Presentation Title

Preparation, isolation, and characterization of carcinogenic heterocyclic amines derived from arginine

Presenter Information

Ryan Hayes, Andrews University

Presenter Status

Faculty

Session

D-1

Location

CSH Room 108

Start Date

9-5-2014 9:00 AM

End Date

9-5-2014 9:30 AM

Presentation Abstract

It is well established in scientific literature that cooked meat and fish produce carcinogenic heterocyclic amines (HCA) which are derived from creatine found in muscle tissue. Our research and peer-reviewed literature suggests HCA can be derived from arginine, found in proteinaceous plants, rather than creatine. We have conducted cooking experiments with arginine and phenylalanine, performed a series of separations, and have isolated three new HCA candidates. These compounds are being characterized for their chemical structure and toxicity but their low yields present challenges. This new class of carcinogens will aid in assessing risks with the cooking of protein-rich plant products.

This document is currently not available here.

Share

COinS
 
May 9th, 9:00 AM May 9th, 9:30 AM

Preparation, isolation, and characterization of carcinogenic heterocyclic amines derived from arginine

CSH Room 108

It is well established in scientific literature that cooked meat and fish produce carcinogenic heterocyclic amines (HCA) which are derived from creatine found in muscle tissue. Our research and peer-reviewed literature suggests HCA can be derived from arginine, found in proteinaceous plants, rather than creatine. We have conducted cooking experiments with arginine and phenylalanine, performed a series of separations, and have isolated three new HCA candidates. These compounds are being characterized for their chemical structure and toxicity but their low yields present challenges. This new class of carcinogens will aid in assessing risks with the cooking of protein-rich plant products.