Ariza R R, Pueyo C
Departamento de Genética, Facultad de Ciencias, Universidad de Córdoba, Spain.
Mutat Res. 1991 Nov;251(1):115-21. doi: 10.1016/0027-5107(91)90221-9.
The Ara forward mutagenicity assay with Salmonella typhimurium detected wine as a strong mutagen in the absence of mammalian microsomal activation and/or glycosidase activities, in agreement with previous findings. The standard amount (50 microliters) of S9 fraction in the preincubation mutagenesis test abolished most of the mutagenic activity of red wine in the Ara assay. The S9 fraction exerted the same inactivating capacity on hydrogen peroxide and coffee, a complex mixture generating H2O2. Catalase was identified as the putative S9 component responsible for its inactivating capacity. This specific scavenger for H2O2 abolished around 90% of the mutagenicity of red wine. The suppressing effect of catalase was much less noticeable in white and rose wines. Phenolics are proposed to be responsible for the direct-acting mutagenicity of wine through an auto-oxidative process leading to the production of H2O2.
利用鼠伤寒沙门氏菌进行的Ara正向诱变试验检测到，在没有哺乳动物微粒体激活和/或糖苷酶活性的情况下，葡萄酒是一种强诱变剂，这与之前的研究结果一致。预孵育诱变试验中标准量（50微升）的S9组分消除了Ara试验中红酒的大部分诱变活性。S9组分对过氧化氢和咖啡（一种产生H2O2的复杂混合物）具有相同的灭活能力。过氧化氢酶被确定为其具有灭活能力的假定S9成分。这种H2O2的特异性清除剂消除了约90%的红酒诱变活性。过氧化氢酶对白葡萄酒和桃红葡萄酒的抑制作用不太明显。酚类物质被认为是葡萄酒通过自氧化过程产生H2O2从而导致直接诱变活性的原因。
