Fish, heterocyclic aromatic amines

Salmon, C. R, Knize, M. G., Felton, J. S., Zhao, B., and Seow, A. 2006. Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households. Food Chem. Toxicol. 44 484-492. 

Richling, E., Haring, D., Herderich, M., and Schreier, P. 1998b. Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography electrospray tandem-mass spectrometry (HPLC-ESIMS-MS). Chromatographia 48 258-262. 

If animal systems are chosen, preparations derived from fish (see, e.g., Kada, 1981) and birds (Parry et al., 1985) have been used. However, by far the most widely used and validated are those derived from rodents, in particular, the rat. Hamsters may be preferred as a source of metabolizing enzymes when particular chemical classes are being screened, for example, aromatic amines, heterocyclic amines, N-nitrosamines and azo dyes (Prival and Mitchell, 1982 Haworth et al., 1983). 

Aromatic amines are released during biodegradation and metabolism of azo dyes. More recently, they have been detected as AIAs following the cooking of meat and fish. Bioactivation of heterocyclic amines leading to AIA-DNA adducts, involving activation through phase I and phase II, and mutations, is almost identical with the processes found with other aromatic amines. 

The study of toxic products of the Maillard reaction was initiated in 1977 with the finding that the mutagenicity of charred griUed meat and fish is produced, in addition to neutral polycychc aromatic hydrocarbons, such as benzo[a]pyrene, by certain basic compounds. Later research has shown that the basic compounds are mainly primary heterocyclic amines. These substances are divided into two groups ... 

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