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Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi

Year 2007, Volume: 38 Issue: 1, 121 - 126, 10.01.2011

Fatih Öz , Mükerrem Kaya

Abstract

Heterosiklik aromatik aminler et ve balık gibi proteince zengin gıdaların pişirilmesi esnasında oluşan bir grup kimyasal
bileşiktir. Heterosiklik aromatik aminler mutajen ve/veya karsinojen oldukları için, gıdalardaki seviyelerinin azaltılması
gerekmektedir. Bu nedenle gıda katkı maddeleri veya değişik pişirme uygulamaları ile ilgili pek çok çalışma yapılmıştır. Bu
derlemede gıda maddelerinin hazırlanması esnasında HAA oluşumunun engellenmesine yönelik araştırmalara yer verilmiştir.

Keywords

Et Et Ürünleri Heterosiklik Aromatik Aminler Redüksiyon

References

  • Adamson, R. H., 1997. Sixth International Conference on Carcinogenic/Mutagenic N-substituted aryl compounds: Conclusions and Perspectives. Mutation Res., 376: 3-6.
  • Balogh, Z., Gray, J. I., Gomaa, E. A., Booren, A. M., 2000. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food and Chem. Toxic., 38: 395- 401.
  • Barnes, W. S., Maher, J.C., Weisburger, J.H., 1983. High-pressure liquid chromatographic method for the analysis of 2-amino- 3-methylimidazo[4,5-f]quinoline, a mutagen formed during the cooking of food. J. Agric. Food Chem., 31: 883-886.
  • Britt, C., Gomaa, E. A., Gray, J. I., Booren, A. M., 1998. Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties. J. Agric. Food Chem., 46: 4891-4897.
  • Chen, C., Pearson, A. M., Gray, J. I., 1992. Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ- like compounds. Food Chem., 43: 177-183.
  • Chiu, C. P., Yang, D. Y., Chen, B. H., 1998. Formation of heterocyclic amines in cooked chicken legs. J. of Food Prot., 61 (6): 712-719.
  • Edenharder, R., Sager, J. W., Glatt, H., Muckel, E., Platt, K. L., 2002. Protection by beverages, fruits, vegetables, herbs, and flavonoids against genotoxicity of 2-acetylaminofluorene and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in metabolically competent V79 cells. Mutation Res., 521: 57- 72.
  • Felton, J. S., Knize, M. G., Roper, M., Fultz, E., Shen, N. H., Turteltaub, K. W., 1992. chemical analysis, prevention, and low-level dosimetry of heterocyclic amines from cooked food. Cancer Res., Suppl., 52: 2103-2107.
  • Felton, J. S., Fultz, E., Dolbeare, F. A., Knize, M. G., 1994. Reduction of heterocyclic aromatic amine mutagens/carcinogens in fried beef patties by microwave pretreatment. Food and Chem. Toxic., 32 (10): 897-903.
  • Felton, J. S., Jägerstad, M., Knize, M. G., Skog, K., Wakabayashi, K., 2000. Contents in Foods, Beverages and Tobacco. Baffins Lane, Chichester, West Sussex, 373, England.
  • Guy, P. A., Gremaud, E., Richoz, J., Turesky, R. J., 2000. Quantitave analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography- atmospheric pressure chemical ıonisation tandem mass spectrometry. J. of Chrom. A, 883: 89-102.
  • Hümmerich, J., Zohm, C., Pfau, W., 2004. Modulation of cytochrome P450 1A1 by food-derived heterocyclic aromatic amines. Toxicology, 199: 231-240.
  • Jägerstad, M., Skog, K., Arvidsson, P., Solyakov, A., 1998. Chemistry, formation and occurence of genetoxic heterocyclic amines identified in model systems and cooked foods. Z. Lebensm. Unters Forsch. A, 207: 419-427.
  • Johansson, M. A. E., Jägerstad, M., 1996. Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system. Food Chem., 56 (1): 69-75.
  • Jones, R.C., Weisburger, J.H., 1988. L-Tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models. Mutation Res., 206: 343-349.
  • Kato, T., Michikoshi, K., Minowa, Y-I., Maeda, Kikugawa, K., 1998. Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef. Mutation Res., 420: 109- 114.
  • Keating, G. A., Layton, D. W., Felton, J. S., 1999. Factors determining dietary ıntakes of heterocyclic amines in cooked foods. Mutation Research 443: 149-156.
  • Kikugawa, K., 1999. Involvement of free radicals in the formation of heterocyclic amines and prevention by antioxidants. Cancer Letters, 143, 123-126.
  • Knize, M. G., Felton, J. S., Gross, G. A., 1992. Chromatographic methods for the analysis of heterocyclic amine food mutagens/carcinogens. J. of Chrom., 624: 253-265.
