Event Title

P-33 Enhanced isolation and recovery of potentially carcinogenic arginine-based heterocyclic amines

Location

Buller Hallway

Start Date

3-6-2015 2:30 PM

End Date

3-6-2015 4:00 PM

Description

Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs) – a class of carcinogenic molecules – from creatin(in)e and amino acids. However, research performed in our lab, as well as in peer-reviewed literature, suggests that HCAs may be formed in the absence of creatin(in)e using arginine. 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 produce arginine-HCAs in low quantities that require isolation, molecular characterization, and mutagenicity assessment. We now report on how to improve the arginine-HCA recovery from these low-yielding reactions.

Acknowledgments

J.N. Andrews Honors Scholar and Undergraduate Research Scholar

Advisor: Ryan Hayes, Chemistry & Biochemistry

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Mar 6th, 2:30 PM Mar 6th, 4:00 PM

P-33 Enhanced isolation and recovery of potentially carcinogenic arginine-based heterocyclic amines

Buller Hallway

Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs) – a class of carcinogenic molecules – from creatin(in)e and amino acids. However, research performed in our lab, as well as in peer-reviewed literature, suggests that HCAs may be formed in the absence of creatin(in)e using arginine. 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 produce arginine-HCAs in low quantities that require isolation, molecular characterization, and mutagenicity assessment. We now report on how to improve the arginine-HCA recovery from these low-yielding reactions.