通过去除烟草蛋白降低主流香烟烟雾冷凝物的艾姆斯沙门氏菌诱变性。

Reduction in Ames Salmonella mutagenicity of mainstream cigarette smoke condensate by tobacco protein removal.

作者信息

Clapp W L, Fagg B S, Smith C J

机构信息

Bowman Gray Technical Center, R.J. Reynolds Tobacco, Winston-Salem, NC 27102, USA.

出版信息

Mutat Res. 1999 Dec 13;446(2):167-74. doi: 10.1016/s1383-5718(99)00178-3.

DOI:10.1016/s1383-5718(99)00178-3

PMID:10635338

Abstract

The mutagenic activity of cigarette smoke condensates (CSC) made from tobacco before and after removal of protein was assessed by the Ames Salmonella assay in bacterial strains TA98 and TA100. Removal of protein and peptides from flue-cured tobacco via water extraction followed by protease digestion reduced the mutagenicity of the resultant CSC by 80% in the TA98 strain and 50% in the TA100 strain. Similarly, reductions of 81% in TA98 and 54% in TA100 were seen following water extraction and protease digestion of burley tobacco. The significant reductions in Ames mutagenicity following protein removal suggest that protein pyrolysis products are a principal contributor to the genotoxicity of CSC as measured in this assay.

摘要

采用鼠伤寒沙门氏菌Ames试验，在TA98和TA100菌株中评估了去除蛋白质前后烟草制成的香烟烟雾浓缩物（CSC）的致突变活性。通过水提取然后蛋白酶消化从烤烟中去除蛋白质和肽，使所得CSC在TA98菌株中的致突变性降低了80%，在TA100菌株中降低了50%。同样，对白肋烟进行水提取和蛋白酶消化后，TA98菌株中的致突变性降低了81%，TA100菌株中降低了54%。去除蛋白质后Ames致突变性的显著降低表明，在该试验中测量的蛋白质热解产物是CSC遗传毒性的主要贡献者。