Heterocyclic Amines: New Mutagens and Carcinogenes in Cooked Foods

  • Takashi Sugimura
  • Keiji Wakabayashi
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 283)


Studies on heterocyclic amines (HAs), mutagens and carcinogens were initiated by the simple idea that smoke produced with broiling fish and meat should contain carcinogenic compounds as cigarette smoke does. Soon it was found that not only smoke produced by cooking fish and met, but also charred parts on fish and meat contained high mutagenic activity (Sugimura, T., et al., 1977). Among pyrolysates of food components, only that of protein showed strong mutagenic activity (Nago, M., et al., 1977). This led to the isolations of mutagens from pyrolysates of amino acids and proteins. Microbial assay using Salmonella typhimurium TA98 with metabolic activation was used for montoring the purifications of mutagens, and HAs such as Trp-P-1, Trp-P-2, Glu-P-1-2, A α C and MeA α C (see Table 1 for full names) were isolated as new mutagens (Sugimura, T., et al., 1982; Sugimura, T., et al. 1986; Sugimura T., et al., 1988; Yoshida, D., et al., 1978).


Heterocyclic Amine Heterocyclic Aromatic Amine Hamster Embryo Cell Roasted Coffee Bean Chinese Hamster Lung Cell 
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Copyright information

© Plenum Press, New York 1991

Authors and Affiliations

  • Takashi Sugimura
    • 1
  • Keiji Wakabayashi
    • 1
  1. 1.National Cancer CenterChuo-ku Tokyo 104Japan

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