Skog K, Johansson M, Jägerstad M
Department of Applied Nutrition and Food Chemistry, Chemical Center, University of Lund, Sweden.
Princess Takamatsu Symp. 1995;23:9-19.
The main food mutagens found in cooked meat products are heterocyclic amines. The formation of these heterocyclic amines has been shown to require three classes of precursors: (i) creatine/creatinine, (ii) free amino acids or dipeptides, and (iii) sugar. The mutagen forming reactions were investigated in model systems and several heterocyclic amines (IQx, MeIQx, DiMeIQx, TriMeIQx and PhIP) were identified and quantified. A number of mutagenic fractions produced in the model system are not yet identified, among them one having a mass number of 217. A participation of the Maillard reaction in the formation of the heterocyclic amines was proposed ten years ago. Since then, the support for this route has increased, especially in a recent study in which carbon atoms from 14C-labelled glucose were shown to be incorporated into MeIQx and DiMeIQx. Other studies have shown sugar to either enhance or inhibit the yield of mutagenic activity depending on its molar ratio relative to the other reactants. Thus, the Maillard reaction can be utilized both to enhance and inhibit the formation of the heterocyclic amines. Olive oil and corn oil were found to almost double the yield of MeIQx in the model system after heating for 30 minutes at 180 degrees C. When adding deep-fat frying oil of different oxidation status in the model system, the yield of MeIQx was not affected by oxidation status or presence of vitamin E, but the lipids enhanced the formation of MeIQx by 30% after heating at 180 degrees C for 30 minutes. Artificial production of free radical reactions by adding FeSO4, hydrogen peroxide and oxygen to the model system doubled the yield of MeIQx.
熟肉制品中发现的主要食物诱变剂是杂环胺。已证明这些杂环胺的形成需要三类前体：（i）肌酸/肌酐，（ii）游离氨基酸或二肽，以及（iii）糖。在模型系统中研究了诱变剂形成反应，并鉴定和定量了几种杂环胺（IQx、MeIQx、DiMeIQx、TriMeIQx和PhIP）。模型系统中产生的许多诱变组分尚未鉴定，其中一种的质量数为217。十年前有人提出美拉德反应参与了杂环胺的形成。从那时起，对这条途径的支持增加了，特别是在最近的一项研究中，14C标记葡萄糖中的碳原子被证明掺入到MeIQx和DiMeIQx中。其他研究表明，糖根据其相对于其他反应物的摩尔比，要么提高要么抑制诱变活性的产量。因此，美拉德反应可用于增强和抑制杂环胺的形成。在180摄氏度加热30分钟后，发现橄榄油和玉米油能使模型系统中MeIQx的产量几乎翻倍。在模型系统中添加不同氧化状态的油炸油时，MeIQx的产量不受氧化状态或维生素E存在的影响，但在180摄氏度加热30分钟后，脂质使MeIQx的形成增加了30%。通过向模型系统中添加硫酸亚铁、过氧化氢和氧气人工产生自由基反应，使MeIQx的产量翻倍。
