Mutagenicities of the pyrolyzates of peptides and proteins

Exposure to chemicals formed from natural processes is ubiquitous

Exposure to chemicals produced by natural processes is ubiquitous. First, in addition to the products of normal metabolism produced in humans of normal body weight, adipose tissue produces a large number of chemicals, including estrogen, testosterone from the produced estrogen, thyroid-stimulating hormone, leptin and approximately 500 other molecules termed adipokines, and a large number of inflammatory mediators. Second, the gut biome contains approximately the same number of bacteria as cells found in the entire body and produces a large number of small molecules. Third, the overwhelming majority (99.9%) of pesticide exposure occurs during ingestion of natural plant pesticides from eating vegetables. Fourth, consumption of cooked muscles meats leads to significant exposure to mutagenic and carcinogenic heterocyclic amines, polycyclic aromatic amines, and nitropyrenes. Fifth, many common beverages, for example, beer, coffee, and tea contain organic chemicals that display mutagenic activity. As compared with man-made production levels, from 1945 to 2015, an estimated 5000-fold more organic compounds were produced by a variety of natural processes, including common wood-degrading and forest litter-degrading fungi, microorganisms in temperate and boreal forest soils, bacteria in marine sponges, marine macro-algae, volcanoes, and forest fires. Exposure to these naturally produced organic compounds occurs via inhalation of ambient air, ingestion of food and water, and contact with soil, freshwater, and seawater. Contact with several thousand different endogenous or exogenous chemicals per day is unavoidable. This understanding might assist in better allocating resources toward controlling exposures to agents of highest concern as determined by current concepts of chronic disease causation.

Tobacco-smoke exposure indicators and urinary mutagenicity

In this study, the correlation of indicators of external (i.e. mean daily intake of condensate, nicotine, tobacco and tobacco proteins, and daily number of cigarettes smoked) and of internal tobacco-smoke exposure (i.e. urinary 1-pyrenol, nicotine and its metabolites and trans,trans-muconic acid) with urinary mutagenicity, detected on YG1024 Salmonella typhimurium strain with S9, were examined in 118 smokers. An increase in urinary mutagenicity was clearly significantly correlated with each external and internal indicators of exposure to tobacco smoke (correlation coefficient (r) ranging between 0.22 and 0.54, P<0.01), with a greater extent in the case of indicators of internal dose. In multiple regression analysis, among the indicators of external exposure, daily tobacco intake was the only variable significantly associated with urinary mutagenicity (t=2.47, P=0.015, with partial contribution to r(2)=5.15%). Instead, when all indicators of exposure (external and internal) were considered in the analysis, the influence of urinary 1-pyrenol on urinary mutagenicity was predominant, followed by those of urinary trans,trans-muconic acid and nicotine plus metabolites (t=4.63, 2.73 and 2.08, P<0.001, P=0.002 and 0.04, with partial contribution to r(2)=17.0, 6.66 and 3.96%, respectively), with no influence at all of external tobacco-smoke exposure indicators. In conclusion, our results show that indicators of internal dose are better correlated with formation of mutagens in urine of smokers. Among these, the best indicator was urinary 1-pyrenol and this result designates the combustion processes of tobacco as the determining step for the formation of urinary mutagens. However, as these biomarkers cannot be analysed the amount of daily tobacco intake represent the best valuable index of external (presumptive) exposure to tobacco-smoke genotoxins.

