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At least 1,225 records · Page 68Linked to original sources
PubMed1984

Mutagens in cooked foods--metabolism and genetic toxicity.

Recently developed in our laboratories is an efficient extraction procedure incorporating XAD resin adsorption which yields from 200 degrees C grilled ground beef an extract containing 230 Salmonella TA1538 revertants per g fresh weight of original ground beef. These mutagenic components are specific for frameshift-sensitive Salmonella strains and have an absolute requirement for metabolic activation. S9 activation by cytochrome P-448 inducers, Aroclor 1254 (PCB), 3-methylcholanthrene (3-MC) and B-naphthoflavone (BNF), resulted in the largest mutagenic response. Phenobarbital induction gave 20% of the PCB response and Pregnenolone-16a-carbonitrile and corn oil were inactive. Human liver microsomes and BNF-induced rodent intestinal S9 were also active metabolizing fractions. Normal-phase HPLC separation of methanol-extractable metabolites generated from reaction of 2-amino-3-methylimidazo [4,5-f]quinoline (IQ), a mutagenic component of broiled food, rat liver microsomes and cofactors resulted in one direct-acting mutagenic peak and a second more polar peak still requiring metabolic activation. Two potent thermally-produced bacterial mutagens, Trp-P-2 and IQ, were examined in mammalian cells. In excision repair-deficient CHO cells, Trp-P-2 exposure caused cytotoxicity, mutagenicity (thioguanine and azaadenine resistances), sister chromatid exchange, and chromosomal aberrations at concentrations more than 30-fold lower than those for IQ. In normal repair-proficient CHO cells Trp-P-2 was one-half as active and IQ was inactive. Relative to Trp-P-2, IQ is much more potent in the Salmonella bacterial system than in mammalian CHO cells.

Animals↗
PubMed1996

Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia. 1. The role of main technological pretreatments.

In order to study the effects of main technological pretreatments practised for preparing Egyptian faba bean products, i.e. decortication as well as soaking and germination followed by dehulling on the nutritional value, series of experiments were carried out. Such pretreatments had a significant effect on the changes in the chemical composition of faba beans. The proportion of the removed hulls reached generally about 14%. Data revealed also pronounced improvements on the nutritive value as a result of all studied pretreatments, especially germination being the most effective. Chemical scoring of all determined essential amino acids was > 60, except methionine and cystine showed the lowest score (< 20). Germinated seeds had the highest chemical score for the restricting amino acids beside the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)]. All pretreatments caused a significant decrease in the antinutritional factors, especially soaking followed by dehulling, whereas decortication led to a significant increase in phytic acid content.

Adult↗
PubMed1995

[Improved microbiological assay of heterocyclic aromatic amines in cooked food].

Heating of protein, especially muscle meat and meat extracts, can result in the formation of heterocyclic aromatic amines (HA) which are carcinogenic in animals. They are therefore unwelcome in human food. Here, an improved method for the microbiological assay of HA is reported; it makes use of the high mutagenic potency of HA in the Ames test and of the new Salmonella typhimurium strain YG1024 instead of strain TA98. The high sensitivity of the new strain is a consequence of its high acetyltransferase activity which results in a more efficient formation of genotoxic HA metabolites. The mutagenic activity of three selected HA in YG1024 is 10-20 times higher than that in TA98. This method can be used for the analysis of the HA content of food. A study of meat patties revealed significant differences in the mutagenic activity in the center and crust and of home-made and commercial patties; in both, the mutagenic activity was localized in the crust.

Amines↗
PubMed1997

Effect of selected Egyptian cooking methods on faba bean nutritive value and dietary protein utilization 2: ability of faba bean products to support hemoglobin response in rats.

To evaluate the dietary protein utilization and iron deficiency anemia as affected by the faba bean nutrient intake, a bioassay with rats was carried out with different experimental diets containing four faba bean products (stewed beans 'Medammis', deep fried dough 'Falafel', boiled germinated beans 'Nabet Soup' and poured paste 'Bissara') widely consumed in the Middle East. Amino acid composition of all faba bean products was determined and compared to raw beans. Severe heat-processing markedly decreased some essential amino acids, especially phenylalanine, cystine, methionine and tryptophan. Protein scores were 24.6, 19.5, 29.2, 28.2 and 35.6 for raw faba beans, 'Medammis', 'Falafel', 'Nabet Soup' and 'Bissara', respectively. 'Bissara' possessed the highest nutritional value, since it had the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)] for the limiting amino acids (L A A). As indicated by P S/150 values [Satisfaction of the daily requirements of the adult man when 150 g (one can content) are consumed of product] for L A A, i.e. methionine+cystine (lowest P S/150 value), the above-mentioned faba bean products cover about 53, 77, 77 and 97% of the daily requirements of adult man in L A A, respectively. Fecal nitrogen excretion increased and true nitrogen digestibility decreased significantly (p < 0.01) with the inclusion of 'Medammis' in the diet. 'Nabet Soup' exhibited the highest true nitrogen digestibility. In contrast, the biological value of nitrogen was apparently unaffected. Highest blood hemoglobin level was found in rats fed diets containing 'Bissara', 'Falafel' and 'Nabet Soup', whereas the addition of 'Medammis' in the diet induced a significant (p < 0.05) reduction in blood hemoglobin level of fed rats.

Amino Acids↗