Tetrahydro-beta-carboline carboxylic acids in smoked foods

Reactivity and degradation products of tryptophan in solution and proteins

Tryptophan is one of the essential mammalian amino acids and is thus a required component in human nutrition, animal feeds, and cell culture media. However, this aromatic amino acid is highly susceptible to oxidation and is known to degrade into multiple products during manufacturing, storage, and processing. Many physical and chemical processes contribute to the degradation of this compound, primarily via oxidation or cleavage of the highly reactive indole ring. The central contributing factors are reactive oxygen species, such as singlet oxygen, hydrogen peroxide, and hydroxyl radicals; light and photosensitizers; metals; and heat. In a multi-component mixture, tryptophan also commonly reacts with carbonyl-containing compounds, leading to a wide variety of products. The purpose of this review is to summarize the current state of knowledge regarding the degradation and interaction products of tryptophan in complex liquid solutions and in proteins. For the purposes of context, a brief summary of the key pathways in tryptophan metabolism will be included, along with common methods and issues in tryptophan manufacturing. The review will focus on the conditions that lead to tryptophan degradation, the products generated in these processes, their known biological effects, and methods which may be applied to stabilize the amino acid.

Identification and occurrence of the bioactive beta-carbolines norharman and harman in coffee brews

Norharman and harman, two heterocyclic beta-carboline alkaloids with biological activity, were found in brewed coffee. Identification and analysis were carried out by HPLC-MS and RP-HPLC-fluorescence, respectively. All tested samples of brewed coffee including ground coffee, decaffeinated coffee, instant coffee and espresso contained both norharman and harman in variable amounts. Norharman was the major beta-carboline alkaloid in brewed coffee at levels up to 9.34 microg g(-1) in instant ground coffee compared with harman, which had levels up to 1.67 microg g(-1). The two beta-carbolines appeared to be formed during roasting of the coffee beans. It is concluded that drinking coffee is a major exogenous dietary source of these bioactive beta-carboline alkaloids previously reported as mild psychoactive compounds in animal studies and in vitro co-mutagens. These results support our previous conclusion that foods containing beta-carbolines are an important exogenous source of these alkaloids in humans.

Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods

The presence of tetrahydro-beta-carbolines and beta-carbolines was studied in raw, cooked and smoked fish and meat. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) usually was the major beta-carboline found, whereas 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) appeared in smoked and 'well done' cooked samples. THCA was detected in raw fish (nd-2.52 micrograms/g), cooked fish (nd-6.43 micrograms/g), cooked meats (nd-0.036 microgram/g), smoked fish (0.19-0.67 microgram/g) and smoked meats (0.02-1.1 micrograms/g). Smoked and cooked samples contained higher amounts of THCA and MTCA than raw products. Deep cooking of fish and meat increased both THCA and MTCA, and this was accompanied by the formation of more beta-carbolines, norharman and harman. The tetrahydro-beta-carbolines THCA and MTCA were chemical precursors of the co-mutagens norharman and harman during cooking. These and previous results confirm that foods are an important source of beta-carbolines in humans.

Analysis of the bioactive alkaloids tetrahydro-beta-carboline and beta-carboline in food

Simple tetrahydro-beta-carbolines (THbetaCs) and beta-carbolines (betaCs) are naturally occurring alkaloids in foods and food processing. This paper reviews the methods employed for their analysis. Procedures for THbetaC and betaC isolation and clean-up to remove interfering compounds are carried out by liquid-liquid extraction, and/or better solid-phase extraction under both reversed-phase (C18) and cation-exchange mechanisms. Chemical derivatizations of THbetaCs with methyl chloroformate, or anhydrides are accomplished before GC-MS. Quantitative analysis of THbetaCs and betaCs is made by RP-HPLC (C18) with fluorescence detection providing good selectivity and sensitivity. For the same reasons, HPLC-MS is increasingly applied to these compounds. Electrospray and atmospheric pressure chemical ionization easily produce protonated molecules (M+H)+ of both THbetaCs and betaCs. Fragmentation by collision induced dissociation or tandem mass spectrometry helps to complete trace identification. The occurrence of biologically relevant THbetaCs and betaCs in foods highlights the interest of accomplishing their analysis. Foods containing those compounds represent a source of possible THbetaCs and betaCs in humans.

