DNA-biding of IQ, Me-IQ and Me-IQx, strong mutagens found in broiled foods |
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| Authors: | Tatsuo Watanabe Shigeyuki Yokoyama Kenshi Hayashi Hiroshi Kasai Susumu Nishimura Tatsuo Miyazawa |
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| Institution: | 1. Department of Biophysics and Biochemistry, Faculty of Science, University of Tokyo, Bunkyo-ku, Tokyo 113, Japan;2. Biochemistry Division and Chuo-ku, Tokyo 104, Japan;3. Biology Division, National Cancer Center Research Institute, Chuo-ku, Tokyo 104, Japan |
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| Abstract: | Non-covalent DNA-binding has been studied of 2-amino-3-methylimidazo4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo4,5-f]quinoline (Me-IQ) and 2-amino-3,8-dimethylimidazo4,5-f]quinoxaline (Me-IQx), strong mutagens found in broiled foods. These mutagens are intercalated into DNA, as found by ultraviolet absorption gel electrophoresis. The binding of IQ is stronger with GC pairs than AT pairs in DNA. The binding constants with calf thymus DNA are 1.6 × 106 (Me-IQ), 0.9 × 106 (IQ) and 0.7 × 106 M?1 (Me-IQx) at pH 6.0. This order of DNA affinity agrees with the order of mutagenicity towards Salmonella typhimurium TA98. |
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| Keywords: | Mutagen Carcinogen Broiled food DNA-binding Intercalation Binding constant |
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