Metabolism and in vivo effects of cooked-food mutagens in the rat

E. Overvik, P. Lindeskog, M. Kleman, H. Hellmold, T. Midtvedt, Jan-Ake Gustafsson

Research output: Contribution to journalArticlepeer-review

Abstract

Mutagenic and carcinogenic heterocyclic aromatic amines are formed in protein-rich food cooked under household conditions. The compounds have been shown to be activated mainly by cytochromes P-450IA1 and IA2. In the conventional rat, these P-450 enzymes were increased in the intestinal mucosa following oral administration of fried meat at a level comparable to human consumption. No such increase was observed in germfree rats. Furthermore, the metabolic disposition of the mutagenic material differed between the germfree and the conventional animals. A different urinary pattern of mutagenic metabolites and a substantially lower fecal mutagen excretion was observed in the germfree rats. The results implies a role of the intestinal microflora in the metabolism of fried meat mutagens.

Original languageEnglish (US)
Pages (from-to)45-49
Number of pages5
JournalActa Chirurgica Scandinavica, Supplement
Volume157
Issue number562
StatePublished - Jan 1 1991

ASJC Scopus subject areas

  • Surgery

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