Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef

2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine (4′‐OH‐PhIP) showed mutagenicity in Salmonella typhimurium TA98 in the presence of S9 mix, inducing 180 revertants per 100 μg. Since creatinine, tyrosine and glucose, which are present in meat, are expected to be involved in the formation of...

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Detalles Bibliográficos
Autores principales: Kurosaka, Reiko, Wakabayashi, Keiji, Ushiyama, Hirofumi, Nukaya, Haruo, Arakawa, Nobuhiko, Sugimura, Takashi, Nagao, Minako
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 1992
Materias:
Rapid Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5918986/
https://www.ncbi.nlm.nih.gov/pubmed/1429200
http://dx.doi.org/10.1111/j.1349-7006.1992.tb02000.x
Descripción
Sumario:2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine (4′‐OH‐PhIP) showed mutagenicity in Salmonella typhimurium TA98 in the presence of S9 mix, inducing 180 revertants per 100 μg. Since creatinine, tyrosine and glucose, which are present in meat, are expected to be involved in the formation of 4′‐OH‐PhIP, its presence in broiled beef was examined. 4′‐OH‐PhIP was detected in broiled beef by high‐performance liquid chromatography and UV‐spectrometry after extraction with 0.1 N HCl and purification by blue cotton treatment and ion exchange column chromatography. Its level was estimated to be 21.0 ng per g of broiled beef, which is comparable to that of 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP).

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