  • Lee, H., Jiaan, C.-Y., Tsai, S.-J., 1992. Flavone inhibits mutagen formation during heating in a glycine/creatine/glucose model system. Food Chem., 45: 235-238.
  • Murkovic, M., Steinberger, D., Pfannhauser, W., 1998. Antioxidant spices reduce the formation of heterocyclic amines in fried meat. Z. Lebensm. Unters. Forsch. A, 207: 477-480.
  • Oguri, A., Suda, M., Totsuka, Y., Sugimura, T., Wakabayashi, K., 1998. Inhibitory effects of antioxidants on formation of haterocyclic amines. Mutation Res., 402: 237-245.
  • Öz, F., 2006. Farklı Sıcaklıklarda Pişirilen Taze Et Ürünlerinde Baharat Kullanımının Heterosiklik Aromatik Aminlerin Oluşumu Üzerine Etkisi. Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, Erzurum.
  • Öz, F., Kaban, G., Kaya, M., 2007. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chemistry, in press.
  • Pais, P., Salmon, C. P., Knize, M. G., Felton, J. S., 1999. Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats and meat drippings. J. Agric. Food Chem., 47: 1098-1108.
  • Pais, P., Knize, M. G., 2000. Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods. J. of Chrom. B., 747: 139-169.
  • Pearson, A. M., Chen, C., Gray, J. I., Aust, S. D., 1992. Mechanism(s) involved in meat mutagen formation and inhibition. Free Radical Biol. &Med., 13: 161-167.
  • Persson, E., Sjöholm, I., Skog, K., 2003. Addition of sodium chloride to beefburgers decreases cooking loss and formation of heterocyclic amines during frying. 2nd International Workshop on Analytical, Chemical, and Biological Relevance of Heterocyclic Aromatic Amines from 7.- 9. May 2003 in Graz, University of Technology.
  • Santana-Rios, G., Orner, G. A., Amantana, A., Provost, C., Wu, S.-Y., Dashwood, R. H., 2001. Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella Assay. Mutation Res., 495: 61-74.
  • Shin, H-S., Strasburg, G. M., Gray, J. I., 2002. A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds. J. Agric. Food Chem., 50: 7684-7690.
  • Shin, H-S., Park, H., Park, D., 2003. Influence of different oligosaccharides and inulin on heterocyclic aromatic amin formation and overall mutagenicity in fried ground beef patties. J. Agric. Food Chem., 51: 6726-6730.
  • Skog, K., 1993. Cooking procedures and food mutagens: A Literature Review. Food and Chem. Toxic., 31 (9): 655-675.
  • Skog, K. I., Johansson, M. A. E., Jägerstad, M., 1998. Carcinogenic heterocyclic amines in model systems and cooked foods: A Review on formation, occurence and intake. Food and Chem. Toxic., 36: 879-896.
  • Skog, K., Solyakov, A., 2002. Heterocyclic amines in poultry products: a Literatue Review. Food and Chem. Toxic., 40: 1213-1221.
  • Skog, K., Maul, R., Nyman, M., 2003. Binding of heterocyclic amines dietary fibres in vitro. 2nd International Workshop on Analytical, Chemical, and Biological Relevance of Heterocyclic Aromatic Amines from 7.- 9. May 2003 in Graz, University of Technology.
  • Skog, K., 2004. Blue cotton, blue rayon and blue chitin in the analysis of heterocyclic aromatic amines- A Review. J. of Chrom. B, 802: 39-44.
  • Toribio, F., Moyano, E., Puignou, L., Galceran, M. T., 2002. Ion- trap tandem mass spectrometry for the determination of heterocyclic amines in food. J. of Chrom. A, 948: 267-281.
  • Vitaglione, P., Fogliano, V., 2004. Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food. J. of Chrom. B, 802: 189-199.
  • Weisburger, J. H., Nagao, M., Wakabayashi, K., Oguri, A., 1994. Prevention of heterocyclic amine formation by tea and tea polyphenols. Cancer Letters, 83: 143-147.
  • Weisburger, J.H., 2002. Comments on the history and importance of aromatic and heterocyclic amines in public health. Mutation Res., 506-507: 9-20.
  • Xu, M., Bailey, A. C., Hernaez, J. F., Taoka, C. R., Schut, H. A. J., Dashwood, R. H., 1996. Protection by green tea, black tea, and indole-3-carbinol against 2-amino-3-methylimidazo[4,5- f]quinoline-induced DNA adducts and colonic aberrant crypts in the F344 rat. Carcinogenesis, 17 (7): 1429-1434.
  • Yen, G-C., Chen, H-Y., 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem., 43, 27-32.
  • Zöchling, S., Murkovic, M., 2002. Formation of the heterocyclic aromatic amine PhIP: identification of precursors and intermediates. Food Chem., 79: 125-134.

