Microbiological studies investigation mutagenicity of deep frying fat fractions and some of their components

2-Dodecylcyclobutanone does not induce mutations in the Salmonella mutagenicity test or intrachromosomal recombination in Saccharomyces cerevisiae

Treatment of foods, such as red meat and poultry, that contain palmitic acid with ionizing radiation leads to the formation of 2-dodecylcyclobutanone (2-DCB), a compound found only in irradiated foods. In this study, the Salmonella mutagenicity test and the yeast DEL assay were used to evaluate the genotoxic potential of 2-DCB. Salmonella Typhimurium tester strains TA98, TA100, TA1535, and TA1537 were exposed to 0, 0.125, 0.25, 0.5, and 1 mg per well of 2-DCB, with and without exogenous metabolic activation (5% S9 fraction), using the microtiter plate-based Miniscreen version of the test. 2-DCB did not induce mutations in the Salmonella mutagenicity test. When Saccharomyces cerevisiae strain RS112, which contains a nonfunctional duplication of the his3 gene that can be induced to form a functional HIS3+ gene by intrachromosomal recombination, was exposed to 0.63, 1.25, 2.5, or 5.0 mg/ml of 2-DCB, no increase in the rate of intrachromosomal (DEL) recombination was observed. The absence of genotoxicity observed in this study using purified 2-DCB agrees with the lack of genotoxic and teratogenic activity observed in previously conducted multigeneration feeding studies of laboratory animals (rats, mice, guinea pigs, and rabbits) that used radiation-sterilized poultry that contained 2-DCB as a unique radiolytic product.

2-Dodecylcyclobutanone does not induce mutations in the Escherichia coli tryptophan reverse mutation assay

Like thermal processing, ionizing radiation can break molecular bonds and induce the formation of chemicals not found in the unprocessed product. Irradiation of foods containing palmitic acid can lead to the formation of 2-dodecylcyclobutanone (2-DCB). In this study, the Escherichia coli tryptophan reverse mutation assay was used to evaluate the capacity of 2-DCB to induce mutations. E. coli tester strains WP2 (pkM101) and WP2 uvrA (pKM101), with and without exogenous metabolic activation, were exposed to 0, 0.05, 0.1, 0.5, and 1 mg/well 2-DCB using the Miniscreen version of the assay. 2-DCB did not induce mutations in the E. coli tryptophan reverse mutation assay. These results are in agreement with negative results obtained in short-term and long-term genetic toxicology tests of irradiated food products.

Amended Final Report on the Safety Assessment of Hydroxystearic Acid1

Hydroxystearic Acid is a fatty acid used as a surfactant–cleansing agent in cosmetic products. Initial review of available safety test data resulted in a finding that there were insufficient data to support the safety of Hydroxystearic Acid for use in cosmetic products. Data needed included concentration of use, chemical characterization, dermal reproductive and developmental toxicity, genotoxicity (and carcinogenicity data if the genotoxicity data were positive), and shin irritation data. Subsequent to that conclusion, new data were received. Use concentrations were reported as high as 10%. Small amounts of other fatty acids are commonly found in preparations of Hydroxystearic Acid. Genotoxicity was not found in bacterial or mammalian systems and only subcutaneous sarcomas at the site of injection were found in carcinogenicity studies. Dermal reproductive and developmental toxicity studies were negative. Skin irritation was produced by antiperspirant prototype formulations containing Hydroxystearic Acid under occluded or semioccluded patch test conditions. It was considered that such formulations under those exaggerated conditions can be irritating, but are generally not irritating in actual use. Because Hydroxystearic Acid and Stearic Acid are structurally similar, data from a previous safety assessment of Oleic Acid, Lauric Acid, Palmitic Acid, Myristic Acid, and Stearic Acid were summarized. On the basis of the animal and clinical data, it was concluded that Hydroxystearic Acid is safe as a cosmetic ingredient in the present practices of use.

