FORMATION OF MUTAGENS/CARCINOGENS UNDER PHYSIOLOGICAL CONDITIONS AND THE INHIBITORY EFFECTS OF DAILY FOODS ON THEIR FORMATION AND THE INDUCTION OF GENOTOXICITY

摘要

It is well-known that the Maillard reaction, proceeds not only in daily foods with and without heating, but also in our body such as lens crystallins and skin collagen. As the results, melanoidins and advanced glycation end products (AGEs) are formed in vitro and in vivo. These AGEs often show biological properties such as antioxidative, antibacterial, anticarcinogenic and carcinogenic activities. Through the Maillard reaction, 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MelQx) and other heterocyclic amines have been identified as mutagens/carcinogens in cooked beef, chicken and mutton samples. We have previously reported that several mutagens/carcinogens containing heterocyclic amines are formed in the model reaction mixtures of carbohydrates and amino acids under physiological conditions, without heating . For example, acrylamide and glycidamide are potent mutagen and proximate carcinogens that form DNA-adducts with guanine and adenine residues of DNA. In the present work, we report on the formation of the mutagen/carcinogen, acrylamide, under physiological conditions and on the inhibitory effects of Japanese daily foods on the formation by using several genotoxicity tests. In addition, we explore that inhibitory effect of green tea on the formation of these genotoxic Maillard reaction products and their antimutagenic activities.