Year 2007, Volume: 38 Issue: 1, 121 - 126, 10.01.2011

Fatih Öz , Mükerrem Kaya

Abstract

References

  • Adamson, R. H., 1997. Sixth International Conference on Carcinogenic/Mutagenic N-substituted aryl compounds: Conclusions and Perspectives. Mutation Res., 376: 3-6.
  • Balogh, Z., Gray, J. I., Gomaa, E. A., Booren, A. M., 2000. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food and Chem. Toxic., 38: 395- 401.
  • Barnes, W. S., Maher, J.C., Weisburger, J.H., 1983. High-pressure liquid chromatographic method for the analysis of 2-amino- 3-methylimidazo[4,5-f]quinoline, a mutagen formed during the cooking of food. J. Agric. Food Chem., 31: 883-886.
  • Britt, C., Gomaa, E. A., Gray, J. I., Booren, A. M., 1998. Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties. J. Agric. Food Chem., 46: 4891-4897.
  • Chen, C., Pearson, A. M., Gray, J. I., 1992. Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ- like compounds. Food Chem., 43: 177-183.
  • Chiu, C. P., Yang, D. Y., Chen, B. H., 1998. Formation of heterocyclic amines in cooked chicken legs. J. of Food Prot., 61 (6): 712-719.
  • Edenharder, R., Sager, J. W., Glatt, H., Muckel, E., Platt, K. L., 2002. Protection by beverages, fruits, vegetables, herbs, and flavonoids against genotoxicity of 2-acetylaminofluorene and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in metabolically competent V79 cells. Mutation Res., 521: 57- 72.
  • Felton, J. S., Knize, M. G., Roper, M., Fultz, E., Shen, N. H., Turteltaub, K. W., 1992. chemical analysis, prevention, and low-level dosimetry of heterocyclic amines from cooked food. Cancer Res., Suppl., 52: 2103-2107.
  • Felton, J. S., Fultz, E., Dolbeare, F. A., Knize, M. G., 1994. Reduction of heterocyclic aromatic amine mutagens/carcinogens in fried beef patties by microwave pretreatment. Food and Chem. Toxic., 32 (10): 897-903.
  • Felton, J. S., Jägerstad, M., Knize, M. G., Skog, K., Wakabayashi, K., 2000. Contents in Foods, Beverages and Tobacco. Baffins Lane, Chichester, West Sussex, 373, England.
  • Guy, P. A., Gremaud, E., Richoz, J., Turesky, R. J., 2000. Quantitave analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography- atmospheric pressure chemical ıonisation tandem mass spectrometry. J. of Chrom. A, 883: 89-102.
  • Hümmerich, J., Zohm, C., Pfau, W., 2004. Modulation of cytochrome P450 1A1 by food-derived heterocyclic aromatic amines. Toxicology, 199: 231-240.
  • Jägerstad, M., Skog, K., Arvidsson, P., Solyakov, A., 1998. Chemistry, formation and occurence of genetoxic heterocyclic amines identified in model systems and cooked foods. Z. Lebensm. Unters Forsch. A, 207: 419-427.
  • Johansson, M. A. E., Jägerstad, M., 1996. Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system. Food Chem., 56 (1): 69-75.
  • Jones, R.C., Weisburger, J.H., 1988. L-Tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models. Mutation Res., 206: 343-349.
  • Kato, T., Michikoshi, K., Minowa, Y-I., Maeda, Kikugawa, K., 1998. Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef. Mutation Res., 420: 109- 114.