Effect of pyrolysis temperature on the mutagenicity of tobacco smoke condensate

Tobacco smoke aerosols with fewer mutagens in the particulate fraction may present reduced risk to the smoker. The objective of this study was to test the hypothesis that the temperature at which tobacco is pyrolyzed or combusted can affect the mutagenicity of the particulate fraction of the smoke aerosol. Tobacco smoke aerosol was generated under precisely controlled temperature conditions from 250 to 550 degrees C by heating compressed tobacco tablets in air. The tobacco aerosols generated had a cigarette smoke-like appearance and aroma. The tobacco smoke aerosol was passed through a Cambridge filter pad to collect the particulate fraction, termed the smoke condensate. Although condensates of tobacco smoke and whole cigarette mainstream smoke share many of the same chemical components, there are physical and chemical differences between the two complex mixtures. The condensates from smoke aerosols prepared at different temperatures were assayed in the Ames Salmonella microsome test with metabolic activation by rat liver S9 using tester strains TA98 and TA100. Tobacco smoke condensates were not detectably mutagenic in strain TA98 when the tobacco smoke aerosol was generated at temperatures below 400 degrees C. Above 400 degrees C, condensates were mutagenic in strain TA98. Similarly, condensates prepared from tobacco smoke aerosols generated at temperatures below 475 degrees C were not detectably mutagenic in strain TA100. In contrast, tobacco tablets heated to temperatures of 475 degrees C or greater generated smoke aerosol that was detectably mutagenic as measured in TA100. Therefore, heating and pyrolyzing tobacco at temperatures below those found in tobacco burning cigarettes reduces the mutagenicity of the smoke condensate. Highly mutagenic heterocyclic amines derived from the pyrolysis of tobacco leaf protein may be important contributors to the high temperature production of tobacco smoke Ames Salmonella mutagens. The relevance of these findings regarding cancer risk in humans is difficult to assess because of the lack of a direct correlation between mutagenicity in the Ames Salmonella test and carcinogenicity.

Reduction in Ames Salmonella mutagenicity of mainstream cigarette smoke condensate by tobacco protein removal

The mutagenic activity of cigarette smoke condensates (CSC) made from tobacco before and after removal of protein was assessed by the Ames Salmonella assay in bacterial strains TA98 and TA100. Removal of protein and peptides from flue-cured tobacco via water extraction followed by protease digestion reduced the mutagenicity of the resultant CSC by 80% in the TA98 strain and 50% in the TA100 strain. Similarly, reductions of 81% in TA98 and 54% in TA100 were seen following water extraction and protease digestion of burley tobacco. The significant reductions in Ames mutagenicity following protein removal suggest that protein pyrolysis products are a principal contributor to the genotoxicity of CSC as measured in this assay.

Genotoxic potential of beta-carbolines: a review

The mutagenic and co-mutagenic properties of harman, norharman and of some of their pharmacologically important derivatives are reviewed. These compounds do not behave as true mutagens, but rather interact, directly or indirectly with DNA, leading to various consequences. This unusual behaviour is most probably related to the particular structure of the chemical nucleus common to all beta-carbolines which confers to the different derivatives the property to interact with various macromolecules and enzymatic systems. These interactions are compiled and discussed in this review. The alterations, by beta-carbolines, of some important enzymatic systems, e.g. cytochrome P-450, have been clearly demonstrated, yet many discrepancies and contradictions exist so that an interpretation of the results and the definition of some common mechanism appears premature. Since beta-carbolines are widely distributed in tissues and since they may modify and increase genotoxic and toxic consequences of other compounds, these interactions need to be clarified.

Volatiles from interactions of Maillard reactions and lipids

This article provides current information on the production of volatile compounds from interactions of Maillard reactions and lipids. It includes a brief introduction outlining the Maillard reactions, the Strecker degradation of amino acids, and the oxidation of lipids. It highlights those compounds derived from these reactions that could interact to form volatile flavor components during the processing or cooking of food. The article discusses results obtained from model systems involving interactions between (1) Maillard reaction products and carbonyl compounds, (2) amino acids and carbonyl compounds, (3) amino acids and derivatives of fatty acids, and (4) Maillard reaction products, triglycerides and phospholipids. The qualitative and quantitative effects that triglycerides and phospholipids have on the formation of volatile Maillard products are also discussed. Particular attention is given to those long-chain alkyl heterocyclic compounds formed during these reactions, proposed methods for their formation, and their aromas. The role that such compounds play in food flavors is discussed with reference to those volatile compounds identified in certain cooked foods, such as meat (beef, lamb, and pork), chicken, potatoes (baked, French-fried, and crisps), and beverages (coffee, tea, and cocoa).

Abundance of dimethylamine in seafoods: possible implications in the incidence of human cancer

Levels of secondary and primary amines in various squids and other seafoods were determined by the newly developed dabsylation-HPLC method. Ammonia and dimethylamine were found in all of the seafoods analyzed, and some of them also contained methylamine, isobutylamine, ethylamine, and/or diethylamine. Extremely high levels of dimethylamine and methylamine were detected in all squids analyzed and in certain other seafoods. Very high activity of trimethylamine oxidase was observed in fresh squid tissue. Pyrolysis of sarcosine HCl and trimethylamine HCl yielded high levels of dimethylamine and methylamine. Various cooking conditions (extracting, frying, and broiling) had profound effects on amine content. Broiling was found to elevate the amine contents in most seafoods.

