Mutagenicity malonaldehyde

Malonaldehyde induced mutation in bacteria that were either DNA repair competent or were sensitive to oxidative DNA damage. It had been suggested previously that all or part of the activity might be attributable to impurities, which occur as a result of malonaldehyde instability. However, specially purified or specially synthesized malonaldehyde continued to show mutagenic activity in A typhimurium his D3052 (Basu Mamett, 1983). 

Background exposures to malonaldehyde occur in experimental animals and humans, as determined by the presence of specific DNA adducts in blood and other tissues. It is mutagenic to bacteria. 

Mukai, F.H. Goldstein, B.D. (1976) Mutagenicity of malonaldehyde, a decomposition product of peroxidized polyunsaturated fatty acids. Science, 191, 868-869... 

WHO (1993) Guidelines for Drinking Water Quality, 2nd Ed., Vol. 1. Recommendations, Geneva Yau, T.M. (1979) Mutagenicity and cytotoxicity of malonaldehyde in mammalian cells. Meeh. 

The aldehydic products from the autoxidation of PUFA have always been of interest, since the thiobarbituric acid (TBA) test detects malonaldehyde (or malonaldehyde precursors) with considerable sensitivity (76-78) and since malonaldehyde itself is mutagenic (H). More recently, Esterbauer and his coworkers have shown that 4-hydroxy-2-alkenals, and particularly 4-hydroxy-2-nonenal, are extremely cytotoxic (76f77,7Q). 

Malonaldehyde, a major product of autoxidatlon of polyunsaturated fatty acids is a very reactive substance and reacts with amino acids, proteins and other chemical substances present in meats. Its concentration is generally determined by the 2-thlobarblturlc acid (TEA) test. Malonaldehyde may be used as an indicator for evaluation of the oxidative state of cooked meats. It has been reported that warmed-over flavor in beef is generally perceived when TEA number of cooked meats exceed numerical values of 0.5 to 1.0 (31). Malonaldehyde has also been implicated as having mutagenic and perhaps carcinogenic effects (32). Its presence further affects the rheological properties and texture of cooked meat products. Despite these, malonaldehyde has very little or no... 

Shamberger RJ, Corlett CL, Beamon KD and Kasten BI (1979) Antioxidants reduce the mutagenic effect of malonaldehyde and beta-propiolac-tone. IX. Antioxidants and cancer. Mutat Res 66 349-355. 

However, the limited studies to date indicate that these substances have chemical reactivity and mutagenicity similar to acetaldehyde and malonaldehyde. Therefore, NIOSH recommends that careful consideration should be given to reducing exposures to these nine related aldehydes. Further information can be found in NIOSH Current Intelligence Bulletin 55 Carcinogenicity of Acetaldehyde and Malonaldehyde, and Mutagenicity of Related Low-Molecular-Weiglit Aldehydes [DHHS (NIOSH) Publication No. 91-112]. This document is available on the NIOSH Web site (http //www.cdc.gov/niosh/91112 55.html). 

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