Presentation Title

P-21 Investigation of Mutagenic Compounds from Burnt Plant Based Amino Acids

Presenter Status

Professor of Chemistry, Chemistry & Biochemistry

Second Presenter Status

Professor of Biology

Preferred Session

Poster Session

Location

Buller Hall

Start Date

3-11-2017 2:00 PM

End Date

3-11-2017 3:00 PM

Presentation Abstract

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 phenylalanine form the precursors for these HCAs. Recent research has found similar mutagenic HCAs produced from plant-based proteins when arginine, rather than creatin(in)e, is substituted in high temperature reactions (simulated cooking) with phenylalanine. Our research focuses on developing methods to isolate individual candidates that are then screened for mutagenicity via the Ames test. HPLC, Mass spectroscopy, and NMR methods are also being developed to identify the molecular structure of these lead mutagenic arginine-based HCAs.

Acknowledgments

Andrews University Office of Research and Creative Scholarship

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Nov 3rd, 2:00 PM Nov 3rd, 3:00 PM

P-21 Investigation of Mutagenic Compounds from Burnt Plant Based Amino Acids

Buller Hall

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 phenylalanine form the precursors for these HCAs. Recent research has found similar mutagenic HCAs produced from plant-based proteins when arginine, rather than creatin(in)e, is substituted in high temperature reactions (simulated cooking) with phenylalanine. Our research focuses on developing methods to isolate individual candidates that are then screened for mutagenicity via the Ames test. HPLC, Mass spectroscopy, and NMR methods are also being developed to identify the molecular structure of these lead mutagenic arginine-based HCAs.