Weisburger J H, Barnes W S, Lovelette C A, Tong C, Tanaka T, Williams G M
Environ Health Perspect. 1986 Aug;67:121-7. doi: 10.1289/ehp.8667121.
Because mutagens typified by 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) observed in cooked foods are widely consumed, detailed studies of their biochemical and biological properties including carcinogenicity are most important. IQ induces unscheduled DNA synthesis in liver cells, which when taken together with its powerful mutagenicity in the Salmonella typhimurium test system, predicts carcinogenicity. In female Sprague-Dawley rats, IQ did exhibit potent carcinogenicity for the mammary gland, the ear duct, and to a lesser extent, pancreas and bladder. Data from Japanese laboratories indicate carcinogenicity also to the intestinal tract. Thus, one of the mutagens formed during cooking is a versatile carcinogen that because of extensive human intake requires urgent exploration for specific human cancer risk.
由于在熟食中观察到的以2-氨基-3-甲基咪唑[4,5-f]喹啉（IQ）为代表的诱变剂被广泛食用，因此对其生化和生物学特性（包括致癌性）进行详细研究至关重要。IQ可诱导肝细胞进行非程序性DNA合成，结合其在鼠伤寒沙门氏菌测试系统中的强大诱变性，可预测其致癌性。在雌性斯普拉格-道利大鼠中，IQ对乳腺、耳道具有很强的致癌性，对胰腺和膀胱的致癌性相对较弱。日本实验室的数据表明，IQ对肠道也具有致癌性。因此，烹饪过程中形成的一种诱变剂是一种多能致癌物，由于人类大量摄入，迫切需要对其导致特定人类癌症的风险进行研究。
