title: [In vitro cytotoxicity of melanoidins isolated from cooked meat and fish samples].
abstract: A study has been undertaken to investigate the biological activity of melanoidins isolated from meat samples baked according to Kuntscheva (electro-baking oven, 200-300 degrees C, 60-210 min) and from semi-finished meat products baked in swimming fat (200 degrees C, 3 X 50 min, repeated use of the oil) as well as from semi-finished fish products (190 degrees C, 60 min). A weak toxicity of the melanoidins formed within a longer thermal treatment, but no mutagenic effect was stated. The cytotoxic alterations showed no specific character.
authors.affiliation: Universität Plovdiv, Lehrstuhl für Organische Chemie, VR Bulgarien.
authors.forename: S
authors.initials: S
authors.lastname: Ivanova
authors.forename: N
authors.initials: N
authors.lastname: Popov
authors.forename: G
authors.initials: G
authors.lastname: Somov
authors.forename: T
authors.initials: T
authors.lastname: Obretenov
mesh_terms: D000818:Animals; D002478:Cells, Cultured; D005347:Fibroblasts / Q000187:drug effects*; D005396:Fish Products / Q000032:analysis / Q000633:toxicity*; D005525:Food-Processing Industry; D005859:Germany, East; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000633:toxicity*; D008461:Meat Products / Q000032:analysis / Q000633:toxicity*; D011108:Polymers / Q000302:isolation & purification / Q000633:toxicity*
chemical_list: D011108:Polymers; C011908:melanoidin polymers
vernacular_title: In vitro-Cytotoxizität von aus gegarten Fleisch- und Fischproben isolierten Melanoidinen.