)(19)(20)(21)(22)(23) and cigarette smoke condensate (20,24), there is a possibility that these heterocyclic amines play some role as initiators in carcinogenesis in human cancer development. For the assessment of the risk ofheterocyclic amines to humans, the amounts of heterocyclic amines in various cooked foods should be further investigated.…”

Carcinogens and mutagens present as natural components of food or induced by cooking

“…Three mutagens that are not amino-acid pyrolysis products have been reported to be present in beef extract ( Figure 1): IQ, MelQ, and MeIQx [18]; however, there is some controversy as to whether MelQ is present [19]. The major mutagen that has been identified in fried ground beef is MeIQx [18,20,21], although many unidentified mutagens are also present [21].…”

“…Many of these mutagens have been reported to be carcinogens in mammals, although the actual carcinogenicity data for only a few of them have so far been published. Trp-P-1 appears to account for perhaps only 6% of the mutagenic activity of cooked beef[34; see also 19,36], and it is reasonable to assume that the compound accounts for only a small fraction of the total carcinogenic risk from cooking-induced mutagens.…”