HETEROCYCLIC AROMATIC AMINES IN MEAT
Tóm tắt
Từ khóa
Tài liệu tham khảo
ABDULKARIM, 1998, Heterocyclic amines in fresh and processed meat products, J. Agric. Food Chem., 46, 4680, 10.1021/jf980175g
ADAMSON, 1997, Sixth International Conference on Carcinogenic/Mutagenic N-Substituted Aryl Compounds: Conclusions and perspectives, Mutat. Res., 376, 3, 10.1016/S0027-5107(97)00018-3
AUGUSTSSON, 1999, Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: A population-based study, Lancet, 353, 703, 10.1016/S0140-6736(98)06099-1
BALOGH, 2000, Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties, Food Chem. Toxicol., 38, 395, 10.1016/S0278-6915(00)00010-7
BARNES, 1983, High-pressure liquid chromatographic method for the analysisof 2-amino-3-methylimidazo[4,5-f]quinoline, a mutagen formed during the cooking of food, J. Agric. Food Chem., 31, 883, 10.1021/jf00118a053
BJELDANES, 1982, Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet, Food Chem. Toxicol., 20, 357, 10.1016/S0278-6915(82)80099-9
BJELDANES, 1983, Effects of meat composition and cooking conditions on mutagen formation in fried ground beef, J. Agric. Food Chem., 31, 18, 10.1021/jf00115a005
BRITT, 1998, Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties, J. Agric. Food Chem., 46, 4891, 10.1021/jf980233y
BUSQUETS, 2004, Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet, J. Chromatogr. B., 802, 79, 10.1016/j.jchromb.2003.09.033
CHEN, 1998, An improved analytical method for determination of heterocyclic amines in chicken legs, Chromatogr., 48, 223, 10.1007/BF02467675
CHEN, 1992, Effects of synthetic antioxidants (BHA, BHT, and PG) on the mutagenicity of IQ-like compounds, Food Chem., 43, 177, 10.1016/0308-8146(92)90170-7
CHIU, 1998, Formation of heterocyclic amines in cooked chicken legs, J. Food Prot., 61, 712, 10.4315/0362-028X-61.6.712
DOLARA, 1979, The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef, Mutat. Res., 60, 231, 10.1016/0027-5107(79)90013-7
FAY, 1997, Determination of heterocyclic aromatic amines in food products: Automation of the sample preparation method prior to HPLC and HPLC-MS quantification, Mutat. Res., 376, 29, 10.1016/S0027-5107(97)00022-5
FELTON, 1991, Occurrence, identification and bacterial mutagenicity of heterocyclic amines in cooked food, Mutat. Res., 259, 205, 10.1016/0165-1218(91)90118-6
FELTON, 1984, Isolation and characterization of new mutagens from fried ground beef, Carcinogenesis, 5, 95, 10.1093/carcin/5.1.95
FELTON, 1994, Reduction of heterocyclic aromatic amine mutagens/carcinogens in fried beef patties by microwave pretreatment, Food Chem. Toxicol., 32, 897, 10.1016/0278-6915(94)90087-6
GALCERAN, 1996, Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts, J. Chromatogr. A, 719, 203, 10.1016/0021-9673(95)00420-3
GASPERLIN, 2009, Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle, LWT - Food Sci. Technol., 42, 1313, 10.1016/j.lwt.2009.03.021
GROSS, 1990, Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products, Carcinogenesis, 11, 1597, 10.1093/carcin/11.9.1597
GROSS, 1992, Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products, J. Chromatogr., 592, 271, 10.1016/0021-9673(92)85095-B
GROSS, 1989, An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products, Carcinogenesis, 10, 1175, 10.1093/carcin/10.7.1175
GUNTER, 2005, Meat intake, cooking-related mutagens and risk of colorectal adenoma in a sigmoidoscopy-based case-control study, Carcinogenesis, 26, 637, 10.1093/carcin/bgh350
GUY, 2002, Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel, Mutat. Res., 515, 189, 10.1016/S1383-5718(01)00336-9
INTERNATIONAL AGENCY FOR RESEARCH ON CANCER, 1993, Some Natural Occurring Substances: Food Items and Constituents. Heterocyclic Amines and Mycotoxins, 56, 163
