Skog K
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
Food Chem Toxicol. 1993 Sep;31(9):655-75. doi: 10.1016/0278-6915(93)90049-5.
Commonly eaten meat products prepared from beef, pork, mutton and chicken show some level of mutagenic activity following normal frying. Food preparation methods have a significant influence on the formation of the mutagenic activity. The main food mutagens found in cooked meat products are heterocyclic amines. Several of them have been tested in long-term animal studies and shown to be carcinogenic in rodents. From a health point of view, it is desirable to reduce or prevent the formation of food mutagens. Therefore, a deeper understanding of the precursors and reaction conditions for mutagen formation during normal domestic cooking is very important. Modelling experiments are useful tools for studying the influence of different physical parameters and various precursors on the mutagenic activity. The identification of several thermic mutagens from the modelling experiments support the theory that creatine or creatinine, amino acids and sugars are precursors in the formation of thermic mutagens. Creatine is generally accepted to be a precursor of the mutagens and, interestingly, the conversion of creatine to creatinine has been shown to be blocked by an excess of sugars, which also caused the mutagenic activity to decrease. The mutagenic activity differed for different amino acids used in the model systems, and various thermic mutagens were produced from the amino acids. The incorporation of carbon atoms originating from glucose into food mutagen molecules has shown glucose to be a precursor. Sugar has also been shown to either enhance or inhibit the yield of mutagenic activity, depending on its molar ratio versus the other reactants, which suggests that the Maillard reaction may be used to control the formation of mutagens.
常见的由牛肉、猪肉、羊肉和鸡肉制成的肉制品在正常油炸后会表现出一定程度的诱变活性。食品制备方法对诱变活性的形成有显著影响。熟肉制品中发现的主要食品诱变剂是杂环胺。其中几种已在长期动物研究中进行了测试，并在啮齿动物中显示出致癌性。从健康角度来看，减少或防止食品诱变剂的形成是可取的。因此，深入了解家庭正常烹饪过程中诱变剂形成的前体和反应条件非常重要。模拟实验是研究不同物理参数和各种前体对诱变活性影响的有用工具。从模拟实验中鉴定出几种热诱变剂支持了这样一种理论，即肌酸或肌酐、氨基酸和糖是热诱变剂形成的前体。肌酸通常被认为是诱变剂的前体，有趣的是，过量的糖已被证明会阻止肌酸向肌酐的转化，这也导致诱变活性降低。模型系统中使用的不同氨基酸的诱变活性不同，并且从氨基酸中产生了各种热诱变剂。源自葡萄糖的碳原子掺入食品诱变剂分子中表明葡萄糖是一种前体。糖也已被证明根据其与其他反应物的摩尔比增强或抑制诱变活性的产量，这表明美拉德反应可用于控制诱变剂的形成。
