Metabolites of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) in human urine after consumption of charbroiled or fried beef

Paul Timothy Strickland, Zheng Qian, Marlin D. Friesen, Nathaniel Rothman, Rashmi Sinha

Research output: Contribution to journalArticle

Abstract

Heterocyclic amines (HAs) are carcinogenic combustion products formed during the cooking of meat at moderate to high temperatures. PhIP is the most common HA formed in fried, grilled or broiled meat, and is a colon, breast, and prostate carcinogen in rodents. The major metabolites of PhIP detected in human urine are N2-OH-PhIP-N2-glucuronide, PhIP-N2-glucuronide, N2-OH-PhIP-N3-glucuronide, and 4′-PhIP-sulphate. We have measured the time course of PhIP in untreated and acid- or alkali-hydrolyzed urines from 10 healthy non-smoking subjects ingesting identical amounts of char-broiled beef (containing both HAs and PAHs) for 5 days. The morning after the first day of broiled beef consumption (containing 7.7μg PhIP), urinary concentration of PhIP increased 14- to 38-fold above mean prefeed concentration. Following cessation of broiled meat consumption, urinary PhIP declined to near prefeed levels within 48-72h. The ratio of alkali-labile PhIP metabolites to unmetabolized PhIP varied by 2.7-fold among subjects, ranging from 18:1 to 48:1. In a subsequent study we measured PhIP in acid-hydrolyzed urine from 66 subjects ingesting beef pan-fried at high temperature. A significant correlation (r=0.61, P

Original languageEnglish (US)
Pages (from-to)163-173
Number of pages11
JournalMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis
Volume506-507
DOIs
StatePublished - Sep 30 2002

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Urine
Glucuronides
Meat
Amines
Alkalies
Red Meat
2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine
Temperature
Acids
Trout
Cooking
Carcinogens
Prostate
Rodentia
Colon
Breast

Keywords

  • Biomarker
  • Dietary carcinogens
  • Heterocyclic amines
  • HPLC
  • PhIP
  • Urine metabolites

ASJC Scopus subject areas

  • Health, Toxicology and Mutagenesis
  • Molecular Biology

Cite this

Metabolites of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) in human urine after consumption of charbroiled or fried beef. / Strickland, Paul Timothy; Qian, Zheng; Friesen, Marlin D.; Rothman, Nathaniel; Sinha, Rashmi.

In: Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, Vol. 506-507, 30.09.2002, p. 163-173.

Research output: Contribution to journalArticle

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abstract = "Heterocyclic amines (HAs) are carcinogenic combustion products formed during the cooking of meat at moderate to high temperatures. PhIP is the most common HA formed in fried, grilled or broiled meat, and is a colon, breast, and prostate carcinogen in rodents. The major metabolites of PhIP detected in human urine are N2-OH-PhIP-N2-glucuronide, PhIP-N2-glucuronide, N2-OH-PhIP-N3-glucuronide, and 4′-PhIP-sulphate. We have measured the time course of PhIP in untreated and acid- or alkali-hydrolyzed urines from 10 healthy non-smoking subjects ingesting identical amounts of char-broiled beef (containing both HAs and PAHs) for 5 days. The morning after the first day of broiled beef consumption (containing 7.7μg PhIP), urinary concentration of PhIP increased 14- to 38-fold above mean prefeed concentration. Following cessation of broiled meat consumption, urinary PhIP declined to near prefeed levels within 48-72h. The ratio of alkali-labile PhIP metabolites to unmetabolized PhIP varied by 2.7-fold among subjects, ranging from 18:1 to 48:1. In a subsequent study we measured PhIP in acid-hydrolyzed urine from 66 subjects ingesting beef pan-fried at high temperature. A significant correlation (r=0.61, P",
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