[Mutagenic substances in amino acid and protein pyrolysates and in heat-treated food]

Information on the recent knowledge of occurrence and formation of heterocyclic substances as results of the pyrolysis of amino acids and protein as well as of heat-treatment of food is given. Positive results obtained by means of the Ames-test point to the possibility that the tested substances might also have mutagenic or carcinogenic effect on man. Up to now a corroboration of possible delayed lesions could not be definitely proved in animal experiments. It may be taken for granted that the preparation and especially the heat treatment of foods could induce the formation of products being injurious to health. Chemical substances being known in this respect are specified with reference to their occurrence.

Evaluation of the biological activity of cigarette-smoke condensate fractions using six in vitro short-term tests

The biological activity of the volatile part of the particulate phase of cigarette-smoke condensate, the semivolatile fraction, has been examined, since the constituents of this material are accessible to selective filtration. Such a process offers a possibility to reduce the biological activity of total cigarette smoke without appreciably affecting the taste. Cigarette-smoke condensate, obtained from domestic American blend type cigarettes, was therefore separated into a nonvolatile and a semivolatile fraction, and the latter was fractionated by liquid-liquid extractions into four subfractions; acids, phenols, bases, and neutrals. The biological activity of these fractions was investigated using six in vitro short-term tests, of which two, the Ames test and the induction of sister chromatid exchanges, provided information on their genotoxicity, and the other four provided information on their cytotoxicity by measuring inhibition of cell growth, inhibition of oxidative metabolism, membrane damage, and ciliotoxicity. Sister chromatid exchanges were found to be induced by the total condensate, the nonvolatile and the semivolatile fractions, and the subfractions derived from the semivolatile fraction, except the bases. The Ames test showed the total condensate and the nonvolatile fraction to contain direct-acting base-pair mutagens as well as indirect-acting frameshift mutagens. While the semivolatile fraction was found nonmutagenic, two of its subfractions, acids and phenols, were shown to contain base-pair mutagens, which did not require metabolic activation. The total condensate and the nonvolatile and semivolatile fractions showed similar activity in the four cytotoxicity tests. Of the semivolatile subfractions, the acids and the phenols exhibited the highest activity and the bases the lowest; the toxicity observed for the neutrals varied with the test system used.

Formation of mutagens by amino-carbonyl reactions

The formation of mutagens by amino-carbonyl reactions of 20 kinds of amino acid and sugars after heating at 100 degrees C for 10 h was examined by the Ames test. The browned solutions of Gly, Ala, Val, Leu, Ile, Ser, Thr, Gln, Lys X HCl, Arg, Phe, Cys, Met and Pro with Glc caused mutation of Salmonella typhimurium TA100 and/or TA98 with or without S9 mix. The presence of S9 mix increased the mutagenic activity of the browned solutions of Cys and Phe with Glc on TA100 and of those of Gly, Ala, Val, Ile and Cys on TA98, but decreased the activity of other solutions. No revertants of Salmonella were induced by the browned solutions of Trp, Tyr, Asp, Asn, Glu and (Cys)2 with Glc. Among positive browned solutions, Cys, Lys, Arg and Phe had the stronger activity, but their activity was weak compared with that of pyrolysates or chemical mutagens such as Trp-P-1, Trp-P-2 and 4-nitroquinoline-N-oxide. The mutagenic activity of the browned solutions increased with prolongation of heating time and varied with the pH of the reaction mixture. Fru, Gal, Ara, Xyl, Man, Lac and Suc also had the ability to form mutagens in the browning reactions with amino acids.

Absence of mutagenic activity of fodder proteins in the Ames Salmonella/microsome test

The mutagenicities of fodder proteins (Pekilo, L-lysine and Orsan) were tested towards Salmonella typhimurium in the plate-incorporation assay in the presence or absence of metabolic activation with a rat-liver S9 preparation. Filtrates and 2-, 5- and 10-fold-concentrated filtrates of saline- or ethanol-soluble fodder proteins were tested. No mutagenic activity was observed.

