Материалы о гетероциклических аминах в готовых продуктах (Часть 1)
Привожу ссылки и тексты тезисов статей, подборка по теме:
Влияние вида мясного отруба, вида мяса, температурного режима кулинарной обработки, времени термообработки, некоторых специй и фруктовых экстрактов на образование гетероциклических аминов в готовых продуктах питания.
Тезисы некоторых статей снабжены пометками на русском (сами тезисы - на английском). Эти пометки нельзя назвать переводом, но они отражают фактологию тезисов и могут помочь пользователям, не владеющим английским.
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1.
http://www.ncbi.nlm.nih.gov/pubmed/9651044
Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
Содержание гетероциклических аминов в говядине при различных степенях готовности, а также в соусе из мясного сока.
Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, Rhodes D, Rossi S, Felton JS, Levander OA.
Source
Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Rockville, MD 20892, USA.
Abstract
Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study we determined HCA values in beef samples cooked in ways to represent US cooking practices, the results of which can be used in epidemiological studies to estimate HCA exposure from dietary questionnaires. We measured five HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] in different types of cooked beef using solid-phase extraction and HPLC. Steak and hamburger patties were pan-fried, oven-broiled, and grilled/barbecued to four levels of doneness (rare, medium, well done or very well done), while beef roasts were oven cooked to three levels of doneness (rare, medium or well done). The measured values of the specific HCAs varied with the cut of beef, cooking method, and doneness level. In general, MeIQx content increased with doneness under each cooking condition for steak and hamburger patties, up to 8.2 ng/g. PhIP was the predominant HCA produced in steak (1.9 to 30 ng/g), but was formed only in very well done fried or grilled hamburger. DiMeIQx was found in trace levels in pan-fried steaks only, while IQ and MeIQ were not detectable in any of the samples. Roast beef did not contain any of the HCAs, but the gravy made from the drippings from well done roasts had 2 ng/g of PhIP and 7 ng/g of MeIQx. Epidemiological studies need to consider the type of meat, cooking method and degree of doneness/surface browning in survey questions to adequately assess an individual's exposure to HCAs.
Гетероциклические амины (HCA): IQ, MeIQ, MeIQx, DiMeIQx, PhIP
Стейки и гамбургеры - жаренье на сковородке
запекание в печи
гриль/барбекю
4 степени прожарки: rare, medium, well done or very well done
Ростбиф в печке: 3 степени rare, medium or well done
Уровень НСА зависел от отруба, метода приготовления и степени прожарки
MeIQx увеличивался при любом методе приготовления стейков и гамбургеров с увеличением степени готовность.
PhIP доминировал в стейках, а в гамбургерах формировался только при готовности very well done - жаренных или грилеванных
DiMeIQx обнаруживались только следы в стейках при жарении на сковороде, IQ and MeIQ не обнаруживались ни в одном образце
Ростбиф не содержал ни один из HCA, но соус из вытекающего сока ростбифа содержал 2 ng/g PhIP и 7 ng/g MeIQx
2.
http://www.ncbi.nlm.nih.gov/pubmed/9651045
Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
Содержание гетероциклических аминов в свинине в зависимости от разных методов приготовления и степеней готовности.
Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA, Rothman N.
Source
Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Rockville, MD 20892, USA.
Abstract
Heterocyclic amines (HCAs) are known mutagens and animal carcinogens produced in meats cooked at high temperature. As pork is the second most frequently consumed meat in the United States, five predominant HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4.5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] were measured in various pork products, cooked by different techniques and to varying doneness levels. Pork chops and ham slices were pan-fried and oven-broiled; bacon was pan-fried, oven-broiled or microwaved; hot dogs were pan-fried, oven-broiled, grilled/barbecued or boiled; sausage links and patties were pan-fried. All the products were cooked to three levels of doneness: just until done, well done or very well done . HCA type and level varied substantially by pork product, cooking method and doneness level. The highest PhIP levels were found in well done and very well done oven-broiled bacon; for very well done 30.3 and 4.0 ng per gram of meat of PhIP and MeIQx, respectively. Pan-fried very well done sausage patties contained 5.4 ng of MeIQx per gram of meat, while sausage links contained 1.3 ng per gram of meat. MeIQx was formed in well done and very well done pan-fried but not broiled pork chops. Hot dogs or ham slices had low or undetectable levels of HCAs. These results demonstrate that epidemiological studies investigating the relationship between HCA intake and cancer risk need to incorporate type of meat, cooking method and degree of doneness/surface browning into questions to assess adequately an individual's HCA exposure.
