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At least 631 records · Page 35Linked to original sources
PubMed2001

Cooking oil fume-induced cytokine expression and oxidative stress in human lung epithelial cells.

Epidemiological studies have shown an association between exposure to indoor air pollution from Chinese-style cooking and risk of lung cancer among Chinese females. Several toxic substances have been identified in cooking oil fumes (COF) collected from heated rapeseed oil. In this study, we examined the biological effects of COF on CL3 human lung epithelial cells. Exposure to 200 microg/ml COF significantly reduced cell growth within 4 days. In addition, we examined the effect of COF on TGFbeta1, TGFbeta2, IL-6, IL-8, and IFN-gamma gene expressions with the RT-PCR method. We found that TGFbeta1 mRNA levels increased after exposure to 200 microg/ml COF for 24 h. Similarly, exposure to 10 microM benzo[a]pyrene or 100 nM 12-O-tetradecanoylphorbol-13-acetate increased TGFbeta1 mRNA levels at 24 h. The mRNA levels of TGFbeta2, IL-6, IL-8, and IFN-gamma did not increase after treatment with COF, benzo[a]pyrene, or 12-O-tetradecanoylphorbol-13-acetate. COF-induced TGFbeta1 production was confirmed by quantification of TGFbeta1 in conditioned medium with enzyme-linked immunosorbent assay. Exposure to 200 microg/ml COF significantly increased TGFbeta1 secretion in a time-dependent and dose-dependent manner. It has been demonstrated that reactive oxygen intermediates induce TGFbeta1 gene expression. When CL3 cells were exposed to 200 microg/ml COF for 15 min, there was an increase in intracellular peroxide formation with the dichlorofluorescein method. Furthermore, treatment with 200 microg/ml COF for 12 h also significantly induced lipid peroxidation in CL3 cells. Our results show that exposure to COF inhibits cell growth, increases TGFbeta1 secretion, and induces oxidative stress in CL3 lung epithelial cells. This suggests that TGFbeta1 and oxidative stress play a role in the biological effects of COF on lung epithelial cells.

Air Pollution, Indoor↗
PubMed2005

The effect of cooking on acrylamide and its precursors in potato, wheat and rye.

The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake, wholemeal wheat and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, large losses of asparagine, water and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.

Acrylamide↗
PubMed1987

[Content and cooking loss of sulfite in food].

Sulphite analyses were carried out on a variety of foods obtained from food stores. These values were compared with the maximum sulphite levels permitted in the Federal Republic of Germany. Sulphite loss caused by cooking sulphite-treated foods was also investigated. The actual sulphite content in food is usually far below the maximum permitted level. Out of 86 analysed samples 5 exceeded this level. The cooking of foods frequently results in a sulphite content below the detectable level.

Cooking↗
PubMed1995

A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids.

The damage to tuna fish lipids induced by cooking was investigated in the Thunnus obesus and Th. thynnus varieties, using conventional and fluorescence detection methods, and the results were compared. As a consequence of thermal processing, the peaks at longer wavelengths increased, which correlated with other conventional indices of lipid damage (i.e. carbonyl compound formation, browning and increases in the free fatty acid content). A special significance was given to the fluorescence ratio between the maxima of the excitation emission data at 393/460 nm and 327/415 nm; increases in this ratio as a result of cooking were less dependent on the samples than were other conventional methods of measuring lipid damage.

Animals↗
PubMed1995

Storage stability of cooked sausages containing vegetable oils.

Comminuted cooked sausages were produced using standard industrial practices, by substituting corn oil, sunflower oil, cotton seed oil, soybean oil and hydrogenated vegetable fat for animal fat. When processed, products were assessed for their stability with respect to autoxidation and change in organoleptic properties during vacuum-packed storage in a domestic refrigerator at 4 degrees C. Data obtained indicated that changes in thiobarbituric acid (TBA) values and organoleptic properties of products produced using corn oil, sunflower oil and hydrogenated vegetable fat were similar to those observed for reference material produced using lard. In the case of samples produced using soybean and cotton seed oil, TBA value changes were more pronounced, but did not exceed acceptable limits. A more rapid deterioration of organoleptic characteristics was also observed for the same samples, which showed flavour problems after 3 months of storage at 4 degrees C. Substitution of plant oils for lard considerably reduced the cholesterol content and increased the ratio of unsaturated to saturated fatty acids of cooked sausages.