Genotoxicity and subchronic toxicity studies with heated olestra

Olestra is a class of sucrose-fatty acid polyesters intended for use as a non-caloric replacement of edible oil. Genotoxicity and subchronic toxicity studies were conducted to determine whether olestra could form genotoxic or toxic breakdown products during simulated commercial use. Heated olestra was prepared for these studies by batch-frying potato slices in olestra at 177-185 degrees C for 25-32 hr over 5-7 days. Genotoxicity of this previously heated olestra was assessed in four standard in vitro assays: (1) Salmonella mutagenesis (Ames test); (2) forward mutagenesis of mouse lymphoma cells at the thymidine kinase locus; (3) unscheduled DNA synthesis in rat hepatocytes; and (4) clastogenicity in cultured Chinese hamster ovary cells. These tests were conducted with previously heated olestra at concentrations up to at least 5 mg/ml both in the absence of exogenous bioactivation and, for assays (1), (2) and (4) with added liver microsomal (S-9) activation. The Ames and mouse lymphoma assays were performed with olestra (10 mg/ml and 23 mg/litre, respectively) either alone or emulsified with the non-toxic, non-ionic surfactant Pluronics F68, both in the presence and absence of metabolic activation. To test for clastogenicity in vivo, rats were administered previously heated olestra by gavage at 5 g/kg per day for up to 5 days and bone marrow cells were examined for chromosomal aberrations. Heated olestra lacked genotoxic activity detectable by the aforementioned assays. Heated olestra was fed to Fischer 344 rats at up to 10% of the diet (w/w) for 91 days. Evaluation of survival, food consumption, feed efficiency, physical condition, body weight, organ weight, haematological and clinical chemistry parameters, and histomorphology revealed no adverse effects attributable to ingestion of heated olestra at exposure levels in excess of those anticipated for human consumption. It is concluded that olestra used as a deep-frying medium conveys no genotoxic or toxic hazard at anticipated levels of human consumption.

Routes of formation and toxic consequences of lipid oxidation products in foods

Lipid oxidation in foods is initiated by free radical and/or singlet oxygen mechanisms which generate a series of autocatalytic free radical reactions. These autoxidation reactions lead to the breakdown of lipid and to the formation of a wide array of oxidation products. The nature and proportion of these products can vary widely between foods and depend on the composition of the food as well as numerous environmental factors. The toxicological significance of lipid oxidation in foods is complicated by interactions of secondary lipid oxidation products with other food components. These interactions could either form complexes that limit the bioavailability of lipid breakdown products or can lead to the formation of toxic products derived from non-lipid sources. A lack of gross pathological consequences has generally been observed in animals fed oxidized fats. On the other hand, secondary products of lipid autoxidation can be absorbed and may cause an increase in oxidative stress and deleterious changes in lipoprotein and platelet metabolism. The presence of reactive lipid oxidation products in foods needs more systematic research in terms of complexities of food component interactions and the metabolic processing of these compounds.

Mutagenic lipid peroxides from edible oils

Weak mutagenic activity was detected in several commercially available edible palm and corn oils using liquid incubation bioassays with Salmonella typhimurium TA1537. Chromatographic fractionation of unrefined palm oil established that mutagenic activity was present in three fractions that also contained fatty acyl hydroperoxides. Similar weak mutagenic activity was also demonstrated for linoleic and linolenic acid hydroperoxides. In all cases, the mutagenicity was abolished by exogenous catalase, implying that the observed activity was moderated by hydrogen peroxide.

Assessment of mutagenic activity of repeatedly used deep-frying fats

Mutagenic activity of repeatedly used deep-frying fats was evaluated in relation to chemical characteristics. Deep-frying fat samples were collected from local restaurants and snack bars after sensory indication of abuse. A total of 20 deep-frying fat samples and 2 unused control fat samples was tested. Fat samples were fractionated into non-polar and polar compounds by column chromatography. Amounts of polar compounds obtained ranged from 2% (by weight) for unused fat to 44% for used deep-frying fat. Levels of di- and polymeric triglycerides (DPTG) were determined using gel-permeation chromatography. DPTG concentrations of 13 used deep-frying fat samples exceeded the threshold level of 10% above which fats are rejected for use. In addition thiobarbituric acid-reactive substances (TBA-RS) were measured. Amounts of TBA-RS were just above detection levels for most fat samples. Five used fat samples, however, contained relatively high concentrations of TBA-RS, ranging from 82 to 177 nmoles malondialdehyde/g. Non-polar and polar fractions were screened for mutagenic activity using the Ames mutagenicity assay. Mutagenic activity was found predominantly in polar fractions at doses higher than 1 mg/plate in strains TA97, TA100 and TA104, variously with and without metabolic activation. The highest number of mutagenic samples was detected by strain TA97, which appeared to be most sensitive. Some samples exhibited toxic effects. Chromatography blanks, consisting of solvents processed according to the same procedures as used for fat samples, were not mutagenic. Mutagenic activity was also detected in polar material obtained from unused frying fat. Non-polar fractions of unused frying fats showed no mutagenicity. A frying experiment carried out under laboratory conditions indicated that during repeated and prolonged use of deep-frying fat mutagenic polar substances were formed. Fat samples taken after 20 and 40 h of frying contained increasing amounts of polar compounds. Mutagenic activity was highest after 20 h of frying but was slightly decreased after 40 h of frying. At this stage, however, mutagens also appeared in the non-polar fraction. Mutagenic activity of polar fractions of used deep-frying fats in strain TA97 was positively correlated with levels of TBA-RS, which may indicate the involvement of lipid oxidation products in mutagenicity of used deep-frying fats. No significant correlations were found with other chemical characteristics. In the process of deep-fat frying numerous degradation products are formed, which may include mutagenic heterocyclic amines and other pyrolysates.(ABSTRACT TRUNCATED AT 400 WORDS)

