Knize M G, Hopmans E, Happe J A
Biomedical Sciences Division, University of California, Lawrence Livermore National Laboratory 94550.
Mutat Res. 1991 Aug;260(4):313-9. doi: 10.1016/0165-1218(91)90016-f.
A new heterocyclic amine mutagen was isolated from a dry-heated reaction of the natural meat components creatine, glutamic acid and glucose. Heating creatine and glutamic acid alone had only one seventh of the Ames/Salmonella mutagenic activity of the glucose, creatine and glutamic acid mixture. The major mutagenic compound was purified by HPLC using the Ames/Salmonella test to guide the purification. The mutagen has a molecular weight of 244 and a composition of C12H12N4O2 as determined by high-resolution mass spectrometry. NMR and IR spectral data suggest the structure is a 2,6-diamino-3,4-dimethyl-7-oxo-pyrano[4,3-g]benzimidazole. Mutagenic activity in strains TA1538, TA98 and TA100, was approximately 7000, 5200, and 550 revertants per microgram, respectively. The formation of this mutagen from natural meat components suggests that it may be present in cooked food. The preferential formation of this mutagen with glucose shows that glucose can be important in dry-heated mutagen-forming reactions.
从天然肉类成分肌酸、谷氨酸和葡萄糖的干热反应中分离出一种新的杂环胺诱变剂。单独加热肌酸和谷氨酸的艾姆斯/沙门氏菌诱变活性仅为葡萄糖、肌酸和谷氨酸混合物的七分之一。利用艾姆斯/沙门氏菌试验指导纯化，通过高效液相色谱法对主要诱变化合物进行了纯化。经高分辨率质谱测定，该诱变剂的分子量为244，组成为C12H12N4O2。核磁共振和红外光谱数据表明其结构为2,6 - 二氨基 - 3,4 - 二甲基 - 7 - 氧代 - 吡喃并[4,3 - g]苯并咪唑。在TA1538、TA98和TA100菌株中的诱变活性分别约为每微克7000、5200和550个回复突变体。这种诱变剂由天然肉类成分形成，表明它可能存在于熟食中。这种诱变剂与葡萄糖优先形成，表明葡萄糖在干热诱变形成反应中可能很重要。
