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© 1986 Oxford University Press

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The isolation and identification of a new mutagen from fried ground beef: 2-amino-l-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP)

J.S. Felton, M.G. Knize, N.H. Shen, P.R. Lewis, B.D. Andresen, J. Happe and F.T. Hatch

Biomedical and Environmental Research Program, Lawrence Livermore National Laboratory, University of California L-452, PO Box 5507, Livermore, CA 94550, USA

A new mutagenic compound has been isolated from ground beef which was fried at 300°C for 5.5 min on each side. The new mutagen was purified using an aqueous acid extraction, XAD-2 adsorption-solvent elution, a series of preparative and analytical h.p.l.c. purification steps, and monitored with the Ames/Salmonella assay. This study reveals a new mutagen member of the amino-imidazoazaarene class of aromatic amines, having a mol. w of 224, and a formula of C13H12N4 as determined by high-resolution mass spectrometry. N.m.r. spectrometry supports the structure, 2-amino-l-methyl-6-phenyl-imidazo[4, 5-b]pyridine (PhIP), for the new mutagen. The 1-methyl and 3-methyl synthesized isomers of PhIP were compared to the purified mutagen. The two isomers had identical mass spectra to the purified compound, but only the 1-methyl isomer showed similar u.v. and n.m.r. spectra. The two synthetic isomers were separable by h.p.l.c. and the beef derived component co-eluted with the 1-methyl-PhIP isomer. PhIP has a specific activity in the Ames/Salmonella assay of 1950 revertants/µg. Although it is not as mutagenic as other compounds isolated from fried beef (e.g. MelQx, 58 000 revertants/µg) it is the most abundant mutagenic compound by mass in fried beef. PhIP is present at approximately 15 p.p.b. of the original weight of uncooked beef (accounting for 75% of the mass of genotoxic material) and contributes 18% of the total mutagenicity of the fried beef.


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