Jägerstad M, Skog K, Grivas S, Olsson K
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
Mutat Res. 1991 Mar-Apr;259(3-4):219-33. doi: 10.1016/0165-1218(91)90119-7.
Initially, modeling was used to identify the mutagenic heterocyclic amines and their precursors. Major precursors have been shown to be single amino acids or amino acids together with creatine or creatinine. There is also evidence that Maillard reactions are involved since heating sugar and amino acids together with creatine or creatinine has been shown to produce several of the mutagenic heterocyclic amines, especially the aminoimidazoazaarenes (AIA compounds), e.g., IQ, MeIQ, MeIQx, DiMeIQx and PhIP. Due to a low yield in the model systems, the mechanisms behind the formation of the mutagenic heterocyclic amines are still unclear and need further substantiation. The fact that some AIA compounds are also produced in the absence of sugar casts some doubts on an obligatory participation of the Maillard reaction; alternative routes might exist. Further work using isotopically labeled precursors needs to be done and so far such work has only been performed for PhiP. The formation of mutagenic heterocyclic amines is dependent on time, temperature, pH, concentration of the precursors, type of amino acid, and the presence of certain divalent ions. Water may have an impact both as a temperature regulator and as a solvent medium for the reactants.
最初，建模被用于识别诱变杂环胺及其前体。主要前体已被证明是单个氨基酸或氨基酸与肌酸或肌酐的组合。也有证据表明美拉德反应参与其中，因为加热糖、氨基酸与肌酸或肌酐一起已被证明会产生几种诱变杂环胺，尤其是氨基咪唑氮杂芳烃（AIA化合物），例如IQ、MeIQ、MeIQx、DiMeIQx和PhIP。由于模型系统中的产率较低，诱变杂环胺形成背后的机制仍不清楚，需要进一步证实。一些AIA化合物在无糖情况下也会产生这一事实，对美拉德反应的必然参与产生了一些怀疑；可能存在其他途径。需要使用同位素标记的前体进行进一步的研究，到目前为止，此类研究仅针对PhIP进行过。诱变杂环胺的形成取决于时间、温度、pH值、前体浓度、氨基酸类型以及某些二价离子的存在。水可能既作为温度调节剂又作为反应物的溶剂介质而产生影响。
