THE EVALUATION IN THE AMES TEST OF THE MUTAGENICITY OF TETRAHYDRO-BETA-CARBOLINE-3-CARBOXYLIC ACIDS FROM SMOKED FOODS

This paper reports the evaluation of five tetrahydro-beta-carboline carboxylic acids, formed from the interaction of woodsmoke carbonyls and tryptophan, for mutagenicity in the Ames test. Three of the compounds tested have been detected recently in smoked foods at levels in the mu-g/kg or mg/kg range. None of the compounds induced mutagenicity in TA 97, TA 98 or TA 100 strains of Salmonella typhimurium either with or without prior activation. However, tetrahydro-beta-carboline-3-carboxylic acid, and to a lesser extent 1-methyl-tetrahydro-beta-carboline-3-carboxylic acid and 1-hydroxymethyl-tetrahydro-beta-carboline-3-carboxylic acid were toxic to the strains of Salmonella typhimurium used. The inability of these beta-carbolines to induce mutation contrasts markedly with the mutagenicity of some beta-carbolines found in grilled meat products.