  • Keating, G. A., Layton, D. W., Felton, J. S., 1999. Factors determining dietary ıntakes of heterocyclic amines in cooked foods. Mutation Research 443: 149-156.
  • Kikugawa, K., 1999. Involvement of free radicals in the formation of heterocyclic amines and prevention by antioxidants. Cancer Letters, 143, 123-126.
  • Knize, M. G., Felton, J. S., Gross, G. A., 1992. Chromatographic methods for the analysis of heterocyclic amine food mutagens/carcinogens. J. of Chrom., 624: 253-265.
  • Lee, H., Jiaan, C.-Y., Tsai, S.-J., 1992. Flavone inhibits mutagen formation during heating in a glycine/creatine/glucose model system. Food Chem., 45: 235-238.
  • Murkovic, M., Steinberger, D., Pfannhauser, W., 1998. Antioxidant spices reduce the formation of heterocyclic amines in fried meat. Z. Lebensm. Unters. Forsch. A, 207: 477-480.
  • Oguri, A., Suda, M., Totsuka, Y., Sugimura, T., Wakabayashi, K., 1998. Inhibitory effects of antioxidants on formation of haterocyclic amines. Mutation Res., 402: 237-245.
  • Öz, F., 2006. Farklı Sıcaklıklarda Pişirilen Taze Et Ürünlerinde Baharat Kullanımının Heterosiklik Aromatik Aminlerin Oluşumu Üzerine Etkisi. Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, Erzurum.
  • Öz, F., Kaban, G., Kaya, M., 2007. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chemistry, in press.
  • Pais, P., Salmon, C. P., Knize, M. G., Felton, J. S., 1999. Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats and meat drippings. J. Agric. Food Chem., 47: 1098-1108.
  • Pais, P., Knize, M. G., 2000. Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods. J. of Chrom. B., 747: 139-169.
  • Pearson, A. M., Chen, C., Gray, J. I., Aust, S. D., 1992. Mechanism(s) involved in meat mutagen formation and inhibition. Free Radical Biol. &Med., 13: 161-167.
  • Persson, E., Sjöholm, I., Skog, K., 2003. Addition of sodium chloride to beefburgers decreases cooking loss and formation of heterocyclic amines during frying. 2nd International Workshop on Analytical, Chemical, and Biological Relevance of Heterocyclic Aromatic Amines from 7.- 9. May 2003 in Graz, University of Technology.
  • Santana-Rios, G., Orner, G. A., Amantana, A., Provost, C., Wu, S.-Y., Dashwood, R. H., 2001. Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella Assay. Mutation Res., 495: 61-74.
  • Shin, H-S., Strasburg, G. M., Gray, J. I., 2002. A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds. J. Agric. Food Chem., 50: 7684-7690.
  • Shin, H-S., Park, H., Park, D., 2003. Influence of different oligosaccharides and inulin on heterocyclic aromatic amin formation and overall mutagenicity in fried ground beef patties. J. Agric. Food Chem., 51: 6726-6730.
  • Skog, K., 1993. Cooking procedures and food mutagens: A Literature Review. Food and Chem. Toxic., 31 (9): 655-675.
  • Skog, K. I., Johansson, M. A. E., Jägerstad, M., 1998. Carcinogenic heterocyclic amines in model systems and cooked foods: A Review on formation, occurence and intake. Food and Chem. Toxic., 36: 879-896.
