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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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
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author Kurosaka, Reiko
Wakabayashi, Keiji
Ushiyama, Hirofumi
Nukaya, Haruo
Arakawa, Nobuhiko
Sugimura, Takashi
Nagao, Minako
author_facet Kurosaka, Reiko
Wakabayashi, Keiji
Ushiyama, Hirofumi
Nukaya, Haruo
Arakawa, Nobuhiko
Sugimura, Takashi
Nagao, Minako
author_sort Kurosaka, Reiko
collection PubMed
description 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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spelling pubmed-59189862018-05-11 Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef Kurosaka, Reiko Wakabayashi, Keiji Ushiyama, Hirofumi Nukaya, Haruo Arakawa, Nobuhiko Sugimura, Takashi Nagao, Minako Jpn J Cancer Res Rapid Communication 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). Blackwell Publishing Ltd 1992-09 /pmc/articles/PMC5918986/ /pubmed/1429200 http://dx.doi.org/10.1111/j.1349-7006.1992.tb02000.x Text en
spellingShingle Rapid Communication
Kurosaka, Reiko
Wakabayashi, Keiji
Ushiyama, Hirofumi
Nukaya, Haruo
Arakawa, Nobuhiko
Sugimura, Takashi
Nagao, Minako
Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef
title Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef
title_full Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef
title_fullStr Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef
title_full_unstemmed Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef
title_short Detection of 2‐Amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in Broiled Beef
title_sort detection of 2‐amino‐1‐methyl‐6‐(4‐hydroxyphenyl)imidazo[4,5‐b]pyridine in broiled beef
topic Rapid Communication
url 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
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