JACKSON, 1995, Effects of time and temperature on the formation of MeIQx and DiMeIQx in a model system containing threonine, glucose, and creatine, J. Agric. Food Chem., 43, 1678, 10.1021/jf00054a049
JÄGERSTAD, 1983, Creatin(ine) and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids, Food Chem., 12, 255, 10.1016/0308-8146(83)90014-6
JÄGERSTAD, 1991, Formation of heterocyclic amines using model systems, Mutat. Res., 259, 219, 10.1016/0165-1218(91)90119-7
JÄGERSTAD, 1998, Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods, Z. Lebensm.-Unters.-Forsch. A, 207, 419, 10.1007/s002170050355
JANOSZKA, 2010, Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic, Food Chem., 120, 463, 10.1016/j.foodchem.2009.10.039
JANOSZKA, 2009, Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection, Food Chem., 113, 1188, 10.1016/j.foodchem.2008.08.005
JOHANSSON, 1993, Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system, Food Chem. Toxicol., 31, 971, 10.1016/0278-6915(93)90006-K
JOHANSSON, 1994, Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions, Carcinogenesis, 15, 1511, 10.1093/carcin/15.8.1511
JOHANSSON, 1996, Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system, Food Chem., 56, 69, 10.1016/0308-8146(95)00160-3
JOHANSSON, 1995, Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues, Food Chem. Toxicol., 33, 993, 10.1016/0278-6915(95)00074-7
KATO, 1998, Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef, Mutat. Res., 420, 109, 10.1016/S1383-5718(98)00151-X
KHAN, 2009, Mutagenic heterocyclic amine content in thermally processed offal products, Food Chem., 112, 838, 10.1016/j.foodchem.2008.06.045
KLASSEN, 2002, Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region, Food Res. Int., 35, 837, 10.1016/S0963-9969(02)00087-X
KNIZE, 1994, Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties, Food Chem. Toxicol., 32, 595, 10.1016/0278-6915(94)90002-7
KNIZE, 1995a, Heterocyclic amine content in fast-food meat products, Food Chem. Toxicol., 33, 545, 10.1016/0278-6915(95)00025-W
KNIZE, 1995b, Heterocyclic Amines in Cooked Foods: possible human carcinogens, 30
KNIZE, 1997a, Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens, Mutat. Res., 376, 129, 10.1016/S0027-5107(97)00035-3
KNIZE, 1997b, Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography, J. Chromatogr. A, 763, 179, 10.1016/S0021-9673(96)00720-0
KNIZE, 1998, Heterocyclic amine content in restaurant-cooked hamburgers, steaks, ribs, and chicken, J. Agric Food Chem., 46, 4648, 10.1021/jf980639a
LAN, 2004, Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods, J. Chromatogr. B., 802, 27, 10.1016/j.jchromb.2003.09.025
LASER-REUTERSWÄRD, 1987, Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sources, Food Chem. Toxicol., 25, 747, 10.1016/0278-6915(87)90229-8
LIAO, 2010, Effects of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast, Meat Sci., 85, 149, 10.1016/j.meatsci.2009.12.018
MURKOVIC, 2004, Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products, Eur. J. Lipid Sci. Technol., 106, 777, 10.1002/ejlt.200400993
MURKOVIC, 1997, Heterocyclic aromatic amines in fried poultry meat, Z. Lebensm.-Unters.-Forsch. A, 205, 347, 10.1007/s002170050178
MURKOVIC, 1998, Antioxidant spices reduce the formation of heterocyclic amines in fried meat, Z. Lebensm.-Unters.-Forsch. A, 207, 477, 10.1007/s002170050364
MURRAY, 1993, Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine in food using a combined assay based on gas chromatography-negative ion mass spectrometry, J. Chromatogr., 616, 211, 10.1016/0378-4347(93)80388-K
NAGAO, 1977, Mutagenicities of smoked condensates and the charred surface of fish and meat, Cancer Lett., 2, 221, 10.1016/S0304-3835(77)80025-6
