The formation of the comutagenic tryptophan derivate norharman in heat-processed food is a well known phenomenon. As a first step to investigate the possible formation of norharman during food storage particularly in regard to fortified food we developed a model system and studied the non-enzymatic formation of the comutagen at temperatures below 100°C. With standard conditions (4h. 80°C) iron and copper (Fe2+/Cu2+) was required for the formation of norharman. Addition of glucose to the reaction mixture increased the norharman formation and a plateau was reached with 400μM tryptophan. Decreasing the reaction temperature to 40°C led to a significant formation of norharman after 72 hours of incubation indicating that the formation of norharman can take place at temperatures that are close to ranges occurring during food storage.
CITATION STYLE
Ziegenhagen, R., Boczek, P., & Viell, B. (2000). Formation of the comutagenic beta-carboline norharman in a simple tryptophan-containing model system at low temperature (40°C-80°C). In Advances in Experimental Medicine and Biology (Vol. 467, pp. 693–696). https://doi.org/10.1007/978-1-4615-4709-9_89
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