A source of error in mutagen testing of foods

Mutagens in commercial food processing and its microbial transformation

Mutagens are chemical molecules that have the ability to damage DNA. Mutagens can enter into our body upon consumption of improperly cooked or processed food products such as high temperature or prolonged cooking duration. Mutagens are found in the food products can be classified into N-nitroso derivatives, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines. Food products with high fat and protein content are more prone to mutagenic formation. Microorganisms were found to be a potent weapon in the fight against various mutagens through biotransformation. Therefore, searching for the microorganisms which have the ability to transform mutagens and the development of techniques for the identification as well as detection of mutagens in food products is much needed. In the future, methods for the identification and detection of these mutagens as well as the identification of new and more potent microorganisms which can transform mutagens into non-mutagens are much needed.

The formation and occurrence of amino acid pyrolysates and related mutagens in cooked foods

The classes of cooked foods that contain detectable levels of mutagenic activity are discussed together with the effects of different cooking procedures on the extent of mutagen formation. Analytical procedures that have so far been devised to quantify the concentrations of specific mutagenic compounds are described and the levels of these species that have been detected in cooked foods are detailed.

Formation of a new mutagenic DiMeIQx compound in a model system by heating creatinine, alanine and fructose

A mixture of creatinine, D-fructose and DL-alanine was heated in diethylene glycol containing 14% water for 2 h at ca. 128 degrees C. The mutagens formed were extracted with 1-butanol, and purified by cation-exchange column chromatography, C18 reversed-phase Sep-Pak treatment and reversed-phase HPLC. According to its UV absorption, mass and 1H NMR spectra, one isolated fraction was tentatively assigned the chemical name, 3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxalin-2-amine (4,8-DiMeIQx). This finding is in agreement with the suggestion that sugars, amino acids and creatinine present in meat may be the precursors of the mutagenic imidazoquinolin- and imidazoquinoxalin-2-amines (IQ compounds).

Genetic toxicology in the food industry

In vitro testing of food products for mutagenic activity presents particular problems, especially in connection with the administration of the test material to the assay system, the possible interference of food components with the genetic end-point used for the assay, the presence in foods of various factors that may modify mutagenic activity, the identification of appropriate negative or positive controls and the avoidance of artefactual mutagen formation during the preparation of test samples. Ideally mutagenicity testing requires in vivo studies (although these too have particular problems when applied to foods) but, at present, in vitro tests provide the only practical means of screening large numbers of food samples or modifying factors and of assessing food-processing techniques. The tests can be carried out on model systems (e.g. amino acid/sugar mixtures), on isolated and purified constituents of foods, on fractionated solvent extracts or on whole-food homogenates subjected to digestion procedures. However, to determine genotoxic risk from foodstuffs, quantitative data from mammalian in vivo tests and from human consumption and metabolism studies are also required.

Interactions of histidine-containing test substances and extraction methods with the Ames mutagenicity test

Free histidine as well as histidine in the form of dipeptides present in food samples or biological material interacted with the Ames mutagenicity test. This event becomes especially important for test compounds that exert only weak 'mutagenic' effects. Histidine bound to large molecules and methyl derivatives did not affect the Ames test. For the avoidance of misinterpretations, it is therefore indispensable to determine or eliminate the interacting forms of histidine when protein-containing samples are tested in the Ames test. Extraction methods using sorbants and solvents that contain contaminants or can induce chemical reactions with biological test substances should be well controlled or avoided. Solvents such as alcohols, esters and aliphatic hydrocarbons that would minimally react with such test material should therefore be used for extraction.

Mutagenicity screening of foods I. Results with beverages

Following a number of recent reports on the presence of mutagens in certain foods, a general survey of the mutagenic potential of a wide variety of food products has been initiated. Here, results for samples of 28 widely consumed beverages from 13 general categories are reported. Each sample was concentrated and fractionated by polarity and solubility to give up to seven fractions, each of which was assayed for mutagenic potential with Salmonella typhimurium TA98 and TA100 +/- fortified liver homogenate. Fractions showing evidence of either mutagenicity or toxicity were retested at the same and lower concentrations. The utility of the fractionation procedure and the sensitivity of the screening strategy were established by assaying six beverages spiked with known mutagens prior to fractionation. Statistical analysis of the data resulted in positive findings for seven beverages, although confirmation of these results through analysis of a second sample was obtained only for red wine, grape juice, and instant coffee. The remaining 21 beverages showed no strong evidence of mutagenic activity. For those foods for which the variation among replicate plates was largest, the false-positive rate for the two-stage screening procedure employed was estimated to be less than 1% while the false-negative rate for a beverage inducing a threefold increase in the background mutation rate was conservatively estimated to be limited to 14%.

Mutagen formation during the cooking of fish

Compounds mutagenic toward Salmonella typhimurium strains sensitive to frameshift mutation (1537, 1538 and TA98) were formed when fish flesh was fried at 190 degrees c. Four species of marine fish commonly consumed in the United States were cooked in an electric skillet and broiled beneath the elements of an electric oven. Organic extracts of the fish were tested in the Salmonella mutagenic assay using strains 1535, 1537, 1538, TA98 and TA100. Basic organic extracts of fried but not raw or broiled samples exhibited significant mutagenicity with metabolic activation. Mutagenic activity ratios ranging from 3.3 to 15.7 for the extract from 20 g of fish were observed. The mutagenicity produced during the frying of fish was dependent on time. Frying times of less than 6 min produced no mutagenic activity, while at 6 min or greater substantial mutagenicity was generated.

Effect of pH and ammonium ions on mutagenic activity in cooked beef

Controversy surrounding the extraction procedure commonly used for isolating and concentrating mutagens from foods has resulted in a need for the re-examination of the reported mutagenicity in fried hamburgers. Using a procedure in which Na2SO4 and NaOH are substituted for (NH4)2SO4 and NH4OH respectively, mutagenic activity in extracts of hamburgers fried for 5 min appeared to be unchanged. However, when organic extractions are performed at pH conditions more moderate than those generally employed to isolate mutagens from foods, a 30-50% decrease in mutagenicity is observed.