Mutagenicity of pyrolysates of salt-tolerant bacteria from food and cigarettes

Smoke condensates obtained by pyrolysis of the cells of microorganisms isolated from food and cigarettes and of laboratory cultures were shown to be mutagenic to Salmonella typhimurium TA98 and TA100 in incorporation with liver microsomal fraction S-9 mix. The smoke condensates from salt-tolerant bacteria, which belonged to Micrococcus, Bacillus and Corynebacterium spp., showed higher mutagenic activity than those from other less salt-tolerant organisms, fish flesh or pork. Smoke deriving from microorganisms, especially salt-tolerant ones, in food or cigarettes as well as from food components might take part in human carcinogenesis because of the correlation between mutagenicity and carcinogenicity.

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

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C). Well-done fried ground beef, beef steak, ham pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs and egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperatures above 225 degrees C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.

Mutagenicity of pyrolysates from guanidine, ureide, secondary amines and polyamines found by the Salmonella/mammalian-microsome test

Nitrogenous compounds such as guanidine, ureide, secondary amines and polyamines were pyrolysed at 300, 400, 500 and 600 degrees C for 3 min, and the mutagenic activities of the pyrolysates were assayed on Salmonella typhimurium TA98 and TA100 with or without metabolic activation by S9 mix. Among 21 pyrolysates tested, 14, from methylguanidine, agmatine, dihydrouracil, dimethylamine, diethylamine, trimethylamine, triethylamine, pyrrolidine, morpholine, sarcosine, piperazine, piperidine, spermine and spermidine, showed mutagenic activity. In the presence of S9 mix, the mutagenic activity began to appear from the pyrolysate at 400 degrees C, and the pyrolysate at 600 degrees C showed the highest mutagenic activity except that from methylguanidine. The mutagenic activity formed by pyrolysis was more active on TA98 than TA100. In the absence of S9 mix, only 3 pyrolysates - from dimethylamine, diethylamine and pyrrolidine - showed slight mutagenic activity toward TA100. The highest mutagenic activity was observed with the pyrolysate from spermine, followed by those from piperidine, spermidine, piperazine and triethylamine. Some nitrogenous compounds showed slight mutagenic activity after pyrolysis at 300 degrees C for 20 min, although none of the compounds tested showed any mutagenic activity after pyrolysis at 300 degrees C for 3 min.

Genotoxicity of cocoa examined by microbial and mammalian systems

Unroasted or roasted cocoa powder dispersed in water and applied to Chinese hamsters by stomach tube caused elevated numbers of SCEs in the sister-chromatid exchange test (bone-marrow cells). Roasted cocoa freed from fat produced distinctly higher SCE values with a linear dose-response relationship, whereas cocoa butter had no influence on SCE levels. Positive results in the SCE test (1.5-fold values of the controls) were obtained after application of about 5 g cocoa/kg b.w. Presumably, because of the smaller quantities that could be administered in this way, positive test results were not found when cocoa was given in the diet instead of being administered by stomach tube. Cocoa from which theobromine was extracted by chloroform did not affect SCE levels. Pure theobromine increased SCE levels in a dose-dependent way. Theobromine was also positive in the micronucleus test at 2 X 40 mg/animal and negative in the chromosome aberration test at 1 X 40 mg/animal. Cocoa and the theobromine were negative in the Salmonella/mammalian microsome mutagenicity test both with and without metabolic activation.

Mutagenic characterization of synthetic fuel materials by the Ames/Salmonella assay system

Solvent refined coal (SRC) distillates produced by 2 different pilot plant processes were compared for mutagenicity using the Ames/salmonella assay. The high-molecular-weight, high-boiling SRC distillates were fractionated into their various constituent chemical classes for Ames analysis. In each case, the major portion of the mutagenic activity contained in the crude materials was recovered in the basic and in the tar fractions. Little or no activity was found in the neutral. aliphatic, or neutral polyaromatic hydrocarbon (PAH)-enriched fractions. The most active of the SRC subfractions were comparable in mutagenicity to benzo[a]pyrene, but substantially less active than 2-aminoanthracene.

