Mutagenicity of the L-rhamnose-ammonia-hydrogen sulfide Browning reaction mixture

Carcinogenic 4(5)-methylimidazole found in beverages, sauces, and caramel colors: chemical properties, analysis, and biological activities

Since the National Toxicology Program (NTP) identified 4(5)-methylimidazole [4(5)-MI] as a cancer causing chemical in 2007 and the State of California added it to the Proposition 65 list of compounds as a carcinogen on January 7, 2011, many researchers and regulatory agencies have become focused on the presence of 4(5)-MI in foods and beverages. 4(5)-MI has been known to form in the Maillard reaction system consisting of a sugar and ammonia-a typical caramel-color preparation method for beverages. 4(5)-MI is identified in various beverages and sauces, which are colored with caramel, as well as in caramel color itself. Analysis of 4(5)-MI is extremely difficult due to its high water solubility, but the analytical method for 4(5)-MI has progressed from conventional paper chromatography, gas chromatography, and gas chromatography-mass spectrometry to the most advanced high-performance liquid chromatography-mass spectrometry. Various studies indicate that caramel colors and carbonated beverages contain 4(5)-MI in levels ranging from 0 to around 1000 ppm and from 0 to about 500 ppm, respectively. Reports of the toxicity of 4(5)-MI at relatively high levels suggest that it may cause some adverse effects on human consumers.

Mutagenicity of Maillard reaction products from D-glucose-amino acid mixtures and possible roles of active oxygens in the mutagenicity

The mutagenicity for Salmonella typhimurium TA100 without S9 mix of Maillard reaction products (MRP) obtained from equimolar amounts of glucose and amino acids under different pHs was investigated. MRP derived from arginine and lysine exhibited the strongest mutagenicity, and weaker mutagenicity was shown by the mixtures with alanine, serine, threonine and monosodium glutamate. MRP from proline and cysteine had no detectable mutagenicity. Furthermore, glucose-arginine and glucose-lysine reaction mixtures, which presented a marked mutagenicity, showed pH- and browning intensity-dependent expression of their mutagenic activities. The mutagenicity of MRP, especially glucose-arginine and glucose-lysine mixtures, was significantly suppressed by active oxygen scavengers such as cysteine, mannitol, alpha-tocopherol, catalase and superoxide dismutase (SOD) and reducing agents such as sodium bisulfite and glutathione. Among these desmutagenic factors tested, cysteine, catalase, sodium bisulfite and glutathione had higher desmutagenic activities than the others. Accordingly, it is assumed that the mutagenicity of MRP is due to the direct action of low-molecular-weight compounds such as carbonyls and heterocyclics produced by the Maillard reaction and is enhanced by active oxygens, especially singlet oxygen and hydrogen peroxide derived from their autoxidation.

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.

Biological and chemical studies on overheated brewed coffee

Vapour formed from overheated decaffeinated coffee was condensed and tested for mutagenicity using the Ames assay in Salmonella typhimurium strains TA98 and TA100. Vapour produced at 73 and 100 degrees C exhibited no mutagenicity. The basic fraction of vapour produced at 350 degrees C showed weak mutagenicity towards strains TA98 with metabolic activation. The chemical analysis of this fraction identified pyridines and pyrazines as the major constituents. None of the compounds identified in this fraction has been reported as mutagenic when tested in the Ames assay.

Browning reaction systems as sources of mutagens and antimutagens

Heated food systems contain hundreds of chemical compounds, some being mutagenic and others being antimutagenic. Studies have indicated that foods exposed to drying, frying, roasting, baking, and broiling conditions possess net mutagenic activity as assessed by the Ames/Salmonella/microsome mutagenicity test and the chromosome aberration assay with Chinese hamster ovary (CHO) cells. With the above-mentioned heat treatment of food, nonenzymic browning reactions are generally proceeding at rapid rates and are involved in the development of mutagens. Caramelization and Maillard reactions are two important pathways in the nonenzymic browning of food and are responsible for the formation of volatile aromatic compounds, intermediate nonvolatile compounds, and brown pigments called melanoidins. Heated sugar-amino acid mixtures possessed mutagenic activities which have been assessed by short-term bioassays. Purified Maillard and caramelization reaction products such as reductones, dicarbonyls, pyrazines, and furan derivatives have exhibited mutagenicity and clastogenicity. The water-insoluble fraction (WIF) of instant coffee and a model-system melanoidin (MSM) have been shown to inhibit the mutagenicity of known carcinogens--aflatoxin B1 (AFB1), N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), and benzo(a)pyrene (BP)--in aqueous dispersion. WIF and MSM were found to be effective binding agents for the carcinogens.

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

A charred sample was prepared from potato starch heated with ammonium carbonate at 600 degrees C in a flask under a nitrogen stream. The water produced was collected and extracted with methylene chloride. The basic fraction obtained from the extract exhibited strong mutagenicity in Ames assays using Salmonella typhimurium strains TA98 or TA100 with metabolic activation (rat-liver S-9 mix). The basic fraction was further fractionated by silica gel column chromatography and subsequently by Sephadex column chromatography. Some of the resulting fractions exhibited strong mutagenic activities in S. typhimurium strain TA98 with S-9 mix.

A critical review of the literature on hydrogen sulfide toxicity

The information available on the biological activity of hydrogen sulfide has been examined for present status of critical results pertaining to the toxicity of hydrogen sulfide. This review of the literature is intended as an evaluative report rather than an annotated bibliography of all the source material examined on hydrogen sulfide. The information was selected as it might relate to potential toxic effects of hydrogen sulfide to man and summarized, noting information gaps that may require further investigation. Several recommendations are listed for possible consideration for either toxicological research or additional short- and long-term tests. Two bibliographies have been provided to assist in locating references considered in this report: (1) literature examined but not cited and (2) reference citations. The majority of the references in the first bibliography were considered peripheral information and less appropriate for inclusion in this report.

Criteria for the standardization of Salmonella mutagenicity tests: results of a collaborative study. III. The influence of the composition and preparation of the minimal medium in the Salmonella mutagenicity test

The influence of factors connected with the preparation of the minimal medium for the Ames test has been investigated. Faulty sterilization procedures can lead to the generation of toxic and/or mutagenic by-products in the minimal medium. Changes in histidine concentration affect not only the number of spontaneously arising colonies on the plate, but also the number of induced mutants. Although the number of spontaneous mutants increases slightly with increasing histidine concentration, the influence on the number of induced mutants depends on the nature of the mutagen tested.

Mutagenicity of the products obtained from heated milk systems

Methylene chloride extracts of the browning reaction products prepared from model systems consisting of major milk components (casein and/or lactose, and non-fat dried milk) were tested for mutagenicity in the Ames Salmonella/microsome assay. Samples obtained by heating aqueous solutions of these components under either neutral or basic (pH 10) conditions exhibited no significant mutagenic activity when tested with or without S-9 mix. The addition of common food additives, such as sodium nitrite, butylated hydroxyanisole and butylated hydroxytoluene, to the aqueous solutions did not enhance the mutagenic activity of the browning samples. On the other hand, the tar samples prepared by heating the same milk components in the dry state exhibited strong mutagenicity, primarily to Salmonella typhimurium strain TA98 and only with S-9 mix. A casein/lactose mixture and non-fat dried milk were also heated with baking soda in the dry state. The presence of the baking soda enhanced the mutagenicity of the browning products; the tar from the non-fat dried milk heated with baking soda was the most potently mutagenic of all the samples towards strain TA98 and also produced a positive response in strain TA100 in the presence of S-9 mix.