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Detection of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in broiled beef

R Kurosaka1, K Wakabayashi, H Ushiyama

  • 1Carcinogenesis Division, National Cancer Center Research Institute, Tokyo.

Japanese Journal of Cancer Research : Gann
|September 1, 1992
PubMed

Insights

Mutagenic compound 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4'-OH-PhIP) was found in broiled beef. This finding is significant for understanding dietary exposure to potentially harmful substances in cooked meats.

Area of Science:

  • Food Chemistry
  • Toxicology
  • Analytical Chemistry

Background:

  • 2-Amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4 '-OH-PhIP) is a heterocyclic amine with demonstrated mutagenicity.
  • Meat components like creatinine, tyrosine, and glucose are implicated in the formation of 4 '-OH-PhIP.

Purpose of the Study:

  • To investigate the presence and quantify 4 '-OH-PhIP in broiled beef.
  • To assess the potential dietary exposure to 4 '-OH-PhIP from cooked meat.

Main Methods:

  • Extraction of 4 '-OH-PhIP from broiled beef using 0.1 N HCl.
  • Purification using blue cotton treatment and ion exchange column chromatography.
  • Quantification by high-performance liquid chromatography and UV-spectrometry.

Main Results:

  • 4 '-OH-PhIP was successfully detected in broiled beef.
  • The estimated level of 4 '-OH-PhIP was 21.0 ng/g.
  • This concentration is comparable to that of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).

Conclusions:

  • Broiled beef contains the mutagenic compound 4 '-OH-PhIP.
  • Dietary intake of 4 '-OH-PhIP from cooked meat is a relevant consideration.
  • Further research into the formation and health implications of 4 '-OH-PhIP is warranted.

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