Event Title

Synthesis, Isolation, and Characterization of Potentially Carcinogenic Arginine-Based Heterocyclic Amines

Location

Buller Hall

Start Date

2-26-2016 2:30 PM

End Date

2-26-2016 4:00 PM

Description

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 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-based HCAs.

Acknowledgments

Dr. Ryan T. Hayes

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Feb 26th, 2:30 PM Feb 26th, 4:00 PM

Synthesis, Isolation, and Characterization of Potentially Carcinogenic Arginine-Based Heterocyclic Amines

Buller Hall

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 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-based HCAs.