Detection of carcinogenic glutamic acid pyrolysis products in worcestershire sauce by high‐performance liquid chromatography

Shigeo Manabe; Yoshikatsu Kanai; Hiroyuki Yanagisawa; Kazuhiko Tohyama; Shinsuke Ishikawa; Yasuhisa Kitagawa; Osamu Wada

doi:10.1002/em.2850110309

Detection of carcinogenic glutamic acid pyrolysis products in worcestershire sauce by high‐performance liquid chromatography

Shigeo Manabe
, Yoshikatsu Kanai
, Hiroyuki Yanagisawa
, Kazuhiko Tohyama
, Shinsuke Ishikawa
, Yasuhisa Kitagawa
, Osamu Wada

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

Commercially available Worcestershire sauce was analyzed for mutagenic and carcinogenic glutamic acid pyrolysis products using high‐performance liquid chromatography. These carcinogenic heterocyclic amines were found to be present in all brands of Worcestershire sauce analyzed. The identity of the carcinogens was confirmed by spectrometric analyses and the SOS umu‐test. The concentrations of 2‐amino‐6‐methyldipyrido[l,2‐a:3′,2′‐d]imidazole (Glu‐P‐1) and 2‐amino‐dipyrido‐[1,2‐a:3′,2′‐d]imidazole (Glu‐P‐2) in the Worcestershire sauce were 695 ± 329 pmol/liter (mean ± SD, n = 5) and 1,839 ± 1,321 pmol/liter (n = 5), respectively.

Original language	English
Pages (from-to)	379-388
Number of pages	10
Journal	Environmental and Molecular Mutagenesis
Volume	11
Issue number	3
DOIs	https://doi.org/10.1002/em.2850110309
Publication status	Published - 1988
Externally published	Yes

All Science Journal Classification (ASJC) codes

Epidemiology
Genetics(clinical)
Health, Toxicology and Mutagenesis

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10.1002/em.2850110309

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@article{316160286da348b2bd3ab0312fbb9ee0,

title = "Detection of carcinogenic glutamic acid pyrolysis products in worcestershire sauce by high‐performance liquid chromatography",

abstract = "Commercially available Worcestershire sauce was analyzed for mutagenic and carcinogenic glutamic acid pyrolysis products using high‐performance liquid chromatography. These carcinogenic heterocyclic amines were found to be present in all brands of Worcestershire sauce analyzed. The identity of the carcinogens was confirmed by spectrometric analyses and the SOS umu‐test. The concentrations of 2‐amino‐6‐methyldipyrido[l,2‐a:3′,2′‐d]imidazole (Glu‐P‐1) and 2‐amino‐dipyrido‐[1,2‐a:3′,2′‐d]imidazole (Glu‐P‐2) in the Worcestershire sauce were 695 ± 329 pmol/liter (mean ± SD, n = 5) and 1,839 ± 1,321 pmol/liter (n = 5), respectively.",

keywords = "carcinogen, SOS umu‐test, diet, glutamic acid pyrolysates, sauce, food",

author = "Shigeo Manabe and Yoshikatsu Kanai and Hiroyuki Yanagisawa and Kazuhiko Tohyama and Shinsuke Ishikawa and Yasuhisa Kitagawa and Osamu Wada",

year = "1988",

doi = "10.1002/em.2850110309",

language = "English",

volume = "11",

pages = "379--388",

journal = "Environmental and Molecular Mutagenesis",

issn = "0893-6692",

publisher = "Wiley-Liss Inc.",

number = "3",

}

TY - JOUR

T1 - Detection of carcinogenic glutamic acid pyrolysis products in worcestershire sauce by high‐performance liquid chromatography

AU - Manabe, Shigeo

AU - Kanai, Yoshikatsu

AU - Yanagisawa, Hiroyuki

AU - Tohyama, Kazuhiko

AU - Ishikawa, Shinsuke

AU - Kitagawa, Yasuhisa

AU - Wada, Osamu

PY - 1988

Y1 - 1988

N2 - Commercially available Worcestershire sauce was analyzed for mutagenic and carcinogenic glutamic acid pyrolysis products using high‐performance liquid chromatography. These carcinogenic heterocyclic amines were found to be present in all brands of Worcestershire sauce analyzed. The identity of the carcinogens was confirmed by spectrometric analyses and the SOS umu‐test. The concentrations of 2‐amino‐6‐methyldipyrido[l,2‐a:3′,2′‐d]imidazole (Glu‐P‐1) and 2‐amino‐dipyrido‐[1,2‐a:3′,2′‐d]imidazole (Glu‐P‐2) in the Worcestershire sauce were 695 ± 329 pmol/liter (mean ± SD, n = 5) and 1,839 ± 1,321 pmol/liter (n = 5), respectively.

AB - Commercially available Worcestershire sauce was analyzed for mutagenic and carcinogenic glutamic acid pyrolysis products using high‐performance liquid chromatography. These carcinogenic heterocyclic amines were found to be present in all brands of Worcestershire sauce analyzed. The identity of the carcinogens was confirmed by spectrometric analyses and the SOS umu‐test. The concentrations of 2‐amino‐6‐methyldipyrido[l,2‐a:3′,2′‐d]imidazole (Glu‐P‐1) and 2‐amino‐dipyrido‐[1,2‐a:3′,2′‐d]imidazole (Glu‐P‐2) in the Worcestershire sauce were 695 ± 329 pmol/liter (mean ± SD, n = 5) and 1,839 ± 1,321 pmol/liter (n = 5), respectively.

KW - carcinogen, SOS umu‐test

KW - diet

KW - glutamic acid pyrolysates

KW - sauce, food

UR - https://www.scopus.com/pages/publications/0023926229

UR - https://www.scopus.com/pages/publications/0023926229#tab=citedBy

U2 - 10.1002/em.2850110309

DO - 10.1002/em.2850110309

M3 - Article

C2 - 2895704

AN - SCOPUS:0023926229

SN - 0893-6692

VL - 11

SP - 379

EP - 388

JO - Environmental and Molecular Mutagenesis

JF - Environmental and Molecular Mutagenesis

IS - 3

ER -

Detection of carcinogenic glutamic acid pyrolysis products in worcestershire sauce by high‐performance liquid chromatography

Abstract

All Science Journal Classification (ASJC) codes

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