Heterocyclic amines: new mutagens and carcinogens in cooked foods.

摘要: Studies on heterocyclic amines (HAs), mutagens and carcinogens were initiated by the simple idea that smoke produced with broiling fish meat should contain carcinogenic compounds as cigarette does. Soon it was found not only cooking met, but also charred parts contained high mutagenic activity (Sugimura, T., et al., 1977). Among pyrolysates of food components, protein showed strong (Nago, M., This led to isolations from amino acids proteins. Microbial assay using Salmonella typhimurium TA98 metabolic activation used for montoring purifications mutagens, HAs such Trp-P-1, Trp-P-2, Glu-P-1-2, A α C MeA (see Table 1 full names) isolated new 1982; Sugimura, al. 1986; Sugimura 1988; Yoshida, D., 1978).