Heterociklički aromatski amini u hrani-podrijetlo i toksičnost

undergraduate thesis

• Title (english): Heterocyclic aromatic amines in food- origin and toxicity
• Author: Ana Jelekovac
• Mentor: Ivana Kmetič (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Toxicology); Zagreb
• Defense date and country: 2011-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Heterociklički aromatski amini (HAA) su štetni spojevi koji nastaju tijekom termičkog procesiranja mesa, ribe i peradi. Do danas je otkriveno više od 20 HAA, a dijele se u dvije glavne skupine, pirolitičke HAA koji nastaju tijekom pirolize aminokiselina na temperaturama većim od 250ºC i aminoimidazo-azaarene, koji nastaju pri nižim temperaturama. HAA su se pokazali kao potencijalni mutageni u istraživanjima na bakterijama, genotoksični pri ispitivanjima na staničnim kulturama sisavaca i karcinogeni kod ispitivanja na eksperimentalnim životinjama. Zbog svakodnevne izloženosti ljudi ovim spojevima, brojne studije nastoje utvrditi zdravstveni rizik koji predstavljaju HAA te pokušavaju ustanoviti povezanost između unosa HAA putem hrane s rizikom nastanka tumora kod ljudi. Utvrđena je povezanost visokog unosa prženog mesa i povećanog rizika od nastanka tumora debelog crijeva, prostate i dojke. Potrebna su daljnja istraživanja kako bi se razvili bolji biomarkeri i metode procjene izloženosti ljudi ovim spojevima te da se na taj način utvrdi njihova uloga u etiologiji ljudskih tumora.

Abstract (english)

Heterocyclic aromatic amines (HAAs) are harmful compounds formed during thermal processing of meat, fish and poultry. Until today, more than 20 HAAs were discovered and they are divided into two main groups, the pyrolytic HAAs, generated during pyrolysis of amino acids at temperatures higher than 250º C and aminoimidazoarenes, occurring at lower temperatures. Many HAAs proved to be potent bacterial mutagens, genotoxic to mammalian cell cultures and carcinogenic in tests with experimental laboratory animals. Because humans are exposed to these substances on daily basis, many studies are performed to assess the health risk posed by HAA and to establish a link between the intake of HAAs by food and the risk of cancer development. It has been found a correlation between high intake of fried meat and increased risk for developing colon, prostate and breast cancer. Further studies are needed for developing better biomarkers and methods for assessing human exposure to these substances and to determine their role in etiology of human cancer.

• Keywords: heterociklički aromatski amini; procesiranje hrane; toksičnost; mutagenost; biomarkeri
• Keywords (english): heterocyclic aromatic amines; food processing; toxicity; mutagenicity; biomarkers
• Language: croatian
• URN:NBN: urn:nbn:hr:159:239309
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 09:07:16