Animals↗
PubMed1996

Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball.

Irradiation combined with a conventional cooking procedure was applied to meatball and the effects on bacterial load and inoculated Aeromonas hydrophila were determined. Meatball samples were irradiated by using a 60Co source at the dose levels of 0, 0.30, 0.75, 1.50, 2.50 kGy and cold stored at 4 +/- 1 degrees C for 7 days. Bacterial load and the count of A. hydrophila decreased when the irradiation dose level increased. A minimum inhibition effect was found at the dose of 0.30 kGy. Irradiation in combination with a conventional cooking procedure was found to be more effective in reducing A. hydrophila and the bacterial load in meatball. This study indicated that a dose of 0.75 kGy was sufficient to destroy approximately 10(4) cfu/g of A. hydrophila in meatball.

Aeromonas hydrophila↗
PubMed1991

Influence of hardening procedure and soaking solution on cooking quality of common beans.

Two common bean (Phaseolus vulgaris) varieties were seeded in the same location, harvested and cleaned. Three hardening procedures were used (soaking in acetate buffer, pH 4.1 at 37 degrees C for 5 h; storage at 37 degrees C, 100% RH for 28 days; and storage at 31-33 degrees C, 76% RH for 120 days) to have seeds in a hard-to-cook (HTC) state. The adverse effects of HTC condition, in terms of cooking time as assessed by a Mattson bean cooker, were practically eliminated by soaking seeds in salt solutions (1% NaCl + 0.75% NaHCO3; and 0.75% NaHCO3) instead of only water. Ultrastructural changes of cotyledon cells from fresh, HTC and softened seeds were observed. Results of this study may be used for the development of a technological procedure to utilize properly HTC beans generated by unefficient storage systems.

Absorption↗
PubMedDate not supplied

Comparative genotoxic effects of the cooked-food-related mutagens Trp-P-2 and IQ in bacteria and cultured mammalian cells.

As part of a major study to evaluate the mutagenicity of chemicals produced during the cooking of foods, we examined the responses of bacteria and cultured Chinese hamster cells to the compounds Trp-P-2 (3-amino-1-methyl-5H-pyrido[4,3-b]indole) and IQ (2-amino-3-methylimidazo[4,5-f]quinoline), constituents identified in cooked beef and fish. In the Ames/Salmonella tester strain TA1538, both compounds were confirmed to be extremely potent mutagens that were active at levels below 1 ng/plate in the presence of hamster-liver S9 microsomal fraction. 50-fold higher doses of both compounds were required for mutagenicity in the uvr+ tester strain TA1978. Trp-P-2 also behaved as a strong mutagen in CHO cells using the standard exogenous activation with hamster-liver S9 fraction. At concentrations below 1 microgram/ml it produced dose-dependent increases in cell killing, mutations at the hprt and aprt loci, sister-chromatid exchanges, and chromosomal aberrations. An excision-repair-deficient strain was about 2-fold more sensitive than the normal CHO cells with respect to these genotoxic effects of Trp-P-2. IQ had unexpectedly weak activity for all genetic endpoints in the CHO cells, and it produced clear-cut responses only in the repair-deficient cells and only above a concentration of 10 micrograms/ml. The toxicity that was observed with IQ was not affected by the repair capacity of the cells and was not associated with chromosomal aberrations, indicating that damage to cellular structures other than nuclear DNA was likely the predominant pathway for cell killing. Because the culture conditions normally used for CHO cell exposure were shown to be competent in producing bacterial mutagenicity with IQ, it was concluded that the active metabolite of IQ was present in the medium but was somehow ineffective in reaching the DNA of CHO cells and/or reacting with it. These results suggest that the relative mutagenic potency of compounds in Salmonella may bear no direct relationship to relative mutagenicity in CHO cells, emphasizing precaution in attempting to extrapolate microbial data to mammalian somatic cells. This study illustrates the use and merits of a multi-endpoint assay for genetic damage in CHO cells, the utility of using CHO cells that are defective in excision repair of DNA, and the importance of comparative testing between bacterial and mammalian systems.

