Home  About us  Contact
 

Heterocyclic Aromatic Amines (heterocyclic + aromatic_amine)

Distribution by Scientific Domains
Chemistry83%

Selected Abstracts

EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2009
GUOZHOU LIAO
ABSTRACT Heterocyclic aromatic amines (HAAs) are an important class of food mutagens and carcinogens produced in meats cooked at high temperature. The formation of HAAs in pork floss during processing and the effect of vitamin C and vitamin E on HAAs formation in pork floss were studied. Pork floss was prepared by steaming of raw pork, followed by pressing, tearing, adding various additives, and then the cooked pork was subjected to stir frying. The various HAAs in pork floss were isolated by solid phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that the type and level of HAAs increased with increasing processing temperature. Up to seven HAAs, 9H-pyrido[4,3-b]indole (Norharman), 1-methyl-9H-pyrido[4,3-b]indole (Harman), 2-amino-1- methyl-6-phenylimidazo[4,5-f]pyridine (PhIP), 2-amino-dipyrido[1,2-a: 3,,2,-d]imidazole (Glu-P-2), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (AaC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC) were detected in pork floss when stir fried at 150C. Color development increased with cooking temperatures, and was correlated with HAAs formation. The addition of vitamin C at various levels was not effective toward HAAs inhibition. However, the incorporation of 0.1% vitamin E reduced Norharman, PhIP, AaC and MeAaC concentrations in the pork floss. PRACTICAL APPLICATION The formation of heterocyclic aromatic amines (HAAs) is one of the most unfavorable changes during the cooking of food. Since the connection between the consumption of dietary carcinogens and cancer risks in human has been established, interest in this matter has been growing. However, the processing methods and conditions of Chinese traditional food are different from Western, and to date, little is known about HAAs content in the traditional meat products of China. The information derived from this study serves as an essential base of knowledge from a public health standpoint, and contributes to a repository of HAAs information relevant to Chinese cooking; it also can provide clues to understanding the factors that affect HAAs formation and can indicate means of reducing or eliminating these compounds. [source]

Mass spectrometric investigation of the sequence selectivity for adduction of heterocyclic aromatic amines on single-strand oligonucleotides

RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 20 2008
Emilien L. Jamin
Heterocyclic aromatic amines (HAAs) generated during the cooking of meats are known to be genotoxic substances able to form covalent bonds with DNA bases after metabolic activation. This work aimed at the investigation of the influence of the local environment of nucleobases along the nucleotidic sequence on its modification induced by two different HAAs, namely 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP) and 2-amino-3-methylimidazo[4,5- f]quinoline (IQ), in order to identify possible sequences more susceptible to modification. A systematic study of the neighbouring base effect on the adduction was emphasized. Thus, PhIP and IQ adducts have been synthesized with various T-rich model single-strand oligonucleotides displaying different flanking bases (A, G, C or T) at the 3, or the 5, side of the targeted guanine, which allowed a comparison of the flanking base effects on adduction. Modified oligonucleotides were then analyzed by high-performance liquid chromatography (HPLC) coupled to electrospray ionization mass spectrometry. The localization of the modifications induced by PhIP or IQ along the oligonucleotide sequence was achieved by tandem mass spectrometry, and modification yields of the various model sequences were compared. Results indicate a favouring sequence context effect on the G-C8-IQ adduct formation with the sequence 5,GGG3,. Although higher than IQ, modification yields observed with PhIP showed a less obvious effect of the neighbouring base on the G-C8-PhIP adduct formation, with a preferential sequence 5,GGA/G/T3,. Copyright © 2008 John Wiley & Sons, Ltd. [source]

EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2009
GUOZHOU LIAO
ABSTRACT Heterocyclic aromatic amines (HAAs) are an important class of food mutagens and carcinogens produced in meats cooked at high temperature. The formation of HAAs in pork floss during processing and the effect of vitamin C and vitamin E on HAAs formation in pork floss were studied. Pork floss was prepared by steaming of raw pork, followed by pressing, tearing, adding various additives, and then the cooked pork was subjected to stir frying. The various HAAs in pork floss were isolated by solid phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that the type and level of HAAs increased with increasing processing temperature. Up to seven HAAs, 9H-pyrido[4,3-b]indole (Norharman), 1-methyl-9H-pyrido[4,3-b]indole (Harman), 2-amino-1- methyl-6-phenylimidazo[4,5-f]pyridine (PhIP), 2-amino-dipyrido[1,2-a: 3,,2,-d]imidazole (Glu-P-2), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (AaC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC) were detected in pork floss when stir fried at 150C. Color development increased with cooking temperatures, and was correlated with HAAs formation. The addition of vitamin C at various levels was not effective toward HAAs inhibition. However, the incorporation of 0.1% vitamin E reduced Norharman, PhIP, AaC and MeAaC concentrations in the pork floss. PRACTICAL APPLICATION The formation of heterocyclic aromatic amines (HAAs) is one of the most unfavorable changes during the cooking of food. Since the connection between the consumption of dietary carcinogens and cancer risks in human has been established, interest in this matter has been growing. However, the processing methods and conditions of Chinese traditional food are different from Western, and to date, little is known about HAAs content in the traditional meat products of China. The information derived from this study serves as an essential base of knowledge from a public health standpoint, and contributes to a repository of HAAs information relevant to Chinese cooking; it also can provide clues to understanding the factors that affect HAAs formation and can indicate means of reducing or eliminating these compounds. [source]

Cover Picture , Mol.

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 3 2008
Nutr.
Both harmful and beneficial compounds are formed during the heat treatment of various foods. This Special Issue focuses on the formation of Maillard reaction products, such as acrylamide and heterocyclic aromatic amines, and their biological effects. These compounds are hypothesized to be associated with progression of various diseases, such as colon cancer, diabetes mellitus or chronic inflammation. On the other hand, beneficial compounds generated at the same time have antioxidant, antibacterial and anti-mutagenic activity. [source]

Mass spectrometric investigation of the sequence selectivity for adduction of heterocyclic aromatic amines on single-strand oligonucleotides

RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 20 2008
Emilien L. Jamin
Heterocyclic aromatic amines (HAAs) generated during the cooking of meats are known to be genotoxic substances able to form covalent bonds with DNA bases after metabolic activation. This work aimed at the investigation of the influence of the local environment of nucleobases along the nucleotidic sequence on its modification induced by two different HAAs, namely 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP) and 2-amino-3-methylimidazo[4,5- f]quinoline (IQ), in order to identify possible sequences more susceptible to modification. A systematic study of the neighbouring base effect on the adduction was emphasized. Thus, PhIP and IQ adducts have been synthesized with various T-rich model single-strand oligonucleotides displaying different flanking bases (A, G, C or T) at the 3, or the 5, side of the targeted guanine, which allowed a comparison of the flanking base effects on adduction. Modified oligonucleotides were then analyzed by high-performance liquid chromatography (HPLC) coupled to electrospray ionization mass spectrometry. The localization of the modifications induced by PhIP or IQ along the oligonucleotide sequence was achieved by tandem mass spectrometry, and modification yields of the various model sequences were compared. Results indicate a favouring sequence context effect on the G-C8-IQ adduct formation with the sequence 5,GGG3,. Although higher than IQ, modification yields observed with PhIP showed a less obvious effect of the neighbouring base on the G-C8-PhIP adduct formation, with a preferential sequence 5,GGA/G/T3,. Copyright © 2008 John Wiley & Sons, Ltd. [source]