Difference between revisions of "Heterocyclic Amines (HCA)"

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(Mutagenic HCA in cooked foods)
(Mutagenic HCA in cooked foods)
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* 2-amino-n,n,n-trimethylimidazopyridine (TMIP) [http://www.ncbi.nlm.nih.gov/pubmed/3276407]
 
* 2-amino-n,n,n-trimethylimidazopyridine (TMIP) [http://www.ncbi.nlm.nih.gov/pubmed/3276407]
 
* 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx; in fried fish) [http://www.ncbi.nlm.nih.gov/pubmed/3419446]
 
* 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx; in fried fish) [http://www.ncbi.nlm.nih.gov/pubmed/3419446]
* 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx; in roasted eel) [http://www.ncbi.nlm.nih.gov/pubmed/1894217]  
+
* 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx; in roasted eel) [http://www.ncbi.nlm.nih.gov/pubmed/1894217] (creatinine + glycine + glucose) 
 
* 2-amino-4-hydroxymethyl-3,8-dimethylimidazo[4,5-g]quinoxaline (4-CH2OH-8-MeIQx; in beef extract) [http://www.ncbi.nlm.nih.gov/pubmed/8844794]
 
* 2-amino-4-hydroxymethyl-3,8-dimethylimidazo[4,5-g]quinoxaline (4-CH2OH-8-MeIQx; in beef extract) [http://www.ncbi.nlm.nih.gov/pubmed/8844794]
 
* 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline (7,9-DiMeIgQx++ +; in beef extract) [http://www.ncbi.nlm.nih.gov/pubmed/8844794]
 
* 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline (7,9-DiMeIgQx++ +; in beef extract) [http://www.ncbi.nlm.nih.gov/pubmed/8844794]

Revision as of 16:03, 7 November 2012

Heterocyclic amines (HCAs) contain at least one heterocyclic ring (with atoms of at least 2 different elements) and one amine group, attached to the heterocyclic ring. Major groups of HCAs are beta-Carbolines, Pyrrolidines, Pyrroles (in Hb and vitamin B12), Pyridines (vitamin B3 and B6) and Pyrimidines (vitamin B1), including Purines (adenine, guanine).

Many HCA are harmless, or even beneficial (eg vitamins), whereas others, created by cooking or burning, may cause cancer.

HCA in cigarette smoke

The following HCA are a few of the HCA found in cigarette smoke:

But exactly the same HCA are also found in cooked foods:

  • Trp-P-1 [7]
  • Trp-P-2 [8][9]
  • Glu-P-1 [10]
  • Glu-P-2 ,,
  • A alpha C ..
  • MeA alpha C ..
  • PhIP

Carcinogenic HCA in cooked food

HCAs form when amino acids and creatine react at high cooking temperatures.

  • 2-amino-3-methylimidazo[4,5-f]quinoline (IQ; in broiled sardines, cooked beef, fried fish) [11]
  • 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ; in fried fish) [12][13][14]
  • 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx; in various cooked foods) [15]
  • 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP; in cooked meat and fish) [16][17]

Mutagenic HCA in cooked foods

  • 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4'-OH-PhIP; in broiled beef) [18] (creatine + tyrosine + glucose)
  • 2-amino-n,n-dimethylimidazopyridine (DMIP) [19]
  • 2-amino-n,n,n-trimethylimidazopyridine (TMIP) [20]
  • 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx; in fried fish) [21]
  • 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx; in roasted eel) [22] (creatinine + glycine + glucose)
  • 2-amino-4-hydroxymethyl-3,8-dimethylimidazo[4,5-g]quinoxaline (4-CH2OH-8-MeIQx; in beef extract) [23]
  • 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline (7,9-DiMeIgQx++ +; in beef extract) [24]
  • 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1)
  • 2-aminodipyrido[1,2-a:3',2'-d]imidazole (Glu-P-2)
  • 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1)
  • 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2)
  • 2-amino-9H-pyrido[2,3-b]indole (A alpha C)
  • 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C)