Detection of Food Mutagens in Processed Meat

Pinki Rani Rawat¹ and Rana Zaidi^2,

¹Department of Biochemistry, Jamia Hamdard, New Delhi-110062, India

²Associate Professor & Head, Department of Biochemistry, Faculty of Science, Hamdard University, New Delhi-110062, India

Cite this paper:
Pinki Rani Rawat and Rana Zaidi. Detection of Food Mutagens in Processed Meat. Journal of Food and Nutrition Research. 2014; 2(9):556-560. doi: 10.12691/jfnr-2-9-5

Abstract

Among the environmental factors that may contribute to the genesis of human cancer, diet is regarded as a major determinant. It was of interest therefore to study the human exposure to heterocyclic aromatic amines found in various meat products. This study aims at a qualitative analysis of food carcinogens employing the Electrospray Ionization Mass Spectrometry. A total of three samples namely Peppered Mackerel, Chicken Salami and Bacon Grill randomly collected from the local grocery stores of New Delhi, India were analyzed for the presence of food carcinogens. Standard carcinogenic compounds namely PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine ) and MeIQx (2-amino-3,8 dimethylimidazo[4,5-f] quinoxaline) were employed as reference mutagens. Results obtained establish the presence of a potential hallmark carcinogen MeIQx whose mass corresponds to (m/z = 214.09) in Bacon Grill, concluding the detection of MeIQx. We were unable to detect either of the indicated mutagens in Peppered Mackerel and Chicken Salami respectively.

Keywords:
electrospray ionization mass spectrometry food carcinogens PhIP MeIQx cancer processed meat

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Sugimura T, Sato S, “Mutagens-carcinogens in foods,” Cancer Res, 43(5 Suppl) 2415s-2421s, 1983.
[2]	Pfau W, Martin F. L, Cole K. J, Venitt S, Phillips D. H, Grover P. L, Hans Marquardt. H, “Heterocyclic aromatic amines induce DNA Strand breaks and cell transformation,” Carcinogenesis, 20(4): 545-551, 1999.
[3]	Heeschen C, Jang J. J, Weis M, Pathak A, Kaji S, Hu R. S, Tsao P. S, Johnson F. L, Cooke J. P, “Nicotine stimulates angiogenesis and promotes tumor growth and atherosclerosis,” Nat Med, 7(7): 833-839, 2001.
[4]	Argentin G, Cicchetti R, “Genotoxic and antiapototic effect of nicotine on human gingival fibroblasts,” Toxicol Sci, 79(1): 75-81, 2004.
[5]	Guo J, Ibaragi S, Zhu T, Luo L, Hu G, Huppi P. S, Chen C. Y, “Nicotine promotes mammary tumor migration via a signaling cascade involving protein kinase C and cdc42,” Cancer Res, 68(20): 8473-8481, 2008.
[6]	Sugimura T, “Nutrition and dietary carcinogens,” Carcinogenesis, 21 (3): 387-395, 2000.
[7]	Doll R, Peto R, “The causes of cancer: quantitative estimates of avoidable risks of cancer in the United States today,” J Nat Cancer Inst, 66 (6): 1191-1308, 1981.
[8]	Knize M. G, Salmon C. P, Hopmans E. C, Felton J. S, “Analysis of foods for heterocyclic aromatic amine carcinogens by solid- phase extraction and high –performance liquid chromatography,” J. Chromatogr A, 763 (1-2): 179-185,1997.
[9]	Felton J. S, Knize M. G, “Occurrence, identification and bacterial mutagenicity of heterocyclic amines in cooked food,” Mutat Res, 259 (3-4): 205-217, 1991.
[10]	IARC, “Some Naturally Occurring and Synthetic Food Components, Furocoumarins and Ultraviolet Radiation” (vol. 40 of IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, IARC, Lyon, France) 40:123-159, 1986.
[11]	IARC, “Some Naturally Occurring Substances: Food Items and Constituents: Heterocyclic Aromatic Amines and Mycotoxins,” (vol. 56 of IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, IARC, Lyon, France) 165-231, 1993.
[12]	Keating G. A, Bogen K. T, “Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet,” Food Chem. Toxicol, 39 (1): 29-43, 2001.
[13]	Messner C, Murkovich M, “Evaluation of a new model system for studying the formation of heterocyclic amines,” J. Chromatogr B Analyt Technol Biomed Life Sci, 802 (1): 19-26, 2004.
[14]	Ni W, McNaughton L, LeMaster D M, Sinha R, Turesky R. J, “Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork and chicken by liquid chromatography electrospray ionization/tandem mass spectrometry, “J. Agric. Food Chem, 56 (1): 68-78,2008.
[15]	Bjeldanes L. F, Grosse K. R, Davis P. H, Stuermer D. H, Healy S. K, Felton J. S, “An XAD-2 resin method for efficient extraction of mutagens from fried ground beef,” Mutat Res, 105 (1-2): 43-49, 1982.
[16]	Zaidi R, Kumar S, Rawat P. R, “ Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography,” Food Chem, 135 (4): 2897-2903, 2012.
[17]	Perez C, Lopez De Cerain A, Bello J, “Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils,” Mutagenesis, 17 (1): 63-66, 2002.
[18]	Stryer L, Biochemistry, W. H. Freeman and Company, New York, 2000, 52-53.
[19]	Zaidi R, Rawat PR, “Evaluation of cytotoxicioty of Food in Human Hepatoma HepG2 cells: Comet Assay Coupled to the MTT Assay”, J.Nutr. Food Sciences, 2(6): 1-5, 2012.
[20]	Zaidi R, Rawat PR, “Identification of Heterocyclic Amines in home cooked and commercially available meat foods,” J.Nutr.Food Sciences, 1(3): 1-7, 2011.
[21]	Toribio F, Busquets R, Puignou L, Galceran M. T, “Heterocyclic amines in griddled beaf steak analysed using a single extract clean-up procedure,” Food Chem Toxicol, 45(4): 667-675, 2007.
[22]	Johansson M, Jägerstad M, “Influence of oxidised deep- frying fat and iron on the formation of food mutagens in a model system,” Food Chem. Toxicol, 31 (12): 971-979, 1993.
[23]	Abdulkarim B. G, Smith J. S, “Heterocyclic amines in fresh and processed meat products,” J. Agric. Food. Chem, 46, 4680-4687, 1998.
[24]	Fatih Oz,Mukerrem Kaya, “The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in highfat meatball,” Food Control, 22 (3-4): 596-600, 2011.