Mutagens and modulator of mutagenesis in fried ground beef
Pariza, M.W.; Loretz, L.J.; Storkson, J.M.; Holland, N.C.
Cancer Research 43(5 Suppl): 2444s-2446s
1983
ISSN/ISBN: 0008-5472 PMID: 6831468 Document Number: 199125
Bacterial mutagens form in proteinaceous foods during cooking at moderate temperatures. Three heterocyclic amine mutagens have been identified in fish and beef cooked during moderate heating conditions. The distribution of these known mutagens in commercial bacteriological-medium grade and food-grade beef extract, and in fried ground beef, is discussed. Of the known mutagens, only 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline was confirmed in fried ground beef. Deficiencies in currently used mutagen extraction procedures are examined. It is likely that there are many mutagens in fried ground beef which are yet to be identified. Fried ground beef (and raw beef) also contains an activity which modulates bacterial mutagenesis apparently by interacting with rat liver microsomes which are added to metabolically activate promutagens. The modulator activity has been partly purified and inhibits, increases or has no effect on promutagen activation depending on the promutagen under study and the pretreatment of the rat from which the microsomal fraction was obtained.