Date of Award
Chemistry & Biochemistry
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 L-phenylalanine form the precursors for these HCAs. Recent research here at Andrews University have found similar mutagenic HCAs produced from plant-based proteins when L-arginine, rather than creatin(in)e, is substituted in high temperature reactions (simulated cooking) with L-phenylalanine. Our research focused on developing HPLC methods to isolate individual candidates that are then screened for mutagenicity via the Ames test. Mass spectroscopy methods were also developed to identfy the molecular structure of these lead mutagenic L-arginine-based HCAs.
Hwang, Irene S., "Molecular Mass of L-Arginine-Based Potentially Carcinogenic Heterocyclic Amines" (2017). Honors Theses. 157.
Heterocyclic compounds, Arginine, Phenylalanine, Creatinine
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