Influence of frying fat on mutagenic activity in lean pork meat

Mutagenic activity in lean pork meat fried at two different pan temperatures, 200 degrees C and 250 degrees C, with or without the addition of fat, was measured in Ames' Salmonella test on strain TA98. 9 different fats with varying chemical composition were tested. All fried meat samples were shown to be mutagenic. At the frying temperature of 200 degrees C differences between meat samples fried in different fats or without fat, respectively, were small. All meat samples fried at 250 degrees C were considerably more mutagenic than the samples fried at 200 degrees C. At 250 degrees C, the addition of fat caused a significant rise in mutagenic activity. We believe this is mainly an effect of more efficient heat transfer from the bottom of the frying-pan to the meat samples, although other factors may also contribute.

Mutagenic sterol hydroperoxides

Sterol hydroperoxides 3 beta-hydroxy-5 alpha-cholest-6-ene-5-hydroperoxide and 3 beta-hydroxycholest-5-ene-7 alpha-hydroperoxide show weak dose-response direct mutagenicity towards Salmonella typhimurium strain TA 1537 in a liquid medium incubation bioassay. Responses were compromised by metabolism of the sterol hydroperoxides and by phase separation during the incubation period. Mutagenicity responses were increased by added superoxide dismutase but diminished by added rat liver S9 enzymes and abolished by added catalase. Catalase also abolished the stimulatory effect of superoxide dismutase. These results indicate that superoxide and peroxide be implicated in the mutagenicity responses.

Ames mutagenicity tests of repeatedly heated edible oils

Six cooking oils with different levels of unsaturation were each heated at 180 +/- 3 degrees C for 6 hr on each of four consecutive days and cut potatoes were fried in the oils at hourly intervals. Samples of the heated and unheated oils were tested in the Ames mutagenicity assay. None of the oil samples (taken before or after 24 hr heating) showed any mutagenicity in the Ames test with or without metabolic activation.

Negative Ames tests of epoxide fatty methyl esters derived from hemolysis of linoleic acid hydroperoxides

Five isomeric epoxyhydroxyene and epoxyoxoene fatty esters derived from hemolytic decomposition of linoleic acid hydroperoxide were tested for mutagenicity by the "Ames' top-agar incorporation method using S-9 mix derived from livers of male rats pretreated with Aroclor 1254. The epoxide fatty esters tested--methyl trans-12,13-epoxy-erythro-11-hydroxy-cis(trans)-9-octadecenoate and methyl trans-12,13-epoxy-threo-11-hydroxy-cis(trans)-9-octadecenoate (each composed of approximately 80% cis-9-ene and 20% trans-9-ene), methyl trans-12,13-epoxy-9-oxo-(trans-10-octadecenoate, methyl trans-12,13-epoxy-9-hydroxy-trans-10-octadecenoate and methyl cis-12,13-epoxy-9-oxo-trans-10-octadecenoate--had structural characteristics similar to certain potent mutagens. However, these esters were not mutagenic in Salmonella typhimurium strains TA100, TA98 or TA1537 at concentrations up to 2000 micrograms/test plate. Under the same test conditions, the methyl ester of hydroperoxy linoleic acid, from which these epoxides were derived, was weakly mutagenic in strain TA100 and possibly also in strain TA98.

Lack of mutagens in deep-fat-fried foods obtained at the retail level

The basic methylene chloride extract from 20 of 30 samples of foods fried in deep fat failed to elicit any mutagenic response that could be detected in the Salmonella typhimurium/mammalian microsome assay. The basic extracts of the remaining ten samples (all three chicken samples studied, two of the four potato-chip samples, one of four corn-chip samples, the sample of onion rings, two of six doughnuts, and one of three samples of french-fried potato) showed evidence of weak mutagenic activity. In these samples, amounts of the basic extract equivalent to 28.5-57 g of the original food sample were required to produce revertants at levels of 2.6-4.8 times the background level. Only two of the acidic methylene chloride extracts from the 30 samples exhibited mutagenic activity greater than 2.5 times the background reversion level, and in both cases (one corn-chip and one shrimp sample) the mutagenic response was quite weak. The basic extract of hamburgers fried in deep fat in a home-style fryer possessed higher levels of mutagenic activity (13 times the background reversion level). However, the mutagenic activity of deep-fried hamburgers is some four times lower than that of pan-fried hamburgers.