Intra- and Interindividual Variability in Systemic Exposure in Humans to 2-Amino-3,8-dimethylimidazo[4,5-/]quinoxaline and 2-Amino-l -methyl- 6-phenylimidazo[4,5-o]pyridine, Carcinogens Present in Cooked Beef1
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چکیده
During the cooking of beef, the genotoxic heterocyclic aromatic amines 2-amino-3,8-dimethylimidazo[4,5-/]quinoxaline (MelQx), 2amino-3,4,8-trimethylimidazo[4,5-/]quinoxaline (DiMelQx), and 2amino-l-methyl-6-phenylimidazo[4,5-6]pyridine (PhIP) are formed. Little is known about the fate of these compounds in humans or the factors affecting it. We have developed assays based on capillary column gas chromatography-negative ion mass spectrometry capable of the simulta neous measurement of MelQx, DiMelQx, and PhIP in cooked meat and in human urine using stable isotope labeled analogues. Ten normal, healthy male volunteers were invited to consume a standard cooked meat meal (400-450 g lean beef, cooked as patties on a griddle hotplate) on four separate occasions over a period of 14 months. Following consumption of the test meals, urine was collected from 0 to 8 h, during which time all free amines were excreted and analyzed for MelQx, DiMelQx, and PhIP. Subjects ingested 240 ±9 (SEM) g cooked meat, which contained 2.2 ±0.2 ng MeIQx/g meat, 0.7 ±0.1 ng DiMeIQx/g meat, and 16.4 ±2.1 ng PhIP/g meat. The variability in relative systemic bioavailability was assessed from the percentage of ingested amine excreted unchanged in the urine. Subjects excreted 2.1 ±1.1% of MelQx and 1.1 ±0.5% of PhIP ingested as unchanged amine in the urine. Levels of DiMelQx in urine, if present, were below the sensitivity of our assay (20 pg/ml) and could not be detected in any of the samples analyzed. Irrespective of dose, urinary ex cretion of unchanged MelQx or PhIP (expressed as a percentage of the ingested dose) remained constant for each individual subject. The intraindividual coefficients of variation for MelQx (28.4%) and PhIP (23.7%) were low and the pooled interday (intrasubject) coefficients of variation for both compounds were only 19 and 3.4%, respectively. In contrast, intersubject (intraday) variation was greater, with pooled coefficients of varia tion of 145% for MelQx and 71% for PhIP. Based on these studies, it should be possible to use the percentage excretion of MelQx and PhIP to assess the relative bioavailability of these compounds in humans.
منابع مشابه
Research Section Heterocyclic Amine Content in Beef Cooked by Dierent Methods to Varying Degrees of Doneness and Gravy made from Meat Drippings
ÐMeats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study ...
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Cooked food mutagens from fried meat and fish have recently been suggested to contribute to the etiology of breast cancer. Thus, the most prevalent of these compounds, i.e. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, or rather its more mutagenic N-hydroxylated metabolite (N-OH-PhIP), forms DNA adducts in mammary cells, including human mammary epithelial (HME) cells. The objective of this s...
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تاریخ انتشار 2006