Detection of 2-Amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in Broiled Beef |
| |
| Authors: | Reiko Kurosaka Keiji Wakabayashi Hirofumi Ushiyama Haruo Nukaya Nobuhiko Arakawa Takashi Sugimura Minako Nagao |
| |
| Affiliation: | Carcinogenesis Division, National Cancer Center Research Institute, 1-1 Tsukiji 5-chome, Chuo-ku, Tokyo 104;Division of Food Hygiene, The Tokyo Metropolitan Research Laboratory of Public Health, 24-1 Hyakunincho 3-chome, Shinjuku-ku, Tokyo 169;School of Pharmaceutical Science, University of Shizuoka, 52-1 Yada, Shizuoka 422;department of Food and Nutrition, Ochanomizu University, 1-1 Otsuka 2-chome, Bunkyo-ku, Tokyo 112 |
| |
| Abstract: | 2-Amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b ]pyridine (4'-OH-PhIP) showed mutagenicity in Salmonella typhimurium TA98 in the presence of S9 mix, inducing 180 revertants per 100 μg. Since creatinine, tyrosine and glucose, which are present in meat, are expected to be involved in the formation of 4'-OH-PhIP, its presence in broiled beef was examined. 4'-OH-PhIP was detected in broiled beef by high-performance liquid chromatography and UV-spectrometry after extraction with 0.1 N HCl and purification by blue cotton treatment and ion exchange column chromatography. Its level was estimated to be 21.0 ng per g of broiled beef, which is comparable to that of 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP). |
| |
| Keywords: | Key words 4'-OH-PhIP PhIP Mutagen Broiled beef Heterocyclic amine |
|
|
