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Study on antimutagenicity of the agents related to foods

食品相关制剂的抗突变性研究

基本信息

批准号：
61570283
负责人：
KURODA Koichi
金额：
$ 1.34万
依托单位：
Osaka City Institute of Public Health and Environmental Sciences
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1986
资助国家：
日本
起止时间：
1986 至 1988
项目状态：
已结题

项目摘要

1) We had had a theory from the study on flavors that antimutagens must be detected by the rec-assay as well as mutagens. To prove the theory, mutagenicity of over 20 natural food additives were surveyed by Ames test and the rec-assay. They, however, did not show toxicity on the bacteria and so the rec-assay was not useful.2) Several kinds of tea leaves were extracted with boiling water and antimutagenicity of the extracts were surveyed. Japanese tea had strong antimutagenicity but Oolong tea or Puar tea did not have. The experiments of fractionation of the extract with HPLC suggested that antimutagenicity was not due to catekins or caffeins. The extracts showd no toxicity on the bacteria, and the rec-assay was not useful, too.3) We found that the Maillard reactive of alanine and glucose enhanced the mutagenicity of AF-2 and decreased that of MNNG. The mechanism was not cleared.4) Mutagenicity and antimutagenicity of 12 organoarsenic compounds were surveyed. Two of them were positive in the rec-assay and all of them were not mutagenic in Ames assay. Seven induced SCE in CHL cells. Three reduced the mutagenicity of quercetin.5) The mutagenicity of most of typical mutagens decreased strongly by irradiation of a mercury vapour lamp. However, that of 4-nitro-o-phenylenediamine, an intermediate of hair dyes, increased lineally with irradiation.6) We found that the mutagenicity of 1-nitropyrene was enhanced byreducing the concentration of dimethylsulfoxide in the preincubation mixture. The enhancement seemed to be due to increased absorption of the chemicals by the cell walls. This phenomenon were common to the chemicals hardly soluble in water. This experiment suggested a new type of antimutagenicity.

1)我们从对香料的研究中得出了一个理论，即抗诱变剂必须与诱变剂一样，也必须通过重组试验来检测。为了验证这一理论，用Ames试验和REC试验对20多种天然食品添加剂的致突变性进行了检测。2)用沸水提取了几种茶叶，并对其进行了抗突变试验。日本茶具有较强的抗突变作用，而乌龙茶和普洱茶则无此作用。提取物的高效液相色谱分离实验表明，其抗突变作用不是儿茶素或咖啡因所致。3)丙氨酸和葡萄糖的美拉德反应增强了AF-2的致突变性，降低了MNNG的致突变性。4)考察了12种有机砷化合物的致突变性和抗突变性。两个菌株在重组试验中均为阳性，在Ames试验中均无致突变作用。7诱导CHL细胞的姐妹染色单体互换。5)在汞灯照射下，大多数典型诱变剂的致突变性明显降低。而染发剂中间体4-硝基-邻苯二胺的致突变性则随辐照剂量的增加而线性增加。6)我们发现，降低预孵化混合物中二甲基亚砜的浓度，可提高1-硝基并[2，4，4-二苯基]-1，4-二苯基苯的致突变性。这种增强似乎是由于细胞壁对化学物质的吸收增加所致。这种现象对于难溶于水的化学物质来说是很常见的。这项实验提出了一种新型的抗突变作用。