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The mutagenic activity of heterocyclic amines formed in common foods in Saudi Arabia
Author(s) -
Awney Hala Ahned,
Sindi Heba Abas
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.885.2
Subject(s) - chemistry , food science , carcinogen , ames test , population , microsome , enzyme , biochemistry , biology , bacteria , environmental health , salmonella , medicine , genetics
Fried liver, spicy grilled chicken and beef Shawerma are common foods regularly consumed in Saudi Arabia. The aim of present study is measuring the mutagenic activity of heterocyclic amines (HAs) extracted from these foods using Ames test with induced rat microsome S9. All samples were prepared in our laboratory and cooked in different restaurants. HAs were extracted by blue rayon method and determined by reversed‐phase HPLC. In unmarinated foods, the highest amount of HAs was observed in beef Shawerma (15.85 ng/g) which mainly contains 7.46 ng MeIQx/g and 8.39 ng Trp‐P1/g. In marinated foods, HAs was only observed in beef Shawerma (9.2 ng /g) which mainly contains 6.59 ng MeIQx/g and 2.61 ng Trp‐P2/g. Significant levels of mutagenic activity were detected in all samples except unmarinated beef Shawerma before cooking. Our data suggested that the mutagenic activity of these foods may be due to HAs and other cooking toxicants especially polycyclic aromatic hydrocarbons (PAHs) since the cooking methods involved intense heat over direct flame. To the best of our knowledge this is the first study on determining HAs in Saudi foods. Clearly, accurate determination of human exposure to HAs and identification of the key enzyme systems involved will be required for rational assessment of its carcinogenic risk among Saudi population.