Solid-matrix luminescence of heterocyclic aromatic amines in several new sugar-glass systems

Talanta ◽  
2007 ◽  
Vol 72 (1) ◽  
pp. 132-139 ◽  
Author(s):  
S HUBBARD ◽  
R HURTUBISE
Keyword(s):  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Solid Matrix ◽  
Sugar Glass

Interactions of Phosphors in Glucose Glasses for Solid-Matrix Phosphorescence

2001 ◽  
Vol 55 (10) ◽  
pp. 1385-1393 ◽  
Author(s):  
Shaun D. Mendonsa ◽  
Robert J. Hurtubise
Keyword(s):  
Differential Scanning Calorimetry ◽  
Glass Transition ◽  
Aromatic Amines ◽  
Near Infrared ◽  
Heterocyclic Aromatic Amines ◽  
Solid Matrix ◽  
Infrared Spectrometry ◽  
Scanning Calorimetry ◽  
Glass Transition Temperatures ◽  
Near Infrared Spectrometry

Quenching of the room-temperature solid-matrix phosphorescence (SMP), near-infrared spectrometry, differential scanning calorimetry, and a polarity probe were used to study interactions of heterocyclic aromatic amines in glucose glasses prepared using crystalline glucose and a glucose melt. A near-infrared spectrometry method was developed to determine the wt % moisture in the glucose glasses. The wt % moisture of the glucose glasses was then related to phosphorescence intensities and lifetime ratios of the heterocyclic aromatic amines. A modified form of the Stern–Volmer equation was used to describe the changes in phosphorescence intensity and lifetime ratios. In other experiments, the glass transition temperatures of the glucose glasses were determined using differential scanning calorimetry. The glass transition temperatures were then correlated to the SMP of the heterocyclic aromatic amines in the glucose glasses. Lastly, the micro-environmental polarities of the glucose glasses were studied using a polarity probe. From these results a model was developed that described the effects of several parameters on the glucose glass matrices. For example, water was able to diffuse through channels in the glucose glasses and cause dynamic quenching of the phosphorescence. Also, the hydrogen bonding network in the glucose glasses was disrupted by water. This resulted in matrix quenching of the phosphorescence signals.

HUMAN EXPOSURE TO BIOLOGICALLY ACTIVE HETEROCYCLIC AROMATIC AMINES ARISING FROM THERMAL PROCESSING OF PROTEIN RICH FOOD

2019 ◽  
Vol 72 (8) ◽  
pp. 1542-1550 ◽  
Author(s):  
Beata Janoszka ◽  
Agnieszka Nowak ◽  
Magdalena Szumska ◽  
Ewa Śnieżek ◽  
Krystyna Tyrpień-Golder
Keyword(s):  
Heat Treatment ◽  
Aromatic Amines ◽  
Human Exposure ◽  
High Protein ◽  
Heterocyclic Amines ◽  
Heterocyclic Aromatic Amines ◽  
International Agency ◽  
Processed Meat ◽  
Protein Food ◽  
Risk Of Cancer

Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.

Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS

2005 ◽  
Vol 53 (8) ◽  
pp. 3248-3258 ◽  
Author(s):  
Robert J. Turesky ◽  
Jason Taylor ◽  
Laura Schnackenberg ◽  
James P. Freeman ◽  
Ricky D. Holland
Keyword(s):  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Esi Ms ◽  
Cooked Meats

scholarly journals The role of heterocyclic aromatic amines in colorectal cancer: the evidence from epidemiologic studies

2021 ◽  
Vol 43 (1) ◽  
Author(s):  
Loïc Le Marchand
Keyword(s):  
Colorectal Cancer ◽  
Aromatic Amines ◽  
Quantitative Methods ◽  
Biological Effects ◽  
Epidemiological Studies ◽  
Epidemiologic Studies ◽  
Red Meat ◽  
Heterocyclic Aromatic Amines ◽  
Intermediate Phenotype ◽  
Cancer Multiple

AbstractSince Dr. Sugimura’s discovery of heterocyclic aromatic amines (HAA) in broiled fish, many epidemiological studies have been conducted to investigate their role in human cancers, often focusing on colorectal cancer. The difficulty in measuring HAA exposure from meat and fish intake in these studies has resulted in inconsistent findings. Because studying individuals who may be particularly susceptible to the carcinogenic effects of HAA might facilitate the demonstration of a link with cancer, multiple studies have focused on individuals with the high activity phenotype for CYP1A2 and/or NAT2, the two main metabolic enzymes involved in the bioactivation of HAA. These investigations have also yielded inconsistent results. Two recent large pooled analyses of colorectal cancer studies have helped clarify the overall evidence. One was conducted in whites and reported no interaction of red meat intake and NAT2 genotype on risk in Whites. The other was conducted in Japanese and African Americans, two populations with high rates of the disease and a prevalence of the at-risk rapid NAT2 phenotype 10- and 2-fold greater than in whites, respectively. In those groups, a significant interaction was found, with the association of red meat with colorectal cancer being strongest among individuals with the rapid NAT2 phenotype, intermediate among those with the intermediate phenotype and not significant among those with the slow NAT2 phenotype. Recent research on biomarkers has focused on PhIP hair content, as a marker of exposure to HAA, and on DNA adducts using new sensitive quantitative methods, as markers of early biological effects. These advances, when brought to bear, may contribute greatly to the further elucidation of the carcinogenicity of HAA in humans.

scholarly journals Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment and Inhibitory Effect of Plant Extracts

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1466
Author(s):  
Hafiz Rehan Nadeem ◽  
Saeed Akhtar ◽  
Tariq Ismail ◽  
Piero Sestili ◽  
Jose Manuel Lorenzo ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Plant Extracts ◽  
Aromatic Amines ◽  
Extraction Procedure ◽  
Inhibitory Effect ◽  
Heating Time ◽  
Raw Material ◽  
Heterocyclic Aromatic Amines ◽  
Isolation And Identification ◽  
Cooked Meats

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.

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