Mutagen formation

Helmig D, J Lopez-Cancio, J Arey, WP Harger, R Atkinson (1992b) Quantification of ambient nitrodibenzo-pyranones further evidence for atmospheric mutagen formation. Environ Sci Technol 26 2207-2213. 

Krone, C.A., Yeh, S.M.J. and Iwaoka, W.T. (1986). Mutagen formation during commercial processing of foods, Environ. Health Perspect., 67, 75-88. 

Helmig, D., J. Lopez-Cancio, J. Arey, W. P. Harger, and R. Atkinson, Quantification of Ambient Nitrodibenzopyranones Further Evidence for Atmospheric Mutagen Formation, Environ. Sci. Technoi, 26, 2207-2213 (1992b). 

Considerable information of a general nature is available for uncontaminated water subject to the production of disinfection byproducts. The mutagens produced by drinking water chlorination appear to be numerous, but they exist either at low levels or are of low potency. For both the unresolved mixtures and for the few mutagenic compounds thus far identified, activity is readily reduced or destroyed by treatment with alkali or 4-nitrothiophenol and may be removed by GAC treatment. From water sources subject both to mutagen formation via disinfection and to periodic contamination by toxic chemicals, experimental full-scale GAC treatment systems have provided mutagen-free water. 

Mutagenic activity is also present in broiled herring, mackerel and sardine (11,12,22). In part, these mutagens were later identified as Trp-P-1 and Trp-P-2 (12) and IQ and 2-amino-3,4-dimethylimidazo [4,5-fJquinoline (Me-IQ)(13). In addition, Bjeldanes e t a. (23) have also reported mutagen formation in pan-fried fish, such as rock cod, sole, halibut, trout, salmon and red snapper. However, the mutagenic activity is low compared to that in beef. 

Table II Mutagen Formation in Meat and Fowl with various cooking Procedures...

Spingarn et l1. (46) showed that the amount of fat present in ground beef was an important variable in mutagen formation. 

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

Mutagen formation in a variety of foods has been quantified by Barnes and Weisburger 306 the results are shown in Table 6.3. 

Pariza, M.W., Ashoor, S.H., Chu, F.S., Lund, D.B. 1979. Effects of temperature and time on mutagen formation in pan-fried hamburger. Cancer Lett. 7, 63-69. 

The association of Maillard polymer pyrolysis with the formation of these compounds is based on the correlation of the level of sugars and amino acids with the level of mutagen formation. Also, it was shown that the presence of creatinine (common in animals) may play an important role in the formation of these compounds, and a reaction path as shown below was proposed [19] ... 

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