In vitro binding of the food mutagen 2-amino-3-methylimidazo[4,5-f]quinoline to dietary fibers
Barnes, W.S.; Maiello, J.; Weisburger, J.H.
Journal of the National Cancer Institute 70(4): 757-760
1983
ISSN/ISBN: 0027-8874 PMID: 6300504 Document Number: 216679
The ability of 3 kinds of fibre to bind 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), a potent bacterial mutagen formed during the cooking of meat, was investigated to ascertain interactions among important food components. At pH 6.5 maize bran, wheat bran and lucerne meal each bound about 50% of the available IQ after incubation for 1 h. Binding was pH-dependent, occurred optimally between pH 4 and 5 and was probably due to a cation-exchange mechanism. The pH at which IQ is efficiently bound to fibre overlaps the range of pH in the human gastrointestinal tract.