Свиные отбивные и ломтики от задней части: жареные на сковородке и запеченые в печи
Свиная грудинка: жареная на сковородке, запеченая в печи или в СВЧ
Хот-доги: жарили на сковородке и запекали, на гриле/барбекю или варили
Сардельки и пирожки: жарили на сковороде
3 уровня готовности: just until done, well done or very well done
PhIP - самый высокий уровень в well done и very well done в запеченой грудинке
MeIQx - в жареном на сковородке пирожке и в сардельке 5.4 нг/г
Сарделька содержала 1.3 нг/г
Отбивная жареная на сковороде но не запеченая well done и very well done 1,3 нг/г
Хот-дог или куски окорока - низкое содержание и неопределяемые количественно следы НСА
3.
http://www.ncbi.nlm.nih.gov/pubmed/22129588
Occurrence of heterocyclic amines in cooked meat products.
Распространенность гетероциклических аминов в готовых мясных продуктах
Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS.
Source
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Abstract
Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g).
Говядина, цыпленок, свинина, рыба
Жарка на сковороде, запекание в печи, жарение в печи и запекание в печи
Уровень НСА в 3,5 р выше в велл-дан, чем в медиум-дан
Жареная свинина имела более высокий уровень НСА, чем жареная говядина или жареный цыпленок.
4.
http://www.ncbi.nlm.nih.gov/pubmed/20954084
Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel.
Эффекты различных методов приготовления на образование геретоцикличных аминов в запеченой свинине и макрели.
Kim S, Lee KG.
Source
Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, Republic of Korea.
Abstract
The aim of this study was to evaluate the effects of cooking temperature, time, and water content on the formation of heterocyclic amines (HCA) in roasted pork and mackerel using a kinetic model. The levels of 2-amino-6-methyldipiryd[1,2-a:3',2'-d]imidazole (Glu-p-1), 1-methyl-9H-pyrido[4,3-b]-indol (harman), 9H-pyrido[4,3-b]-indol (norharman), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in pork and mackerel rose with increasing cooking temperature and time. The concentration of PhIP ranged from 6 to 54 ng/g in roasted pork and was the HCA most sensitive tocooking temperature and time. In the roasted mackerel, levels of harman and norharman increased markedly at 230°C. The kinetics of HCA generation followed first-order reaction (A = A(0) × e(-kt)). In roasted pork, activation enthalpies (ΔH) ranged from 10.3 to 41.6 kJ/mol, whereas in roasted mackerel, ΔH ranged from 12.3 to 49.3 kJ/mol. The activation entropies (ΔS) were less than zero for all HCA, ranging from -159 to -309 kJ/mol-K. The data of the kinetic parameters may be used to predict the formation and temperature sensitivity of HCA in roasted pork and macker
Уровень НСА в запеченой свинине и макрели увеличивается с увеличением температуры обработки и времени приготовления блюда.
5.
http://www.ncbi.nlm.nih.gov/pubmed/15036001
Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes.
Warzecha L, Janoszka B, Błaszczyk U, Strózyk M, Bodzek D, Dobosz C.
Source
Department of Chemistry, Faculty of Medicine, Medical University of Silesia, Jordana 19, 41-808 Zabrze, Poland. rokchemm@informed.slam.katowice.pl
Abstract
Aminoazaarene content was investigated in 10 meat samples (including pork, beef, turey and chicken) thermally processed at home according to common recipes used by residents of Upper Silesia region in Poland. The clean-up procedure included tandem solid-phase extraction (SPE) using Extrelut-type columns filled with diatomaceous earth, propylsulphonic acid and chemically bounded phase-C18. Identification and quantitative analysis of HAs fraction was carried out using a HPLC system with DAD-type detector. Separation was achieved using TSK-gel ODS 80-TM column and a mixture of 5% acetonitrile and 95% triethylamine phosphate buffer (pH 3.3) as a mobile phase. The results of qualitative determinations were confirmed by GC-MS method. To achieve this, HAs fractions were derivatized to pentafluoropropionic acid (PFPA) amide derivatives. The summarycontent of five aminoazaarenes determined in investigated meat samples, i.e. 2-amino-3-methylimidazo [4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP) falls within the range of 1.9-77.4 ng/g of sample. The calculated values of theoretically daily human exposure to five determined HAs were in the range of 0.2-7.7 microg per day per person.
