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Inhibition of mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation using various food ingredients in a model systems

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Abstract

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a major heterocyclic amine that belongs to a class of mutagens found in foods. In this study, the inhibitory effect of food constituents on PhIP formation and its kinetics were evaluated in a model system. Adding 6 antioxidants and 4 sugars resulted in a concentrationdependent inhibition effect on PhIP formation. Epigallocatechin gallate (EGCG) (1,000 mg/L) inhibited (99.2%) of PhIP and was selected as an additive in a kinetic study. Inhibition of PhIP formation by EGCG decreased slightly with increased heating time. The rate constants and activation energy of PhIP formation increased when EGCG was added to the model system. This study has provided information for understanding the inhibition mechanisms of PhIP formation in a model system.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology and Institute of Lotus Functional Foods Ingredients, Dongguk University-Seoul, Seoul, 100-715, Korea

    Seung-Eun Moon & Han-Seung Shin

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  1. Seung-Eun Moon
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  2. Han-Seung Shin
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Correspondence to Han-Seung Shin.

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Moon, SE., Shin, HS. Inhibition of mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation using various food ingredients in a model systems. Food Sci Biotechnol 22, 323–329 (2013). https://doi.org/10.1007/s10068-013-0084-y

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  • DOI: https://doi.org/10.1007/s10068-013-0084-y

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