The identification of a new heterocyclic amine mutagen from a heated mixture of creatine, glutamic acid and glucose
| Autor: | James A. Happe, Ellen C. Hopmans, Mark G. Knize |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Salmonella typhimurium
endocrine system Benzimidazole Hot Temperature Magnetic Resonance Spectroscopy Spectrophotometry Infrared Glutamic Acid Mutagen Toxicology medicine.disease_cause Creatine Mass Spectrometry Ames test chemistry.chemical_compound Glutamates Genetics medicine Chromatography High Pressure Liquid chemistry.chemical_classification fungi Imidazoles food and beverages Glutamic acid Glucose chemistry Biochemistry Heterocyclic compound Heterocyclic amine Amine gas treating Spectrophotometry Ultraviolet Mutagens |
| Zdroj: | Mutation research. 260(4) |
| ISSN: | 0027-5107 |
| Popis: | A new heterocyclic amine mutagen was isolated from a dry-heated reaction of the natural meat components creatine, glutamic acid and glucose. Heating creatine and glutamic acid alone had only one seventh of the Ames/Salmonella mutagenic activity of the glucose, creatine and glutamic acid mixture. The major mutagenic compound was purified by HPLC using the Ames/Salmonella test to guide the purification. The mutagen has a molecular weight of 244 and a composition of C12H12N4O2 as determined by high-resolution mass spectrometry. NMR and IR spectral data suggest the structure is a 2,6-diamino-3,4-dimethyl-7-oxo-pyrano[4,3-g]benzimidazole. Mutagenic activity in strains TA1538, TA98 and TA100, was approximately 7000, 5200, and 550 revertants per microgram, respectively. The formation of this mutagen from natural meat components suggests that it may be present in cooked food. The preferential formation of this mutagen with glucose shows that glucose can be important in dry-heated mutagen-forming reactions. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|