L-tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models.
The formation of mutagens and carcinogens of the 2-amino-3-methylimidazo[4,5-f]quinoline and -quinoxaline type, formed during the frying or broiling of meats and in liquid-reflux laboratory models, was inhibited by L-tryptophan in a dose-dependent fashion. Addition of 75 mg (1.04 mg/cm2 surface area) of L-tryptophan per side in a sauce to ground beef patties prior to cooking significantly blocked the formation of mutagens observed in control patties treated identically with sauce but without L-tryptophan. The sauce itself did not have a significant inhibitory effect. When a mixture of 35 mM glucose, 70 mM glycine, and 70 mM creatinine in diethylene glycol-water (95:5) was heated in a liquid-reflux model for 2 h at 150 degrees C, the addition of 1.75-105 mM L-tryptophan gave a dose-related inhibition of mutagen formation, that reached 100% inhibition with 105 mM L-tryptophan.
Jones
R C
RC
Naylor Dana Institute for Disease Prevention, American Health Foundation, Valhalla, NY 10595.
Weisburger
J H
JH
D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D004305:Dose-Response Relationship, Drug; D006358:Hot Temperature; D008460:Meat / Q000009:adverse effects*; D009152:Mutagenicity Tests; D011804:Quinolines; D012486:Salmonella typhimurium / Q000187:drug effects; D014364:Tryptophan
D011804:Quinolines; C029216:2-amino-3-methylimidazo(4,5-f)quinoline; D014364:Tryptophan