title: Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat.
abstract: Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate detoxification of food carcinogens. However, ITC reactivity towards amines generating stable thioureas, may also decrease mutagenicity of processed meat. We confirmed here that combining meat with cabbage (fresh or lyophilized), in proportions found in culinary recipes, limited by 17-20% formation of HAAs and significantly lowered mutagenic activity of fried burgers. Moreover, MeIQx mutagenicity was lowered in the presence of ITCs, as well as for synthetic ITC-MeIQx conjugates. This suggests that formation of thioureas could lead to chemical detoxification of food carcinogens, reducing the cancer risk associated with meat consumption.
authors.affiliation: Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, Poland, 11/12 Narutowicza Str., 80-233 Gdansk, Poland; Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdansk, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Lewandowska
authors.affiliation: Department of Organic Chemistry, Chemical Faculty, Gdansk University of Technology, Poland, 11/12 Narutowicza Str., 80-233 Gdansk, Poland.
authors.forename: Witold
authors.initials: W
authors.lastname: Przychodzeń
authors.affiliation: Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdansk, Poland.
authors.forename: Barbara
authors.initials: B
authors.lastname: Kusznierewicz
authors.affiliation: Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdansk, Poland.
authors.forename: Dominik
authors.initials: D
authors.lastname: Kołodziejski
authors.affiliation: Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, Poland, 11/12 Narutowicza Str., 80-233 Gdansk, Poland.
authors.forename: Jacek
authors.initials: J
authors.lastname: Namieśnik
authors.affiliation: Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdansk, Poland. Electronic address: agnieszka.bartoszek@pg.gda.pl.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Bartoszek
mesh_terms: D001937:Brassica / Q000737:chemistry*; D002273:Carcinogens / Q000032:analysis; D006571:Heterocyclic Compounds; D006801:Humans; D015994:Incidence; D017879:Isothiocyanates; D008460:Meat / Q000032:analysis*; D009153:Mutagens / Q000032:analysis*; D012307:Risk Factors
chemical_list: D002273:Carcinogens; D006571:Heterocyclic Compounds; D017879:Isothiocyanates; D009153:Mutagens
keywords: Chemical detoxification; Heterocyclic aromatic amines; Isothiocyanates; Pork burger