EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

The effect of teas on the in vitro mutagenic potential of heterocyclic aromatic amines






Food & Chemical Toxicology 34(6): 515-523

The effect of teas on the in vitro mutagenic potential of heterocyclic aromatic amines

Water extracts of eight brands (five types: 'green', 'black', 'oolong', decaffeinated and instant) of common teas (derived from Camellia sinensis) and infusions of six randomly selected herbal teas were examined for inhibitory or potentiating effects on the mutagenicity of eight heterocyclic aromatic amines (HAA) using the Ames Salmonella typhimurium TA98 and S-9 assay. HAA, produced in foods during regular heat processing of meat, exhibit mutagenic/carcinogenic activities. Tea extracts from C. sinensis displayed very potent antimutagenic effects against most HAA: total or substantial inhibition of mutagenic activity of the eight HAA was obtained with extracts equivalent to 50 mg tea leaves/plate (mgEq) and potent inhibition was frequently achieved even with 10 mgEq/plate. Decaffeinated tea produced the same effect as observed for 'regular' teas. However, lower concentrations of some tea extracts enhanced mutagenic activity of 2-amino-3,4,7,8-tetramethyl-3H-imidazo(4,5-f)quinoxaline (4,7,8-TriMeIQx) and 3-amino-1-methyl-5H-pyrido(4,3-b)indole (Trp-P-2). Herbal tea extracts displayed variable effects on the mutagenicity of different HAA. While some extracts had no effect, others exhibited a moderate inhibitory effect on the mutagenicity of IQ-type HAA. In contrast to common tea, herbal teas showed substantial potentiating effects on the mutagenicity of several HAA, especially Trp-P-2 and 4,7,8-TriMeIQx.

Accession: 002984201

PMID: 8690310

DOI: 10.1016/0278-6915(96)00014-2

Download PDF Full Text: The effect of teas on the in vitro mutagenic potential of heterocyclic aromatic amines



Related references

In vitro binding of mutagenic heterocyclic aromatic amines by Bifidobacterium pseudocatenulatum G4. Beneficial Microbes 1(2): 149-154, 2011

Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential. Food and Chemical Toxicology 45(11): 2245-2253, 2007

Quantitative correlation of mutagenic and carcinogenic potencies for heterocyclic amines from cooked foods and additional aromatic amines. Mutation Research 271(3): 269-287, 1992

Ultimate carcinogenic metabolites from aromatic and heterocyclic aromatic amines: a computational study in relation to their mutagenic potency. Chemical Research in Toxicology 20(2): 171-180, 2007

Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS. Journal of Agricultural and Food Chemistry 53(8): 3248-3258, 2005

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products. Journal of Chromatography 592(1-2): 271-278, 1992

Metabolic activation of mutagenic heterocyclic aromatic amines from protein pyrolysates. Critical Reviews in Toxicology 16(4): 307-348, 1986

Analysis of cold cuts for the presence of mutagenic heterocyclic aromatic amines. FASEB Journal 10(3): A485, 1996

Carcinogenic carbocyclic and heterocyclic aromatic amines: a DFT study concerning their mutagenic potency. Journal of Molecular Graphics & Modelling 27(4): 459-465, 2008

Prostaglandin H synthase-dependent mutagenic activation of heterocyclic aromatic amines of the IQ-type. Carcinogenesis 8(4): 541-545, 1987