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Qualitative and quantitative characterization of mutagens in commercial beef extract.

作者信息

Turesky R J, Wishnok J S, Tannenbaum S R, Pfund R A, Buchi G H

出版信息

Carcinogenesis. 1983;4(7):863-6. doi: 10.1093/carcin/4.7.863.

DOI:10.1093/carcin/4.7.863
PMID:6872140
Abstract

Two mutagenic compounds have been isolated and purified from commercial beef extract. These two compounds have chemical, chromatographic, spectroscopic and biological behavior indistinguishable from those of the two known mutagens 2-amino-3-methyl-imidazo-[4,5-f]-quinoline and 2-amino-3,8-dimethyl-imidazo-[4,5-f]-quinoxaline.

摘要

相似文献

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Qualitative and quantitative characterization of mutagens in commercial beef extract.
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Isolation and identification of a new mutagen, 2-amino-4-hydroxy-methyl-3,8-dimethylimidazo[4,5-f]quinoxaline (4-CH2OH-8-MeIQx), from beef extract.从牛肉提取物中分离并鉴定一种新的诱变剂2-氨基-4-羟甲基-3,8-二甲基咪唑并[4,5-f]喹喔啉（4-CH2OH-8-MeIQx）。
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引用本文的文献

1
Mutagen formation in a model beef supernatant fraction. IV. Properties of the system.模型牛肉上清液组分中的诱变剂形成。IV. 系统特性
Environ Health Perspect. 1986 Aug;67:59-74. doi: 10.1289/ehp.866759.
2
Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.熟食中杂环胺对小鼠和大鼠的致癌性。
Environ Health Perspect. 1986 Aug;67:129-34. doi: 10.1289/ehp.8667129.
3
Genotoxicity, carcinogenicity, and mode of action of the fried food mutagen 2-amino-3-methylimidazo[4,5-f]quinoline (IQ).油炸食品诱变剂2-氨基-3-甲基咪唑[4,5-f]喹啉（IQ）的遗传毒性、致癌性及作用机制
Environ Health Perspect. 1986 Aug;67:121-7. doi: 10.1289/ehp.8667121.
4
Chemistry of mutagens and carcinogens in broiled food.烤制食品中诱变剂与致癌物的化学性质
Environ Health Perspect. 1986 Aug;67:11-6. doi: 10.1289/ehp.866711.
5
Past, present, and future of mutagens in cooked foods.熟食中诱变剂的过去、现在与未来。
Environ Health Perspect. 1986 Aug;67:5-10. doi: 10.1289/ehp.86675.
6
Detection of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in broiled beef.烤牛肉中2-氨基-1-甲基-6-(4-羟基苯基)咪唑并[4,5-b]吡啶的检测
Jpn J Cancer Res. 1992 Sep;83(9):919-22. doi: 10.1111/j.1349-7006.1992.tb02000.x.