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Volume 63 Number 4 >

Mutagenicity of modelled-heat-treated meat extracts : Mutagenicity assay, analysis and mechanism of mutagenesis

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Please use this identifier to cite or link to this item:http://doi.org/10.14943/jjvr.63.4.173

Title: Mutagenicity of modelled-heat-treated meat extracts : Mutagenicity assay, analysis and mechanism of mutagenesis
Authors: Darwish, Wageh Sobhy Browse this author
Ikenaka, Yoshinori Browse this author →KAKEN DB
Nakayama, Shouta Browse this author
Mizukawa, Hazuki Browse this author →KAKEN DB
Ishizuka, Mayumi Browse this author →KAKEN DB
Keywords: Heated meat
mutagenicity
B[a]P
xenobiotic metabolizing enzymes
Issue Date: Nov-2015
Publisher: Graduate School of Veterinary Medicine, Hokkaido University
Journal Title: Japanese Journal of Veterinary Research
Volume: 63
Issue: 4
Start Page: 173
End Page: 182
Abstract: Cooking of meat usually aims in producing microbiologically safe food suitable for human consumption. However, doing so at such high temperatures may produce some cooking toxicants or mutagens. The objectives of this study were to investigate the mutagenicity of modelled-heat-treated meat after different cooking methods (boiling, pan-frying and charcoal grilling) using Ames Salmonella typhimurium mutagenicity assay. In addition, the content of benzo[a]pyrene (B[a]P) in the meat extracts prepared under different cooking methods were measured using HPLC. In a trial to investigate the causes behind the mutagenicity of different meat extracts, HepG2 cell line was exposed to different modelledheat-treated meat extracts. mRNA expression levels of various phase I and II xenobiotic metabolizing enzymes (XMEs) were examined using real time PCR. The results obtained declared that pan-fried and charcoal grilled-meat extracts significantly induced production of histidine+ revertants in the Ames mutagenicity assay. Grilled-meat extracts had the highest residual concentrations of B[a]P followed by pan-fried-meat, boiled meat and raw meat extracts, respectively. Induction of XMEs especially CYP1A1, CYP1A2 and NQO1 may contribute to the mutagenic ability of these extracts. It is highly advisable to control cooking temperature, time and method in order to reduce cooked-meat mutagens.
Type: bulletin (article)
URI: http://hdl.handle.net/2115/60303
Appears in Collections:Japanese Journal of Veterinary Research > Volume 63 Number 4

Submitter: 獣医学部図書室

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