Binding of 14C-labeled food mutagens (IQ, MeIQ, MeIQx) by dietary fiber in vitro.
(1985) In Journal of Food Science 50(6). p.1680-1684- Abstract
- Binding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water‐insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2‐amino‐3,4‐dimethylimidazo [4,5‐f]quinoline (MeIQ) than of 2‐amino‐3‐methylimidazo [4,5‐f]quinoline (IQ) and 2‐amino‐3,8‐dimethylimidazo] ‐4,5‐f]quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which... (More)
- Binding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water‐insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2‐amino‐3,4‐dimethylimidazo [4,5‐f]quinoline (MeIQ) than of 2‐amino‐3‐methylimidazo [4,5‐f]quinoline (IQ) and 2‐amino‐3,8‐dimethylimidazo] ‐4,5‐f]quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which could be due to the presence of a large Klason lignin fraction. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/7abec7a7-6456-4911-8cd1-d1e853101d43
- author
- Sjödin, Per ; Nyman, Margareta LU ; Nilsson, L ; Asp, Nils-Georg LU and Jägerstad, Margareta
- organization
- publishing date
- 1985
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Journal of Food Science
- volume
- 50
- issue
- 6
- pages
- 1680 - 1684
- publisher
- Institute of Food Technologists
- external identifiers
-
- scopus:0022297875
- ISSN
- 0022-1147
- DOI
- 10.1111/j.1365-2621.1985.tb10564.x
- language
- English
- LU publication?
- yes
- id
- 7abec7a7-6456-4911-8cd1-d1e853101d43
- date added to LUP
- 2018-11-08 18:39:41
- date last changed
- 2023-11-18 04:50:45
@article{7abec7a7-6456-4911-8cd1-d1e853101d43, abstract = {{Binding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water‐insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2‐amino‐3,4‐dimethylimidazo [4,5‐f]quinoline (MeIQ) than of 2‐amino‐3‐methylimidazo [4,5‐f]quinoline (IQ) and 2‐amino‐3,8‐dimethylimidazo] ‐4,5‐f]quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which could be due to the presence of a large Klason lignin fraction.}}, author = {{Sjödin, Per and Nyman, Margareta and Nilsson, L and Asp, Nils-Georg and Jägerstad, Margareta}}, issn = {{0022-1147}}, language = {{eng}}, number = {{6}}, pages = {{1680--1684}}, publisher = {{Institute of Food Technologists}}, series = {{Journal of Food Science}}, title = {{Binding of 14C-labeled food mutagens (IQ, MeIQ, MeIQx) by dietary fiber in vitro.}}, url = {{http://dx.doi.org/10.1111/j.1365-2621.1985.tb10564.x}}, doi = {{10.1111/j.1365-2621.1985.tb10564.x}}, volume = {{50}}, year = {{1985}}, }