Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
Concentration of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) inurine and alkali-hydrolyzed urine after consumption of charbroiled beef
Autore:
Friesen, MD; Rothman, N; Strickland, PT;
Indirizzi:
Int Agcy Res Canc, Unit Gene Environm Interact, F-69372 Lyon, France Int Agcy Res Canc Lyon France F-69372 onm Interact, F-69372 Lyon, France NCI, Div Canc Epidemiol & Genet, Bethesda, MD 20892 USA NCI Bethesda MD USA 20892 Canc Epidemiol & Genet, Bethesda, MD 20892 USA Johns Hopkins Bloomberg Sch Publ Hlth, Dept Environm Hlth Sci, Baltimore, MD 21205 USA Johns Hopkins Bloomberg Sch Publ Hlth Baltimore MD USA 21205 MD 21205 USA
Titolo Testata:
CANCER LETTERS
fascicolo: 1, volume: 173, anno: 2001,
pagine: 43 - 51
SICI:
0304-3835(20011108)173:1<43:CO2(I>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
FOOD MUTAGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO<4,5-B>PYRIDINE; HETEROCYCLIC AMINES; COLORECTAL-CANCER; CYTOCHROME P4501A2; COLON-CANCER; COOKED FOOD; WELL-DONE; RED MEAT; HUMANS; IDENTIFICATION;
Keywords:
heterocyclic aromatic amine; broiled meat; carcinogen; PhIP; urine metabolites;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
38
Recensione:
Indirizzi per estratti:
Indirizzo: Strickland, PT 615 N Wolfe St, Baltimore, MD 21205 USA 615 N Wolfe St Baltimore MD USA 21205 timore, MD 21205 USA
Citazione:
M.D. Friesen et al., "Concentration of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) inurine and alkali-hydrolyzed urine after consumption of charbroiled beef", CANCER LETT, 173(1), 2001, pp. 43-51

Abstract

Heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons are carcinogenic products formed during the cooking of meat at moderate to high temperatures. We have previously shown that the urinary concentration of 1-hydroxypyrene-glucuronide, a metabolite of pyrene, increased significantly in tensubjects who had ingested charbroiled ground beef. We now report the time course and interindividual variation of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) concentration in the urine samples from these ten subjects. PhIP concentration was determined in both untreated and alkali-hydrolyzed urine to obtain estimates of the proportion of conjugated PhIP metabolites in each subject. PhIP was measured by gas chromatography-negative ion chemical ionization-mass spectrometry after derivatization with pentafluorobenzyl bromide. Ten healthy nonsmoking males consumed identical amounts of broiled beef on five consecutive days. The morning after the first day of broiled beef consumption, urinary concentration of PhIP increased 14-38 fold above mean pre-feed concentration of PhIP in individual alkali-hydrolyzed urine samples. Following cessation of broiled beef consumption, urinary PhIPconcentration declined to near pre-feed levels within 48-72 hrs. The ratioof total alkali-labile PhIP metabolites to unmetabolized PhIP varied by about 2.7-fold among subjects, ranging from 18:1 to 48:1, suggesting that interindividual differences in PhIP metabolism occur and can be detected by this method. This study of urinary PhIP following ingestion of meat cooked bycharbroiling, that contains both HAs and polycyclic aromatic hydrocarbons,extends previous studies of ingestion of pan-fried meat that contains primarily HAs. The results indicate that significant amounts of PhIP are bioavailable from ingestion of charbroiled ground beef and that measurement of proportions of alkali-labile PhIP metabolites and parent PhIP in human urine may yield information on individual metabolism of ingested PhIP. (C) 2001 Elsevier Science Ireland Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/03/20 alle ore 15:14:40