Mutagen formation temperature

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. 

A selection of commercially available phosphonium salts suitable for the activation of carboxylic acids in the presence of amines is sketched in Figure 13.5. Phosphonium salts such as those shown in Figure 13.5 do not react with amines, and are well suited for preparing amides on insoluble supports, with either the amine or the acid linked to the support (Table 13.5). Solutions of these reagents in dry DMF are quite stable and can be used even after standing at room temperature for several days [84]. BOP, one of the first phosphonium salts used for peptide synthesis [85], leads to the formation of mutagenic HMPA, and should therefore be replaced by the less hazardous PyBOP [86],... 

PhIP formation starts accelerating at temperatures >200°C. Recent studies have not found any correlation between color developments and HAs content in chicken (237). In pan-fried meat patties, HAs have been shown to induce bacterial mutagenicity and animal carcinogenicity and may be a risk factor for human cancer... 

High-temperature pyrolysis reactions of hydrocarbons are responsible for the production of PAH and solid carbon black particles, soot. This phenomenon is common in diffusion flames where, at high temperatures and without oxygen, hydrocarbon fuel aggregates follow pyrolysis and condensation paths with the formation of heavy aromatic structures. Many PAH s identified in aerosols have been found to be mutagenic and are certainly important soot precursors. This formation of carbonaceous particles has recently become one of the main topics in chemical reaction engineering, especially in the field of pyrolysis and combustion of hydrocarbon fuels. This interest rises from environmental concerns about PAH and soot particle emissions because of their dangerous impact on the human health (Oberdorster et al., 2004). 

Amino-imidazoazaarenes types of HCAs inclnding IQ, IQx, pyridines, and furopyr-idines are generated at normal cooking temperatures (IOO-300 C). AIAs have been found to be responsible for most of the mutagenic activity in cooked foods, especially in Western diets [34]. Therefore, identification of precursors and elucidation of their mechanism of formation is needed for later development of strategies to inhibit their formation. For this purpose, model systans that simulate the chemical environment in the meat were developed, in which complex side reactions are reduced and reactions of other constituents of the meat that are not involved in the formation of HCAs are excluded [35]. 

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