Browning mutagen formation

Mutagen formation was then studied at varying pH values. Browned samples were prepared by heating glucose and Lys, Arg,... 

NT066 Brown, B.G., C. K. Lee, B. R. Bombick, P. H. Ayres, A. T. Mosberg, and D. J. Doolittle. Comparative study of DNA adduct formation in mice following inhalation of smoke from cigarettes that burn or primarily heat tobacco. Environ Mol Mutagen 1997 29(3) 303-311. 

NT096 Lee, C. K., B. G. Brown, E. A. Reed, et al. DNA adduct formation in mice following dermal application of smoke NT106 condensates from cigarettes that bum or heat tobacco. Environ Mol Mutagen 1992 20(4) 313-319. 

Recently, the mutagenicity of browning products have been intensively studied (19,20,21,22,23,24). The formation of mutagenic substances in cooked foods which may be partially attributed to Maillard browning reaction have been reported by many researchers (25,26,27,29). However, the possible public health significance of these findings is not clearly known at this time. 

Shibamoto, T, Heterocyclic compounds in browning and browning/nitrite model systems occurrence, formation mechanisms, flavor characteristics and mutagenic activity, in Instrumental Analysis of Foods, G. Charalambous, G. Inglett, Eds., Academ. Press, New York, 1983, p. 229. 

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