Mutagenic Factors in Cooked Foods

Abstract

The charred surface of fish and beef showed strong mutagenic activity in Salmonella typhimurium test strains when activated by S-9 mix of rat liver. The pyrolysis products of proteins and amino acids were also highly mutagenic. Among the pyrolysis products of amino acids, those of tryptophan, serine, and glutamic acid were most active. The new gamma-carboline derivatives, 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole and 3-amino-1-methyl-5H-pyrido[4,3-b]indole, were purified from the pyrolysis products of tryptophan. These new compounds were stronger mutagens than aflatoxin B1 towards S. typhimurium TA98, a frameshift type mutant, and they also transformed cryopreserved Syrian hamster embryo cells in vitro. Tryptophan pyrolysate also contained the beta-carboline derivatives, norharman and harman, which are not mutagenic alone, but act as comutagens. A mixture of norharman or harman and nonmutagenic aniline or o-toluidine was strongly mutagenic. The mutagenicities of charred products of other foods, such as seaweed and garlic, are reviewed in this article. Flavonoids, such as kaempferol and quercetin, and glycosides of these flavonoles were mutagenic. The mutagenicity of cooked vegetables depends partly on these flavonoid derivatives. The already-known existence of benzol[a]pyrene and nitroso compounds in cooked food is also reviewed.