Purification and mass spectral characterization of bacterial mutagens from commercial beef extract

Cooking beef at moderate temperatures results in the production of numerous heterocyclic amines, several of which have been found to be mutagenic towards Salmonella typhimurium TA98. It was the purpose of this work to separate, purify, and characterize some of these products. The sources of mutageni...

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Bibliographic Details
Published in:Cancer research (Chicago, Ill.) Ill.), 1983-04, Vol.43 (4), p.1467-1472
Main Authors: Hargraves, W A, Pariza, M W
Format: Article
Language:English
Subjects:
Animals
Cattle
Food Handling
Mass Spectrometry
Meat
Mutagenicity Tests
Mutagens - isolation & purification
Mutagens - pharmacology
Salmonella typhimurium - drug effects
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Summary:Cooking beef at moderate temperatures results in the production of numerous heterocyclic amines, several of which have been found to be mutagenic towards Salmonella typhimurium TA98. It was the purpose of this work to separate, purify, and characterize some of these products. The sources of mutagenic activity for these experiments were commercial beef extract, food-grade beef extract, and fried ground beef. After extraction into methylene chloride, the samples were fractionated on Adsorbosil-5 silica gel columns. The only mutagen common to both beef extracts and fried ground beef was 2-amino-3,8-dimethylimidazo(4,5-f)quinozaline. 2-Amino-3-methylimidazo(4,5-f)quinoline was not found in the fried ground beef extract. However, the fried ground beef extract did contain another more polar mutagen (Peak IV) which has not yet been identified.
ISSN:0008-5472