Glutamic acid, pyrolysis products

M21. Manabe, S., Yanagisawa, H., Ishikawa, S., et al., Accumulation of 2-amino-6-methyldipyri-do[l,2-a 3, 2 d]imidazole and 2-aminodipyrido[l,2 fl 3, 2 d]imidazole, carcinogenic glutamic acid pyrolysis products, in plasma of patients with uremia. Cancer Res. 47, 6150-6155 (1987). 

Kanai, Y., Wada, O., and Manabe, S., Detection of carcinogenic glutamic acid pyrolysis products in cigarette smoke condensate. Carcinogenesis, 11, 1001-1003, 1990. 

Bromocresol purple (5.2...6.8) glutamic and ketoglutaric acids [217], halide and halate anions [91,218, 219] preservatives [220, 221] products of pyrolysis of epoxy resins [222] 5-aminodibenzocyclo-heptane derivatives [223] phenylalkanolamines, eph-edrine [224]... 

Presently about 20 different mutagenic and/or carcinogenic heterocyclic amines (HAs) have been isolated from various heat-processed foods. One class of these HAs is formed by pyrolysis of proteins or some amino acids. These HAs are amino-carbolines (Figure 13.7), and have been identified in grilled, broiled, baked, and fried meat and fish products, in meat sauces and bouillons, as well as in pyrolyzed proteins, glutamate, lysine, phenylalanine, tryptophan, ornithine, and creatine. 

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