Chapter 15. Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases

  1. Jim Kaput2,3,4 and
  2. Raymond L. Rodriguez Ph.D.2,5,6
  1. Michael A. Malfatti and
  2. James S. Felton

Published Online: 10 MAY 2006

DOI: 10.1002/0471781797.ch15

Nutritional Genomics: Discovering the Path to Personalized Nutrition

Nutritional Genomics: Discovering the Path to Personalized Nutrition

How to Cite

Malfatti, M. A. and Felton, J. S. (2006) Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases, in Nutritional Genomics: Discovering the Path to Personalized Nutrition (eds J. Kaput and R. L. Rodriguez), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/0471781797.ch15

Editor Information

  1. 2

    Center of Excellence in Nutritional Genomics, University of California–Davis, Davis, California, USA

  2. 3

    NutraGenomics, Chicago, Illinois, USA

  3. 4

    Laboratory of Nutrigenomic Medicine, University of Illinois, Chicago, Illinois, USA

  4. 5

    Section of Molecular and Cellular Biology, University of California–Davis, Davis, California, USA

  5. 6

    Bioinformatics Shared Resources Core, University of California–Davis, Davis, California, USA

Author Information

  1. Biosciences Program, Lawrence Livermore National Laboratory, Livermore, California, USA

Publication History

  1. Published Online: 10 MAY 2006
  2. Published Print: 24 MAR 2006

ISBN Information

Print ISBN: 9780471683193

Online ISBN: 9780471781790

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Keywords:

  • heterocyclic amines (HAs) and cancer;
  • UDP-glucuronosyltransferase biochemistry;
  • UGT-mediated N-hydroxyl-PhIP glucuronidation

Summary

This chapter contains sections titled:

  • Introduction

  • Genetic Susceptibility

  • UDP-Glucuronosyltransferase

  • UDP-Glucuronosyltransferase Biochemistry

  • UDP-Glucuronosyltransferase Gene Structure

  • Substrate Specificity and Selectivity

  • Tissue Distribution of UPD-Glucuronosyltransferase

  • Gene Regulation

  • Genetic Variation

  • UDP-Glucuronosyltransferase and Cancer Susceptibility

  • Heteroyclic Amine Carcinogens in Food

  • Carcinogenicity of PhIP

  • Metabolism of PhIP

  • UDP-Glucuronosyltransferase and PhIP Risk Susceptibility

  • Conclusion

  • Acknowledgments

  • References