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Binding of 14C-labeled food mutagens (IQ, MeIQ, MeIQx) by dietary fiber in vitro.

Sjödin, Per ; Nyman, Margareta LU ; Nilsson, L ; Asp, Nils-Georg LU and Jägerstad, Margareta (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)
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author
; ; ; and
organization
publishing date
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}},
}