Modified fluctuation test for the direct detection of mutagens in foods with Salmonella typhimurium TA98

A modified fluctuation test (Green) with the Ames' tester strain Salmonella typhimurium TA98 has been examined for sensitivity to histidine feeding and for detection of minimal concentrations of daunomycin and S9 activated benzo[a]pyrene. The fluctuation test was found operable over a range of histidine concentrations between 0.25 and 1.25 microgram/ml using 48 tube assays and microtitre plates with 120 wells. The agar plate method yielded a comparable operational range for histidine concentration. With daunomycin, the microtiter fluctuation test was 48-fold greater in sensitivity than the macroscale fluctuation test. With benzo [a] pyrene, the microtiter fluctuation test was 4.8-fold greater in sensitivity than the macroscale test. The microtiter assay was 2.4 and 2.5-fold more sensitive than the plate and treat method with daunomycin and benzo [a] pyrene respectively.

Enhanced pulmonary and intestinal activation of procarcinogens and mutagens after chronic ethanol consumption in the rat

Recent epidemiological surveys have indicated that alcoholics exhibit increased incidences of a variety of cancers. We have investigated, as a possible contributing factor to carcinogenesis in this population, the effect of chronic ethanol consumption on metabolic activation of procarcinogens by microsomes isolated from lungs and small intestine. These tissues are major sites through which procarcinogens enter the body and are also potential sites of procarcinogen metabolism. Rat litter-mates were pair-fed nutritionally adequate liquid diets which contained either ethanol as 36% of total energy or an equivalent energy content of carbohydrates in place of ethanol. Chronic ethanol consumption produced significant increases in pulmonary microsomal cytochrome P-450 and microsomal ethanol oxidation. The ethanol diet also enhanced the capacity of pulmonary microsomes to activate compounds present in tobacco pyrolyzates to mutagens detectable in the Ames Salmonella auxotroph reversion assay. The ethanol diet did not alter the capacity of pulmonary microsomes to hydroxylate benzo(a)pyrene (BaP) or to activate BaP to a mutagen. In contrast, microsomes from the upper small intestine of ethanol-fed rats did exhibit both higher levels of BaP hydroxylase activity and enhanced activation of BaP to a mutagen. The ethanol feeding also enhanced the capacity of the intestinal microsomes to activate to mutagens both tryptophan pyrolyzate and 2-aminofluorene but did not influence the metabolic activation of these promutagens by pulmonary microsomes. Chronic ethanol consumption thus influences carcinogen metabolism in the intestine and lung in a manner which varies with respect to both carcinogen and tissue.

Some toxic compounds produced in food by cooking and processing

Both cooking and processing of food can produce toxic compounds in food, if the appropriate precursors are present. N-Nitrosamines, polycyclic aromatic hydrocarbons and phenolic compounds, lipid polymerisation products resulting from deep-fat frying, lipid oxidation products, Maillard-browning products and other products of protein reactions are discussed as well as their formation, concentration and control. The conclusion points out that contamination of human food is almost impossible to avoid and must be considered together with the beneficial effects of food processing on food safety, flavour, shelf-life and convenience.

Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef

Ground beef was fried at 200 degrees C (392 degrees F) to a well-done, non-charred state, and the extracted organic base fraction was found to be highly mutagenic in Salmonella strain TA1538 (6300 revertants/100 g equivalent, gE, fresh weight). The neutral and acidic extracts showed no mutagenic activity in any of the 5 standard strains of Salmonella. A new procedure based upon extraction and protein precipitation with acetone is described, which is simpler and more efficient than previously described methods. The organic base fraction was mutagenic only in Salmonella strains TA1537, TA1538, and TA98, all sensitive to frameshift mutations. Strains sensitive to base-substitution mutations showed no activity. Metabolic activation was an absolute requirement for mutagenesis; however cell toxicity was decreased by the presence of S9 activation mixture. After normal cooking, more than 20 times as much mutagenic material remained in the meat as was recovered in the pan grease and vapors. The results confirm that mutagens are formed under conventional frying conditions, and show that mutagen can be isolated by an improved extraction method.

Activation of the mutagens of beef extract in vitro and in vivo

The activation in vitro of the mutagens isolated from beef extract, when tested with Salmonella typhimurium strain TA1538, requires the presence of S9 fractions from livers of PCB- or 3-methylcholanthrene-induced rats. S9 fractions from uninduced rats were unable to activate the mutagens, but no induction was necessary with Swiss albino mice. CD-1 mice had intermediate activation capabilities, which increased after the addition of 0.75% BHA to their diet. Human S9 were poor activators. No activation was observed with the whole homogenates. The active metabolites formed were unstable at 37 degrees C and firmly bound to protein. When isolated livers were perfused for activation, no inherently active mutagens were released into the perfusate. Similarly, no active mutagens were found in the urine of mice after administration to them of beef extract mutagens p.o. or i.p. Intrasanguine host-mediated assay did not show any significant mutagenic effect. The possibility that genotoxic effects of these compounds might be confined to metabolically competent cells of induced animals is discussed.

