Detection of potent mutagens, Trp-P-1 and Trp-P-2, in broiled fish.
The potent mutagens Trp-P-1 (3-amino-1, 4-dimethyl-5H-pyrido-[4,3-b]-indole) and Trp-P-2 (3-amino-1-methyl-5H-pyrido[4,3-b]indole) are known to be produced by pyrolysis of tryptophan [8]. To determine whether such mutagens are produced by cooking foods, the fractions obtained from broiled sardines cooked in the ordinary way were analysed by gas chromatography/mass spectrometry. The results showed that 13.3 ng of Trp-P-1 and 13.1 ng of Trp-P-2 were, in fact, present per gram of broiled sardines.
D000818:Animals; D002243:Carbolines / Q000032:analysis* / Q000494:pharmacology; D005399:Fishes; D008401:Gas Chromatography-Mass Spectrometry; D007211:Indoles / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D009153:Mutagens / Q000032:analysis*; D012486:Salmonella typhimurium / Q000187:drug effects
D002243:Carbolines; D007211:Indoles; D009153:Mutagens; C019133:3-amino-1-methyl-5H-pyrido(4,3-b)indole; C019132:3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole