Kato T, Michikoshi K, Minowa Y, Kikugawa K
School of Pharmacy, Tokyo University of Pharmacy and Life Science, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan.
Mutat Res. 2000 Nov 20;471(1-2):1-6. doi: 10.1016/s1383-5718(00)00121-2.
Effect of sugars added to ground beef on the generation of mutagenicity of cooked hamburger was investigated. Mutagenicity of hamburger was assayed by the Ames test using Salmonella typhimurium TA98 strain with metabolic activation after the mutagens were purified by use of blue rayon. Intrinsic reducing sugar content in ground beef was estimated to be 0.07% (w/w). Mutagenicity of hamburger was sharply or delicately controlled by the amount of a reducing sugar added to ground beef. Mutagenicity was increased more than 2-folds by addition of 0.08% (w/w) glucose, fructose or lactose but decreased to about a half by addition of more than 0.67% (w/w) each of the reducing sugars. Mutagenicity of cooked hamburger was not influenced by addition of sucrose at the ranges between 0.08 and 0.67% (w/w). When red wine with 0.10% (w/w) equivalent amount of reducing sugars or white wine with 0.13% (w/w) equivalent amount of reducing sugars were added to the ground beef, mutagenicity of cooked hamburger was similarly increased 1.6-1.8-fold. Controlling the reducing sugar content in ground beef would be a simple way to regulate the mutagenicity of cooked hamburgers.
研究了添加到碎牛肉中的糖类对熟汉堡致突变性产生的影响。在使用蓝色人造丝纯化诱变剂后，通过使用鼠伤寒沙门氏菌TA98菌株并进行代谢活化的艾姆斯试验来测定汉堡的致突变性。碎牛肉中的固有还原糖含量估计为0.07%（w/w）。汉堡的致突变性受到添加到碎牛肉中的还原糖量的显著或微妙控制。添加0.08%（w/w）的葡萄糖、果糖或乳糖可使致突变性增加两倍以上，但每种还原糖添加量超过0.67%（w/w）时，致突变性会降至约一半。在0.08%至0.67%（w/w）的范围内添加蔗糖对熟汉堡的致突变性没有影响。当向碎牛肉中添加相当于0.10%（w/w）还原糖量的红酒或相当于0.13%（w/w）还原糖量的白葡萄酒时，熟汉堡的致突变性同样会增加1.6至1.8倍。控制碎牛肉中的还原糖含量将是调节熟汉堡致突变性的一种简单方法。
