Papavergou E, Ioannides C, Clifford M N
Division of Toxicology, School of Biological Sciences, University of Surrey, Guildford, UK.
Food Addit Contam. 1992 Mar-Apr;9(2):183-7. doi: 10.1080/02652039209374060.
This paper reports the evaluation of five tetrahydro-beta-carboline carboxylic acids, formed from the interaction of woodsmoke carbonyls and tryptophan, for mutagenicity in the Ames test. Three of the compounds tested have been detected recently in smoked foods at levels in the micrograms/kg or mg/kg range. None of the compounds induced mutagenicity in TA 97, TA 98 or TA 100 strains of Salmonella typhimurium either with or without prior activation. However, tetrahydro-beta-carboline-3-carboxylic acid, and to a lesser extent 1-methyl-tetrahydro-beta-carboline-3-carboxylic acid were toxic to the strains of Salmonella typhimurium used. The inability of these beta-carbolines to induce mutation contrasts markedly with the mutagenicity of some beta-carbolines found in grilled meat products.
本文报道了对由木烟羰基化合物与色氨酸相互作用形成的5种四氢-β-咔啉羧酸在艾姆斯试验中的致突变性评估。最近在烟熏食品中检测到了所测试的3种化合物，其含量在微克/千克或毫克/千克范围内。无论有无预先激活，这些化合物均未在鼠伤寒沙门氏菌的TA 97、TA 98或TA 100菌株中诱导致突变性。然而，四氢-β-咔啉-3-羧酸以及程度稍轻的1-甲基-四氢-β-咔啉-3-羧酸对所用的鼠伤寒沙门氏菌菌株有毒性。这些β-咔啉不能诱导突变，这与在烤肉制品中发现的一些β-咔啉的致突变性形成了显著对比。
