acetylpyrrole/salmonella infections

1,3-Dithiane and 1,4-dithiane are the sulfur-containing Maillard reaction products (MRPs) which have been found in boiled beef extracts. In this study the genotoxicity of these products was examined using the Salmonella/microsomal test and the CHO/SCE assay. 1,3-Dithiane showed a potent

Three 2-substituted pyrroles (2-acetylpyrrole, pyrrole-2-carboxaldehyde and pyrrole-2-carboxylic acid), which are products of the Maillard browning reaction, were reacted with nitrite in buffer solution (pH 3) at 50 degrees C for 24 hr. The reaction mixtures were extracted with methylene chloride

The three IQ (2-amino-3-methylimidazo[4,5-f]quinoline) compounds IQ, MeIQx (2-amino-3,4-dimethyl[4,5-f]quinoxaline) and MeIQ (2-amino-3,4-dimethylimidazo[4,5-f]quinoline) have been found in boiled pork juice. To determine which Maillard reaction products are important in the formation of IQ-type

2-Acetylpyrrole (AP) is a product of model browning systems, and has been isolated as a major flavour component of many foods. Reaction of AP with nitrite produces two N-nitropyrrole compounds, 1-nitro-2-acetyl-pyrrole (NAP) and 1,3,5-trinitro-2-acetylpyrrole (TNAP), the chemical structures of which