The evaluation in the Ames test of the mutagenicity of tetrahydro‐β‐carboline‐3‐carboxylic acids from smoked foods

Abstract

This paper reports the evaluation of five tetrahydro‐β‐carboline carboxylic acids, formed from the interaction of woodsmoke carbonyls and tryptophan, for mutagenicity in the Ames test. Three of the compounds tested have been detected recently in smoked foods at levels in the μg/kg or mg/kg range.

None of the compounds induced mutagenicity in TA 97, TA 98 or TA 100 strains of Salmonella typhimurium either with or without prior activation. However, tetrahydro‐β‐carboline‐3‐carboxylic acid, and to a lesser extent 1‐methyl‐tetrahydro‐β‐carboline‐3‐carboxylic acid and l‐hydroxymethyl‐tetrahydro‐β‐carboline‐3‐carboxylic acid were toxic to the strains of Salmonella typhimurium used. The inability of these β‐carbolines to induce mutation contrasts markedly with the mutagenicity of some β‐carbolines found in grilled meat products.

Keywords:

• tetrahydro‐β‐carboline carboxylic acids
• β‐carbolines
• tryptophan
• smoked foods
• woodsmoke
• Pictet‐Spengler reaction

Notes

Present address: Department of Food Hygiene and Technology of Animal Products, School of Veterinary Medicine, University of Thessaloniki, GR‐59006 Thessaloniki, Greece.