Changes in the mutagenicity of heterocyclic amines, nitrite, and N-nitroso compound in pork patties during in vitro human digestion

The objective of this study was to determine the changes in mutagenicity caused by heterocyclic amines (HCAs), nitrite, and N-nitrosodiethylamine (NDEA) in pork patties during in vitro human digestion. The mutagenicity was higher in raw pork patties containing HCAs than in those containing nitrite or NDEA. In cooked pork patties too, the mutagenicity was higher in HCA-containing patties than that in nitrite- or NDEA-containing patties, both before and after in vitro human digestion. However, the mutagenicity of all pork patties decreased after in vitro digestion. In particular, their mutagenicity was drastically reduced during simulated large intestine digestion with enterobacteria, i.e., Escherichia coli and/or Lactobacillus sakei. These results indicate that high amounts of HCAs in pork patties show higher mutagenicity than nitrite and NDEA, although the mutagenicity decreases after in vitro human digestion.