MacGregor J T, Tucker J D, Ziderman I I, Wehr C M, Wilson R E, Friedman M
Food Safety Research Unit, USDA-ARS Western Regional Research Center, Albany, CA 94710.
Food Chem Toxicol. 1989 Nov;27(11):715-21. doi: 10.1016/0278-6915(89)90076-8.
Heated sugar/amino acid reaction mixtures, known to contain products that are clastogenic and/or mutagenic to cells in vitro, were evaluated for clastogenic activity in mouse bone marrow using the erythrocyte micronucleus assay. Heated (i.e. browned) fructose/lysine reaction mixtures were also evaluated in the Salmonella his-reversion assay and the Chinese hamster ovary (CHO) cell chromosomal aberration assay to confirm and extend previous in vitro observations. Significant mutagenicity of fructose/lysine mixtures was observed in Salmonella typhimurium strains TA100, TA2637, TA98 and TA102, with greater activity in mixtures heated at pH 10 than at pH 7. S-9 decreased the activity in strains TA100, TA2637 and TA98, but increased the activity in strain TA102. Both pH 7 and pH 10 reaction mixtures of the fructose/lysine browning reaction were highly clastogenic in CHO cells. Heated mixtures of fructose and lysine, and of glucose or ribose with lysine, histidine, tryptophan or cysteine, did not increase the frequency of micronucleated erythrocytes in mice when administered by the oral route. This indicates the absence of chromosomal aberrations in erythrocyte precursor cells, and indicates that the genotoxic components of the browned mixtures are not absorbed and distributed to bone marrow cells in amounts sufficient to induce micronuclei when given orally. Because sugar/amino acid browning reactions occur commonly in heated foods, it is important to evaluate further the in vivo genotoxicity of browning products in cell populations other than bone marrow.
已知加热的糖/氨基酸反应混合物含有在体外对细胞具有致断裂和/或致突变作用的产物，使用红细胞微核试验对其在小鼠骨髓中的致断裂活性进行了评估。还在鼠伤寒沙门氏菌组氨酸回复突变试验和中国仓鼠卵巢（CHO）细胞染色体畸变试验中对加热（即褐变）的果糖/赖氨酸反应混合物进行了评估，以确认并扩展先前的体外观察结果。在鼠伤寒沙门氏菌菌株TA100、TA2637、TA98和TA102中观察到果糖/赖氨酸混合物具有显著的致突变性，在pH 10条件下加热的混合物比在pH 7条件下加热的混合物活性更高。S-9降低了TA100、TA2637和TA98菌株的活性，但增加了TA102菌株的活性。果糖/赖氨酸褐变反应的pH 7和pH 10反应混合物在CHO细胞中均具有高度致断裂性。果糖与赖氨酸、葡萄糖或核糖与赖氨酸、组氨酸、色氨酸或半胱氨酸的加热混合物经口服给药后，并未增加小鼠体内微核红细胞的频率。这表明红细胞前体细胞中不存在染色体畸变，也表明褐变混合物的遗传毒性成分经口服给药后，不会以足以诱导微核的量被吸收并分布到骨髓细胞中。由于糖/氨基酸褐变反应在加热食品中普遍存在，因此进一步评估褐变产物在骨髓以外的细胞群体中的体内遗传毒性非常重要。