  • Skog, K., Solyakov, A., 2002. Heterocyclic amines in poultry products: a Literatue Review. Food and Chem. Toxic., 40: 1213-1221.
  • Skog, K., Maul, R., Nyman, M., 2003. Binding of heterocyclic amines dietary fibres in vitro. 2nd International Workshop on Analytical, Chemical, and Biological Relevance of Heterocyclic Aromatic Amines from 7.- 9. May 2003 in Graz, University of Technology.
  • Skog, K., 2004. Blue cotton, blue rayon and blue chitin in the analysis of heterocyclic aromatic amines- A Review. J. of Chrom. B, 802: 39-44.
  • Toribio, F., Moyano, E., Puignou, L., Galceran, M. T., 2002. Ion- trap tandem mass spectrometry for the determination of heterocyclic amines in food. J. of Chrom. A, 948: 267-281.
  • Vitaglione, P., Fogliano, V., 2004. Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food. J. of Chrom. B, 802: 189-199.
  • Weisburger, J. H., Nagao, M., Wakabayashi, K., Oguri, A., 1994. Prevention of heterocyclic amine formation by tea and tea polyphenols. Cancer Letters, 83: 143-147.
  • Weisburger, J.H., 2002. Comments on the history and importance of aromatic and heterocyclic amines in public health. Mutation Res., 506-507: 9-20.
  • Xu, M., Bailey, A. C., Hernaez, J. F., Taoka, C. R., Schut, H. A. J., Dashwood, R. H., 1996. Protection by green tea, black tea, and indole-3-carbinol against 2-amino-3-methylimidazo[4,5- f]quinoline-induced DNA adducts and colonic aberrant crypts in the F344 rat. Carcinogenesis, 17 (7): 1429-1434.
  • Yen, G-C., Chen, H-Y., 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem., 43, 27-32.
  • Zöchling, S., Murkovic, M., 2002. Formation of the heterocyclic aromatic amine PhIP: identification of precursors and intermediates. Food Chem., 79: 125-134.
There are 43 citations in total.

Details

Primary Language tr;en
Journal Section DERLEMELER
Authors

Fatih Öz

Mükerrem Kaya This is me

Publication Date January 10, 2011
Published in Issue Year 2007 Volume: 38 Issue: 1

Cite

APA Öz, F., & Kaya, M. (2011). Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 38(1), 121-126.
AMA Öz F, Kaya M. Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. January 2011;38(1):121-126.
Chicago Öz, Fatih, and Mükerrem Kaya. “Et Ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 38, no. 1 (January 2011): 121-26.
EndNote Öz F, Kaya M (January 1, 2011) Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 38 1 121–126.
IEEE F. Öz and M. Kaya, “Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi”, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 38, no. 1, pp. 121–126, 2011.
ISNAD Öz, Fatih - Kaya, Mükerrem. “Et Ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 38/1 (January 2011), 121-126.
JAMA Öz F, Kaya M. Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2011;38:121–126.
MLA Öz, Fatih and Mükerrem Kaya. “Et Ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 38, no. 1, 2011, pp. 121-6.
Vancouver Öz F, Kaya M. Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2011;38(1):121-6.

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