Related Experiment Videos
Detection of potent mutagens, Trp-P-1 and Trp-P-2, in broiled fish
Abstract:
The potent mutagens Trp-P-1 (3-amino-1, 4-dimethyl-5H-pyrido-[4,3-b]-indole) and Trp-P-2 (3-amino-1-methyl-5H-pyrido[4,3-b]indole) are known to be produced by pyrolysis of tryptophan [8]. To determine whether such mutagens are produced by cooking foods, the fractions obtained from broiled sardines cooked in the ordinary way were analysed by gas chromatography/mass spectrometry. The results showed that 13.3 ng of Trp-P-1 and 13.1 ng of Trp-P-2 were, in fact, present per gram of broiled sardines.
Insights
Potent mutagens, Trp-P-1 and Trp-P-2, are found in broiled sardines. These compounds, produced by tryptophan pyrolysis, were detected using gas chromatography/mass spectrometry analysis.
Area of Science:
- Food Science
- Chemical Carcinogenesis
- Analytical Chemistry
Background:
- Trp-P-1 and Trp-P-2 are potent mutagens formed during tryptophan pyrolysis.
- Concerns exist regarding the presence of these mutagens in cooked foods.
Purpose of the Study:
- To investigate the presence of Trp-P-1 and Trp-P-2 in broiled sardines.
- To quantify the levels of these mutagens in a commonly consumed cooked food.
Main Methods:
- Analysis of broiled sardine fractions using gas chromatography/mass spectrometry (GC/MS).
- Identification and quantification of specific mutagenic compounds.
Main Results:
- Trp-P-1 (3-amino-1, 4-dimethyl-5H-pyrido-[4,3-b]-indole) was detected at 13.3 ng/g.
- Trp-P-2 (3-amino-1-methyl-5H-pyrido[4,3-b]indole) was detected at 13.1 ng/g.
- Both mutagens were confirmed in sardines cooked by ordinary methods.
Conclusions:
- Broiled sardines contain significant levels of Trp-P-1 and Trp-P-2.
- Cooking processes can lead to the formation of food-borne mutagens.
- Further research is needed on dietary exposure to these mutagens.