Kim S B, Kim I S, Yeum D M, Park Y H
Department of Food Science and Technology, National Fisheries University of Pusan, South Korea.
Mutat Res. 1991 Jan;254(1):65-9. doi: 10.1016/0921-8777(91)90041-m.
The mutagenicity for Salmonella typhimurium TA100 without S9 mix of Maillard reaction products (MRP) obtained from equimolar amounts of glucose and amino acids under different pHs was investigated. MRP derived from arginine and lysine exhibited the strongest mutagenicity, and weaker mutagenicity was shown by the mixtures with alanine, serine, threonine and monosodium glutamate. MRP from proline and cysteine had no detectable mutagenicity. Furthermore, glucose-arginine and glucose-lysine reaction mixtures, which presented a marked mutagenicity, showed pH- and browning intensity-dependent expression of their mutagenic activities. The mutagenicity of MRP, especially glucose-arginine and glucose-lysine mixtures, was significantly suppressed by active oxygen scavengers such as cysteine, mannitol, alpha-tocopherol, catalase and superoxide dismutase (SOD) and reducing agents such as sodium bisulfite and glutathione. Among these desmutagenic factors tested, cysteine, catalase, sodium bisulfite and glutathione had higher desmutagenic activities than the others. Accordingly, it is assumed that the mutagenicity of MRP is due to the direct action of low-molecular-weight compounds such as carbonyls and heterocyclics produced by the Maillard reaction and is enhanced by active oxygens, especially singlet oxygen and hydrogen peroxide derived from their autoxidation.
研究了在不同pH值下，由等摩尔量葡萄糖和氨基酸生成的美拉德反应产物（MRP）在无S9混合物的情况下对鼠伤寒沙门氏菌TA100的致突变性。由精氨酸和赖氨酸生成的MRP表现出最强的致突变性，而与丙氨酸、丝氨酸、苏氨酸和谷氨酸钠的混合物致突变性较弱。脯氨酸和半胱氨酸生成的MRP无明显致突变性。此外，具有显著致突变性的葡萄糖-精氨酸和葡萄糖-赖氨酸反应混合物，其致突变活性呈现出pH值和褐变强度依赖性表达。MRP的致突变性，尤其是葡萄糖-精氨酸和葡萄糖-赖氨酸混合物的致突变性，可被半胱氨酸、甘露醇、α-生育酚、过氧化氢酶和超氧化物歧化酶（SOD）等活性氧清除剂以及亚硫酸氢钠和谷胱甘肽等还原剂显著抑制。在这些测试的抗突变因子中，半胱氨酸、过氧化氢酶、亚硫酸氢钠和谷胱甘肽的抗突变活性高于其他物质。因此，可以推测MRP的致突变性是由于美拉德反应产生的羰基和杂环等低分子量化合物的直接作用，并且会被活性氧增强，尤其是来自其自氧化的单线态氧和过氧化氢。
