title: Formation of the mutagen IFP in model systems and detection in restaurant meats.
abstract: Mixtures of the free amino acids, creatine and glucose, were dry-heated to model the potential formation of heterocyclic amines in meats. The formation of the mutagenic amine IFP (determined to be 2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine) was investigated by varying heating time, heating temperature, and precursors. With an optimized mixture of glutamine, creatine, and glucose, heated at 200 degrees C for 60 min, 2 mg of IFP was purified for studies to define its structure. Trideuteriomethyl-IFP was made from trideuteriomethylcreatinine in the model system for use in LC-MS detection of IFP in foods. Analysis of well-done meats purchased from restaurants showed about half to contain IFP at levels from 1.4 to 46 ng/g of cooked meat, demonstrating human exposure to this mutagen.
authors.affiliation: Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, University of California, P.O. Box 808, Livermore, California 94551-9900, USA.
authors.forename: P
authors.initials: P
authors.lastname: Pais
authors.forename: M J
authors.initials: MJ
authors.lastname: Tanga
authors.forename: C P
authors.initials: CP
authors.lastname: Salmon
authors.forename: M G
authors.initials: MG
authors.lastname: Knize
mesh_terms: D003296:Cooking; D005663:Furans / Q000032:analysis / Q000737:chemistry*; D007093:Imidazoles / Q000032:analysis / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D009153:Mutagens / Q000032:analysis / Q000737:chemistry*; D012147:Restaurants
chemical_list: C412490:2-amino-(1,6-dimethylfuro(3,2-e)imidazo(4,5-b))pyridine; D005663:Furans; D007093:Imidazoles; D009153:Mutagens