Formation of a mutagen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) in cooked beef, by heating a mixture containing creatinine, phenylalanine and glucose

Mutat Res. 1987 Jul-Aug;191(3-4):133-8. doi: 10.1016/0165-7992(87)90143-6.

Abstract

When a mixture of creatinine, phenylalanine and glucose in diethylene glycol-water solution was heated for 2 h at 128 degrees C, a mutagen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), was found to be produced, identified by high-performance liquid chromatography, and UV-visible and mass spectrometries. The yield of PhIP was 3.6 nmoles/mmole original creatinine. PhIP was originally isolated from cooked beef, and this study shows creatinine, phenylalanine and glucose to be the probable precursors of PhIP in beef.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cattle
  • Chemical Phenomena
  • Chemistry
  • Chromatography, High Pressure Liquid
  • Creatinine*
  • Glucose*
  • Hot Temperature*
  • Imidazoles*
  • Mutagens*
  • Phenylalanine*
  • Spectrophotometry, Ultraviolet

Substances

  • Imidazoles
  • Mutagens
  • Phenylalanine
  • 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine
  • Creatinine
  • Glucose