Induction of 8-azaguanine or ouabain resistant somatic mutation of Chinese hamster lung cells by treatment with tryptophan products

The basic fraction of tryptophan pyrolysis products (TBF) showed strong mutagenic activity on somatic cells of the lung of Chinese hamsters. In this somatic mutation test, TBF was demonstrated to have 5.6 times higher mutagenicity than diethylnitrosamine (DEN) when mutants were selected with 8-azaguanine, and 13.5-fold higher mutagenicity than DEN when mutants were selected with ouabain. From these findings, it is suggested that pyrolyzates of amino acids may have mutagenic actions on somatic cells of animals, as well as carcinogenic actions.

Mutagenicity of marijuana and Transkei tobacco smoke condensates in the Salmonella/microsome assay

Extracts and smoke condensates of marijuana, Transkei home-grown tobacco and also commercial cigarette tobaccos were assayed for their mutagenic activity to Salmonella typhimurium strains TA98, TA100, TA1535, TA1537 and TA1538, both with and without metabolic activation. No mutagenic activity was detected in dichloromethane extracts of marijuana and tobacco per se, but all the smoke condensates exhibited mutagenicity with metabolic activation. The only strain not mutated by any of the pyrolyzates was TA1535. Transkei tobacco pyrolyzate proved to be the most mutagenic, followed by marijuana, pipe and cigarette tobacco. Mutagenicity was positively associated with the nitrogen content of the various products. The potent mutagenic action of marijuana smoke condensate, coupled with a condensate yield of more than 50% higher than that of cigarette and pipe tobacco, indicates a high carcinogenic risk associated with marijuana smoking.

Volatilization of mutagens from beef during cooking

The process of cooking beef substances which are mutagenic in the Ames Salmonella/microsome bioassay [1,2]. In this study, the formation and disposition of basic mutagens produced by cooking beef at different temperatures were examined. Mutagenic activity increased exponentially with cooking temperature between 137 degrees C and 252 degrees C. However, the amount of mutagenic activity remaining in the meat was only 1--7% of that which was volatilized into the air. The ingested dose of mutagens may therefore be significantly influenced by factors which restrict the dissipation of mutagens from the container, as well as by cooking temperature. Inhalation of airborne mutagens from cooking, as an alternative route of exposure, should be investigated when considered in light of some epidemiological data showing an excess of lung and bladder cancer among cooks and kitchen workers.

Mutagenic cholesterol preparations

Naturally air-aged commercial samples of USP or reagent-grade cholesterol contain components which are mutagenic towards Salmonella typhimurium strains TA1537, TA1538 and TA98. These mutagenic components are associated with the polar cholesterol autoxidation products, but identity of the mutagenic components has not been achieved. Pure crystalline nonmutagenic cholestrol free from autoxidation products becomes mutagenic towards these strains upon heating at 70 degrees in air or following exposure to 60 Co gamma-radiation.

Formation of mutagens in beef and beef extract during cooking

Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

Changes in mutagenicity of protein pyrolyzates by reaction with nitrite

Pyrolyzates of protein and related materials were treated with nitrite under acidic conditions, and the mutagenic activity toward Salmonella tester strains was determined. After treatment with nitrite in acidic solution, casein pyrolyzate, an extract of roasted chicken meat, tobacco-smoke condensate and some aromatic amines showed appreciable decreases in their mutagenic activities toward Salmonella typhimurium TA 98. Aromatic amines in the pyrolyzates may be changed by nitrite treatment to other forms having no or lower mutagenic activity toward Salmonella typhimurium TA 98. The contribution by aromatic amines to the total mutagenic activity of the pyrolyzates was as high as 80% in both casein pyrolyzate and extract of roasted chicken meat and 50% in tobacco-smoke condensate. Pyrolyzates of protein and related materials did not show a decrease in the mutagenic activity toward Salmonella typhimurium TA 100 with the same treatment.