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Nagao et al.,1) Commoner et al.,2) Spingarn and Weisburger,3) and Rappaport et al.4) have described the formation of mutagens during the cooking of meat. It has been considered that the mutagens are formed by the pyrolysis of protein in the meat. We have already reported that mutagens were formed by heating the protein at the temperature from 200 to 700•Ž.5) According to Commoner et al.2) the beef extracts showed the mutagenicity when they were boiled in an open beaker for 10 hr, and the mutagens formed in the boiled beef extract were distinguishable from the mutagen produced from pyrolyzed amino acid and protein. Amino acids and glucose in the meat extract would react to produce mutagens during the boiling. In the present paper, we determined the mutagenicity of the aqueous solution of amino acids and some nitrogenous compounds in the presence of glucose when they were refluxed. One-twentieth mol of each seventeen amino acids, creatine, adenine or 0.5g of albumin was refluxed in 100 ml of 0.5 M glucose for 8 hr. After refluxing, pH of the solution was adjusted to 11 with aqueous sodium hy droxide, and the solution was extracted three times with chloroform. The organic phase was evaporated to dryness in vacuo and the residues were taken up in dimethylsulfoxide to make 1 % concentration. Aliquots of these extracts (10 •`50 ƒÊl) were tested for mutage nicity on Salmonella typhimurium TA 98 (TA 98) and TA 100 (TA 100) in the presence or absence of S-9 Mix by Ames methods .6,7) Liver microsomal fraction (S-9) was prepared from rats which had been injected with PCB as described by Ames et al.7) Results are shown in Table I. All data are taken from the linear portions of dose response curves. With the addition of glucose, mutagenicity on TA 98 was detected when lysine, arginine or creatine were refluxed and that on TA 100 was detected when lysine was refluxed. No mutagenicity was detected in the refluxed solution of a seventeen amino acid mixture or glucose, and the solution contain ing a seventeen amino acid mixture and

Formation of mutagens by heating the aqueous solution of amino acids and some nitrogenous compounds with addition of glucose.