2-amino-3,4-dimethylimidazo 4,5-/ quinoline

As in the case of the carcinogens whose activity can be substantially reduced by anticarcinogens [see review by Rodgman (3255)], Lee et al. (2327c) reported that mainstream CSC significantly inhibited the mutagenicity of several of these A-heterocyclic amines when tested in the Ames assay with Salmonella typhimurium, strain TA 98 in the presence of the S-9 mix. The A-heterocyclic amines tested included 2-amino-3-methylimidazo[4,5-/]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-/]quinoline (MelQ), 2-amino-6-methyl-dipyrido[l,2-fl 3 ,2 - /]imidazole(Glu-P-l), 2-aminodipyrido[l,2-fl 3 ,2 - /]imidazole (Glu-P-2), 3-amino-... 

Kinae et al. (2095a) reported that A-heterocyclic amines [2-amino-3-methylimidazo[4,5-/ quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-/ quinoline (MelQ), l-methyl-6-phenyl-l//-imidazo[4,5-/7]pyridin-2-amine (PhIP)] were produced in an incubated solution of D-glucose and several amino acids at much lower temperatures and longer time periods than those encountered in the cooking of various foodstuffs (beef, poultry, fish). Several A-heterocyclic amines not found in CSC were also generated. The generation of the A-heterocyclic amines, as measured by the Ames test (Salmonella typhimurium TA 98), increased in proportion to the conditions imposed 37°C (90 d), 50°C (30 d), 128°C (2 h)... 

Amino-3,4-dimethylimidazo[4,5 quinoline 2-Amino-3,8-dimethylimidazo[4,5 quinoxaline... 

Edenharder, R., Kurz, P., John, K., Burgard, S. and Seeger, K. (1 994) In vitro effect of vegetable and fruit juices on the mutagenicity of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo[4,5-fjquinoline and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline. Food and Chemical Toxicology 32(5), 443 159. 

PHAs identified in cooked foods that are of concern to human health include 2-amino-3-methylimidazo[4,5-/Iquinoline (IQ), 2-amino-3,4-dimethyl-3H-imidazo[4,5-/ quinoline (MelQ), 2-amino-3,8-dimethylimidazo[4,5-/Iquinoxaline (MelQx), 2-amino-2,4,8 (or 3,7,8)-trimethylimidazo[4,5-/Iquinoxaline (diMelQx), 2-amino-iV-methyl-5-phenylimidazopyridine (PhIP), 3-amino-l,4-dimethyl-5/f-pyrido[4,3-fe]indole (Trp-P-1), 3-amino-l-methyl-5H-... 

Ohgaki H., Kusama K., Matsukura N., Morino K. Hasegawa H., Sato S., Takayama S., and Sugimura T. Carcinogenicity in mice of a mutagenic compound, 2-amino-3,4-dimethylimidazo[4,5-F] quinoline from broiled sardine, cooked beef and beef extract. Carcinogenesis. 5,921. 1984a. 

Three heterocyclic aromatic amines, 2-amino-3-methyl-imidazo[4, 5-f]quinoline (IQ),2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, have been found in boiled pork juice [109]. Six organosulfur compoimds - diallyl disulfide (DAD), dipropyl disulfide (DPD), diallyl sulftde (DAS), allyl methyl sulfide (AMS), allyl mercaptan (AM) and cysteine - were added separately to the pork juice before reflux boiling and then the mutagenicity of each sample was examined with the Salmonella typhimurium strain TA98 in the presence of S9 mix. All six compounds were found to inhibit the mutagenicity of boiled pork juice. The greatest inhibitory effect was observed with DAD and DPD, and this was 111-fold higher than that of... 

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