Analysis of tetrahydro-beta-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection

The presence and analysis of two tetrahydro-beta-carboline-3-carboxylic acids in foods are studied. Sample preparation with benzenesulfonic acid strong cation-exchange columns followed by RP-HPLC-fluorescence allowed a reliable analysis and spectral characterization of 1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (THCA) and 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA). Experimental data showed that upon oxidation tetrahydro-beta-carboline-3-carboxylic acids gave rise to beta-carbolines (norharman and harman) that were also chromatographically separated and their fluorescent profile monitored. This approach was useful to confirm identification of tetrahydro-beta-carboline-3-carboxylic acids in foods. Several foods and beverages contained THCA and MTCA in varying proportions. Their occurrence in foods implies that diet is a source of these compounds in humans.

High-performance liquid chromatography-electrospray ionisation-tandem mass spectrometry for the analysis of 1,2,3,4-tetrahydro-beta-carboline derivatives

A rapid and sensitive method is described for the detection of 1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, 1-methyl-1,2,3,4- tetrahydro-beta-carboline-3-carboxylic acid and 1-methyl-1,2,3,4-tetrahydro-beta-carboline by electrospray ionization tandem mass spectrometry coupled to liquid chromatography. In combination with selected reaction monitoring (SRM) detection limits of 3 ng ml-1 (ca. 75 fmol on column) were established by the use of model solutions. Due to the excellent selectivity and sensitivity of SRM no sample preparation step was required prior to analysis of food samples. In addition, any artifactual formation of tetrahydro-beta-carbolines could be excluded. Application of the method revealed that all food samples analyzed contained both tetrahydro-beta-carboline-carboxylic acids at ng ml-1 to microgram ml-1 concentrations, whereas 1-methyl-1,2,3,4-tetrahydro- beta-carboline was identified in most samples as a minor constituent.

Presence of tetrahydro-beta-carboline-3-carboxylic acids in foods by gas chromatography-mass spectrometry as their N-methoxycarbonyl methyl ester derivatives

Various tetrahydro-beta-carboline-3-carboxylic acids (TH beta C-3-COOH) are identified in commercial foods and drinks by GC-MS. Positive identification of 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) is demonstrated in soy and tabasco sauces, wine, beer, wine vinegar, cider, orange juice, toasted bread, blue cheese and yoghurt. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) occurs in toasted bread, beer, cider, wine vinegar, soy and tabasco sauce, orange juice and blue cheese. MTCA and THCA are reported for the first time in several of these products. MTCA appears as a mixture of two diastereoisomers with the same mass spectra. MTCA is the major TH beta C-3-COOH in foodstuffs except for toasted bread that contains more THCA. GC-MS analysis of N-methoxycarbonyl methyl ester derivatives of TH beta C-3-COOHs was used for chemical identification. Those derivatives were synthesized in a qualitatively using methyl chloroformate or methyl chloroformate and diazomethane reagents. Electron impact mass spectra of N-methoxycarbonyl-TH beta C-3-COOH methyl esters are reported and fragmentation assigned and discussed. These results prove the presence of TH beta C-3-COOHs in commercial foodstuffs suggesting their uptake during the daily consumption of foods.

The evaluation in the Ames test of the mutagenicity of tetrahydro-beta-carboline-3-carboxylic acids from smoked foods

This paper reports the evaluation of five tetrahydro-beta-carboline carboxylic acids, formed from the interaction of woodsmoke carbonyls and tryptophan, for mutagenicity in the Ames test. Three of the compounds tested have been detected recently in smoked foods at levels in the micrograms/kg or mg/kg range. None of the compounds induced mutagenicity in TA 97, TA 98 or TA 100 strains of Salmonella typhimurium either with or without prior activation. However, tetrahydro-beta-carboline-3-carboxylic acid, and to a lesser extent 1-methyl-tetrahydro-beta-carboline-3-carboxylic acid were toxic to the strains of Salmonella typhimurium used. The inability of these beta-carbolines to induce mutation contrasts markedly with the mutagenicity of some beta-carbolines found in grilled meat products.