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  • 1
    Electronic Resource
    Electronic Resource
    Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 419-427 
    Details
    ISSN: 1431-4630
    Keywords: Key words Heterocyclic amine derivatives ; Amino-carbolines ; Imidazo-azaarenes ; Food mutagens ; Model systems
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Some 20 years ago, Japanese scientists discovered a new group of highly mutagenic compounds, classified as heterocyclic aromatic amines, from broiled and grilled meat and fish dishes. Many of these extremely mutagenic heterocyclic amines have been shown to be multi-site tumour inducers in long-term animal studies on rodents and monkeys. Studies on human cells in vitro have demonstrated that they are metabolised into bio-active compounds and form DNA adducts. Up until now, around 20 different mutagenic and/or carcinogenic heterocyclic amines have been identified. The present knowledge concerning the chemistry, formation and occurrence of these compounds in foods is briefly summarised. They are generally formed at ppb levels, and their formation is affected by temperature, time, water activity, pH, and the amounts and proportions of precursors. Some precursors are amine compounds, especially creatine and amino acids, peptides, and proteins. The Maillard reaction, involving reducing sugars and amino acids, is important for the formation of certain heterocyclic amines in liquid systems, e.g. the amino-imidazo-azaarenes. Dry heating, on the other hand, also produces the amino-carbolines, the formation of which seems to be favoured by free radical reactions/fragmentations and a low water activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050355
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  • 2
    Electronic Resource
    Electronic Resource
    Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model system was used to examine kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5–120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, with photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. A first-order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic amines to obtain rate constants and their temperature dependence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15005.x
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  • 3
    Electronic Resource
    Electronic Resource
    Formation of Heterocyclic Amines in a Meat Juice Model System (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bovine meat juice was used as a model system to examine the kinetics of the formation of heterocyclic amines. The formation was examined at temperatures between 100 and 225°C for 0.5-180 min. Heated samples were subjected to solid-phase extraction and HPLC analysis. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. The formation of the IQx derivatives and PhIP followed a first-order model Ct=B(1–ek1(t1-t0), and the temperature dependence followed the Eyring equation k=kbT/heΔS/Re-ΔH/RT. The parameters in the first-order model and the Eyring equation could be estimated from our data. The degradation of heterocyclic amines at high temperatures was analyzed and the products were found to be less mutagenic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15868.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sources
    Amsterdam : Elsevier
    Food and Chemical Toxicology 25 (1987), S. 747-754 
    Details
    ISSN: 0278-6915
    Keywords: 4,8-DiMeIQx = 2-amino-3,4,8-trimethyl-3 H-imidazo[4,5-f]quinoxaline ; DMSO = dimethylsulphoxide ; IQ = 2-amino-3-methyl-3 H-imidazo[4,5-f]-quinoline ; MeIQx = 2-amino-3,8-dimethyl-3 H-imidazo-[4,5-f]quinoxaline ; PhIP = 2-amino- N-methyl-5-phenylimidazopyridine ; TMIP = 2-amino- N,N,N-trimethylimidazopyridine ; gE = grams initial raw weight ; gdm = grams dry matter
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0278-6915(87)90229-8
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sources
    Amsterdam : Elsevier
    Food and Chemical Toxicology 25 (1987), S. 747-754 
    Details
    ISSN: 0278-6915
