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© 1992 Oxford University Press

research-article

Formation of PhIP in a mixture of creatinine, phenylalanine and sugar or aldehyde by aqueous heating

Shigeo Manabe, Nobutaka Kurihara, Osamu Wada, Kazuhiko Tohyama 1 and Takemasa Aramaki 2

Department of Hygiene and Preventive Medicine, Faculty of Medicine, University of Tokyo 7–3–1 Hongo, Bunkyo–ku, Tokyo 113
1Department of Application Technology, Techno Research Laboratory Hitachi Instrument Engineering Co. Ltd, 882 Ichige, Katsuta, Ibaraki 312
2The Ohmiya Kyoritsu Hospital Katayanagi 1550, Ohmiya, Saitama 330, Japan

A mixture of 100 mM creatinine and 100 mM L-phenyl-alanine was heated at 60 or 37°C in the presence of sugar or aldehyde. A mutagen, 2-amino-l-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) formed in the model system was determined by reversed-phase HPLC. Any sugars tested induced the formation of PhIP when heated at 60°C, though PhIP was not detected in a mixture without sugar. Among the sugars tested, D-erythrose and D-glyceraldehyde were more productive than pentose (D-arabinose and D-ribose) and hexose (D-glucose and D-galactose) in the yield of PhIP. Moreover, PhIP was formed even when a mixture of creatinine, L-phenylalanine and D-glucose or D-ribose was incubated at 37°C for a long time. Both formaldehyde and acetakkhyde also induced the formation of PhIP, though PhIP was not detected in a mixture without sugar or aldehyde even when heated at 100°C. These results indicate that PhIP can be formed at low-temperature heating and that either sugar or aldehyde is essential for PhIP formation in the model system. Our data also suggest that aldehydes may be a key reactant in the formation of PhIP in aqueous heating of the mixture of creatinine and L-phenylalanine.


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