Knize M G, Shen N H, Felton J S
Biomedical Sciences Division, University of California, Lawrence Livermore National Laboratory, Livermore 94550.
Mutagenesis. 1988 Nov;3(6):503-8. doi: 10.1093/mutage/3.6.503.
Ground chicken breast and ground beef with either endogenous or a 10-fold increase in the concentration of creatine were fried at 220 degrees C for 10 min per side. One patty (100 g) of chicken meat yielded 120,000 Salmonella (TA1538) revertants following metabolic activation. The pan residues had 39% of the total activity. Added creatine (10-fold the endogenous level) increased mutagen yields an average of 2-fold. Beef cooked under identical conditions yielded 150,000 revertants/100 g for the meat patties and pan residues combined. Added creatine to beef prior to cooking increased mutagen yields 3-fold. The mutagenic profiles following initial HPLC separation showed that chicken samples with endogenous or added creatine were remarkably similar. Chicken and beef HPLC mutagenicity profiles were also similar to each other, but not identical. This suggests that the general mutagen-forming reactions with the two different types of muscle are qualitatively similar with only minor quantitative differences. The pan residues from both meat types with and without added creatine showed some significant differences in the mutagen peak profile. This work suggests that the types of mutagens formed in chicken are similar to those formed in beef and that creatine appears to be involved in the formation of all the mutagenic compounds produced from fried muscle tissue.
将含有内源性肌酸或肌酸浓度增加10倍的鸡胸肉糜和牛肉糜在220摄氏度下每面煎10分钟。一块100克的鸡肉饼在代谢活化后产生了120,000个鼠伤寒沙门氏菌（TA1538）回复突变体。平底锅残渣具有总活性的39%。添加的肌酸（内源性水平的10倍）使诱变产量平均增加了2倍。在相同条件下烹饪的牛肉，肉饼和平底锅残渣的组合产生了150,000个回复突变体/100克。烹饪前向牛肉中添加肌酸使诱变产量增加了3倍。最初的高效液相色谱分离后的诱变图谱表明，含有内源性肌酸或添加了肌酸的鸡肉样品非常相似。鸡肉和牛肉的高效液相色谱诱变性图谱彼此也相似，但不完全相同。这表明，两种不同类型肌肉形成诱变剂的一般反应在质量上相似，只是在数量上有微小差异。添加和未添加肌酸的两种肉类的平底锅残渣在诱变峰图谱上显示出一些显著差异。这项工作表明，鸡肉中形成的诱变剂类型与牛肉中形成的相似，并且肌酸似乎参与了油炸肌肉组织产生的所有诱变化合物的形成。
