The formation of IQ type mutagens from Maillard reaction in ethanolic solution

Ming Chang Wu; Chia Yu Ma; Chi Ching Yang; Wen Chuan Kao; Szu Chuan Shen

doi:10.1016/j.foodchem.2010.08.067

The formation of IQ type mutagens from Maillard reaction in ethanolic solution

Ming Chang Wu, Chia Yu Ma, Chi Ching Yang, Wen Chuan Kao, Szu Chuan Shen^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

The present study mimics cooking meats in alcohol or distilled spirit marinades by using a 0.1. M creatinine/0.05. M sugars/0.1. M threonine ethanolic model solution, in an attempt to investigate the formation of the heterocyclic amines IQ and IQx, via Maillard reaction. The results showed that ethanol accelerated the formation of IQ and IQx, in a dose-dependent manner. In an aqueous model solution of 0.1. M creatinine/0.05. M glucose/0.1. M threonine after 8. h heating at 150 °C, the contents of IQ and IQx are 16.5 ± 2.2 and 26.2 ± 4.2. mg/kg, respectively. However, at a similar Maillard browning level in the equivalent 50% ethanolic model solution after heating at the same temperature for only 4. h, the contents of IQ and IQx significantly increase to 46.0 ± 5.5 and 69.2 ± 3.4. mg/kg, respectively.

Original language	English
Pages (from-to)	582-587
Number of pages	6
Journal	Food Chemistry
Volume	125
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2010.08.067
Publication status	Published - 2011 Mar 15

Keywords

Alcohol
Carcinogenic
IQ
IQx
Maillard reaction

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2010.08.067

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title = "The formation of IQ type mutagens from Maillard reaction in ethanolic solution",

abstract = "The present study mimics cooking meats in alcohol or distilled spirit marinades by using a 0.1. M creatinine/0.05. M sugars/0.1. M threonine ethanolic model solution, in an attempt to investigate the formation of the heterocyclic amines IQ and IQx, via Maillard reaction. The results showed that ethanol accelerated the formation of IQ and IQx, in a dose-dependent manner. In an aqueous model solution of 0.1. M creatinine/0.05. M glucose/0.1. M threonine after 8. h heating at 150 °C, the contents of IQ and IQx are 16.5 ± 2.2 and 26.2 ± 4.2. mg/kg, respectively. However, at a similar Maillard browning level in the equivalent 50% ethanolic model solution after heating at the same temperature for only 4. h, the contents of IQ and IQx significantly increase to 46.0 ± 5.5 and 69.2 ± 3.4. mg/kg, respectively.",

keywords = "Alcohol, Carcinogenic, IQ, IQx, Maillard reaction",

author = "Wu, {Ming Chang} and Ma, {Chia Yu} and Yang, {Chi Ching} and Kao, {Wen Chuan} and Shen, {Szu Chuan}",

year = "2011",

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day = "15",

doi = "10.1016/j.foodchem.2010.08.067",

language = "English",

volume = "125",

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journal = "Food Chemistry",

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AU - Wu, Ming Chang

AU - Ma, Chia Yu

AU - Yang, Chi Ching

AU - Kao, Wen Chuan

AU - Shen, Szu Chuan

PY - 2011/3/15

Y1 - 2011/3/15

N2 - The present study mimics cooking meats in alcohol or distilled spirit marinades by using a 0.1. M creatinine/0.05. M sugars/0.1. M threonine ethanolic model solution, in an attempt to investigate the formation of the heterocyclic amines IQ and IQx, via Maillard reaction. The results showed that ethanol accelerated the formation of IQ and IQx, in a dose-dependent manner. In an aqueous model solution of 0.1. M creatinine/0.05. M glucose/0.1. M threonine after 8. h heating at 150 °C, the contents of IQ and IQx are 16.5 ± 2.2 and 26.2 ± 4.2. mg/kg, respectively. However, at a similar Maillard browning level in the equivalent 50% ethanolic model solution after heating at the same temperature for only 4. h, the contents of IQ and IQx significantly increase to 46.0 ± 5.5 and 69.2 ± 3.4. mg/kg, respectively.

AB - The present study mimics cooking meats in alcohol or distilled spirit marinades by using a 0.1. M creatinine/0.05. M sugars/0.1. M threonine ethanolic model solution, in an attempt to investigate the formation of the heterocyclic amines IQ and IQx, via Maillard reaction. The results showed that ethanol accelerated the formation of IQ and IQx, in a dose-dependent manner. In an aqueous model solution of 0.1. M creatinine/0.05. M glucose/0.1. M threonine after 8. h heating at 150 °C, the contents of IQ and IQx are 16.5 ± 2.2 and 26.2 ± 4.2. mg/kg, respectively. However, at a similar Maillard browning level in the equivalent 50% ethanolic model solution after heating at the same temperature for only 4. h, the contents of IQ and IQx significantly increase to 46.0 ± 5.5 and 69.2 ± 3.4. mg/kg, respectively.

KW - Alcohol

KW - Carcinogenic

KW - IQ

KW - IQx

KW - Maillard reaction

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The formation of IQ type mutagens from Maillard reaction in ethanolic solution

Abstract

Keywords

ASJC Scopus subject areas

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