Identification, Metabolism, Genotoxicity, and Modeling of Mutagens Produced in Food by Heating.

摘要

The cooking of foods derived from vertebrate muscle generates heterocyclic amines that are very potent bacterial mutagens. Many of these compounds have proven to be carcinogens following feeding to mice and rats. Our laboratory has isolated and compared the content of these mutagens in various cooked foods using standard analytical methods and specifically designed monoclonal antibodies. In addition, we have investigated mammalian short-term genetic effects in vitro and in vivo metabolism, and structure-activity relationships for these mutagens. Finally, we have investigated the mechanism of formation of these compounds during cooking. 6 refs., 1 tab. (ERA citation 14:006447)