Desmutagenic effect of α-dicarbonyl and α-hydroxycarbonyl compounds against mutagenic heterocyclic amines

doi:10.1016/0027-5107(87)90016-9

Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis

Volume 177, Issue 1, March 1987, Pages 9-15

https://doi.org/10.1016/0027-5107(87)90016-9 Get rights and content

Abstract

The desmutagenic effects of α-hydroxycarbonyl compounds, such as glyceraldehyde, glycolaldehyde, dihydroxyacetone, furtural, 5-hydroxymethylfurfural, maltol, acetol and acetoin and α-dicarbonyl compounds, such as diacetyl, glyoxal, methyl glyoxal and 2,3-pentanedione were investigated against the mutagenic heterocyclic amines, such as Trp-P-1, Trp-P-2, Glu-P-2 and IQ. Most of the carbonyl compounds suppressed the mutagenicity of heterocyclic amines for S. typhimurium TA98, α-dicarbonyl compounds showing a higher desmutagenic effect than α-hydroxycarbonyl compounds. Among the α-hydroxycarbonyl compounds, glyceraldehyde, glycolaldehyde and dihydroxyacetone showed more effective desmutagenicity, and diacetyl among the α-dicarbonyl compounds had the highest desmutagenic effect. These carbonyl compounds alone also showed mutagenecity to S. typhimurium TA100 without S9 mix.

The reaction of carbonyl compounds with mutagenic heterocyclic amines also eliminated the mutagenicity of the former for S. typhimurium TA100.

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Desmutagenic effect of α-dicarbonyl and α-hydroxycarbonyl compounds against mutagenic heterocyclic amines

Abstract

Mutation Res.

Mutation Res.

Biochim. Biophys. Acta

Biochem. Biophys. Res. Commun.

Cancer Lett.

Method for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test

Mutation Res.

5-Hydroxymethylfurfural in stored foam-mat orange powders

J. Agric. Food Chem.

Volatile constituents of coffee

Nature (London

Maillard reaction products formed from d-glucose and glycine and the formation mechanisms of amides as major components

Agric. Biol. Chem.

Formation of two-carbon sugar fragment at an early stage of the browning reaction of sugar with amine

Agric. Biol. Chem.

Compounds of browned flavor derived from sugar-amine reaction

Cereal Sci. Today

The formation of maltol and isomaltol through degradation of sucrose

Agric. Biol. Chem.