Comparison of the mutagenic activity of various brands of food grade beef extracts.
The mutagenic activity of 9 brands of commercial meat extracts were compared using Ames tester strain TA 98 with hepatic S-9 activation prior to concentration by solvent extraction. In a preincubation test system where 20 mg of intact meat extract preparations were tested per plate, about half of the brands were non-mutagenic whereas the other half increased the spontaneous revertant number by a factor of 2.5-3 (MF). The mutagenic principals could be extracted into methylene chloride under alkaline conditions and the mutagenic activity of these basic organic extracts ranged in potency from a mutation factor of 7-40 (280-1600 revertants) per 2 g equivalents of intact meat extracts in the standard Ames test. A quantitative correlation was obtained between the two trials (intact and extracted samples). The commercial meat extract with the greatest activity contained approximately 70 ng/g of total amino-imidazoquinoline and amino-imidazoquinoxaline compounds while the weakest brand of meat extract contained less than 10 ng/g of these heterocyclic aromatic amines. The human intake of these heterocyclic amines from meat extract in bouillon soups was estimated at maximally 100 ng/day and is approximately 10(3) times less than the estimated total daily intake of all heterocyclic amines which are known to be formed in protein-rich heated foods.
Aeschbacher
H U
HU
Nestlé Research Centre, Nestec Ltd., Vers-chez-les-Blanc, Lausanne, Switzerland.
Turesky
R J
RJ
Wolleb
U
U
Würzner
H P
HP
Tannenbaum
S R
SR
D000818:Animals; D002417:Cattle; D008460:Meat / Q000633:toxicity*; D008461:Meat Products / Q000633:toxicity*; D009153:Mutagens / Q000032:analysis*
D009153:Mutagens