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Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness.
J Toxicol Environ Health A. 2007 Jun; 70(12):1014-9.JT

Abstract

Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its concentration to that of other more well-understood HCAs, and (3) examine the relationship between harmane concentration and level of doneness. Thirty barbecued/grilled meat samples (8 beef steak, 12 hamburger, 10 chicken) were analyzed for harmane and four other HCAs (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine [PhIP], amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline [DiMeIQx], and 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine [IFP]). Mean (+/- SD) harmane concentration was 5.63 (+/- 6.63) ng/g; harmane concentration was highest in chicken (8.48 +/- 9.86 ng/g) and lowest in beef steak (3.80 +/- 3.6 ng/g). Harmane concentration was higher than that of the other HCAs and significantly correlated with PhIP concentration. Harmane concentration was associated with meat doneness in samples of cooked beef steak and hamburger, although the correlation between meat doneness and concentration was greater for PhIP than for harmane. Evidence indicates that harmane was detectable in nanograms per gram quantities in cooked meat (especially chicken) and, moreover, was more abundant than other HCAs. There was some correlation between meat doneness and harmane concentration, although this correlation was less robust than that observed for PhIP. Data such as these may be used to improve estimation of human dietary exposure to this neurotoxin.

Authors+Show Affiliations

Gertrude H. Sergievsky Center, College of Physicians and Surgeons, Columbia University, New York, New York, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

17497412

Citation

Louis, Elan D., et al. "Quantification of the Neurotoxic Beta-carboline Harmane in Barbecued/grilled Meat Samples and Correlation With Level of Doneness." Journal of Toxicology and Environmental Health. Part A, vol. 70, no. 12, 2007, pp. 1014-9.
Louis ED, Zheng W, Jiang W, et al. Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness. J Toxicol Environ Health Part A. 2007;70(12):1014-9.
Louis, E. D., Zheng, W., Jiang, W., Bogen, K. T., & Keating, G. A. (2007). Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness. Journal of Toxicology and Environmental Health. Part A, 70(12), 1014-9.
Louis ED, et al. Quantification of the Neurotoxic Beta-carboline Harmane in Barbecued/grilled Meat Samples and Correlation With Level of Doneness. J Toxicol Environ Health Part A. 2007;70(12):1014-9. PubMed PMID: 17497412.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness. AU - Louis,Elan D, AU - Zheng,Wei, AU - Jiang,Wendy, AU - Bogen,Kenneth T, AU - Keating,Garrett A, PY - 2007/5/15/pubmed PY - 2007/5/18/medline PY - 2007/5/15/entrez SP - 1014 EP - 9 JF - Journal of toxicology and environmental health. Part A JO - J. Toxicol. Environ. Health Part A VL - 70 IS - 12 N2 - Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its concentration to that of other more well-understood HCAs, and (3) examine the relationship between harmane concentration and level of doneness. Thirty barbecued/grilled meat samples (8 beef steak, 12 hamburger, 10 chicken) were analyzed for harmane and four other HCAs (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine [PhIP], amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline [DiMeIQx], and 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine [IFP]). Mean (+/- SD) harmane concentration was 5.63 (+/- 6.63) ng/g; harmane concentration was highest in chicken (8.48 +/- 9.86 ng/g) and lowest in beef steak (3.80 +/- 3.6 ng/g). Harmane concentration was higher than that of the other HCAs and significantly correlated with PhIP concentration. Harmane concentration was associated with meat doneness in samples of cooked beef steak and hamburger, although the correlation between meat doneness and concentration was greater for PhIP than for harmane. Evidence indicates that harmane was detectable in nanograms per gram quantities in cooked meat (especially chicken) and, moreover, was more abundant than other HCAs. There was some correlation between meat doneness and harmane concentration, although this correlation was less robust than that observed for PhIP. Data such as these may be used to improve estimation of human dietary exposure to this neurotoxin. SN - 1528-7394 UR - https://www.unboundmedicine.com/medline/citation/17497412/Quantification_of_the_neurotoxic_beta_carboline_harmane_in_barbecued/grilled_meat_samples_and_correlation_with_level_of_doneness_ L2 - http://www.tandfonline.com/doi/full/10.1080/15287390601172015 DB - PRIME DP - Unbound Medicine ER -
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