Animals↗
PubMedDate not supplied

Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food.

Potent mutagenic activity in Salmonella bacteria has been reported in cooked foods in numerous laboratories worldwide. Determining the human risk from exposure to these biologically active compounds in our diet requires genotoxic and carcinogenic evaluation of the chemicals coupled with determination of the dose consumed. Thus, knowledge of the exact structure of the mutagens present in the food and enough synthesized material for biological assessment are essential for this evaluation. To reach this goal, isolation of these compounds requires the Ames/Salmonella assay to guide the purification and identification process. Mass and NMR spectrometry are used to identify the isolated compounds. Finally, these findings are followed by synthesis of the exact isomer. The predominant class of mutagens found in cooked foods of the western diet are amino-imidazo-quinoxalines, amino-imidazo-pyridines and amino-imidazo-quinolines, collectively called amino-imidazoazaarenes (AIAs). Mass amounts of these specific compounds range from less than 1 to 70 ng/g of meat. The mutagens are formed from the heating of natural precursors (creatinine, amino acids, and possibly sugars) in the food. These AIAs are some of the most potent mutagens ever tested in Salmonella bacteria with the number and position of methyl groups having an important influence on the mutagenic activity.

Amines↗
PubMed1986

Stable isotope dilution quantification of mutagens in cooked foods by combined liquid chromatography-thermospray mass spectrometry.

A method of general applicability for the detection and quantification of mutagens in cooked foods at the ppb level is presented. A minimal sample prefractionation is employed and [Me-2H3]-labeled analogs of the compounds of interest are added for identification and quantification of mutagens by accurate measurement of chromatographic retention (K') in reverse-phase high-performance liquid chromatography (HPLC), and by measurement of the ratio of response of the protonated molecular ions of analyte and internal standard by directly coupled liquid chromatography-mass spectrometry (LC/MS). Initial application is demonstrated in the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) in broiled salmon. Measured levels of IQ and MeIQ in broiled salmon flesh were 0.3-1.8 ppb and 0.6-2.8 ppb, respectively, and for the skin of broiled salmon 1.1-1.7 ppb and 1.5-3.1 ppb, respectively. Results on cooked beef and sardine are also reported.

Animals↗
PubMed1993

Cooking procedures and food mutagens: a literature review.

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.

Animals↗
PubMed1994

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.

The mutagenic heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) were measured in ground-beef patties fried at 150, 190 and 230 degrees C for 2-10 min on each side. Heterocyclic amines were purified using solid-phase extraction and analysed by HPLC. Recovery-corrected amounts of each heterocyclic amine were determined by the method of standard addition based on spiked samples with recoveries ranging from 40 to 70%. Mutagenic activity measured by the Ames/Salmonella test was determined for each sample. The amounts of MeIQx, PhIP, DiMeIQx and IQ increased with time and temperature of cooking. 3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) and 2-amino-9H-pyrido[2,3-b]indole (A alpha C) were not detected in any sample. The mutagenic activity response measured for the meat extracts (TA98 revertants) was similar to the mutagenic activity calculated from the mass of heterocyclic amines present. The rate of formation of PhIP in a model system containing creatinine and phenylalanine heated in 80% diethylene glycol was compared with PhIP formation during meat frying. The apparent heats of activation were 6.5 kcal/mol in the model system compared with 6.0 kcal/mol in the fried meat patties. The increase in PhIP and MeIQx formation fitted an exponential function over the range 0 to 11 min and from 150 to 230 degrees C. This report shows clearly that increases in cooking temperature and time can have a profound effect on the amounts of heterocyclic amines generated and subsequently consumed in the diet.

