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Mutagenic nitropyrenes in foods.

Y Ohnishi, T Kinouchi, H Tsutsui

    Princess Takamatsu Symposia
    |January 1, 1985
    PubMed
    Summary
    This summary is machine-generated.

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    Mutagenic nitropyrenes were found in grilled foods, particularly in sauces. Marinades increased neutral fraction mutagenicity and 1-nitropyrene formation in meats like yakitori, suggesting a link to cooking conditions and sauce components.

    Area of Science:

    • Food Science
    • Toxicology
    • Analytical Chemistry

    Background:

    • Mutagenic factors in cooked foods, especially heterocyclic amines, are a concern for human carcinogenicity.
    • The mutagenicity of neutral fractions containing nitropyrenes in grilled foods remains understudied.

    Purpose of the Study:

    • To investigate the mutagenicity of various grilled foods, focusing on neutral fractions and 1-nitropyrene formation.
    • To determine the influence of marinating sauces on the mutagenicity of basic and neutral fractions in grilled meats.

    Main Methods:

    • Grilled vegetables, fish, and meats were analyzed for mutagenicity using the Salmonella mutation test (strain TA98, without S9 mix).
    • 1-Nitropyrene concentration was quantified using a specific nitroreductase from Bacteroides fragilis.

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  • Diethyl ether-soluble basic and neutral fractions were analyzed separately.

    • Main Results:

    • 1-Nitropyrene was detected in grilled corn, horse-mackerel, and mackerel.
    • Sauces reduced basic fraction mutagenicity but increased neutral fraction mutagenicity, with significant 1-nitropyrene found in sauced pork and yakitori.
    • Yakitori grilled with sauce showed increasing 1-nitropyrene levels with longer grilling times (3-7 min).

    Conclusions:

    • Formation of 1-nitropyrene in yakitori is linked to pyrene from fat combustion, nitration by nitrogen dioxide at acidic pH, and sauce components.
    • Marinating sauces significantly alter the mutagenicity profile of grilled foods, increasing nitropyrene formation.