    Keywords: 4,8-DiMeIQx = 2-amino-3,4,8-trimethyl-3 H-imidazo[4,5-f]quinoxaline ; DMSO = dimethylsulphoxide ; IQ = 2-amino-3-methyl-3 H-imidazo[4,5-f]-quinoline ; MeIQx = 2-amino-3,8-dimethyl-3 H-imidazo-[4,5-f]quinoxaline ; PhIP = 2-amino- N-methyl-5-phenylimidazopyridine ; TMIP = 2-amino- N,N,N-trimethylimidazopyridine ; gE = grams initial raw weight ; gdm = grams dry matter
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0278-6915(87)90229-8
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  • 6
    Electronic Resource
    Electronic Resource
    Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acids
    Amsterdam : Elsevier
    Food and Chemical Toxicology 25 (1987), S. 755-762 
    Details
    ISSN: 0278-6915
    Keywords: DMSO = dimethylsulphoxide ; MeIQx = 2-amino-3,8-dimethyl-3 H-imidazo[4,5-f]quinoline ; gE = grams initial raw weight ; gdm = grams dry matter
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0278-6915(87)90230-4
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  • 7
    Electronic Resource
    Electronic Resource
    Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acids
    Amsterdam : Elsevier
    Food and Chemical Toxicology 25 (1987), S. 755-762 
    Details
    ISSN: 0278-6915
    Keywords: DMSO = dimethylsulphoxide ; MeIQx = 2-amino-3,8-dimethyl-3 H-imidazo[4,5-f]quinoline ; gE = grams initial raw weight ; gdm = grams dry matter
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0278-6915(87)90230-4
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  • 8
    Electronic Resource
    Electronic Resource
    Cooking procedures and food mutagens: A literature review
    Amsterdam : Elsevier
    Food and Chemical Toxicology 31 (1993), S. 655-675 
    Details
    ISSN: 0278-6915
    Keywords: [abr] 2-amino-1,6-dimethylimidazopyridine ; [abr] 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine ; [abr] 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine ; [abr] 2-amino-3,4,7,8-tetramethylimidazo[4,5-f]-quinoxaline ; [abr] 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline ; [abr] 2-amino-3,4-dimethylimidazo[4,5-f]quinoline ; [abr] 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline ; [abr] 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline ; [abr] 2-amino-3-methyl-9H-pyrido[2,3-b]-indole ; [abr] 2-amino-3-methylimidazo-[4,5-f]quinoline ; [abr] 2-amino-3-methylimidazo[4,5-f]-quinoxaline ; [abr] 2-amino-5-phenyl-pyridine ; [abr] 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole ; [abr] 2-amino-9H-pyrido[2,3-b]indole ; [abr] 2-amino-n,n,n-trimethyl-imidazopyridine ; [abr] 2-aminodipyrido[1,2-a:3',2'-d]imidazole ; [abr] 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole ; [abr] 3-amino-1-methyl-5H-pyrido[4,3-b]indole ; [abr] 4,7,8-TriMeIQx ; [abr] 4,8 ; [abr] 4-MeIQx ; [abr] 4-OH-PhIP ; [abr] 7,8-DiMeIQx ; [abr] AαC ; [abr] DEG ; [abr] DMIP ; [abr] DiMeIQx ; [abr] Glu-P-1 ; [abr] Glu-P-2 ; [abr] HMF ; [abr] IQ ; [abr] IQx ; [abr] MW ; [abr] MeAαC ; [abr] MeIFP ; [abr] MeIQ ; [abr] MeIQx2-amino-3,8-dimethylimidazo-[4,5-f]quinoxaline ; [abr] PhIP ; [abr] Phe-P-1 ; [abr] TMIP ; [abr] Trp-P-1 ; [abr] Trp-P-2 ; [abr] creatin(in)e ; [abr] creatine or creatinine ; [abr] diethylene glycol ; [abr] hydroxymethylfurfural ; [abr] methylimidazofuropyridine ; [abr] molecular weight
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0278-6915(93)90049-5
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems
    Amsterdam : Elsevier
    Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 230 (1990), S. 263-272 
    Details
    ISSN: 0027-5107
    Keywords: Ames test ; Creatin(in)e ; DiMeIQx ; Food mutagens ; Glycine ; Hexoses ; MeIQx ; Model systems
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0027-5107(90)90064-B
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  • 10
    Electronic Resource
    Electronic Resource
    Formation of new heterocyclic amine mutagens by heating creatinine, alanine, threonine and glucose
    Amsterdam : Elsevier
    Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 268 (1992), S. 191-197 
    Details
    ISSN: 0027-5107
    Keywords: Alanine ; Ames test ; Creatine ; DiMelQx ; Food mutagens ; Glucose ; MeIQx ; Model systems ; Threonine ; TriMeIQx
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0027-5107(92)90224-P
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