Prevention of the formation of mutagenic and/or carcinogenic heterocyclic amines by food factors

Article type: Research Article

Authors: Kiyomi Kikugawa, | Kazuyuki Hiramoto, | Tetsuta Kato,

Affiliations: School of Pharmacy, Tokyo University of Pharmacy and Life Science, Hachioji, Tokyo 192-0392, Japan

Note: [] School of Pharmacy, Tokyo University of Pharmacy and Life Science, 1432-1 Horinouchi, Haachioji, Tokyo 192-0392, Japan. Fax: +81 426 76 4508

Abstract: Introduction of phenolic antioxidants, thiol compounds and reductones into the heated model system composed of glucose/glycine/creatinine was effective to scavenge the intermediary pyrazine cation radical and to reduce the mutagenicity due to imidazoquinoxaline heterocyclic amines. Addition of a reductone, ascorbate or erythorbate, at 0.3% to ground beef effectively reduced the mutagenicity of cooked hamburger. Mutagenicity of cooked hamburger was also decreased by addition of glucose at more than 0.7% to ground beef.

Keywords: pyrazine cation radical, mutagenicity, cooked hamburger, ascorbate, erythorbate, glucose

Journal: BioFactors, vol. 12, no. 1-4, pp. 123-127, 2000