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Full-Text Articles in Physical Sciences and Mathematics
Isolation And Characterization Of Novel Arginine-Derived Heterocyclic Amines, Nathaniel Srikureja
Isolation And Characterization Of Novel Arginine-Derived Heterocyclic Amines, Nathaniel Srikureja
Honors Theses
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in cooked meats, and can be synthesized from burned mixtures of L-creatin(in)e with various amino acids. We hypothesize that novel mutagenic HCAs may be synthesized from a heated plant-based food simulating binary amino acid mL'\:ture: L-arginine and L-threonine. A two-part solid phase extraction was used to separate nitrogen heterocycles from byproducts followed by prep HPLC and the Ames mutagenicity assay using Salmonella TA98 to determine the mutagenicity of various isolates. The results indicate that this binary amino acid mixture does not yield a mutagenic sample.
Evaluating Mutagenicity Of Burned Arginine-Based Heterocyclic Amines And Anti-Mutagenicity Effect Of Chinese Medicinal Herbs, Rayford C. Alva
Evaluating Mutagenicity Of Burned Arginine-Based Heterocyclic Amines And Anti-Mutagenicity Effect Of Chinese Medicinal Herbs, Rayford C. Alva
Honors Theses
From the unexpected finding that cooked grains and meat substitutes elicit a mutagenic response in Salmonella typhimurium TA98, our work has been aimed at deconstructing this finding via a survey of heated binary amino acid combinations, involving arginine, a plant-based amino acid. secondly, our work has looked towards sing phytochemical extracts from traditional Chinese medicinal herbs to inhibit the mutagenic activity of heterocyclic amines (main culprit for mutagenicity in meat). Two fractions from the burned products of arginine and phenylalanine (RF-HCA-06 and -07) were statistically significant inducers of mutagenesis; Scutellaria barbata and Oldenlandia diffusa, both separately and together, were statistically …
Molecular Mass Of L-Arginine-Based Potentially Carcinogenic Heterocyclic Amines, Irene S. Hwang
Molecular Mass Of L-Arginine-Based Potentially Carcinogenic Heterocyclic Amines, Irene S. Hwang
Honors Theses
Investigation of cancer-inducing molecules in cooked foods has led to the discovery of mutagenic heterocyclic amines (HCAs) in meat. The amino acids creatin(in)e and L-phenylalanine form the precursors for these HCAs. Recent research here at Andrews University have found similar mutagenic HCAs produced from plant-based proteins when L-arginine, rather than creatin(in)e, is substituted in high temperature reactions (simulated cooking) with L-phenylalanine. Our research focused on developing HPLC methods to isolate individual candidates that are then screened for mutagenicity via the Ames test. Mass spectroscopy methods were also developed to identfy the molecular structure of these lead mutagenic L-arginine-based HCAs.
Synthesis, Isolation, And Characterization Of Potentially Carcinogenic Arginine-Based Heterocyclic Amines, Zachary Reichert
Synthesis, Isolation, And Characterization Of Potentially Carcinogenic Arginine-Based Heterocyclic Amines, Zachary Reichert
Honors Theses
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs)—a class of carcinogenic molecules—from burned creatin(in)e and amino acids. However, research performed in our lab, as well as in the peer-reviewed literature, suggests that substituting arginine for creatin(in)e may lead to HCA formation. Arginine is structurally similar to creatin(in)e and can be found abundantly in soy-based food products. Therefore, we have burned arginine and phenylalanine to investigate the potential formation of arginine-based HCAs. The present study attempts to isolate and characterize these potential arginine-HCAs.