Poster Title
P-18 Synthesis, Isolation, and Characterization of Potentially Carcinogenic Arginine-Based Heterocyclic Amines
Abstract
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.
Thesis Record URL
Location
Buller Hall
Start Date
2-26-2016 2:30 PM
End Date
2-26-2016 4:00 PM
P-18 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.
Acknowledgments
Dr. Ryan T. Hayes