Metabolic Activation of the Cooked Meat Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine in Human Prostate.

ABSTRACT: 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), an heterocyclic aromatic amine (HAA) formed in cooked meat, is a rodent and possible human prostate carcinogen. Recently, we identified DNA adducts of PhIP in the genome of prostate cancer patients, but adducts of 2-amino-3, 8-dimethylmidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-9 H-pyrido[2,3-b]indole (AαC), other prominent HAAs formed in cooked meats, were not detected. We have investigated the bioactivation of HAAs by Phase I and II enzymes in the human prostate (LNCaP) cell line using cytotoxicity and DNA adducts as endpoints. PhIP, MeIQx, and 2-amino-3-methylimidazo[4,5-f]quinoline, another HAA found in cooked meats, were poorly bioactivated and not toxic. The synthetic genotoxic N-hydroxylated-HAAs were also assayed in LNCaP cel

SUBMITTER: Bellamri M 

PROVIDER: S-EPMC5974788 | biostudies-literature | 2018 Jun

REPOSITORIES: biostudies-literature