Formation of the mutagen IFP in model systems and detection in restaurant meats.
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.
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Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, University of California, P.O. Box 808, Livermore, California 94551-9900, USA.
Tanga
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Salmon
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Knize
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MG
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
C412490:2-amino-(1,6-dimethylfuro(3,2-e)imidazo(4,5-b))pyridine; D005663:Furans; D007093:Imidazoles; D009153:Mutagens