title: A method for the detection of protein-bound mutagens in food.
abstract: To investigate the possible presence of protein-bound mutagens in food an analytical procedure has been devised in which the sample is enzymically hydrolysed, fractionated by HPLC and examined by a modified liquid incubation Ames assay. To validate the method MeIQx was added, as a model compound, to beefburger and a recovery of 82% obtained. The limit of detection for protein-bound mutagens was 1 microgram/kg, expressed as equivalents of MeIQx. No detectable mutagenicity was observed when the procedure was applied to samples of well cooked beefburger, irradiated chicken or mycoprotein.
authors.affiliation: BIBRA Toxicology International, Carshalton, Surrey, UK.
authors.forename: F I
authors.initials: FI
authors.lastname: Ibe
authors.forename: S D
authors.initials: SD
authors.lastname: Blowers
authors.forename: D
authors.initials: D
authors.lastname: Anderson
authors.forename: R
authors.initials: R
authors.lastname: Massey
mesh_terms: D000818:Animals; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D004798:Enzymes; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination; D006868:Hydrolysis; D008460:Meat; D009152:Mutagenicity Tests; D009153:Mutagens / Q000302:isolation & purification*; D011810:Quinoxalines / Q000302:isolation & purification
chemical_list: D004798:Enzymes; D009153:Mutagens; D011810:Quinoxalines