Literature DB >> 3130356

Inhibition of aminoimidazoquinoxaline-type and aminoimidazol-4-one-type mutagen formation in liquid reflux models by L-tryptophan and other selected indoles.

R C Jones1, J H Weisburger.   

Abstract

The essential amino acid L-tryptophan (L-Trp) was found to be an effective inhibitor of the development of mutagenicity (Ames test) in liquid-reflux models known to produce identified IQ-type mutagens, such as 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), and in reflux models recently developed in our laboratory that have been found to produce novel IQ-"like" mutagens (aminoimidazol-4-ones), which we have identified as 2-amino-1-methyl-5-propylideneimidazol-4-one (TCP-1), and 2-amino-5-ethylidene-1-methylimidazol-4-one (TCP-2 or ACP). Selected indoles other than L-Trp were also found to be effective inhibitors of mutagen formation in these same reflux models. A mechanism of inhibition of mutagen formation based on the preferential reaction of mutagen precursor aldehydes with the indole-ring nitrogen of these inhibitors, rather than with creatinine, is indicated, and a new "concerted condensation model" for the formation of IQ-type mutagens proposed.

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Year:  1988        PMID: 3130356      PMCID: PMC5917471          DOI: 10.1111/j.1349-7006.1988.tb01580.x

Source DB:  PubMed          Journal:  Jpn J Cancer Res        ISSN: 0910-5050


l‐tryptophan 2‐ amino ‐1 ‐ methyl ‐ 5 ‐ propylideneimidazol ‐ 4 ‐ one 2‐amino‐5‐ethylidene‐1‐methyl‐imidazol‐4‐one 2‐amino‐3‐methylimidazo [4,5‐f] quinoline d‐glucose glycine creatinine threonine
  10 in total

Review 1.  Formation of food mutagens via Maillard reactions.

Authors:  M Jägerstad; S Grivas; K Olsson; A Laser Reuterswärd; C Negishi; S Sato
Journal:  Prog Clin Biol Res       Date:  1986

Review 2.  Mutagens and carcinogens in foods.

Authors:  C Furihata; T Matsushima
Journal:  Annu Rev Nutr       Date:  1986       Impact factor: 11.848

3.  Carcinogenicity of mutagenic heterocyclic amines formed during the cooking process.

Authors:  T Sugimura
Journal:  Mutat Res       Date:  1985 Jun-Jul       Impact factor: 2.433

4.  Carcinogens and mutagens present as natural components of food or induced by cooking.

Authors:  M J Prival
Journal:  Nutr Cancer       Date:  1984       Impact factor: 2.900

5.  Isolation and characterization of new mutagens from fried ground beef.

Authors:  J S Felton; M G Knize; C Wood; B J Wuebbles; S K Healy; D H Stuermer; L F Bjeldanes; B J Kimble; F T Hatch
Journal:  Carcinogenesis       Date:  1984-01       Impact factor: 4.944

6.  Mutagens-carcinogens in foods.

Authors:  T Sugimura; S Sato
Journal:  Cancer Res       Date:  1983-05       Impact factor: 12.701

Review 7.  Protein pyrolysate products.

Authors:  L L Vuolo; G J Schuessler
Journal:  Environ Mutagen       Date:  1985

8.  Mutagenic metabolites in urine and feces of rats fed with 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, a carcinogenic mutagen present in cooked meat.

Authors:  H Hayatsu; H Kasai; S Yokoyama; T Miyazawa; Z Yamaizumi; S Sato; S Nishimura; S Arimoto; T Hayatsu; Y Ohara
Journal:  Cancer Res       Date:  1987-02-01       Impact factor: 12.701

9.  Multipotential carcinogenicity of the fried food mutagen 2-amino-3-methylimidazo[4,5-f]quinoline in rats.

Authors:  T Tanaka; W S Barnes; G M Williams; J H Weisburger
Journal:  Jpn J Cancer Res       Date:  1985-07

10.  Formation of a new mutagenic DiMeIQx compound in a model system by heating creatinine, alanine and fructose.

Authors:  S Grivas; T Nyhammar; K Olsson; M Jägerstad
Journal:  Mutat Res       Date:  1985-09       Impact factor: 2.433

  10 in total

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