NILSSON, 1986, Influence of frying fat on mutagenic activity in lean pork meat, Mutat. Res., 171, 115, 10.1016/0165-1218(86)90043-1
OGURI, 1998, Inhibitory effects of antioxidants on formation of heterocyclic amines, Mutat. Res., 402, 237, 10.1016/S0027-5107(97)00303-5
OVERVIK, 1989, Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat, Carcinogenesis, 10, 2293, 10.1093/carcin/10.12.2293
OZ, 2010, The effect of different thawing methods on heterocyclic aromatic amine contents of beef chops cooked by different methods, J. Anim. Vet. Adv., 9, 2327, 10.3923/javaa.2010.2327.2332
OZ, 2011, Quantitation of heterocyclic aromatic amines in ready to eat meatballs in Turkey by ultra fast liquid chromatography, Food Chem., 126, 2010, 10.1016/j.foodchem.2010.12.076
OZ, 2006, Mutagenic and carcinogenic heterocyclic aromatic amines, FEBS J., 273, 301
OZ, 2011a, The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle, J. Food Process. Pres., 10.1111/j.1745-4549.2011.00532.x
OZ, 2011b, The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball, Food Control, 22, 596, 10.1016/j.foodcont.2010.10.010
OZ, 2007, Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species of trout, Food Chem., 104, 67, 10.1016/j.foodchem.2006.10.075
OZ, 2010a, Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method, LWT - Food Sci. Technol., 43, 1345, 10.1016/j.lwt.2010.04.014
OZ, 2010b, Heterocyclic aromatic amine contents of beef and lamb chops cooked by different methods to varying levels, J. Anim. Vet. Adv., 9, 1436, 10.3923/javaa.2010.1436.1440
OZ, 2010c, Effects of cooking techniques and levels on the formation of heterocyclic aromatic amines in chicken and fish, J. Anim. Vet. Adv., 9, 1259, 10.3923/javaa.2010.1259.1264
PAIS, 2000, Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods, J. Chromatogr. B., 747, 139, 10.1016/S0378-4347(00)00118-3
PAIS, 1999, Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings, J. Agric. Food Chem., 47, 1098, 10.1021/jf980644e
POLAK, 2009a, Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle, LWT - Food Sci. Technol., 42, 256, 10.1016/j.lwt.2008.03.001
POLAK, 2009b, Heterocyclic amines in aged and thermally treated pork Longissimus dorsi muscle of normal and PSE quality, LWT - Food Sci. Technol., 42, 504, 10.1016/j.lwt.2008.09.014
REISTAD, 1997, Heterocyclic aromatic amines in human urine following a fried meat meal, Food Chem. Toxicol., 35, 945, 10.1016/S0278-6915(97)00112-9
RICHLING, 1997, Analysis of heterocyclic aromatic amines in wine by high-performance liquid chromatography-electrospray tandem mass spectrometry, J. Chromatogr. A, 791, 71, 10.1016/S0021-9673(97)00842-X
RIVERA, 1996, Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat, J. Chromatogr. A, 731, 85, 10.1016/0021-9673(95)01224-9
ROBBANA-BARNAT, 1996, Heterocyclic amines: Occurrence and prevention in cooked food, Environ. Health Perspect., 104, 280, 10.1289/ehp.96104280
SALMON, 2000, Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef, J. Natl. Cancer Inst., 92, 1773, 10.1093/jnci/92.21.1773
SALMON, 2006, Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households, Food Chem. Toxicol., 44, 484, 10.1016/j.fct.2005.08.022
SANZ ALAEJOS, 2008, Analytical methods applied to the determination of heterocyclic aromatic amines in foods, J. Chromatogr. B., 862, 15, 10.1016/j.jchromb.2007.11.040
SHIN, 2003, Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties, J. Agric. Food Chem., 51, 6726, 10.1021/jf0345797
SINHA, 1994, Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polcyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans, Cancer Res., 54, 6154
