Visvalingam Jeyachchandran, Vahmani Payam, Rolland David C, Dugan Michael E R, Yang Xianqin
Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, AB, T4L 1W1, Canada.
Lipids. 2017 Jul;52(7):651-655. doi: 10.1007/s11745-017-4267-9. Epub 2017 Jun 17.
Unsaturated fatty acid biohydrogenation products from beef fat and pure fatty acids were subjected to the Ames Salmonella mutagenicity testing, including monounsaturated fatty acids [MUFA: oleic acid, vaccenic acid, elaidic acid; beef fatty acid fractions rich in trans (t)11/t13-t14-18:1 (t11,13,14-Frac), t10-18:1 (t10-Frac)] and dienoic fatty acids [linoleic acid, conjugated linoleic isomers cis (c)9,t11-18:2 and t10,c12-18:2, and a mixed beef dienoic fatty acid fraction high in c9,t13-/t8,c12/t11c15-18:2 (MD)]. Significantly higher anti-mutagenic effects of oleic acid, vaccenic acid, t11, 13, 14-Frac, and t10-Frac against daunomycin were observed at 2.5 mg. All dienoic acids except MD significantly reduced daunomycin mutagenicity at ≥0.25 mg. Anti-mutagenicity of oleic and vaccenic acids against 2-aminoanthracene was found at 2.5 and 0.25 mg, respectively. All dienoic acids significantly reduced 2-aminoanthracene mutagenicity at ≥0.25 mg. Findings of this study show that unsaturated fatty acids, including trans-fatty acids commonly found in beef, can act as strong anti-mutagens.
对来自牛肉脂肪和纯脂肪酸的不饱和脂肪酸生物氢化产物进行了艾姆斯沙门氏菌致突变性测试，包括单不饱和脂肪酸[MUFA：油酸、反式vaccenic酸、反式elaidic酸；富含反式（t）11/t13 - t14 - 18:1（t11,13,14 - 组分）、t10 - 18:1（t10 - 组分）的牛肉脂肪酸馏分]和二烯酸[亚油酸、共轭亚油酸异构体顺式（c）9,t11 - 18:2和t10,c12 - 18:2，以及富含c9,t13 - /t8,c12/t11c15 - 18:2（MD）的混合牛肉二烯酸馏分]。在2.5毫克时，观察到油酸、vaccenic酸、t11,13,14 - 组分和t10 - 组分对柔红霉素具有显著更高的抗诱变作用。除MD外，所有二烯酸在≥0.25毫克时均显著降低柔红霉素的诱变性。油酸和vaccenic酸分别在2.5毫克和0.25毫克时对2 - 氨基蒽具有抗诱变作用。所有二烯酸在≥0.25毫克时均显著降低2 - 氨基蒽的诱变性。本研究结果表明，包括牛肉中常见的反式脂肪酸在内的不饱和脂肪酸可作为强效抗诱变剂。
