title: Prevention of the formation of mutagenic and/or carcinogenic heterocyclic amines by food factors.
abstract: Introduction of phenolic antioxidants, thiol compounds and reductones into the heated model system composed of glucose/glycine/creatinine was effective to scavenge the intermediary pyrazine cation radical and to reduce the mutagenicity due to imidazoquinoxaline heterocyclic amines. Addition of a reductone, ascorbate or erythorbate, at 0.3% to ground beef effectively reduced the mutagenicity of cooked hamburger. Mutagenicity of cooked hamburger was also decreased by addition of glucose at more than 0.7% to ground beef.
authors.affiliation: School of Pharmacy, Tokyo University of Pharmacy and Life Science, Hachioji, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Kikugawa
authors.forename: K
authors.initials: K
authors.lastname: Hiramoto
authors.forename: T
authors.initials: T
authors.lastname: Kato
mesh_terms: D000588:Amines / Q000378:metabolism*; D000818:Animals; D016588:Anticarcinogenic Agents / Q000494:pharmacology*; D016587:Antimutagenic Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology; D001205:Ascorbic Acid / Q000494:pharmacology / Q000502:physiology; D002417:Cattle; D005502:Food; D016166:Free Radical Scavengers; D005609:Free Radicals; D005947:Glucose / Q000494:pharmacology; D006571:Heterocyclic Compounds / Q000378:metabolism*; D006358:Hot Temperature; D007093:Imidazoles / Q000737:chemistry; D008460:Meat / Q000032:analysis; D009153:Mutagens / Q000737:chemistry; D011719:Pyrazines / Q000032:analysis; D011810:Quinoxalines / Q000737:chemistry
chemical_list: D000588:Amines; D016588:Anticarcinogenic Agents; D016587:Antimutagenic Agents; D000975:Antioxidants; D016166:Free Radical Scavengers; D005609:Free Radicals; D006571:Heterocyclic Compounds; D007093:Imidazoles; D009153:Mutagens; D011719:Pyrazines; D011810:Quinoxalines; C005056:isoascorbic acid; D005947:Glucose; D001205:Ascorbic Acid