SINHA, 1998a, Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings, Food Chem. Toxicol., 36, 279, 10.1016/S0278-6915(97)00162-2
SINHA, 1998b, Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness, Food Chem. Toxicol., 36, 289, 10.1016/S0278-6915(97)00159-2
SINHA, 2000, 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen in high temperature-cooked meat, and breast cancer risk, J. Natl. Cancer Inst., 92, 1352, 10.1093/jnci/92.16.1352
SINHA, 2001, Dietary intake of heterocyclic amines, meat derived mutagenic activity, and risk of colorectal ademonas, Cancer Epidemiol. Biomarkers Prev., 10, 559
SKOG, 2002, Problems associated with the determination of heterocyclic amines in cooked foods and human exposure, Food Chem. Toxicol., 40, 1197, 10.1016/S0278-6915(02)00052-2
SKOG, 1990, Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems, Mutat. Res., 230, 263, 10.1016/0027-5107(90)90064-B
SKOG, 1995, Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens, 9
SKOG, 1997, Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues, Food Chem. Toxicol., 35, 555, 10.1016/S0278-6915(97)00021-5
SKOG, 1998, Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake, Food Chem. Toxicol., 36, 879, 10.1016/S0278-6915(98)00061-1
STAVRIC, 1994, Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: A critical review, Food Chem. Toxicol., 32, 977, 10.1016/0278-6915(94)90093-0
SUGIMURA, 1995, Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens, 214
SUGIMURA, 2000, Food Borne Carcinogens, 1
THIÉBAUD, 1994, Mutagenicity and chemical analysis of fumes from cooking meat, J. Agric. Food Chem., 42, 1502, 10.1021/jf00043a021
THIÉBAUD, 1995, Airborne mutagens produced by frying beef, pork and soy-based food, Food Chem. Toxicol., 33, 821, 10.1016/0278-6915(95)00057-9
TIKKANEN, 1993, Screening of heat-processed Finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, Food Chem. Toxicol., 31, 717, 10.1016/0278-6915(93)90142-L
TIKKANEN, 1996, Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions, Food Chem. Toxicol., 34, 725, 10.1016/0278-6915(96)00036-1
TORIBIO, 2002, Ion-trap tandem mass spectrometry for the determination of heterocyclic amines in food, J. Chromatogr. A, 948, 267, 10.1016/S0021-9673(01)01476-5
TORIBIO, 2007, Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure, Food Chem. Toxicol., 45, 667, 10.1016/j.fct.2006.10.016
TURESKY, 1988, Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry, Food Chem. Toxicol., 26, 501, 10.1016/0278-6915(88)90002-6
TURESKY, 1989, Purification of the food-borne carcinogens 2-amino-3-methylimidazo[4,5-f]quinoline and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in heated meat products by immunoaffinity chromatography, Carcinogenesis, 10, 151, 10.1093/carcin/10.1.151
TURESKY, 2005, Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS, J. Agric. Food Chem., 53, 3248, 10.1021/jf048290g
VANDERLAAN, 1988, Monoclonal antibodies for the immunoassay of mutagenic compounds produced by cooking beef, Carcinogenesis, 9, 153, 10.1093/carcin/9.1.153
WAKABAYASHI, 1993, Exposure to heterocyclic amines, Environ. Health Perspect., 99, 129, 10.1289/ehp.9399129
WARZECHA, 2004, Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes, J. Chromatogr. B., 802, 95, 10.1016/j.jchromb.2003.09.027
WEISBURGER, 1994, Prevention of heterocyclic amine formation by tea and tea polyphenols, Cancer Lett., 83, 143, 10.1016/0304-3835(94)90311-5
WONG, 2005, Dietary exposure to heterocyclic amines in a Chinese population, Nutr. Cancer, 52, 147, 10.1207/s15327914nc5202_5
YAMAIZUMI, 1986, Stable isotope dilution quantification of mutagens in cooked foods by combined liquid chromatography-thermospray mass spectrometry, Mutat. Res., 173, 1, 10.1016/0165-7992(86)90002-3