Animals↗
PubMed1980

Formation of mutagens in cooked foods. II. Foods with high starch content.

Mutagens, detectable Salmonella typhimurium TA98 and TA100 after activation by liver S-9 fraction, are formed when starchy foods are cooked. Potatoes were fried and breads were toasted, baked and fried to produce mutagenically active substances. While toasting both white bread and dark bread produce the mutagens at the same initial rate, dark bread products much higher levels of mutagenicity when toasted for long times. Significant mutagenic activity is produced when starchy foods are prepared by common cooking procedures.

Biological Assay↗
PubMed1984

Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef.

Mutagen formation during frying of beef is inhibited by the heavy metal chelator ethylenediaminetetracetic acid (EDTA). The addition of 1% EDTA prior to cooking reduces the mutagenicity of the basic extracts to about 60% of control values. The addition of iron as ferrous chloride or ferric chloride at 10 ppm (approximately 50% of endogenous concentrations) doubles the mutagenic activity of beef extracts. Iron, which can be released by denaturation of heme protein, therefore, can modulate the formation of mutagens in beef during cooking.

Animals↗
PubMed1994

Airborne mutagens and carcinogens from cooking and other food preparation processes.

The common food preparation processes, frying, broiling and baking, can give rise to air pollutants that are known to be mutagenic and carcinogenic in animal tests. A large number of persons can be exposed to such fumes as cooking is performed in most households and in many commercial enterprises. Additional studies on the emissions from these processes and exposure measurements are needed. Epidemiological studies on occupationally-exposed cooks and bakers with respect to cancer are equivocal.

Air Pollutants↗
PubMed2005

Gas chromatographic-mass spectroscopic determination of benzene in indoor air during the use of biomass fuels in cooking time.

A gas chromatography-mass spectroscopic method in electron ionization (EI) mode with MS/MS ion preparation using helium at flow rate 1 ml min(-1) as carrier gas on DB-5 capillary column (30 m x 0.25 mm i.d. film thickness 0.25 microm) has been developed for the determination of benzene in indoor air. The detection limit for benzene was 0.002 microg ml(-1) with S/N: 4 (S: 66, N: 14). The benzene concentration for cooks during cooking time in indoor kitchen using dung fuel was 114.1 microg m(-3) while it was 6.6 microg m(-3) for open type kitchen. The benzene concentration was significantly higher (p < 0.01) in indoor kitchen with respect to open type kitchen using dung fuels. The wood fuel produces 36.5 microg m(-3) of benzene in indoor kitchen. The concentration of benzene in indoor kitchen using wood fuel was significantly (p < 0.01) lower in comparison to dung fuel. This method may be helpful for environmental analytical chemist dealing with GC-MS in confirmation and quantification of benzene in environmental samples with health risk exposure assessment.

Air↗
PubMed2006

Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.

The food industry, under the regulation of the Department of Agriculture and Food (DAF) in the Republic of Ireland, is required to undertake all microbiological testing in relation to zoonoses control, in laboratories approved by DAF. These laboratories submit a monthly report of all tests undertaken, together with all presumptive Salmonella isolates for confirmation, typing and storage to the Central Veterinary Research Laboratory (CVRL). Details of Salmonella tests on 110,229 raw and 25,189 cooked meat samples from 25 laboratories were recorded over the 3-year period 2002-2004. Salmonella spp. were isolated from 1.0% of the 110,229 raw meat samples and 0.1% of the 25,189 cooked meat samples tested. The percentage of raw meat samples contaminated with Salmonella decreased over the three-year period from 1.2% to 0.9%. There was no seasonal trend in the isolation of Salmonella from any of the meats or meat products. Recoveries of the organism were highest for turkey and chicken meats at 3.1% and 2.8%, respectively, followed by porcine meats at 2.1%. The recoveries were much lower for ovine meats and meat products at 0.2% and bovine meat and meat products at 0.16%.

Animals↗