6.
http://www.ncbi.nlm.nih.gov/pubmed/10580030
Heterocyclic amine content of cooked meat and risk of prostate cancer.
Norrish AE, Ferguson LR, Knize MG, Felton JS, Sharpe SJ, Jackson RT.
Source
(Department of Community Health), University of Auckland, New Zealand. a.norrish@auckland.ac.nz
Abstract
BACKGROUND:
Some epidemiologic studies have described positive associations between prostate cancer risk and meat consumption, but underlying mechanisms have not been identified. Heterocyclic amines are mutagens formed during the cooking of meat. Well-done meat has been associated with increased risks of colorectal and breast cancers in humans. This study examined associations between prostate cancer risk and 1) estimated daily intake of heterocyclic amines from cooked meat and 2) level of cooked-meat doneness.
METHODS:
A population-based, case-control study involving 317 case patients with prostate cancer and 480 age-matched control subjects was carried out in Auckland, New Zealand. Levels of meat doneness and daily intake of heterocyclic amines were determined from self-reported dietary data and experimentally measured heterocyclic amine levels in locally sourced meat samples cooked under controlled conditions to varying degrees of doneness.
RESULTS:
The heterocyclic amines found in the highest concentrations in meat samples were 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine (IFP) and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) from well-done chicken and pork and very well-done beefsteak. Meat doneness was weakly and inconsistently associated with prostate cancer risk for individual types of meat, but increased risk was observed for well-done beefsteak (relative risk = 1.68; 95% confidence interval = 1.02-2.77; two-sided P for trend =.03). A weak positive gradient of increased risk was associated with estimated daily exposure to IFP but not with the other major heterocyclic amines.
CONCLUSIONS:
Meat doneness and estimated intake of heterocyclic amines from cooked meat were not clearly associated with prostate cancer risk.
7.
http://www.ncbi.nlm.nih.gov/pubmed/7728968
Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.
Эффект температуры приготовления на образование НСА в жареном мясе и в мясной подливке.
Skog K, Steineck G, Augustsson K, Jägerstad M.
Source
Department of Applied Nutrition and Food Chemistry, Lund University, Stockholm, Sweden.
Abstract
Frequent consumers of meat have an increased risk of colorectal cancer and possibly also of breast, stomach, pancreas and urinary bladder cancer. Bacon, 'Falusausage', ground beef, meatballs, pork belly, pork chops and sliced beef account for more than one-third of the intake of fried meat of the population of Stockholm of age 50-75. These dishes were fried at four temperatures (150, 175, 200 and 225 degrees C) representing normal household cooking practices in Stockholm. Heterocyclic amines in these dishes were analysed using solid-phase extraction and HPLC. Theheterocyclic amines 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were recovered. The formation of IQ was favoured by moderate cooking temperatures; IQ was detected in one meat sample cooked at 150 degrees C and in some pan residues. The yield of MeIQx, DiMeIQx and PhIP increased with the temperature. For several of the meat dishes, the content of heterocyclic amines in the pan residue was as large or larger than for corresponding piece of meat. The highest levels of MeIQx were 23.7 ng/g in the meat and 23.3 ng/g in the pan residue. Corresponding data for DiMeIQx were 2.7 and 4.1 ng/g and for PhIP 12.7 and 82.4 ng/g. The study leaves little doubt that mutagenic heterocyclicamines are ingested by the population of Stockholm, and added to previous epidemiological studies from the same area, the combined data are consistent with human carcinogenicity of heterocyclic amines. However, analytical epidemiological studies are needed before any statement on causality can be made.
НСА найдены как в мясе, так и в мясной подливке, уровень НСА увеличивался с увеличением температуры обработки.