Ames mutagenicity tests of products from a heated potato-starch system

Nutritional and toxicological aspects of the Maillard browning reaction in foods

The Maillard, or nonenzymatic, browning reaction between carbonyl and amino groups is a common reaction in foods which undergo thermal processing. The Maillard reaction is a desirable consequence of many industrial and domestic processes and is responsible for the attractive flavor and brown color of some cooked foods. An early recognized consequence of the Maillard reaction was the destruction of some essential amino acids, such as lysine. More recently, research interest has focused on the production of toxic and antinutritive compounds. This review examines the nutritional and toxicological consequences of the Maillard reaction in light of the findings of such research. In particular, the effect of Maillard reaction products on the digestion, absorption, and excretion of nutrients is considered. The cytotoxicity, mutagenicity, and immunochemical aspects of selected Maillard reaction products are also examined and suggestions are made for future areas of investigation.

Salmonella/microsome mutagenicity tests of heat-processed milk samples

Samples of whole milk were heat treated by commercial heat-sterilization, by commercial heat-pasteurization or by a laboratory heat-pasteurization (65 degrees C for 30 min). Each sample was tested for mutagenicity in Salmonella typhimurium strains TA98 and TA100 with and without S-9 mix. Dichloromethane extracts of milk heated at 100, 135 and 150 degrees C for 5 hr were also tested for mutagenicity using the same assay. None of these samples exhibited mutagenicity in the Ames assay used.

[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.