Bala S, Grover I S
School of Life Sciences, Guru Nanak Dev University, Amritsar, India.
Mutat Res. 1989 Mar;222(3):141-8. doi: 10.1016/0165-1218(89)90129-8.
The antimutagenic effect of 10 citrus fruit juices was observed against the mutagenicity of N-nitro-o-phenylenediamine (NPD) in TA97a and sodium azide in TA100 tester strains of Salmonella typhimurium using the Ames test. It was noticed that the juices of all these fruits reduced significantly the NPD and sodium azide induced revertant colonies. The inhibitory activity was enhanced if the mutagen and juice were co-incubated for about 30 min at 37 degrees C prior to performing the mutagenicity assay. Dilution with distilled water led to the reduction in the inhibitory activity. The antimutagenic activity of synthetic ascorbic acid or citric acid or combined ascorbic acid and citric acid was also seen. But the results with fruit juices tempted us to believe that in addition to ascorbic acid and citric acid, the presence of other factor(s) possessing antimutagenic properties cannot be ruled out.
利用艾姆斯试验，观察了10种柑橘类果汁对鼠伤寒沙门氏菌TA97a测试菌株中N-硝基邻苯二胺（NPD）的诱变性以及TA100测试菌株中叠氮化钠的诱变性的抗诱变作用。注意到所有这些水果的果汁都显著减少了NPD和叠氮化钠诱导的回复突变菌落。如果在进行诱变性试验之前，将诱变剂和果汁在37℃下共同孵育约30分钟，抑制活性会增强。用蒸馏水稀释会导致抑制活性降低。还观察到合成抗坏血酸或柠檬酸或抗坏血酸与柠檬酸组合的抗诱变活性。但是果汁的结果使我们相信，除了抗坏血酸和柠檬酸之外，不能排除存在其他具有抗诱变特性的因素。
